Hopefully this will help. Everything in Chinese cooking is cut up and prepared
with lots of attention. The recipe below is one I got from a cookbook of
Chinese recipes, and it should give you some useful preparation instructions.
The legend for the ingredient sizes is after it. If you're interested in such
things, the NLS has a book that showed up not too long ago on BARD called
"Consider the Fork" and that deals with the history and effect on what we eat
of various cooking utensils and tools. The section on knives has a fairly deep
discussion about the different knife styles between Chinese and European food
preparation and some interesting info on how that has affected us, even
physically.
Here's the recipe and legend:
Title: Egg Rolls
Categories: Chinese, Appetizers
Servings: 10
1 lb Chinese cabbage (Napa)
2 ea stalks celery
½ lb cooked shrimp
½ lb cooked pork or chicken livers
10 ea water chestnuts
1/3 c bamboo shoots
1 ts salt
1 ts sugar
1 ds pepper (Liberal )
½ ts light soy sauce
¼ ts sesame oil
1 md beaten egg
10 ea egg roll skins
3 c oil
PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Note: The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.
Source: The Food and Cooking Network (www.e-cookbooks.net)
-----
Legend of unit of measure codes
bn bunch
bt bottle
c cup
cn can
dr drop
ds dash
ea each
g gallon
lb pound
lg large
md medium
oz ounce
pk package
pn pinch
pt pint
qt quart
sm small
tb tablespoon
ts teaspoon
> -----Original Message-----
> From: Teresa Mullen via Cookinginthedark
> [mailto:[email protected]]
> Sent: Saturday, December 19, 2015 10:27 AM
> To: [[email protected]]
> Subject: [CnD] Egg rolls
>
> Hello everyone,
>
> I hope everyone is doing well especially that Christmas is getting
> closer. I have a question I want to learn how to make eggrolls when you
> put the ingredients inside do you cook the cabbage first or do you
> leave it raw and then fry them? Also do you chop the ingredients into
> really find pieces? I tried well actually my sister and I made them one
> time, but do not know what we did wrong. Because when we fried the
> eggrolls they open. LOL
>
> Teresa MullenSent from my iPhone
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
