I think some estimates of the frying times might be needed here;
saying to fry until golden brown is not enough. In addition,
should one use low, high, or medium heat?
Those are my thoughts about this recipe. Is there anyone here
who makes egg rolls who can give us some guidance? Thank you.
Brenda Mueller
----- Original Message -----
From: Nicole Massey via Cookinginthedark
<[email protected]
To: <[email protected]>, 'Teresa Mullen'
<[email protected]
Date sent: Sat, 19 Dec 2015 16:42:06 +0000
Subject: Re: [CnD] Egg rolls
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
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