Chinese New Year's Eve rice with prawns and fresh meat fried spring rolls

The sound of firecrackers in the year old, the spring breeze sends warmth into Tusu, every Spring Festival, a large family gets together to eat Chinese New Year's Eve dinner is the happiest time, if you haven't thought of the Chinese New Year's Eve meal recipe, you may wish to take a look at my "Prawn Fresh Meat Fried Spring Rolls", it is really super super super simple, wrap it up, arrange! Surprise your family. (Super detailed tutorial)

Ingredients

Egg 1

shrimp 12

Shohandskin(chaosskin) 12 sheets

Freshmeatfilling 200 g

Lightsoysauce 2 spoons

Salt 2 g

five-spicepowder 2 spoons

Greenonion Halfaroot

Ginger 2 slices

Breadcrumb Appropriateamount

Cooking Instructions

Absolutely
A bite of crunchy, crunchy, hahahaha
Add two tablespoons of light soy sauce to the pork belly filling.
Two scoops of five-spice powder
2 g salt,
Minced green onions, minced ginger, mix well and set aside. If you don't have a good grasp of the saltiness, I will secretly teach you a way, throw the water in the pot and boil, pinch a small ball of the mixed meat filling and throw it into the pot to cook and taste it, not enough to add a little more, you can grasp the saltiness well.
Handle the shrimp in advance, remove the head and remove the shrimp line (keep the shrimp tail), and cut the shrimp belly a little at every other distance to avoid the shrimp rolling up after frying. Take a copy of the hand skin, spread it flat with three-quarters of the filling (slightly thicker on the side of the shrimp tail, roll it up more evenly), leave a quarter to smear a little egg wash, and roll it up.
Roll up and set aside
Dip in egg wash
Cover with breadcrumbs (pat the excess breadcrumbs after wrapping and try to wrap them evenly)
Start frying on low heat until set, two to three minutes (how to look at the low temperature, use a chopstick to put it in oil, and dense small bubbles will appear around the chopsticks).
A little golden is fine.
Control the oil, and then turn the oil temperature up on medium heat.
Re-frying again, this is the key to crunchy, be sure to re-fry yo (after the oil temperature rises, it is easy to paste, fry one by one, you can use chopsticks to fry it and immediately take it out to observe the color, and then go down for a few seconds to immediately clip it out, which roughly means a few seconds of re-frying, until the color changes from light golden yellow to golden yellow.
Lay out the plate.
It's the New Year, it's the New Year
Imagine the reaction of the family when they see this dish, they must be pleasantly surprised, and the table will be served in seconds
Welcome the New Year with the sound of firecrackers, celebrate the New Year in full swing, and wish everyone a happy New Year!