How to fry a crispy spring roll, a drink expert recommends that the ingredients in the top are cooked and remove the fat and gravy, which helps the fried spring roll be crispy and crispy.

Yahoo reports that the skin is crispy and the inner food is delicious, making spring rolls an excellent snack or side dish. In addition to ordering spring rolls from restaurants, it is also fun for the people to make spring rolls at home. There are many tips for making restaurant-level spring rolls. There is an important step to ensure that spring rolls are crispy without eating too much moisture, especially when using pork meat for food.

Derek, the research and development manager of Mamahuhu, who sells cold pots at the same time. Chan, translucent) said, "Use pork meat and fry until it's cooked." He added, "After the pork meat is cooked, make sure to dry the excess fat and soup juice, otherwise the spring roll will become moist." He suggested using a pole to remove the excess soup juice, or use a filter to ensure that all the soup juice has been removed before helping the self-made spring roll dressing.

In addition to removing fat and soup juice from pigs is the first step to ensure spring crispiness, it should also remove the excess moisture from other cooked ingredients in the dish, such as mushrooms. First, let the piglets and other ingredients cool, so that the remaining soup juice will be absorbed. Then you must consider the temperature of the oil, because if the spring roll is too early, it may absorb some of the oil without being crispy. Therefore, you must wait until the oil temperature reaches 375 degrees before starting to fry.

The last step to avoid excessive moisture in spring is to place the fried spring roll in a kitchen towel or plug the net to remove the oil and cool it, and then start to enjoy it.