Home > Food Processor Articles > Mass production recipe Lumpa Shanghai

Mass production recipe Lumpa Shanghai


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I have been asked several times to wrap egg rolls for the various clubs, organizations and parties to help. I decided to try this "parts packing Lump" to do a little 'more power. The main problem with the package egg rolls is the time to gossip and packing less time. Thus, even after 3 hours and 10 persons, the total number of egg rolls wrapped in 100

The other problem is the contamination of food by the number of hands. I am afraid of germs and if you ever see me in the kitchenI wash my hands after touching anything.

To increase speed and decrease the pollution is being wound up with the idea of using a pastry bag to squeeze the meat wrapper in a lump. (I feel like companies do in the same way as mass production is their egg rolls, if not, maybe I'll sell my idea).

With a pastry bag and squeeze the right skills at the right size and shape to create more uniform egg rolls look. Note that this only works withstyle "Shanghai" lump.

Instructions:

1. Make your best game of the filling (usually all the vegetables and a food processor)
2. Fill your piping bag with the filling
3. Drill a hole in the top approximately 0.5 cm in width
4. Squeeze filling on a wrapper egg rolls
5. Wrap as normal (follow package directions)

Edel Lumpa recipe

* 1 pound Mett
* 1 pound ground beef
* 1 medium onion,chopped
* 1 / 2 cup water chestnuts, chopped
* 1 carrot, finely chopped
* 5 cloves garlic, finely chopped
* 1 / 4 cup soy sauce
* 2 1 / 2 teaspoon black pepper
* 1 teaspoon salt

kitchenaid kitchenaid blog

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