Many areas in China have the custom of eating spring rolls on the first day of spring. Do you know how the custom of eating spring rolls comes from? Do you want to make a delicious spring rolls for yourself and your family on the first day of spring? Let's see how to make spring rolls.
The custom of eating spring rolls in spring
Spring Rolls
Spring roll is a kind of traditional food for Chinese folk festivals, which is popular all over China, especially in Jiangnan and other places. In South China, we don't eat dumplings, spring rolls and sesame dumplings for Spring Festival. And in Zhangzhou area Qingming season also eat spring rolls, folk in addition to their own food, commonly used in hospitality. Spring roll has a long history, evolved from the ancient spring cake.
Spring roll is evolved from the ancient custom of eating spring plate on the first day of spring. Spring dish began in the Jin Dynasty, the first name of five XinPan. There are five kinds of pungent vegetables in five pungent dishes, such as garlic, garlic, leek, Brassica, coriander and so on. They are for people to use after eating in spring. In the Tang Dynasty, the contents of spring dish changed, and the contents of spring dish became more exquisite. In the Yuan Dynasty, the complete collection of household necessities has appeared the records of fried spring cake wrapped with stuffing. Similar records can be found in the Ming recipe Yi Ya Yi. In the Qing Dynasty, the name of spring roll appeared. "Four people's moon order" by Cui Shi of Han Dynasty: "the lettuce is eaten at the beginning of spring, which means to welcome the new. Tang Cen can's poem "send Yang Qian to the capital of ru'nan county to get married at the age of:" ru'nan reclines far away and goes to chunpan early. Tang Dufu's poem "spring starts" says: "spring is a dish of lettuce. I suddenly remember the time when the plum blossoms in the two cities. "The old things in Wulin & middot; Li Chun" in Song Dynasty: "Houyuan office makes spring dishes for entering, and gives them to guidi, Jiechen, juyu, cuizoa red silk, Jinji and Yuyan. Each dish is worth ten thousand yuan. "History of Song Dynasty, Li Zhi": "spring plate is given at the beginning of spring. 'the armpit like & middot; sky part & middot; the first month' quoted the four seasons mirror: 'in the Eastern Jin Dynasty, li'e ordered to take radish and celery buds as spring plates and feed each other in spring. Pan rongbi of the Qing Dynasty, the spring plate of the first month of the emperor's reign: a new plate is offered on the new spring day. Although the family of scholars and commoners, they must also cut chicken and porpoise, cook pastry, and mix lettuce, green leek, sheep's horn and scallion, wash and combine the vegetable skin, and eat water carrots, which is called bitchun. '
According to the ancient book "Guangji at the age of" written by Chen Yuanliang: "in spring, eat spring cakes, lettuce, No. spring plate. The Qing Dynasty's records of Yanjing at the age of: 'spring fighting is a kind of spring cake eaten by rich Japanese. 'it can be seen that the traditional folk customs of making spring cakes and eating spring cakes have a long history. Now there are many proverbs about spring roll, such as "one roll can't make spring", "spring roll of Longsheng Hall - inside and outside are not people", etc. spring means the auspicious omen of spring here.
The practice of multiple spring rolls:
Spring Rolls
Peanut crispy spring roll
Main materials: spring roll skin, egg white, peanut butter, hazelnut, peanut kernel, almond, milk, butter.
Practice:
1. Mix hazelnut, peanut kernel and almond evenly, and cut them into pieces.
2. Mix peanut butter with milk and dilute, then add hazelnut, peanut and almond, and mix evenly to make spring roll filling.
3. Divide the stuffing into 6 parts, then put them on the skin of 6 spring rolls, then roll them into spring rolls, and stick the edges and corners with egg white.
4. Heat the butter in the nonstick pan over low heat. When the butter is all melted, fry the spring rolls slowly until the surface is golden.
spring roll
Main ingredients: spring roll skin, bean paste filling
Auxiliary material: sunflower seed oil
1. Prepare the right amount of spring roll skin.
2. Peel off the spring roll and lay it flat. Put in some red bean paste.
3. Roll up.
4. Turn both sides to the inside and roll up again.
5. Spring roll.
6. Pour more oil into the pot. Heat to 80% and fry in spring rolls.
7. The fried spring roll is put on the kitchen paper to absorb oil and then code the plate.
Duck spring rolls
Main ingredients: 150g duck meat, spring roll skin
Production method: bittern, salt, scallion, chicken essence, scallion and ginger, sesame oil, spicy oil, cooking wine, a little sugar
1. Duck leg is peeled, washed and blanched, and spring roll skin is purchased.
2. Add 2 bowls of water, brine, salt, onion and ginger, cooking wine and sugar to the pressure cooker and simmer for 15 minutes.
3. Turn off the heat and wait for 15 minutes to open the pot when there is no pressure. Remove the duck leg and remove the bone.
4. Chop duck meat and mix with scallion, chicken essence, white sugar, sesame oil and chili oil. Wrap into spring roll skin.
5. In a frying pan, fry the spring rolls on both sides until they are slightly brown.