Spring Rolls(chun juan )

How to make spring rolls:

Raw materials for making spring rolls:

12 spring roll skins, 200g spiced bean curd, 150g pork, 100g cabbage, 80g carrot and proper amount of starch

Seasoning for spring rolls:

500g edible oil, (50g actual consumption), 1 / 2 tbsp soy sauce (15g), 2 tbsp refined salt (6g)

Production steps of spring roll:

1. Wash the dried spiced bean; peel and wash the cabbage leaves; wash and peel the carrot; shred and set aside;

2. Wash and shred the pork, put it into a bowl, add soy sauce and starch, mix well and marinate for 10 minutes;

3. Add proper amount of oil into the pot and heat it. Add pork shreds and fry until done. Remove;

4. Stir fry the rest of the fillings with the remaining oil, then add pork shreds and refined salt to stir well, and finally add water lake powder to thicken the stuffing;

5. Spread out the skin of spring roll and wrap it with appropriate stuffing. Deep fry in a hot oil pan until golden brown. Remove and drain oil.

Characteristics of spring roll:

It is crisp outside and fresh inside, with excellent taste.

Attention should be paid to making spring rolls

Use egg white to seal the spring roll.

Spring Rolls

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Spring roll, also known as spring cake, spring plate, pancake. It is a kind of traditional food of Chinese Folk Festival, popular all over China, especially in Jiangnan and other places. In southern China, we don't eat dumplings during the Spring Festival, but spring rolls and sesame dumplings. In addition, spring rolls are also eaten during the Qingming Festival in Zhangzhou. Besides serving for their own families, they are often used to treat guests. Spring rolls have a long history, evolved from ancient spring cakes.

practice

1. Prepare food materials

2. Wash and shred Chinese cabbage, wash and shred pork

3. Heat the oil pan and stir fry the shredded meat for 2 minutes

4. Add Chinese cabbage and stir fry

5. Stir fry with a little salt until cooked

6. Add a little starch to thicken and stir fry evenly

7. Put in a plate and let cool

8. Take the skin of a spring roll and fill it with shredded cabbage and pork

9. Then roll it up

10. Heat the oil pan and fry the spring rolls

11. Fry until golden and out of the pot

classification

Ordinary spring rolls

[main materials] 12 spring roll skins, 200g spiced bean curd, 150g pork, 100g cabbage, 80g carrot, proper amount of starch, seasoning, 500g edible oil, 1 / 2 tbsp soy sauce and 2 tbsp refined salt.

[production process]

1. Wash the spiced bean curd, remove the leaves of cabbage, wash and peel the carrots, and cut them into shreds.

2. Wash and shred the pork, put it into a bowl, add soy sauce and starch, mix well and marinate for 10 minutes.

3. Heat up the oil in the pan, fry the pork shreds and remove.

4. Stir fry the rest of the fillings with the remaining oil, then add pork shreds and refined salt, stir well, and finally pour in the lake powder to thicken it. This is the spring roll filling.

5. Spread out the skin of spring roll and wrap it with appropriate stuffing. Deep fry in a hot oil pan until golden. Remove and drain oil.

[tip]: seal the spring roll with egg white.

Minnan spring roll

[source]: it is said that in order to thank Zheng Chenggong, Fujian people offered a dish for him. In order to live up to the love of the people, Zheng Chenggong put each family's dishes on a piece of cooked dough and rolled them up to eat. This is the spring roll. During the time when the Qingming Festival is approaching, many people in Southern Fujian will make this kind of spring roll, because oysters are one of the materials of this kind of spring roll. During the time when the Qingming Festival is approaching, oysters are the fattest but not fishy.

[main ingredients]: peas, lean and fat pork, oysters, carrots, sweet potato powder, peanuts, sugar, tofu skin, squid, green onion, eggs, seaweed, oil, salt, dough (cooked on the street)

[material handling]:

1. Carrot and pea are processed into silk and then fried with salt.

2. Use oyster, sweet potato powder, egg, scallion, salt, etc. to make oyster, fry, pound into about 1 / 4 palm size block.

3. Cut the squid into rings and stir fry with salt. Stir fry the bean curd skin with salt. Cut the lean and fat pork into strips and fry until done. Stir fry the pork, tofu skin, squid, oyster and carrot together. (PEA shreds do not need to be mixed together. Peas are easy to soften after being stir fried for many times, and they will lose their crisp taste.)

4. Stir fry the peanuts until fragrant, put them into the blender and stir them into peanuts, then add sugar.

After the above operation, the materials of Minnan spring roll can be processed, and then the spring roll can be wrapped according to the steps of picture album. There is no specific material requirement for Minnan spring rolls. You can prepare the materials and the proportion of various foods according to your preference.

Putian spring rolls

Spring rolls are delicious and unique among Putian people. Cai Xiang, a famous person in Song Dynasty, once left a poem "think about the dishes in spring", praising the delicacy of spring rolls.

It is said that there was a scholar in Putian, Fujian Province in ancient times. Before he became an official, he studied hard for ten years and went to Beijing several times, but failed to win the exam. Although he was over thirty years old and had a family and a son, he still insisted on studying poetry day and night, sometimes forgetting to eat and sleep. His wife loved him very much. In order not to let his husband's reading be affected by three meals, he ground wheat into flour and fried it into thin and transparent slices with tea oil in a pot. She was worried that the wheat cake would be cold and hurt her stomach. So she put the cooked vegetables in the wheat cake, rolled up the wheat cake and put it beside her husband, so that he could read while eating. It was not time-consuming and easy to eat. Relying on his wife's hand-made food, the scholar kept his door closed, studied hard and made great progress in learning. In this year's scientific examination in Chunwei, the scholar went to high school at one stroke, which is a good story. Since then, Putian students like to eat wheat pancakes with vegetables that night, and call them spring rolls. This kind of traditional Putian spring roll is made of wheat cake with various kinds of fresh vegetables, especially with tender skin and rich stuffing. It is different from bean sprouts in other places for stuffing and frying hard skin. In contrast, Putian spring rolls have the characteristics of home cooking.

Xiangbin spring roll

The characteristics of Xiangbin spring roll are crisp, soft, juicy and tender. The filling can be changed according to their own taste. The specific method is to mix the flour with water in the basin and knead it repeatedly to form a water dough. Then heat the pan with a light fire, grasp the water mass with your right hand, and constantly flip it, then gently bake a round pancake with a diameter of 12 cm in the pan, peel it with your left hand, turn it over slightly and take it out, and continue to flip the water mass with your right hand, and then bake another one. The baked dough should be stacked neatly and covered with clean wet cloth to prevent the skin from drying.

The stuffing of Xiangbin spring roll is stir fried with 500g fat and thin pork shreds, added with wine, soy sauce, salt, monosodium glutamate, soup, and thicken. Remove the roots and old leaves of shepherd's purse (also known as ground cabbage) or Chinese cabbage, leek, wash and chop, mix well with shredded meat.

When making spring rolls, first uncover the dough sheet one by one and put it on the chopping board. Each piece is filled with about 15g meat stuffing, folded at both ends and rolled into a flat cylinder shape of about 6cm, sealed with thin batter. Then one by one into five mature oil pot, deep fry into a yellowish. The spring roll made by Xiangjiang hotel is the best in Hunan Province with exquisite materials and advanced technology.

Crab spring rolls

Main ingredients: 200g crab meat, 4 spring cakes, 10g sprouts, 1g chrysanthemum petals, crab seasoning, 5g condensed milk, 5g cream, 2G salt, 2G white pepper, 50g vinegar chili sauce, 3G garlic, 8g Sprite, 25g Korean vinegar, 12g sugar

[practice of spring roll]:

1. Steam the crab for 7-8 minutes in the steamer with Korean Shaojiu. Remove the meat and mix it with the crab meat according to the proportion.

2. Roll the spring cake into a cone and finish the vinegar sauce seasoning according to the proportion.

3. Put some vinegar and chili sauce on the spring cake, then put 1 into it and decorate it with sprouts and chrysanthemum petals.

[food features]: the sweet crab meat wrapped in the tough spring cake is the soul of this dish. Sprouts and chrysanthemum petals make a dish more vivid.

[tip]: it would be better to use the crabs from yongdek, South Korea, because they are the best crabs in South Korea. It will add local style to this dish.

Shredded pork with Chinese Cabbage

In Shanghai, there are two kinds of special methods, one is filled with shredded Chinese cabbage, the other is filled with bean paste. Bean paste spring rolls and Chinese cabbage shredded pork spring rolls are the same. If you like sweet food, you can try it. No vinegar, of course. Among them, Chinese cabbage and shredded pork spring roll is the most traditional way of Shanghai people.

[main materials]: Chinese cabbage, shredded meat, lard, wine and soy sauce, salt, monosodium glutamate water, wet starch, spring cake skin, rapeseed oil, vinegar.

[practice of spring roll]:

1. Put shredded meat into a pot, stir fry it with lard over high heat until it is seven years old, add wine, soy sauce, salt, monosodium glutamate and water, thicken it with wet starch, boil it thoroughly, then put it on a plate and let it cool. Cut the Chinese cabbage into shreds, sprinkle into the fried shredded meat and mix well

2. Put the skin of spring cake on the chopping board, put shredded meat stuffing on it, roll it up, fold it at both ends, and finally roll it into about two inches, six minutes long and eight minutes wide

Chinese PinYin : Chun Juan