Chinese Food
Spring roll
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In the north, we eat dumplings during the Spring Festival. In the south, we eat spring rolls. Spring roll. Also known as spring plate. Pancake. Jiangsu and Zhejiang areas also have the common name of anoyouzi. Dumpling cone. It's evolved from the ancient spring cake. Spring day makes spring cake. The folk custom of eating spring cake has a long history. When I was a child, I spent the Spring Festival in my grandmother's house. I had to eat two kinds of spring rolls and rotten soup. It's not as big as the spring roll made by Fu Jianren. The fingers of the spring roll made by Shanghai people are thin and thick. It's very delicate. Usually put two kinds of fillings. Bean paste fillings and cabbage fillings. Among them, cabbage and shredded pork spring roll is the most traditional way of Shanghai people.
Cooking ingredients
Cooking Steps
Step1:Stir fry the thin meat in the pan. Cut the bean curd into thin shreds and stir fry with the shredded meat. Add some salt and raw soy sauce and stir well. Go to the soup. Put it on a plate and cool it.
Step2:Put some stuffing on the pancake. Take one end of the pancake and close the stuffing. Push back with the forefinger and thumb. Roll it into a long tube with thick fingers.
Step3:Seal both sides of the long cylinder.
Step4:Roll it forward. Pack it for standby.
Step5:Hot pot. Right amount of oil. The side of spring roll seal is fried first. The mouth will be sealed and will not spread.
Step6:If it's not urgent, fry it on both sides until it's yellowish. Refrigerate it. Take it out and then fry it.
Step7:Fry until golden on both sides. Dish. Decorate with celery leaves. Sprinkle with sesame seeds. Crispy and delicious.
Cooking tips:When rolling spring rolls, try to tighten and compact them as much as possible, so that they will not be scattered when blasting. The filling can be adjusted according to the taste of each person. The method is the same. There are skills in making delicious dishes.
