The practice of spring rolls is to wrap the stuffing with cooked round thin dough, grow into strips, and then fry it in oil pan until golden brown floats. The stuffing can be vegetarian, salty or sweet. There are spring rolls with shredded Chinese chives and shepherd's purse bean paste. Spring rolls evolved from the custom of eating spring rolls that day in ancient beginning of spring. The Spring Festival began in the Jin Dynasty, and was originally named Five Hearts Plate. Five spicy vegetables, such as garlic, garlic, leek, mustard, coriander and so on. All of them are contained in the five coriander, which is used by people to get angry with the five internal organs after eating it in spring. In the Tang Dynasty, the content of reed plate changed, and the content of reed plate was more exquisite. In the Yuan Dynasty's Complete Collection of Household Articles, it has been recorded that spring cakes are wrapped in paper and fried before eating. Similar records can also be found in the Ming Dynasty cookbook Yi Ya Yi. In the Qing dynasty, the name of spring rolls appeared. Making spring rolls generally includes making skin, stuffing, stuffing and frying. It used to be handmade. In recent years, it has been able to carry out mechanized production.

material

Spring rolls 12, spiced dried bean curd 200g, pork150g, Chinese cabbage100g, carrot 80g, and proper amount of starch.

condiment

500g of cooking oil, 65438+ 0/2 tbsp of soy sauce, 2 tbsp of refined salt.

manufacturing process

1. Wash the spiced dried bean curd, remove the leaves from the cabbage, wash and peel the carrots, and shred them for later use.

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

3, pour the right amount of oil into the pot to heat, add pork shreds and stir fry, you can eat.

4. Stir-fry the remaining stuffing with the remaining oil, then add shredded pork and refined salt, stir well, and finally pour in water starch to thicken it, which is the spring roll stuffing.

5. Spread the skin of the spring rolls flat and wrap them with suitable stuffing. Fry in a hot oil pan until golden brown, remove and drain.

skill

You can seal the wrapped spring rolls with egg white.