spring roll
spring roll
Spoon.
manufacturing process
1. Wash spiced dried bean curd, remove leaves from cabbage, wash carrots, wash, peel and shred for later use.
2. Wash and shred pork, put it in a bowl, add soy sauce and starch, mix well and marinate 10 minutes.
3. Pour the right amount of oil into the pot and heat it. Add shredded pork and stir-fry until cooked. Take it out.
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, then take it out and drain.
Tip: You can seal the wrapped spring rolls with egg white.
Minnan spring rolls
Source: According to legend, in order to thank Zheng Chenggong, Fujian people each cooked a dish to entertain him. In order to live up to the people's love, Zheng Chenggong put all the dishes on the cooked dough and rolled them up to eat. This is the later spring rolls. During the period near Tomb-Sweeping Day, many Minnan people will make this kind of spring rolls at home, because oysters are one of the materials of this kind of spring rolls, and oysters are the most plump but not fishy when they are near Tomb-Sweeping Day.
Ingredients: peas, lean meat, oysters, carrots, sweet potato powder, peanuts, sugar, bean curd skin, squid, onion, eggs, shredded seaweed, oil, salt, rice noodles (bought and made on the street).
Material handling:
South Fujian spring roll wrapping method
South Fujian Spring Roll Wrapping Method (12 sheets)
1, shred carrots and peas respectively, add salt and fry until cooked.
2. Use oysters, sweet potato powder, eggs, onions, salt, etc. Fry oysters and mash them into pieces about 1/4 the size of a palm.
3. Slice squid and stir-fry with salt, and stir-fry tofu skin with salt. Slice lean pork into strips and fry until cooked. Fried pork, bean curd skin, squid, oyster and shredded carrot. The chopped peas don't need to be mixed together. Peas tend to soften after repeated stir-frying and lose their crisp taste. )
4. Stir-fry peanuts, put them in a blender and stir them into peanut powder, then add sugar.
After the above operations are completed, the materials for wrapping Minnan spring rolls are processed, and then the spring rolls can be wrapped according to the steps of the picture book. There is no specific material requirement for Minnan spring rolls, and the proportion of materials and various foods for making spring rolls can be prepared according to personal preferences.
Putian spring rolls
Spring rolls are delicious and fragrant, which is a unique flavor of Putian people. Cai Xiang, a famous person in the Song Dynasty, once wrote a poem "Thinking about Food during the Spring Festival", praising the delicacy of spring rolls.
Putian Xianyou spring rolls
Putian Xianyou spring rolls
According to legend, there was a scholar in Putian, Fujian Province in ancient times. Before becoming an official, he studied hard at a cold window for ten years and went to Beijing several times to catch the exam, all of which failed. Although he is over thirty and has a family and children, he still insists on studying poetry day and night, sometimes forgetting to eat and sleep. His wife loves him very much. In order not to affect her husband's study because of three meals, she ground wheat into powder and fried it in a pot with tea oil into thin and transparent cakes. She was worried that eating the wheat cake would hurt her stomach, so she put the cooked food in the wheat cake, rolled it up and put it next to her husband, so that he could watch it while eating, which was neither time-consuming nor convenient. Scholars rely on the food cooked by their wives, stay at home, study hard and make great progress in their studies.
This spring, the scholar went to high school in one fell swoop, which is a much-told story. Since then, Putian students like to eat green vegetable sesame seed rolls in the evening, called spring rolls.
This traditional Putian Spring Roll is a wheat cake filled with all kinds of seasonal vegetables, especially with tender skin and delicious taste. There are foreign bean sprouts inside, and the fried hard skin is different. Comparatively speaking, Putian spring rolls have more characteristics of home cooking. [ 1]
Xiang Bin spring rolls
Xiang Bin spring rolls are characterized by crispness, softness, juiciness and tenderness. The filling can be changed according to your own taste. The specific production method is as follows: firstly, flour and clear water are mixed in a basin and repeatedly kneaded to form a water dough. Then heat the pot with a small fire, grab the water dough with your right hand and keep tossing it. Then gently bake a round pancake with a diameter of 12 cm in the pot, peel it with your left hand, take it out, and continue to toss the water dough with your right hand, and bake another one. Baked dough should be stacked neatly and covered with a clean wet cloth to prevent the skin from drying out.
The stuffing of Xiang Bin Spring Roll is made by stir-frying 500g shredded lean pork, adding wine, soy sauce, salt and monosodium glutamate, adding soup and thickening. Remove old leaves from shepherd's purse (also known as Chinese cabbage) or Chinese cabbage and leek, wash and chop, and mix well with shredded pork.
When wrapping spring rolls, first uncover the dough one by one and put it on the chopping board. Each piece is filled with about 15g meat, folded in half at both ends, rolled into a flat tube of about 6 cm, and sealed with thin batter. Then put them in a medium-cooked oil pan one by one and fry them until they are slightly yellow. The spring rolls made by Xiangjiang Hotel are exquisite in materials and advanced in technology, which is the best in Hunan.
Big crab spring rolls
Main wood
Spring rolls (2)
Spring rolls (2)
Ingredients: 200g crab meat, 4g spring cake, sprouts 10g, chrysanthemum petals 1g, 5g crab meat seasoning, 5g condensed milk, 5g cream, 2g salt, 2g white pepper, 50g vinegar and hot sauce, 50g Korean hot sauce, 3g garlic, 8g sprite, 20g Korean vinegar and sugar 65438.
Spring rolls practice:
1. Put the crab in a steamer that has been put into Korean shochu for 7-8 minutes, then take out the meat, season the crab in proportion and mix well with the crab meat.
2. Roll the spring cake into a cone, and finish the seasoning with vinegar and hot sauce in proportion.
3. Put some vinegar and hot sauce on the spring cake, then add 1 and decorate with sprouts and chrysanthemum petals.
Food features: Sweet crab meat wrapped in elastic spring cakes is the soul of this dish. Bean sprouts and chrysanthemum petals make a dish come alive.
Tip: It would be better if you could use the big crabs made in Yongde, South Korea, because their big crabs are the best in South Korea, which will add local flavor to this dish.
Shredded Chinese cabbage stuffing
Spring rolls (3)
Spring rolls (3)
There are two special methods in Shanghai, one is shredded cabbage stuffing and the other is bean paste stuffing. Spring rolls with bean paste are the same as spring rolls with shredded cabbage. Friends who like sweets can try it. Of course, no need to dip in vinegar. Among them, Chinese cabbage and shredded pork spring rolls are the most traditional practice in Shanghai.
Ingredients: Chinese cabbage, shredded pork, lard, wine soy sauce, salt, monosodium glutamate water, wet starch, spring cake skin, rapeseed oil and vinegar.
Spring rolls practice:
1. Put the shredded pork in a pot, stir-fry it with lard until it is 70% mature, add wine, soy sauce, salt, monosodium glutamate and water, thicken it with wet starch, cook it thoroughly, put it in a pot, put it on a plate and spread it to cool. Shred Chinese cabbage, sprinkle it into the fried shredded pork and mix well to make stuffing.
2. Put the spring cake skin on the chopping board, put the shredded pork stuffing on it, roll it up, fold it in half at both ends, and finally roll it into a small rectangular bag about two inches long and six minutes long and eight minutes wide, and seal it with flour.
3. Rapeseed oil is burned to seven ripe. When the spring is involved in the pot, it is constantly turned with chopsticks. About two minutes later, golden yellow, picked it up and put it on the plate. You can dip it in vinegar when eating. Because vinegar can relieve boredom, which makes sense.
Food features: crisp outside and fresh inside, crisp outside and tender inside, and excellent taste.
Cream-flavored crab yellow spring rolls
owner
Spring rolls (4)
Spring rolls (4)
Ingredients: spring roll skin, egg white, soy sauce, quick-frozen green beans, quick-frozen crab roe, salt, white pepper and oil.
Spring rolls practice:
1. Thaw green beans with cold water. Frozen crab roe is naturally thawed and diced.
2. Add green beans, diced crab roe, salt and white pepper to the sauce, and mix well to make stuffing.
3. Put a proper amount of stuffing on each spring roll, then roll it into a long spring roll, and coat the side with egg white and stick it firmly.
4. Heat the oil in the pot with medium heat. When the oil is heated for seven minutes, add the spring rolls and fry until crisp.