Whenever the New Year approaches, Suizhou Spring Cakes begin to appear on the table of Suizhou people, which is a unique scenery belonging to Suizhou people themselves. It's called spring cake, also called rolling frying, and there are simple ones called cake directly. The fried soybean oil skin is crispy, and the tightly wrapped stuffing is mixed with three colors of green, yellow and white. Its appearance will definitely cause a sensation among diners. No matter how reserved the diners are, they can't wait to bend down and reach for chopsticks to pick up this dish before it's their turn, so as not to see the bottom of the plate before they arrive.
Suizhou Spring Cake is a feature of Suizhou, because its main ingredients-soybean oil skin, pickled green or ground vegetables (shepherd's purse) seem to be difficult to buy in other places, and even if they are bought, they may be made very little. The reason why it won't appear on the dinner table until the end of the year is because it won't be eaten until autumn and winter. In Suizhou, this dish seems to be cooked by a slightly older person. The process of wrapping spring cakes is still complicated, and there are certain skills when wrapping them. If you don't pay attention, the wrapped spring cake will fall off, so the filling will fall out. When frying, the temperature and oil temperature should also be controlled, otherwise it will be fried, otherwise the soybean oil skin will still be raw. Therefore, it still needs some patience to do this.
Ok, let's broadcast my Suizhou fried rolls live!
The soybean oil skin I bought last week is frozen in the freezer and then taken out. In the middle and late twelfth lunar month, it is the peak season for frying spring cakes with three fresh packages, so at this time, the price of soybean oil skin will soar. A bundle is chess and cards, and each bundle will rise by about one to two yuan. I used to buy three yuan a piece and eight yuan a bundle, so I bought four bundles altogether. One is to fry three fresh spring cakes for yourself, and the other is to buy two for my brother and sister-in-law in other places and take them back after the New Year. Regarding the purchase of soybean hull, it is recommended to buy a slightly thinner one with more semicircular wrinkles, mostly old-fashioned cooking methods; There are also square ones on the market now, which are smoother and thicker. It is said that this kind of soybean oil is artificially made, and some chemicals have been added (it has not been verified yet, and it has reservations). General businessmen use this kind of bag more often, which is not easy to break. It is a good bag. Regarding the preservation of soybean hull, I tried to put salt, fold it up and put it on the top of the refrigerator to keep it fresh. This kind of soybean hull can be kept for about a month, but it will be dry and brittle after being wrapped for a while. Later, they were folded separately, packed in plastic bags and frozen in the freezer. Remember not to press heavy objects on it. This method is good, it can last for several months, and it works as good as new after natural thawing. This is the square soybean oil skin that I cut with a knife.
Today, I use ground vegetables as stuffing. I bought ground vegetables from the market, picked dead leaves, cut roots, washed and blanched them, kneaded them into balls and chopped them, as shown below. Some will chop up the chopped vegetables, stir-fry them in the pot and then mix the stuffing. Personally, I think it will lose a lot of nutrition. Vegetables can also be replaced by Suizhou soaked green, or washed, blanched and chopped. The difference between the two is that the local dishes are more troublesome to choose, the flavor is slightly dry, the vegetables are easy to pick and wash, and the taste is slightly wet and soft.
I also added the marinated skin and lotus root tip yesterday, and I have to chop them up and add them. The skin is the leftover of sausage, fried with three fresh meats. Unfortunately, it's best to marinate it for stuffing. Adding lotus root can add a little crispy taste, and more vegetables are more nutritious.
Of course, you still need some ginger.
Put all the fillings into a container, add some seasonings such as salt chicken essence Nande, and pour in a little gutter oil. Personally, I like to add Laoganma Douchi, which will taste better. This is mixed stuffing.
The most difficult step is packaging, which is really hard to describe ... put the soybean oil skin in the palm of your hand, put a proper amount of stuffing in chopsticks and compact it. Then fold one corner of the square upward to cover the filling. Fold the diagonal corner down and press it on the lower corner, then fold the right corner to the middle and press the upper corner, and finally fold the left corner to the middle to cover the right corner. Wrap it as tightly as possible to avoid scattering when it is put into the pot. These are the spring cakes I wrapped. Please ignore their irregular appearance (my family treats more than 20 people at a time, and the soybean oil skin is cut smaller to avoid the situation that one person can't eat one). Although it's a little ugly now, it will be very attractive to beautify the back end of the pot.
When frying in the pan, keep the fire low. Put more oil, and when the oil temperature is slightly hot, you can put the spring cakes neatly at the bottom of the pot. Remember to fry the folded side first, so that it won't come apart after setting. Wait until one side is fried until golden brown, and then use chopsticks to turn to the other side to continue frying until golden brown. If the noodles are narrow, you don't need to fry them. Basically, it has been cooked by a high-temperature kang. If the side is wide, you can stand up and stir-fry the spring cakes a little. In a word, you can't eat hot tofu and delicious Suizhou fried rolls ~ ~ ~
All right, it's time to serve. Please move your throat and swallow your saliva back.
Spring rolls, commonly known locally as "spring cakes" or "fried rolls", are an indispensable dish on the Chinese New Year table of Suizhou citizens. The main methods are "rolling" and "frying".
Spring rolls have a long history in China and are one of the famous dishes in China. Suizhou spring rolls, known as "wrapped rolls", "spring cakes" or "fried rolls", look as inconspicuous as spring rolls all over the country, but when serving, the attractive golden yellow appearance vaguely reveals the color of blue and white, which makes people salivate and can't wait to eat. After the skin is crispy and the meat is tender, the mouth is full of delicious taste.
Master Shuai Zhongxiang, chef of Dahongshan Hotel in Suizhou City, introduced that the filling of "Juanjian" used Suizhou local famous dish "Paopaoqing", wild shepherd's purse, tofu, diced lotus root, pork, earth eggs and other side dishes, so "Juanjian" tasted soft inside. The main reason why "Juan Jian" looks golden and bright comes from the materials used in the stuffing of Juan Cai. Pan oil skin can not be replaced by ordinary dough, but must be made of "soybean oil skin" extracted from soybeans. The skin is thin but elastic and has the characteristics of non-stick pan.
2 1 that night, Shuai Zhongxiang showed the reporter the making process of "roll frying", only to see that he first fried the wrapped roll and put it in the pot instead of frying it. After about seven or eight minutes, the two sides of the "rolling frying" are brown, and they are cooked when they smell the fragrance. The fried "curly tip" has attractive color, both meat and vegetable, oily but not greasy, and excellent taste.
Because the fried rolls are cooked and eaten now, it is difficult to find them in general supermarkets. For foreigners working in Suizhou, if you want to let hometown people taste authentic Suizhou fried rolls, you may wish to buy them in major hotels.