Spring rolls are the traditional food of Han folk festivals. Popular all over China, especially in the south of the Yangtze River. In addition to serving their own families, folks often entertain guests. After the Tang and Song Dynasties, people used to eat spring cakes and lettuce in the early spring. Cake and lettuce are put on a plate, which is called spring plate. It originated in the Han Dynasty, and it was also related to Pan Xin on New Year's Day in the Six Dynasties. Therefore, the spring plate is also called symplectic plate. During the Ming and Qing dynasties, besides spring cakes and lettuce, carrots were also eaten, which was said to get rid of the spring sleep, so the whole activity of tasting new things was called "biting spring". It means to welcome spring. Han's Four-Person Monthly Order: "beginning of spring welcomes the new year with lettuce." In Tang Censhen's poem "Sending Yang Qian to runan county Province for Old Age", he wrote: "Runan leans and looks forward to the Spring Festival." Tang Du Fu's poem "beginning of spring": "In spring, the lettuce in the spring vegetables is fine, and I suddenly think of the time when Beijing plum blossoms." Song Zhou Mi's Old Wulin Story beginning of spring: "Hou Yuan arranged a spring dish for the entrance and gave it to your mansion, butcher, great praise, Tracy, golden rooster and Yuyan. The preparation is extremely exquisite, and each dish is worth 10,000 yuan. " "Song history. Book of Rites: "beginning of spring gave a banquet." "Lei Axian, Tian Bu Yue" quoted "Four Seasons Treasure Mirror": "In the Eastern Jin Dynasty, beginning of spring Li E used reeds and celery buds as spring vegetables, which rewarded each other." Pan Rongbi in Qing Dynasty wrote Ji Sheng Sui Jing. Spring Festival in the first month ":"Offering new dishes on the first day of the New Year. Although it is a scholar's home, it is bound to cut chickens and dolphins, cook noodles and cakes, mix lettuce, leeks and croissants, and eat raw carrots, which is called biting spring. "

[Edit this paragraph] Several methods of spring rolls

The main method is to wrap the stuffing with cooked round thin dough in long strips, and then fry it in oil pan until it 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 cooking oil, 1/2 tablespoons soy sauce, 2 tablespoons 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, then take it out and drain.

skill

You can seal the wrapped spring rolls with egg white.

Crab spring rolls?

Ingredients: 200g crab meat, 4 spring cakes, sprouts 10g, chrysanthemum petals 1g?

Seasoning: crab meat seasoning, condensed milk 5g, cream 5g, salt 2g, white pepper 2g. Vinegar and Chili sauce seasoning: Korean Chili sauce 50g, garlic 3g, Sprite 8g, Korean vinegar 20g, sugar 12g.

1. Put the crab into a steamer with Korean shochu and steam it for 7-8 minutes, then take out the meat and season the crab meat 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.

Features:? Sweet crab meat wrapped in tough spring cakes is the soul of this dish. Bean sprouts and chrysanthemum petals make a dish come alive.

Point:? It would be better if you could use the big crabs produced in Yongde, South Korea, because their big crabs are the best in South Korea and will add local flavor to this dish.

In Shanghai, there are two methods, one is the stuffing of shredded Chinese cabbage and the other is the stuffing of bean paste.

Spring rolls with shredded cabbage are the most traditional practice in Shanghai.

Ingredients: shredded Chinese cabbage, lard, wine soy sauce, salt, monosodium glutamate water, wet starch, spring cake skin, rapeseed oil, vinegar,

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, then 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 skin of the spring cake on the chopping board, add the shredded pork stuffing, roll it up, fold it in half at both ends, and finally roll it into a rectangular small bag about two inches, 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.

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.

[Edit this paragraph] function

Crispy outside and fresh inside, crisp outside and tender inside, with excellent taste.

Other practices

1. Cream-flavored crab roe spring rolls?

Ingredients: spring roll skin, egg white, soy sauce, quick-frozen green beans, quick-frozen crab roe, salt, white pepper and oil.

Exercise:

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 edge 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.

2. Peanut crispy spring rolls

Ingredients: spring roll skin, egg white, peanut butter, hazelnut kernel, peanut kernel, almond, milk and butter.

Exercise:

1. Mix hazelnut kernel, peanut kernel and almond evenly and cut into pieces.

2. Mix and dilute peanut butter and milk, then add chopped hazelnuts, peanuts and almonds, and stir well to make spring rolls.

3. Divide the prepared stuffing into 6 parts, then put it on 6 rolls, then roll it into spring rolls, and stick egg whites on the four corners.

4. Heat the butter in the non-stick pan with low heat. After all the butter melts, put the spring rolls into slow frying until the surface is golden yellow.

[Edit this paragraph] I cut my blush and made a spring dinner.

In the Tang and Song Dynasties, there was a kind of "spring dish" in which silk flower, golden rooster and jade swallow were inserted to convey the yearning for spring. Unfortunately, all kinds of rich festivals and customs in ancient times, until today, only the content about eating has been retained.

Speaking of the festival customs in beginning of spring on this day in history, we can't help but talk about the Spring Festival. One of the forms of "spring plate" is that people put all kinds of fresh and tender vegetables on the plate and give them to each other. For example, Du Fu's poem "beginning of spring" says: "Fine lettuce in spring"; In Su Shi's poems, there are even descriptions such as "spring vegetables such as Artemisia annua and Allium tuberosum", "I like to watch the spring vegetables with Polygonum tuberosum buds" and "Polygonum tuberosum buds recommend spring vegetables", which shows that "spring vegetables" are a collection of vegetables such as Polygonum tuberosum buds, Artemisia annua, bamboo shoots and leeks. These "lettuce" are rolled up with pancakes and eaten, which is similar to today's "spring cakes".

However, there was another Spring Festival in the Tang and Song Dynasties. Ouyang Zhan, a poet in the Tang Dynasty, wrote in "Ode to Spring Cuisine": "Beauty is troubled, making land with fake vegetables, thinking it is spring. The jungle is beautiful, and a hundred flowers blossom and compete for beauty ... The ladies study secrets, and the Yao banquets offer birthdays ... so everything is made at will, and it is tailored according to the situation. At the time of the feast, we must strive for novelty and must start with incense. " It describes in detail that women in the Tang Dynasty competed to cut out all kinds of bright flowers with silk, stick them on fake branches and put them in plates to create a plate full of spring scenery. On the day when spring begins, such spring dishes will be displayed at the banquet as holiday decorations. "Old Wulin Stories" records that on the day of spring in the Southern Song Dynasty, "a Spring Festival banquet was held in the back garden, dedicated to you, and a huge banquet was given to you. Trish, Golden Rooster and Yuyan were extremely exquisite, each of which cost 10,000 yuan." "Cuilv red silk" should refer to all kinds of new dishes, and "Golden Rooster and Jade Swallow" is obviously a delicate and precious handicraft, so a spring banquet will cost "10,000 yuan". Although such a luxurious spring banquet is still full of green vegetables, the chickens and swallows made of jade are probably used as decorations to render the festive atmosphere.

Spring plate made of silk flower and Golden Rooster and Jade Swallow should be an extension of the custom of "ribbon-cutting". Since the Southern and Northern Dynasties, on the day when spring began, women had to cut out the patterns of Chun Yan, spring flag and flowers and birds with colorful brocade and pin them on the bun to show the meaning of welcoming spring. For example, the poem "beginning of spring Day" by Tang Dynasty poet Li Yuan said: "Wood wears colorful swallows, and Rob cuts spring worms. Using the golden knife skillfully, the cold invades the jade and refers to the wind. Where to wear slim and graceful, the mountain temple is green. " Another example is Xu Shufei's "The Method of Cutting Flowers in the Inner Hall at the Beginning of a Banquet in Spring": "Close leaves are cut and spit, and new flowers are cut and sparse." In addition, in the Northern and Southern Dynasties, there was a special content in the festival activities on the first day of the first month-cutting out the image of a chicken and posting it on the portal. However, after entering the Tang Dynasty, this custom of Yuanri was gradually mixed with the festival customs of Renri and beginning of spring, such as Xu Yanshou's "Renri Cut the Ribbon": "The boudoir feels sorry for herself. Leaves are full of emotions, and flowers send hands into spring. Tieyan keeps makeup households and pays people with chickens. " Feng Yingzhi, which Cui uses every day, says: "Cut the beauty of spring, and the plum blossoms in the palace know the sky. Yao Lan Cai Yan Xian Rui, Golden Rooster does not learn to sing. " These two works describe that women not only have to cut swallows, but also chickens during the beginning of spring Festival. It is obviously a continuation of this ancient custom to decorate the spring banquet of the court in the Southern Song Dynasty with golden roosters and jade swallows.

Therefore, in the Tang and Song Dynasties, there was a kind of "Spring Festival", that is, decorations made of silk flower, golden rooster and jade swallow inserted in the dish to convey the yearning for spring and create a festive atmosphere. Why are all kinds of rich festivals and customs in ancient times always reserved only for food? This is amazing.

[Edit this paragraph] Poetry of the same name

Chunpan

Author: Fang Yue

Year: Song Dynasty \ Dynasty

Poetry:

Fregen pine wisp Kethleen, Artemisia selengensis seedling fat point cold green.

Frost whip is softer than crisp, and snow tree is fatter than meat.

Eat spicy food with me, I know I am poor.

Steam layer by layer, embossing layer by layer, becomes a golden millet.

Cui Anh Hong plum willows, purple and green invite drunken pine and bamboo.

Qing dynasty will crisp the full moon color and chew out poetic palace merchants.

Give the old man a shame, and his family will not bear the general's stomach.

Eat, drink and be merry in life. Everything is new and self-sustaining.

53 Weng Sunset Mountain, a 360-year-old automobile hub.

You might as well watch plum blossoms in the drizzle and enjoy the spring breeze in the hut.

Author's brief introduction: Fang Yue (1 199 ~ 1262) was a poet and poet in the Southern Song Dynasty. Word giant mountain,no. autumn cliff. Qimen (now Anhui) people. Five years less (1232) Jinshi, awarded □ Huaidong appeasement department officer. In the early years of the Republic of China, Lang Guan was appointed as the Senate officer of Huainan Shogunate Ministry of Industry, Zhao Kui. Later transferred to Nankang Army. Later, he was transferred to Shao for violating Jia Sidao, the general of Huguang. Later, it was known that zhou yuan was impeached and dismissed for offending the powerful Daquan Ding. Later, he was sent to Fuzhou, and his appointment was cancelled due to old grievances with Jia Sidao.

[Edit this paragraph] Painting? Chunpan

196 1 year? Chunpan

Frame? Type: colored paper? A vertical scroll for painting or calligraphy.

Work? Reporter: Xueni Sun? ( 1888- 1965)

Class? No: China's calligraphy and painting/Chinese painting.

Bell? Seal: (Zhu)?

Ruler? Inches: 82×36? cm？ (32? 1/2× 14? In)

Author's brief introduction (1889.7— 1965.7), Zi Hong, Jie Sheng, was born in Songjiang, Jiangsu (now Shanghai). ? 19 17 founded Shengsheng Art Company and edited World Pictorial. In the early days, he hired Xu Zhuodai as the editorial director, and later he became the editorial director. . 1928 Liangyou Pictorial is printed with a brand-new plate-making process, which is very beautiful and has a long-standing reputation. 65438-0928 Executive Director of Chinese Painting Association. 193 1 visited Japan, and after returning to China, he founded a picture book bureau to publish children's books, and at the same time pioneered the silk-screen sector color offset printing process. In order to print Chinese paintings, he set up a fan factory in Songjiang.