Current location - Recipe Complete Network - Dinner recipes - Where is fried spring rolls, its origin and practice?
Where is fried spring rolls, its origin and practice?
Fried spring rolls belong to Shandong cuisine.

Production process 1. Put the flour into a bowl and add water to make a thin paste.

2. Divide the spring roll stuffing into fifteen portions and put them in the middle of the spring roll, starting from four cakes, and grow into strips with a width of 2 inches and 5 minutes. Spread flour paste on the closed part to make raw spring rolls.

3. Sit in a wok, inject peanut oil, heat it to 60%, add raw spring rolls, fry until golden brown, take it out, control the oil and put it in a plate.

Mix flour with clear water, add refined salt, and wet it by hand for half an hour.

Heat the frying pan and clean it. Grasp the mixed water surface by hand, repeatedly put it into the pancake pot and hang it into spring rolls.

Every year in beginning of spring, Beijingers have the folk custom of eating "spring cakes", which is called "biting spring".

This kind of "spring cake", also called "spring rolls" among the people, is probably an image saying that vegetables are rolled up and eaten with pancakes.

The custom of eating spring cakes has a long history.

History of the Ming Palace Museum? "Good Diet" records: "The day before beginning of spring, outside Dongzhimen, Shuntianfu Street, the gentlemen, ministers, dignitaries, warriors ... arrived in beginning of spring the next day, and they all chewed radishes, called" biting spring ",feasted each other and ate spring cakes and vegetables.

This custom can be traced back to the Jin Dynasty and prevailed in the Tang Dynasty.

Guan Zhongji said that the Tang people "made spring cakes in spring, wrapped them with Artemisia annua, leeks and Polygonum hydropiper buds" and gave each other gifts to welcome the spring.

There is a poem by Lu You in Song Dynasty: "The Spring Festival is new in spring".

According to records, the shepherd's purse spring cake in the court of the Song Dynasty is "green HongLing, golden rooster and jade swallow, extremely exquisite, each worth ten thousand yuan."

"

Spring cakes are as thin as cicadas. What is recorded here is a spring roll (also known as spring roll) made by smearing fine flour on a flat pan, that is, making a very thin and transparent cake to wrap the shepherd's purse stuffing and then frying it.

Spring cakes and spring rolls were symbols of spring in the eyes of the ancients.

Beijing people eat spring cakes, roll them into round cakes with white flour and bake them.

In the Qing Dynasty, "Tiaoding Ji" recorded that the method of making spring cakes was to "roll dough with ham, chicken and other things, or stir-fry cabbage in four seasons for customers to eat.

Crushing cured pork tenderloin, garlic flower, black date, walnut kernel and foreign sugar (white sugar) into spring cakes, and cutting into sections.

"This is the way to eat in the Qing dynasty.

But now it has evolved into spring cake with sweet noodle sauce and rolled onions.

In beginning of spring season, the tender buds of green onions are fragrant and crisp, especially when spring returns to the earth, everything recovers, and the tender onions sprout first, which means "biting spring".

Besides, we also pay attention to eating and cooking, that is, we use the hearts of seasonal dishes, such as leeks and spinach, and shred them. This is called frying and cooking.

Some places also pay attention to eating cooked meat such as shredded pork belly and sauce chicken in spring cakes.

Eating spring cakes pays attention to eating them wrapped in vegetables. From beginning to end, it is called "having a head and a tail", which means good luck.

When eating spring cakes, the family sits around and puts the baked spring cakes in a steamer, taking them with them while eating, in order to have a hot meal.

During the Ming and Qing Dynasties, with the development and improvement of cooking technology, the spring plate became a small and exquisite spring roll, which was not only a folk food, but also one of the court cakes. It became an elegant hall and was deeply appreciated by Emperor Qianlong.

Spring rolls are one of the nine snacks in Manchu-Han banquet 128 in Qing Dynasty.