There are two special ways to eat spring rolls in Shanghai, one is stuffed with shredded cabbage, and the other is stuffed with bean paste. 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.

Shanghai Spring Roll 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, then cook it thoroughly, put it on a plate and spread it out. 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.

Food features: crisp outside and fresh inside, crisp outside and tender inside, and excellent taste.