I live in Yijin, a small town with a history of hundreds of years. The town has a profound historical and cultural heritage. Before liberation, we sailed from Rapeseed Lake to the pier of the town, crossed a tall archway engraved with "Baiyang Ancient Town, Yishui Huihui", and went up the stone steps to enter the bustling market. Yijin Town used to be an important market town in the south township of Old Tongcheng. The market here was very long. Before 1995, people from Kongcheng in Tongcheng in the west, Luohe in Lujiang in the north, Guanbuqiao in the south and Xiangpu Street in the east often visited the town, especially in November and December of the lunar calendar. I often saw foreigners coming to Yijin to handle wedding goods in the street, because there were a variety of goods and many craftsmen in the town. Such a bustling small collection is naturally very particular about food. In the era of large groups, the Yijin public canteen is very famous, and the chefs inside are all stunted, braising in soy sauce, steaming and frying, and their cooking skills are unique. There are many kinds of breakfasts, such as fried dumpling L, lion's head, cake, crispy rice, fried dough sticks and especially spring rolls, which are a special breakfast food in Yijin Town. Now we can also eat spring rolls in other places, which is said to have spread from Yijin.

now I'll talk about spring rolls. For Yijin people, it is necessary to pack "spring rolls" during the Spring Festival, and a plate of spring rolls should be fried to entertain guests during the Spring Festival. It is not New Year's Day if you don't pack some spring rolls in advance at home, but a pack of spring rolls will have a taste of the year.

The first thing to wrap spring rolls is to put on the skin of spring rolls. For me, I haven't learned the craft of putting on the skin of spring rolls, but for the residents in Yijin Old Street, 8% of the families can put on the skin of spring rolls. As the saying goes, "It's not difficult for those who are difficult to learn". It seems very easy for people in Laojinjin to build spring rolls. They put a piece of iron sheet on the stove to heat it up. The person who builds the skin will pinch the flour dumplings that are not thick and sticky in his right hand, spin them on the iron sheet, and then pick them up with his left hand, and a thin, slightly sticky spring roll skin will be built. People with this skill can make one or two hundred skins an hour, so it is not difficult to eat spring rolls.

before putting on the skin of the spring rolls, you should make the spring rolls. The spring rolls are made of a wide range of materials, especially shepherd's purse, minced meat, dried bean curd and pine rot. Shepherd's purse is fragrant and bright green, which is not only beautiful but also delicious. If you don't use shepherd's purse, you can use other dishes, such as coriander, spinach, celery and dried beans, and even Chinese cabbage can be used as stuffing, as long as there is more oil and meat, the taste is naturally good. Making stuffing is a kung fu job, and it takes a lot of time to cut it.

I'm good at stuffing. Today, I finished the stuffing of spring rolls wrapped by my family from material selection to stuffing cutting. When I got up early in the morning, I went to the market after washing, bought more than four kilograms of black pork, two kilograms of dried bean curd, one thousand pieces of pine rot, one celery and three kilograms of coriander, and came back after breakfast. I'll pick up the coriander first, wash it clean, and remove the roots of the chives and wash them clean for later use. Then wash and cut the pork. In order to keep the flavor of pork, I didn't blanch it, but cut it raw and fried it directly. Cut the meat before cutting the pine rot, dried bean curd and thousands of pieces. These are similar to making dumplings, and they have to be chopped up, which takes a lot of effort.

The pork I chose today is very good. The real black pork is fat and thin, and the fat meat can be refined. The lean meat is tender and delicious. The spring rolls I eat at home are filled with real materials, which are rich in meat and oil, unlike the spring rolls we usually buy from the breakfast shop, which have a skin on the outside and little stuffing, which is particularly fake.

why should the spring roll stuffing be relaxed? It is said that this is also exquisite, which means wealth and long-term happiness.

It takes a lot of effort to wrap spring rolls, which is rarely done at ordinary times. Naturally, we should prepare more for the Spring Festival. Look at the pine rot, dried bean curd, thousand pieces and Jiang Mo I cut, and I put them in a half-washbasin before I put them in the pot, which is very heavy.

it doesn't matter if you don't have shepherd's purse for stuffing, and coriander is also good. I chose coriander. Blanch the cleaned coriander first, then squeeze the water dry, and then chop it up for later use.

chives are an indispensable ingredient for making spring rolls, and only when they are used can they be fragrant. After the chives are fried, just put them in and mix them with a shovel.

The stuffing of spring rolls has been prepared and cut, and the next step is to fry them. Refine the fat first, then put the lean meat in and stir-fry. When the lean meat turns white, add a proper amount of soy sauce and soy sauce and stir-fry. When the meat is cooked, pour the cut pine rot into the pot and continue to stir-fry.

It's easy to stir-fry stuffing, but it's not easy either. We should not only grasp the cooking temperature, but also grasp the amount of salt. If there is too much salt, the spring rolls will not taste good. There is less salt, and the spring rolls are light and tasteless. It's not that I brag, because I can cook, and I still hold the stuffing in place.

The last step of stir-frying stuffing is to put chopped green onion and coriander into it and mix them. If there is too much water in the stuffing, you can add sweet potato powder mixed with cold water according to the amount of stuffing, and then mix it evenly with a shovel. The powder is absorbent and sticky, and it is better to wrap spring rolls.

wrapping spring rolls is also a technical activity. A spring roll is spread out on the dining table, and a spoonful of stuffing is put on the side next to your arms. Then the back skin is rolled forward, and the skins on both sides are put in the middle. Put some water in the bowl with your hands and wipe the edges of the skin. Then, the front skin is rolled back and gently pressed by your hands, and a angular, full and swollen spring roll is wrapped. Spring rolls wrapped by people who can't wrap them are either filled with more stuffing or filled with less stuffing, and they are shapeless and unsightly. People who can wrap spring rolls not only wrap them quickly, but also wrap all the same spring rolls, which are both beautiful and not scattered, and do not fall off when fried in oil. I'm not very good at making spring rolls, but it's average.

The wrapped spring rolls are placed neatly in the basket, which looks like a beautiful enjoyment.

It's cold in the twelfth month, and the spring rolls are wrapped. You can put them directly for a few days, or you can freeze them and fry them when you eat them. It seems simple to fry spring rolls, but in fact, we should also grasp the heat. It is best to use rapeseed oil for fried spring rolls, because the color of rapeseed fried is golden and more beautiful. When frying spring rolls, first pour rapeseed oil into the pot, boil the oil with medium heat, and then put the spring rolls into the pot, only to see the oil flowers shining, the oil pan clattering, the snow-white spring rolls slowly turning golden, and the spring rolls gradually hardening from soft to hard. Turn them gently with a pair of bamboo chopsticks. When you feel that the spring rolls are almost fried, put them into the plate with chopsticks. Pay attention to this pot, it's early, the spring rolls are not fragrant or crisp; It's late, the spring rolls are fried, it's not good-looking, and it's still bitter after eating, that's to screw up the good things. Look at my fried spring rolls. They are not in a hurry, flanging, etc. Whenever it is time to cook, they will be cooked.

The fried spring rolls on the plate look golden and smell attractive, and you can't wait to eat the whole plate at first sight.

The taste of spring rolls is really good. When eaten in the mouth, they are crispy and refreshing, oily but not greasy, and they are really an excellent delicacy.