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Question 2: What is the significance of eating spring rolls in the Spring Festival? Every year on the day of spring, most people have to eat spring cake, called "bite spring". The custom of eating spring cakes has a long history. Ming Palace History? Diet Good Shang" recorded: "one day before the spring, Shun Tianfu Street, outside the Dongzhimen, where Hoon Chong, courtiers, dignitaries, warriors ...... to the next day when the spring, no noble or lowly are chewing radish, called 'Bite the spring', and each other feasts, eat spring cakes and vegetables." This custom can be traced back to the Jin, and the rise in the Tang.
"Guanzhong record" said the Tang people "in the spring for spring cake, to spring artemisia, yellow leeks, polygonum buds wrapped" and it will be given to each other, to take the meaning of spring. Song Lu You has a poem: "spring spring plate holiday new".
It is recorded that the Song dynasty court of chestnut spring cake is "green wisps of red silk, gold chicken and jade swallow, the preparation of the most exquisite, each plate is worth ten thousand dollars."
Spring cake as thin as a cicada's wing, here is recorded with thin noodles in a kind of pan on the wipe, that is, into a very thin and transparent cake, used to wrap the caper filling, and then fried in oil out of the spring rolls (also known as spring plate). Spring cakes and spring rolls are the symbol of spring in the minds of the ancients.
Spring cake is rolled into a round cake with white flour, and made by branding. Qing Dynasty "Tune Ding set" recorded the spring cake method is "rolled and wrapped in ham meat, chicken and other things, or seasonal vegetables, deep-fried for guests. And salted meat waist, garlic flowers, black dates, walnut kernels, foreign sugar (sugar) **** crushed, rolled spring cake cut." This was the way it was eaten in the Qing Dynasty. But now evolved into spring pancakes smeared with sweet flour sauce, rolled onions after eating.
In spring, the spring onion buds, fragrant and crisp, especially in spring, everything is recovering, young onions first, people taste, but also the meaning of "bite spring".
In addition also pay attention to eat and vegetables, is to use the heart of seasonal vegetables, such as leeks, spinach yellow and other shredded, called fried and vegetables. Some places also pay attention to the sauce belly shredded chicken and other cooked meat sandwiched in the spring pancake to eat.
Eating spring pancakes pay attention to and vegetables wrapped up, from the beginning to the end, called "head to tail", to take the meaning of good luck. Eat spring pancakes, the whole family sitting around together, the branded spring pancakes in the steamer, eat as you take, in order to eat a hot.
Ming and Qing dynasties, with the development and improvement of cooking technology, spring plate changed into a small and exquisite spring rolls, not only is the folk food, but also become one of the court's pastries, mounted the Hall of Elegance, appreciated by Emperor Qianlong.
The Manchu banquet of the Qing Dynasty, one hundred and twenty-eight dishes points, spring rolls are one of the nine dim sum.
Question 3: What is the difference between spring cake and spring rolls Spring cake, spring rolls are eaten on the day of spring snacks. The custom of eating spring cakes originated in the Jin Dynasty, the rise of the Tang Dynasty. "Guanzhong record" said: Tang people in the "spring day for spring cake, to spring artemisia, yellow leeks, polygonum buds wrapped", and it will be given to each other, to take the meaning of welcoming the new.
In Chaozhou, spring rolls are called spring cakes. The word "roll" is used less in Chaozhou, because it is difficult to pronounce. So we call it spring cake.
Question 4: What is the significance of eating spring cakes in the Spring Festival bite spring
Spring cakes, the ancient is the day of spring cake, the specific eating method and the northern spring cake eating method is similar to the thin cake rolled a variety of dishes. When eating pancakes and a variety of raw and cooked vegetables and vegetables - multifilament (easy to roll cake) on a round plate, so there is also known as the spring plate. Because it is rolled food, there are also called spring pancakes for spring rolls.
Question 5: the origin of spring rolls? Essay 300 words Spring rolls, this household name of the popular traditional food, not only spread all over the motherland north and south, but also out of the country, traveled around the world. In a sense, spring rolls have become synonymous with Chinese cuisine.
What is the origin of spring rolls?
Spring rolls have a long history in China, the northern people also known as "spring cake". It is rumored that in the Eastern Jin Dynasty. At that time, it was called "spring plate". At that time, people every spring this day, will be made of flour pancakes spread on the plate, plus fine vegetables to eat, so called "spring plate". At that time, not only the spring this day to eat, spring tour people also bring "spring plate". By the time of the Tang and Song dynasties, this custom was even more prevalent. The famous poet Du Fu's "spring spring plate of fine lettuce" and Lu You's "spring spring plate of new festivals" are true reflections of the people of the Tang and Song dynasties this custom of life. In the Tang Dynasty, the spring plate is also called five Xin plate, the Ming Dynasty Li Shizhen said: "to onions, garlic, leeks, polygonum, artemisia, mustard, pungent and tender vegetables and food, known as the five Xin plate." After the spring plate, five Xin plate and evolved into spring pancakes. Wu Zimu in the Song Dynasty in the "Dream Liang Records" this description: "Changshu patty cake, wonton tile bells, spring cake, vegetable cake, round soup." By the Qing Dynasty, rich families, or families of the common people, also ate a lot of spring cakes. Fucha Dunchong in the Qing Dynasty, "Yanjing times? Playing spring" recorded: "is the day of rich families eat more spring cakes, women and other more buy radish and eat, said bite spring, said can but the spring bustle also." In this way, eating spring cake has gradually become a traditional custom, in order to map auspicious, eliminate disasters and difficulties.
With the development and improvement of cooking technology, "spring cake" has evolved into a small and exquisite spring rolls. At this time it has not only become a folk snack, but also become a palace pastry, on the hall of elegance. In the Qing dynasty court in the "Manchu feast" 128 kinds of dishes, spring rolls is one of the nine main snacks.
Today's spring rolls, it can be said that a variety of different ways to show their skills. Although we still collectively referred to as "spring rolls", but the style has been different, each with its own characteristics. From the region to points, Shanghai and Sichuan, Guangdong and Beijing have been very different; plus South Asian flavors such as the Vietnamese rice flour pancake wrapped in raw food and Thailand's kind of shrimp spring rolls, as well as out of the overseas varieties of "EGG-ROLL".
Spring rolls of many styles, filling is more flexible and changeable, can be raw filling, can also be cooked filling, can also be a mixture of raw and cooked; can be meat, pure shrimp-based, can also be mixed and mixed with vermicelli formulated into a filling, or pure net vegetarian filling.
The material provided, only for reference
Question 6: spring rolls put what trap is the most delicious Huaiyang spring rolls practice details dishes and effects: delicious pastries
Process: deep-fried Huaiyang spring rolls of the production of materials: the main ingredients: spring rolls skin 12, 100 grams of silver sprouts, leek 200 grams, 50 grams of shredded meat.
Seasonings: salt, oil, salad oil in moderation. Teach you how to do Huaiyang spring rolls, how to do Huaiyang spring rolls are delicious silver sprouts, leeks, shredded meat, raw oil, salt into three silk filling, spring roll skin wrapped into the filling, rolled up the mouth, deep-fried to golden brown.
Tofu skin spring rolls practice details cuisine and efficacy: New Year's Eve dinner
taste: savory flavor process: deep-fried Tofu skin spring rolls making materials: main ingredients: 500 grams of oil skin, 100 grams of asparagus, 100 grams of shrimp, 750 grams of capers, 150 grams of pork (lean)
auxiliary ingredients: 50 grams of wheat flour
seasoning: 100 grams of sesame oil, 3 grams of salt, 3 grams of MSG, 3 grams of salt, 3 grams of soy sauce. MSG 3 grams, salt 5 grams, ginger 10 grams
Teach you how to do tofu skin spring rolls, how to do tofu skin spring rolls to be delicious 1. tofu skin (oil skin) each cut into six small pieces *** cut into 30 pieces;
2. asparagus, pork are washed and cut into thin julienne;
3. capsicum washed, put into a pot of boiling water slightly scalded, fished out and drained and chopped;
4. Flour into a bowl, add water into the wet pulp;
5. frying pan on high heat, under the sesame oil 100 grams of heat, into the asparagus wire, shredded meat, capers, shrimp, monosodium glutamate, salt, ginger did not cook together for 3 minutes, start the pot into the stuffing;
6. tofu skin spread on the board, one by one, wrapped in filling into a roll, in the joints coated with syrup (* * * wrapped into a spring roll 30);
7. > 7. original frying pan on a high flame, under the sesame oil (consume 100 grams), burned to 50 percent heat, the spring rolls one by one under the pan fried until golden brown, fish out of the plate that is complete.
Tofu skin spring rolls production tips: because of the need to deep fry, so to prepare 1000 grams of sesame oil, the actual consumption of about 100 grams.
Turkey spring rolls practice details cuisine and efficacy: low-temperature environment work crowd recipes fat recipes
taste: savory flavor process: wrapped rolls fried turkey spring rolls preparation materials: main ingredients: turkey breast 300 grams
auxiliary ingredients: asparagus 100 grams, Shiitake mushrooms (fresh) 50 grams, leeks 50 grams, 20 grams of spring rolls
seasoning: peanut oil 100 grams, sugar 2 grams, 10 grams of cooking wine, 3 grams of salt, 2 grams of sesame oil, 10 grams of starch (corn), 1 gram of monosodium glutamate, 1 gram of pepper 1 gram of turkey spring rolls features: golden color, crispy outside and tender inside, can be a snack or a good meal with wine. Teach you how to do turkey spring rolls, how to do turkey spring rolls are delicious 1. first turkey breast, asparagus and mushrooms washed, and cut into julienne strips;
2. green leeks washed and cut into 3.3 cm long section;
3. frying pan on the turkey shredded sautéed, and then add water starch thickening;
4. Pour in asparagus, mushrooms and green leeks and mix well and poured into the basin made of filling;
5. the last spring roll skin wrapped with filling, rolled into a roll, folded at both ends, pressed under the roll;
6. when the oil boiled to 80% hot, the spring rolls slowly into one by one;
7. deep-fried golden brown fish out of the oil, plate that is complete.
Turkey spring rolls preparation tips: this product has a deep-fried process, need to prepare about 1000 grams of peanut oil.
Pan-fried spring rolls practice details cuisine and efficacy: home cooking recipes
Taste: savory flavor Craft: frying Pan-fried spring rolls preparation materials: main ingredients: pork spare ribs (big row) 200 grams, 350 grams of spring rolls
auxiliary ingredients: fungus (buffalo) 20 grams, 80 grams of carrots, Shiitake mushrooms (fresh) 40 grams, mung bean sprouts 450 grams, 150 grams of eggs, wheat flour 15 grams
The main ingredient is a variety of ingredients, including: the food is not only the same as the food, it also has the same characteristics. flour 15 grams
Seasonings: salt 10 grams, starch (corn) 40 grams, 15 grams of cooking wine, 15 grams of fish sauce, 1 gram of pepper, 2 grams of chicken broth, 15 grams of sesame oil, 60 grams of olive oil, 5 grams of garlic (white skin), 10 grams of ginger, 15 grams of scallions, 50 grams of canola oil Pan-fried spring rolls features: crispy on the outside and fragrant in the inside Teach you how to do pan-fried spring rolls, how to do Pan-fried spring rolls to taste good 1. Pork Chop Pork 200 grams of pork chop, washed and shredded;
2. Add 1/2 teaspoon salt, 2 teaspoons cornstarch, 2 tablespoons of water and mix well and let stand for half an hour;
3. a handful of black fungus soaked in water, washed and cut into julienne strips;
4. small carrots, washed and cut into julienne strips and spare;
5. shiitake mushrooms, softened in water, washed and cut into slices;
6. green beansprouts, washed and washed;
7. eggplant, washed and washed;
8.
7. 3 eggs, 1/3 tsp salt, 1 tbsp water, beat well;
8. 2 tsp cornstarch, 2 tbsp water, mix well;
9. 1 tbsp all purpose flour, 1.5 tbsp water, mix well;
10. Frying pan on medium-high heat, 1 tbsp olive oil, stir fry shredded pork until well done. >
11. Add 1 tbsp olive oil to the pan and place it on the stove over medium-high heat, then spread the egg mixture into a single skin and cut it into shreds;
12. Add 2 tbsp olive oil to the pan and place it on the stove over medium-high heat. ......
This is the first time I've ever seen an egg drop in the oven, and I've never seen one before.