Spring rolls are a traditional Han Chinese folk festival food. It is popular in all parts of China, especially in the south of the Yangtze River. Folk in addition to their own family to eat, commonly used in hospitality. After the Tang and Song dynasties, the day of spring has eaten spring cake and lettuce custom. Cake and lettuce to plate, known as spring plate. Originated in the Han Dynasty, and the six dynasties on New Year's Day of the five Xin plate also has a certain connection. Therefore, the spring plate or also known as Xin plate. Ming and Qing dynasties, in the spring cake, lettuce, and eat water carrots, said to go to the spring sleepy, and therefore the whole new tasting activities called "bite spring". It is also called "Biting Spring" to welcome the spring. Han Cui Shi (崔寔), in "The Moon Order of the Four Peoples" (四民月令), said, "Lettuce is eaten on the day of the first day of spring to welcome the new spring." Tang Cen Sen (唐岑参), "Sending Yang Qian to Ru Nan County for Marriage at the Age of One", "Ru Nan is far away from me, and I will go there early to have a spring dish." Tang Du Fu's poem "The First Spring": "The spring plate is full of fine lettuce, and I suddenly remember the time when the plums in the two capitals were sprouting." Song zhou mi "old things in wulin - spring": "after the court do make spring plate for into, and give your residence, zai minister, huge danno, cui wisp red silk, gold chicken jade swallow, prepare very exquisite, each plate is worth 10,000 money." Song history. Rites of passage ":" spring spring plate." Class armpit - days - the first month" cited "four seasons treasure mirror": "the eastern jin li e, the spring day order to lutefisk, celery buds for the spring plate, phase feed bestowal." Qing Dynasty Pan Rong陛 《帝京岁時纪胜. The first month - spring plate ":" New Year's Day to offer Xin plate. Although the common people's home, but also must cut chicken and dolphin, cooking cakes, and mixed with lettuce, green leeks, goat's horns onions, punch and combined vegetable skin, and raw food water carrots, called the bite of spring."
[edit paragraph] Spring rolls of several practices
The main practice is to use the cooked round thin pastry roll wrapped in filling, into a long strip, and then under the frying pan deep-fried to golden brown and floating. The filling can be meat or vegetarian, salty or sweet. Varieties of spring rolls with leek and shredded pork, spring rolls with water chestnuts, spring rolls with bean paste, and so on. Spring rolls are evolved from the ancient custom of eating spring plate on the day of spring. Spring plate began in the Jin Dynasty, initially known as five Xin plate. Five Xin plate with five kinds of pungent vegetables, such as garlic, garlic, leeks, rue, caraway, etc., is for people to eat in the spring after the hair of the five organs with the gas. Tang Dynasty, the content of the spring plate has changed, the content of the spring plate is more exquisite. Yuan dynasty "home must use things class collection" has appeared will be spring cake rolled wrapped in stuffing deep-fried after eating records. Similar records, the Ming Dynasty cookbook "YiYaZhuYi" also have. By the Qing Dynasty, the name of spring rolls has appeared. The production of spring rolls, generally after the skin, filling, filling, deep-fried 4 processes. Previously handmade. In recent years, has been able to mechanize production.
Ingredients
12 spring rolls skin, 200 grams of five-spice dried beans, 150 grams of pork, 100 grams of cabbage, 80 grams of carrots, starch.
Seasoning
500g cooking oil, 1/2 tbsp soy sauce, 2 tsp refined salt.
Preparation process
1, five spice dried beans, cabbage, wash the leaves, wash, carrots, wash, peel, are cut into julienne.
2, pork washed, shredded, put into a bowl, add soy sauce, starch mix and marinate for 10 minutes.
3, the pot pour into the appropriate amount of oil to heat, put the shredded pork fried, sheng out.
4, with the rest of the oil bar the rest of the filling fried, and then add shredded pork and salt fried, and finally poured into the water starch thickening that is for spring roll filling.
5, the spring roll skin flat, respectively, wrapped into the appropriate amount of filling rolled. Into the hot frying pan fried to the golden color, fish out of the oil can be.
Tips
Can be wrapped in egg white to seal the mouth of the spring rolls.
Big crab spring rolls
Main ingredients: 200 grams of crab meat, 4 slices of spring pancakes, 10 grams of sprouts, 1 gram of chrysanthemum petals
Seasoning: Crab meat seasoning, 5 grams of condensed milk, 5 grams of cream, 2 grams of salt, 2 grams of white pepper, 2 grams of vinegar and hot sauce seasoning: 50 grams of Korean hot sauce, 3 grams of garlic, 8 grams of sprouts, 25 grams of Korean vinegar, 12 grams of sugar
1. Steam the large crab in a steamer with Korean soju in it for 7-8 minutes, then pick out the meat and complete the crab seasoning according to the ratio and mix it well with the crab meat.
2: Roll the spring rolls into a cone shape and finish with the vinegar chili sauce according to the ratio.
3. Spread some vinegar and hot sauce seasoning in the spring rolls and stuff 1 inside, decorate with sprouts and chrysanthemum petals.
Characteristics: The sweet crab meat wrapped in the tough spring rolls is the soul of this dish. Brussels sprouts and chrysanthemum petals make the dish come alive.
Points to note: It would have been better to use the big crabs from the Yongdek region of Korea, which produces the best big crabs in Korea, to add more flavor to the dish. It will add a local flavor to the dish.
There are two ways to make this dish in Shanghai, one is with shredded cabbage and the other is with bean paste.
Cabbage spring rolls with shredded pork are the most traditional way to make them in Shanghai.
The main materials: cabbage shredded meat, lard, wine, soy sauce, salt, MSG water, wet starch, spring pancake crust, canola oil, vinegar,
1, shredded meat into the pot, with lard on a high flame stir fry to seven mature, add wine, soy sauce, salt, MSG and water, with wet starch thick thickening, depending on the boiling through the pot, plate and spread cool. The cabbage dish cut into julienne, sprinkled into the fried shredded meat into the filling
2, the spring pancake skin on the board, put the shredded meat filling, rolled together, folded together at the ends, and finally rolled into about two inches and six minutes long, eight minutes wide small rectangular package, sealed with flour.
3, canola oil burned to seven mature, the spring rolls into the pot frying frying with chopsticks constantly turning, about two minutes after the golden brown, fish up to plate. Eat can be dipped in vinegar. Because vinegar can relieve greasiness, it makes sense.
Bean paste spring rolls practice and cabbage shredded pork spring rolls practice the same, like eating sweet friends can try. Of course, no need to dip in vinegar.
[edit]Features
Crispy outside and fresh inside, crispy outside and tender inside, excellent taste
Other practices
1. Creamy Crab Willow Spring Rolls
Ingredients: spring roll skins, egg whites, sauces, frozen green beans, frozen crab willows, salt, white pepper, oil
Methods:
1. Thaw the green beans in cold water. Thaw frozen crab meat naturally and cut into small dices.
2, add green beans to the sauce, small diced crab cakes, salt and white pepper, mix well to form a filling.
3: Place a generous amount of filling on each spring roll skin and roll into a long spring roll shape, coating the edges with egg white to adhere firmly.
4. Heat the oil in a wok over medium heat, add the spring rolls to the wok when the oil is about 7 minutes hot, and deep-fry until crispy.
2. Peanut Crisp Spring Rolls
Ingredients: spring roll skin, egg white, peanut butter, hazelnuts, peanuts, almonds, milk, butter
Directions:
1, hazelnuts, peanuts, and almonds are mixed well, and cut into crumbs.
2, the peanut butter with milk and dilute, then add chopped hazelnuts, peanuts and almonds, and mix well to modulate the spring roll filling.
3, the preparation of the filling is divided into 6 parts, and then placed on 6 spring roll skin, and then rolled into spring rolls, the corners with egg white sticky.
4. Heat the butter in a non-stick sauté pan over low heat, and when all the butter is melted, place the spring rolls into a slow fryer until the surface is golden brown.
[edit]Cutting the red halo blue to do spring plate
Tang and Song dynasties have a "spring plate", is made of damask fake flowers or golden chicken jade swallow inserted in the plate made of furnishings, to convey the fervent hope of spring. Unfortunately, the richness of the ancient festivals, to today only about the content of the food has been preserved.
Talking about the history of the day of the spring festival custom, it is inevitable to talk about the "spring plate". One of the forms of "spring plate" is that people put all kinds of new fresh vegetables in the plate, giving each other. Such as du fu "spring" poem cloud: "spring spring plate fine lettuce"; su shi poetry is "artemisia yellow leek cluster spring plate", "happy to see the spring plate to polygonum buds", "Polygonum buds, artemisia shoots recommended spring pan" and other descriptions, visible "spring pan" is polygonum buds, artemisia, bamboo shoots, leeks and other vegetables collection. These "lettuce" with a pancake rolled up to eat, and today's "spring pancake" is similar.
But the Tang and Song dynasties there is another "spring plate". Tang Ouyang Zhan has a "spring plate fugue" wrote: "Much good people, fake plate and pellet for the ground, sparse embroidery as spring. Jungle with show, a hundred flowers compete with the new ...... research secret thoughts in the Golden Boudoir, the same dedication to life on the Yao seat ...... so get things at will system, things by love cut, when the feast and the rare and curious competing set, under the hands is the fragrance of the warmth of the chaotic opening." It is very detailed depiction of the Tang Dynasty women competing with Luo silk cut out a variety of vivid and colorful flowers, embellished to the fake flowers on the branch, inserted in the plate, creating a plate full of spring color. In the spring this day, will be so spring plate displayed at the banquet, as a festive decoration. The Old Story of Wulin" is recorded, the Southern Song court in the spring this day, "after the court to do spring plate, for into, and give your residence Zaizhen huge danno, Cuizhi red silk, gold chicken and jade swallows, ready to be extremely exquisite, each plate straight ten thousand money." "Cui-wisp red silk" should refer to a variety of new vegetables, "gold chicken and jade swallows" is obviously a beautiful and expensive handicrafts, so a spring plate should be "straight (worth) ten thousand dollars. Such a luxury spring plate, although also holds vegetables, but the chicken made of gold and jade, swallows dominate, its role is probably as a display, rendering the festive atmosphere.
With damask flowers and plants, gold chicken and jade swallows made of spring plate, should be an extension of the custom of "color cutting". From the North and South Dynasties, in the spring this day, women have to use colorful damask cut out the spring swallows, spring streamers, and flowers and birds and other images, hairpin in a bun, said to welcome the meaning of spring. For example, Li Yuan of the Tang Dynasty wrote a poem entitled "The Day of the First Spring", which reads: "The hairpin is worn diagonally with colorful swallows, and the silk is thinly clipped with spring bugs. The hairpin is worn diagonally with colorful swallows, and the hairpin is cut thinly with spring insects. Where to wear a hairpin with a graceful demeanor, the mountain sideburns are green." And then Xu Shufei "and the Holy Spirit system of the spring feast in the inner hall out of the cut flowers should system": "dense leaves due to cut spit, the new flowers by cutting Shu." In addition, during the North and South Dynasties, there was another specific element in the festivities of the New Year's Day in the first month - cutting out the image of a chicken and pasting it on the gateway. However, after the Tang Dynasty, this custom of the New Year's Day was gradually mixed with the festival customs of the People's Day and Spring Festival, such as Xu Yanshou's "Cutting Colors on the People's Day": "The maiden sits with a knife, and feels sorry for herself for cutting the new flowers. Leaves urge love to decorate color, flowers send hand into spring. The swallows stay in the makeup, and the sticky chickens wait for the payers." Cui Riyu's "Fenghe Spring Festival Touring Garden to Welcome Spring": "Cutting and trimming the red and wonderful spring colors, the palace plum and willow know the heavenly feelings. The colorful swallows in the baskets are the first to present the auspiciousness, and the golden chickens have not yet learned to crow." The two works respectively depict women in the human day, the spring not only cut swallow, but also cut chicken. The Spring Plate of the Southern Song court is decorated with golden chickens and jade swallows, which is obviously a continuation of this ancient custom.
Therefore, the Tang and Song dynasties, there is a "spring plate", is made of damask fake flowers or golden chicken jade swallows inserted in the plate made of furnishings, to convey the fervent hope of spring, while creating a festive and cheerful atmosphere. Why is it that only the content of food has been preserved from the richness of ancient festivals? This is really puzzling.