How to fry spring rolls without burning?
1. Add 1/3 oil to the pot, which must not exceed the amount of oil in the spring rolls;
2. When the oil temperature rises to about 180 degrees, about 60%, put in the wrapped spring rolls and fry them. The fire is too small, the oil temperature is low, it is easy to collapse, and the fire is too big, it is easy to paste on the surface and the inside is not ripe.
3. Turn the spring rolls constantly to avoid burning;
4. When the spring rolls are fried to golden brown, control the oil and take out the pot.
How to fry frozen spring rolls?
First, drain the oil. When the oil is heated to 50%, start to put the spring rolls (there is no need to fry and thaw them directly when frozen).
Small fire, turn it over. After putting in the spring rolls, turn off the heat and turn it from time to time to ensure uniform heating.
Fire, boil the pot. When the skin of the spring rolls begins to turn golden yellow, you can increase the fire and fry them until they are completely cooked.
The origin of spring rolls
Spring rolls are a traditional food widely circulated in China. Wrap the stuffing in thin dough, roll it into a rectangle and fry it in oil. It looks golden in color and tastes crisp and tender. Especially in happy spring, many families like to taste this snack and use it to entertain relatives and friends to welcome the Spring Festival.
According to records, before the Tang Dynasty, every household made a pancake with flour at the beginning of spring, spread it on a plate, and presented it to relatives and friends with exquisite vegetables and fruits. People call it "spring plate" to show welcome and blessing. Du Fu wrote a poem: "Fine lettuce is made in spring, but I suddenly remember when plum blossoms were in Beijing." Reflected this kind of life custom before and after the Tang Dynasty. The content of the Spring Festival also varies from time to time.
According to the exhortation, in the Tang Dynasty, turnips and celery were generally put in spring dishes, while in the rich family, there were many kinds of spring dishes. In addition to pancakes, there are sauced meat, barbecue, all kinds of stir-fried dishes, spinach, leeks, bean sprouts and vermicelli, all of which are rolled up with pancakes to eat. In the Song Dynasty, the spring banquet held by the court was much more luxurious.
In the Ming and Qing dynasties, with the improvement of cooking technology and the repeated reform of chefs, flour pancakes became small and exquisite spring rolls. At this time, it is not only loved by the people, but also a famous point of the court. During the grand banquet in Qing Dynasty, spring rolls were one of the nine snacks in the "Man-Han Banquet" 128 dishes.
Today's spring rolls surpass the previous ones in terms of variety, unique shape and rich fillings. Moreover, the north and south of the Yangtze River all have their own famous products.