Origin

Spring rolls are a traditional food for Han Chinese folk festivals. Popular in all parts of China, Jiangnan and other places especially prevalent. Folk in addition to their own family to eat, commonly used in hospitality. After the Tang and Song dynasties, the day of spring, there are eating spring cake and lettuce custom. Cakes 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 year." Tang Cen Sen (唐岑参), "Sending Yang Qian to Ru Nan County for Marriage in the Year of His Eminence", "Ru Nan is far away from me, and I am going to the spring." 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 garden 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 crust 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 five organs of the gas with. 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

spring roll skin 12, 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, wash the carrots, peeled, are cut into julienne.

2, pork washed, shredded, put into a bowl, add soy sauce, starch and marinate for 10 minutes.

3, the pot pour into the appropriate amount of oil heat, put the pork shredded fried, and sheng out.

4, with the rest of the oil bar the rest of the filling fried, then add shredded pork and salt fried, and finally poured into the water starch thickening that is the 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 golden color, fish out of the oil can be.

Tips

can be wrapped in egg white to seal the mouth of the spring rolls.

The big crab spring rolls?

Main ingredients: 200 grams of crab meat, 4 slices of spring rolls, 10 grams of sprouts, 1 gram of chrysanthemum petals?

seasoning: crab seasoning, condensed milk 5 grams, 5 grams of cream, 2 grams of salt, 2 grams of white pepper vinegar hot sauce seasoning: 50 grams of Korean hot sauce, 3 grams of garlic, 8 grams of Sprite, 25 grams of Korean vinegar, 12 grams of sugar

1, the big crab in the Korean soju has been put into the steamer to steam for 7-8 minutes to take out the meat picked out of the proportion of the completion of the crab seasoning and mixed with the crab meat.

2) Put the spring pancake in the steamer and steam it for 7-8 minutes.

2: Roll the spring pancake into a cone shape and finish with the vinegar chili sauce according to the ratio.

3. Smear the spring rolls with some of the vinegar and hot sauce seasoning and stuff 1 inside, garnish with Brussels sprouts and chrysanthemum petals.

Features:? The sweet crab meat wrapped in a tough spring roll is the soul of this dish. Brussels sprouts and chrysanthemum petals liven up the dish.

The gist:? It would have been better to use the big crabs from Yongdek, 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.

The spring rolls with shredded cabbage and pork are the most traditional way to make Shanghai food.

The main ingredients: cabbage? Shredded meat, lard, wine, soy sauce, salt, MSG water, wet starch, spring pancake skins, 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, wet starch thick thickening, depending on the boiling through the pot, plate and cool. The cabbage dish cut into julienne, sprinkled into the fried shredded meat into the filling

2, the spring pancake crust 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 boiled 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, very reasonable.

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

Fresh and crispy on the outside and tender on the inside

Other practices

1. Creamy crab willow spring rolls?

Ingredients: spring roll wrappers, egg whites, sauce, frozen green beans, frozen crab roe, salt, white pepper, oil

Directions:

1. Thaw green beans in cold water. Thaw frozen crab meat naturally and cut into small dices.

2, add green beans, small diced crab fillets, salt and white pepper to the sauce, mix well to form a filling.

3: Place an appropriate amount of filling on each spring roll skin and roll into long strips of spring rolls, coating the edges with egg white to adhere firmly.

4. Heat the oil in a pan over medium heat, and when the oil is seven minutes hot, put the spring rolls in and fry them until they are crispy.

2. Peanut Crisp Spring Rolls

Ingredients: spring roll skin, egg whites, peanut butter, hazelnuts, peanut kernels, almonds, milk, butter

Directions:

1, hazelnut kernels, peanut kernels 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 make spring roll filling.

3. Divide the filling into 6 equal portions and place them on 6 spring roll wrappers, then roll them into spring rolls, sticking the edges with egg whites.

4. Heat the butter in a non-stick sauté pan over low heat, and when all the butter is melted, place the spring rolls in the pan and fry until the surface is golden brown.

[edit]Cutting red halo B 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 and customs, to today only about the content of the food has been preserved.

Talking about the history of the day of the spring festival, 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 and bamboo shoots recommended spring pan" and other descriptions, it can be seen that "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 cake" is similar.

But the Tang and Song dynasties there is another "spring plate". Tang Ouyang Zhan has "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 ...... study 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 jade swallow, ready very exquisite, each plate straight ten thousand money." "Cui-wisp red silk" should refer to a variety of new vegetables, "gold chicken and jade swallow" 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 chickens and 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 image of spring swallows, spring streamers, and flowers and birds, 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 spring bugs are cut out of thin silk roses. 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 be presented, and the morning chickens in the golden strands 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 Southern Song court spring plate decorated with golden chicken and jade swallows, 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 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 a mystery.

[Edit Paragraph]Poems of the same name

Spring Plate

Author: Fang Yue

Era: Song Dynasty \ Generation

Poem:

Lai suit root pine wisps of ice and jade, Artemisia vulgaris seedling fat point of cold green.

Frost whip rows are softer than crisps, and snow tree nails are fatter than meat.

With my taste nasturtium silk spicy, know that I have long been poor leeks ripe.

The first thing you need to do is to make sure that you have a good understanding of what is going on in your life, and that you have a good understanding of what is going on in your life.

The color of the green and red is set out to reflect the plum and willow, and the purple and green invites drunkenness in the pine and bamboo.

The moon is brightly lit, and the moon is crisp, and the moon is brightly lit.

The first time I saw this was when I was a young man, and the second time I saw it was when I was a young man.

The first thing you need to do is to get a new life, and you will be able to do it again.

The sun sets on the mountain at 53, and the car turns its hub at 360.

The author's name is Fang Yue (方岳), and he is the author of the book, "The Rise and Fall of the Fairy".

Author Fang Yue (1199-1262), a poet and lyricist of the Southern Song Dynasty. The word Jushan, No. Qiuya. Qimen (now belongs to Anhui). ShaoDing five years (1232), authorized by the Huaidong AnFuShi □ official. In the middle of the Chun□, with the Ministry of Public Works to fill Zhao Kwai Huainan Curtain in the Counselor. Later, he was transferred to the Nankang Army. Later, he was transferred to Shaowu Army because of offending Jia Sidao, the general of Huguang. Later, he was sent to Yuanzhou, but he was impeached and dismissed for offending Ding Daquan, a powerful nobleman. Later, he was reappointed to Fuzhou, but his appointment was canceled because of his old enmity with Jia Sidao.

[edit]Paintings? Spring Plate

1961? Spring Plate

Size? Format: color on paper Vertical scroll

Painter: Sun Xue Nai Author: Sun Xue Nai (1888-1965)

Category: Chinese Painting/Chinese Painting Category：Chinese Painting and Calligraphy/Chinese Paintings

Suzu? Seal: Sun Hong (Zhu)?

Size: 82 x 36 inches Inch: 82 × 36?cm (32?1/2 × 14?in)

Author's introduction Sun Xue Nai (1889.7-1965.7), also known as Hong, Jiesheng, the word Cuizhang, the number of pillow stream, alias Pillow Stream Jushi, Songjiang, Jiangsu Province (now belongs to the Shanghai Municipal Government) native. In 1917, he founded the Sheng Sheng Fine Arts Company and edited the World Pictorial, hiring Xu Zhuozhuang as the editorial director at an early stage, and then becoming the editorial director himself. In 1928, the use of new plate-making process printing "Liangyou Pictorial", very beautiful, very reputable. 1928 Executive Director of the Chinese Painting Society. 1931 went to Japan to study, and after returning to China, and the establishment of the Picture Book Bureau, publishing children's books, while the first silk fan color offset printing process, for the printing of the national painting fan, fan manufacturing factory in Songjiang