Spring rolls, also known as spring plates, crepes. Bi Fun www.biquge.info is a traditional food of Chinese folk festivals. At present, it is prevalent all over China, especially in Jiangnan and other places. In addition to being eaten by the people, they are often used to entertain guests. Spring rolls have a long history, which evolved from ancient spring cakes. According to the ancient book Chen Yuanliang's "Guangji of the Year": "On a spring day, eat spring cakes, lettuce, and spring plates." The Qing Dynasty's "Yanjing Chronicles" also has: "Playing spring, it is a day when rich families eat more spring cakes." It can be seen that the traditional folk customs of making spring cakes and eating spring cakes in spring have been around for a long time. Nowadays, there are many proverbs about spring rolls, such as "a roll does not make spring", "the spring rolls of Longshengtang - not a person inside and outside", etc., and the meaning of spring here is the bad omen of spring.

Ordinary spring rolls require 12 spring roll wrappers, 200 grams of spiced bean curd, 150 grams of pork, 100 grams of cabbage, 80 grams of carrots, appropriate amount of starch, seasonings, 500 grams of cooking oil, 1/2 tablespoon of soy sauce, and 2 teaspoons of refined salt. Wash the spiced beans, remove the cabbage leaves, wash, wash the carrots, and shred them for later use. Wash the pork, shred it, put it in a bowl, add soy sauce and starch, mix well and marinate for 10 minutes. Pour an appropriate amount of oil into a pot and heat it, add shredded pork and stir-fry until it is cooked, and serve. Stir-fry other fillings with residual oil, then add shredded pork and refined salt and stir-fry well, and finally pour in water starch to thicken the thickening that is the spring roll filling. Flatten the spring roll wrappers and wrap them in an appropriate amount of stuffing. Fry in a hot oil pan until golden brown, remove and drain the oil. You can use egg whites to seal the wrapped spring rolls.

Southern Fujian spring rolls, according to legend, in order to thank Zheng Shengli, the people of Fujian each family sent a dish to entertain him. In order to live up to the love of the people, Zheng Shengli sandwiched each family's vegetables on a piece of cooked dough and rolled it up to eat. This gave rise to the later spring rolls. During the period when the Qingming Festival is approaching, many Hokkien people will make this kind of spring rolls at home, because oysters are one of the materials of this kind of spring rolls, and the oysters are the fattest and not fishy during the approaching period of the Qingming Festival.

The main materials include peas, fatty and lean pork, oysters, carrots, sweet potato powder, peanuts, sugar, tofu skin, squid, green onions, eggs, shredded seaweed, oil, salt, and dough. First, the carrots and peas are shredded and then fried with salt respectively. Fry the oysters with oysters, sweet potato powder, eggs, green onions, salt, etc., and pound them into pieces about 1/4 the size of a palm. Cut the squid into rings and sauté with salt, and sauté the tofu skin with salt. Fatty and lean pork is cut into strips and stir-fried. Stir-fry the pork, tofu skin, squid, oysters, and shredded carrots. After stir-frying the peanuts until fragrant, put them in a blender and stir them into minced peanuts and add white sugar. After the above operations, the information of the spring rolls in southern Fujian has been disposed of, and then you can stop the spring rolls according to the steps of the album. There is no specific request for information on Hokkien spring rolls, and you can prepare the information and the proportion of various foods according to your personal preferences.

Putian spring rolls are fragrant and delicious, and they are a common flavor point among Putian folks. Cai Xiang, a celebrity in the Song Dynasty, once left a poem of "Spring Plate Dishes and Dishes Thinking of Sanjiu", praising the deliciousness of spring rolls. Legend has it that there was a scholar in Putian in ancient times, before he went out, he studied hard for ten years, and went to Beijing several times to take the exam, but he failed to get it. Although he was over 30 years old and had a family, he still insisted on reading poetry and books day and night, and sometimes forgot to sleep and eat. His wife was very distressed, and in order to prevent her husband from affecting his studies because of the three meals, she ground wheat into flour and fried it in a pot with tea oil to make thin and transparent slices.

She was worried that the wheat cake would be cold and that it would hurt her stomach to eat it, so she put the boiled vegetables in the wheat cake and rolled it up and put it next to her husband, so that he could read while eating, so that it would not take time to eat and be convenient. The scholar relied on the food made by his wife himself, closed his door, studied hard, and made great progress in learning. In the spring of this year, the scholar went to high school in one fell swoop, and it became a good story. Since then, Putian students like to eat wheat cake rolls with green vegetables at night, and call this wheat cake roll spring rolls.

This traditional Putian spring roll is made of wheat cake as the skin, and the filling is a variety of seasonal vegetables, especially the skin is tender and the filling is rich, and the taste is delicious. It is different from the bean sprouts in the field for filling, fried crust. In contrast, Putian spring rolls have more characteristics of home-cooked food.

The characteristics of Xiangbin spring rolls are crispy, soft, juicy, and tender. The filling can be changed according to my taste, and the detailed preparation method is to mix the flour with water in the basin first, and then knead it repeatedly to form a water dough. Then heat the pan over a slight heat, grab the water dough with your right hand, break it from time to time, and then quietly burn it into a round thin dough cake with a diameter of 12 cm in the pan, take it out after peeling it with your left hand, continue to shake the dough with your right hand, and then brand the next sheet. The baked dough should be stacked and covered with a damp cloth to prevent the skin from withering.

The stuffing of Xiangbin spring rolls is stir-fried with 500 grams of shredded fat and lean pork, with wine, soy sauce, salt, monosodium glutamate, soup, and thickened into a filling. Remove the roots and old leaves, wash and chop the shepherd's cabbage or Chinese cabbage and leek, and mix well with the shredded meat. When wrapping spring rolls, first uncover the dough one by one, put it on the board, put about 15 grams of meat filling on each sheet, fold it at both ends, roll it into a flat cylinder shape of about 6 cm, and seal it with thin batter. Then put them into the five mature oil pans one by one, and fry them until they are slightly yellow. The spring rolls made by Xiangjiang Hotel are made of exquisite materials and advanced technology, which can be described as the leader in Hunan.

Crab spring rolls require 200 grams of crab meat, 4 slices of spring cakes, 10 grams of sprouts, 1 gram of chrysanthemum petals, crab seasoning, 5 grams of condensed milk, 5 grams of cream, 2 grams of salt, 2 grams of white pepper, vinegar hot sauce, 50 grams of Korean hot sauce, 3 grams of garlic, 8 grams of Sprite, 25 grams of Korean vinegar, and 12 grams of sugar. Steam the crab in a steamer that used to be put into Korean soju for 7-8 minutes, remove the meat, remove the meat, complete the crab seasoning according to the proportion, and mix well with the crab meat. Roll the spring cakes into a cone shape and finish the vinegar hot sauce seasoning proportionally. Spread some vinegar and hot sauce seasoning in the spring cakes, then stuff 1 into it and garnish with sprouts and chrysanthemum petals. The sweet crab meat wrapped in a tough spring cake is the soul of this dish. Sprouts and chrysanthemum petals bring the dishes to life.

Creamy crab fillet spring rolls require spring roll wrappers, egg whites, sauces, quick-frozen green beans, quick-frozen crab fillets, salt, white pepper, and oil. Freeze the green beans in cold water first. The quick-frozen crab fillet is naturally frozen and cut into small cubes. Add green beans, diced crab fillet, salt and white pepper to the sauce, stir evenly to make the filling. Put an appropriate amount of filling on each spring roll wrapper, then roll it into a long strip of spring roll shape, and apply egg white to the edges to make it firm. Heat the oil in the pan over medium heat, and when the oil is hot for 7 minutes, put in the spring rolls and fry them until crispy.

There are two ways to make shredded Chinese cabbage and shredded pork stuffing in Shanghai, one is for shredded Chinese cabbage and the other is for bean paste filling. The method of spring rolls with red bean paste is the same as that of spring rolls with shredded Chinese cabbage and pork, and friends who like to eat sweets can try it. Of course, no need to dip in vinegar. Among them, spring rolls with shredded Chinese cabbage and meat are the most traditional practice of Shanghainese.