Duck spring rolls require 150 grams of duck meat, spring roll skin, marinade, salt, chopped green onions, chicken essence, green onion ginger, sesame oil, chili oil, cooking wine, and a little sugar. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 Peel and blanch the duck legs, put the duck legs in a pressure cooker and add 2 bowls of water, marinade, salt, green onion and ginger, cooking wine, and sugar and simmer for 15 minutes. Turn off the heat and wait for 15 minutes when there is no pressure, and remove the duck legs to remove the bones. Chop the duck meat, add chopped green onion, chicken essence, sugar, sesame oil, chili oil and mix well and wrap it in spring roll skin. Put the frying pan in oil and fry the spring rolls, and the two sides can be slightly browned.

Spring rolls are mixed and kneaded with white flour with a little water and salt, and then spread into a round skin in a frying pan, and then spread the prepared filling, minced meat, bean paste, and vegetable lard on the skin, fold the two ends, roll up into a long roll and fry it in an oil pan until golden brown. Spring rolls are thin and crispy, with a fragrant and soft filling, and have a unique flavor, which is a seasonal product in spring.

The name of this thing in Fujian is spring rolls, there are oil seeds, dumpling cones, etc. in Jiangsu and Zhejiang, and the spring rolls in Shanghai are only as thick as fingers, and in Zhejiang, Fujian and other areas, they are made to grow about 10 centimeters of big guys. The locals eat this thing every festival, just like the northerners eat dumplings every New Year's holiday.

Spring rolls are made by wrapping the filling in dry dough and frying and frying. It evolved from the custom of eating spring plates on the day of the beginning of spring. According to the "Records of the Wind and Soil" of the Jin Zhou Department: "New Year's Day to make five Xin Pan", that is, five kinds of Xin meat vegetables for people to eat in the spring, so it is also called "Spring Pan". In the Tang Dynasty, its content has developed and changed, "Four Seasons Treasure Mirror" said: "On the day of spring, eat reeds, spring cakes, lettuce, and call the spring plate." Later, the development became more and more exquisite, and by the Yuan Dynasty at the latest, there were records about the stuffed and fried spring rolls.

The "Complete Collection of Household Essentials" compiled by Anonymous in the Yuan Dynasty recorded "roll pancakes": "Spread the pancakes, with walnut kernels, pine nuts, peach kernels, hazelnut kernels, tender lotus meat, dried persimmons, ripe lotus roots, ginkgo biloba, ripe chestnuts, and olive kernels, all of which are finely cut except for chestnut yellow slices, with honey, frosting, and minced mutton, minced ginger, salt, and green onions to mix and make filling, roll into pancakes, and blanch them in oil. "This is the early spring roll making method. There is a similar record in the Ming Dynasty recipe "Yi Ya's Last Will".

In the Qing Dynasty, the name of spring rolls appeared. Although the name of "Tiaoding Collection" is still "Spring Cake", it has been made into a roll, and its original text is: "Dry dough with ham meat, chicken and other things, or cabbage sum in the four seasons, fried for guests." Again, the salted pork kidney, garlic flowers, black dates, walnuts, and foreign sugar are chopped together, and the spring cakes are cut into sections. Mash it with peeled persimmons, add cooked bacon and fat strips, spread spring cakes into small rolls, and cut into sections. It is also possible to use peeled persimmons and cut them into strips to make rolls. "There are three ways to make spring rolls, which are filled (both salty and sweet) and rolled, which are typical of the shape and preparation of spring rolls, which are very similar to today's spring rolls.

Spring rolls are known as spring cakes in modern times. Eating spring rolls in spring is a traditional custom of our country, just like eating rice dumplings in the Dragon Boat Festival, eating dumplings in the Chinese New Year's Eve, along with the continuation of people for thousands of years, spring rolls are also ** cakes, in addition to expressing the meaning of welcoming the new year, but also because spring rolls usually contain a large number of fresh vegetables in spring, so the nutritional value is very high.

Spring rolls have a long history in our country, and northerners are also called "spring cakes". It is rumored to have existed in the Eastern Jin Dynasty. At that time, *** disk". At that time, every day of the beginning of spring, people spread the pancakes made of flour on the plate, and added exquisite vegetables to eat, so it was called "spring plate". At that time, not only was it eaten on the day of the beginning of spring, but people also brought "spring plates" during spring outings. By the time of the Tang and Song dynasties, this trend was even more prevalent. The famous poet Du Fu's "Spring Plate Fine Lettuce" and Lu You's "Spring Spring Plate Festival and New Things" poems truly reflect this life custom of people in the Tang and Song dynasties. In the Tang Dynasty, the spring plate was also called Wuxin plate.

Wu Zimu of the Song Dynasty described it in "Dream Lianglu": "Changshu glutinous cake, wonton tile bell, spring cake, vegetable cake, and ball soup. "In the Qing Dynasty, rich families or Shishu families also ate more spring cakes.

Li Shizhen of the Ming Dynasty said: "With onions, garlic, leeks, knotweed, artemisia, mustard and tender vegetables and food, it is called the five pungent plates." Later, the spring plate and Wuxin plate evolved into spring cakes.

In the Qing Dynasty, Fucha Dunchong recorded in "Yanjing Years Chronicles: Hitting Spring": "On the same day, rich families eat more spring cakes, and women buy more radishes and eat them. In this way, eating spring cakes has gradually become a traditional custom, in order to be auspicious and happy, and to eliminate disasters and difficulties.

With the development and improvement of cooking techniques, "spring cakes" have evolved into small and delicate spring rolls. At this time, it not only became a folk snack, but also became a court pastry, ascending to the hall of elegance. Among the 128 dishes in the Qing Dynasty court, spring rolls were one of the nine main dim sums.

Spring rolls evolved from the ancient custom of eating spring plates on the day of the beginning of spring. Spring plate began in the Jin Dynasty, and was originally known as Wuxin Pan. There are five kinds of spicy vegetables in the Wuxin plate, such as garlic, garlic, leek, brassica, coriander, etc., which are used by people to send out the five internal organs after eating them in spring. During the Tang Dynasty, the content of the spring plate changed, and the content of the spring plate became more exquisite. In the Yuan Dynasty, there was a record of wrapping spring cake rolls in fillings and frying them. A similar record is also found in the Ming Dynasty recipe "Yi Ya's Last Will". By the Qing Dynasty, the name of the spring roll had appeared. Han Cuiyu's "Four People's Moon Order": "Eating lettuce in spring is the meaning of welcoming the new." ”

Tang Cen Shen's poem "Send Yang Qian to Runan County to Marry in the Province of Runan County": "Runan is far away, and he goes to the spring plate early. Tang Dufu's poem "Lichun": "In spring, the spring plate is fine, and the lettuce is fine, and I suddenly remember the time when the two Beijing plums were made. Song Zhoumi's "Wulin Old Things: Lichun": "The back garden office makes spring plates for entry, and gives them to the noble mansion, Zaichen, Juju, green red silk, golden rooster and jade swallow, extremely exquisite, each plate is worth 10,000 dollars. "History of the Song Dynasty. Lizhi": "The beginning of spring gives spring plates. "Armpit-like Heaven, New Year's Month" quotes "Four Seasons Treasure Mirror": "Li E of the Eastern Jin Dynasty, the spring day is ordered to take reeds and celery buds as spring plates, and feed each other. "Qing Pan Rong Majesty "Emperor Jing Years Ji Sheng. New Year's Month: Spring Plate": "New Year's Day Offering Xin Pan." Although the Shishu family, they will also cut chickens and dolphins, cook dough cakes, and mix lettuce, green leeks, sheep's horns and onions, chonghe vegetable skin, and raw water carrots, which is called biting spring. ”

It is said that there was a scholar in Fuzhou in the Song Dynasty, in order to study all day long in order to take the exam, and often forgot to sleep and eat. His wife tried to persuade him to no avail; I thought of a way: grind the rice into a pancake, stuff it with rai meat, and wrap it into a roll shape, which is both rice and rai. The snack was later named spring rolls and became popular in both urban and rural areas. Fuzhou people often eat it during the Spring Festival, which is as common as making dumplings during the festival in the north.

Cai Xiang once wrote a poem praising and saying: "Spring plate food and vegetables think about Sanjiu". Nowadays, the spring roll wrapper has been changed to flour, and the filling is generally made of bean sprouts, leeks, dried tofu, and some are also put on shredded meat, shredded bamboo shoots, chopped green onions, etc., and the higher spring rolls are made of shredded chicken or oysters, shrimp, shiitake mushrooms, leeks, etc. Spring rolls are fried in a slight fire until golden brown, crispy on the outside and tender on the inside, also known as "fried spring". Spring rolls, also known as spring cakes, crepes. It is a traditional food of Chinese folk festivals. It is popular all over China, especially in Jiangnan and other places. In addition to being eaten by the people themselves, they are often used for hospitality.