A catty of annual flavor-spring rolls

I live in a small town called Yijin. Although it is a small town, it has a history of hundreds of years. This town has a profound historical and cultural heritage. Before liberation, we took a boat from Rape Lake to the pier in the town, crossed a tall archway engraved with "Baiyang Ancient Town, Yishui Hui Hui", climbed the stone steps and entered the bustling market. Yijin town was once an important market town in the south township of old Tongcheng. The market here is very long. Before 1995, there were Tongcheng Kongcheng in the west, Lujiang Luohe in the north, Guanbu Bridge in the south and Xiangpu Street in the east, and people often came to visit the town, especially in November and December of the lunar calendar. It is often seen in the street that foreigners come to Yijin to deal with wedding supplies, because the goods in the town are complete in variety and exquisite in craftsmanship. Such a bustling small gathering is naturally very particular about food. In the era of big groups, it was very famous when they entered the public canteen. The chefs inside were all skilled in braising, steaming and frying, and their cooking skills were unique. There are many kinds of breakfasts, such as fried dumpling L, lion's head, cake, crispy rice, fried dough sticks, especially spring rolls, which are the special breakfast foods in Yijin Town. Now you can eat spring rolls in other places, which is said to have come from Yijin.

Now let me talk about spring rolls. For the Yijin people, it is necessary to pack "spring rolls" in the New Year and fry a plate of spring rolls to entertain guests in the New Year. If you don't pack some spring rolls at home in advance, it won't be considered as Chinese New Year. A pack of spring rolls will have a taste of the year.

The first thing to wrap spring rolls is to put on the skin of spring rolls. For me, I haven't learned how to wrap the skin of spring rolls, but for the residents of Yijin Old Street, 80% of families have one or two people who can do it. As the saying goes, "it is not difficult for people who are difficult to learn." It seems that it is easy for Laojinjin's people to make spring rolls. They put a piece of iron sheet on the stove to heat it. The skin maker will pinch the flour dumplings that are not thick and sticky in his right hand, rotate them on the iron sheet, and then pick them up with his left hand, thus creating a thin, slightly sticky spring roll skin. People with this ability can make one or two hundred skins an hour, and it is not difficult to eat spring rolls.

It is necessary to make spring roll stuffing before putting on the spring roll skin. Spring rolls are stuffed with shepherd's purse, minced meat, dried bean curd and pine rot. Shepherd's purse is fragrant and bright green, which is not only beautiful but also delicious. If you don't use shepherd's purse, you can use other dishes, such as coriander, spinach, celery, dried bean curd, and even Chinese cabbage. As long as there is more oil and meat, the taste is naturally good. Making stuffing is a kung fu job, and it takes a lot of time to cut it.

I'm good at stuffing. Today, I finished the stuffing of spring rolls wrapped at home from selecting materials to cutting stuffing. I got up early in the morning, went to the market after washing, bought more than four kilograms of black pork, two kilograms of dried tofu, one thousand pieces of pine rot, a celery and three kilograms of coriander, and came back after breakfast. I'll pick up the coriander first, wash it, and clean the leek for later use. Then wash the pork and cut it. In order to keep the flavor of pork, I didn't blanch it, but cut it raw and fried it directly. First cut the meat, then cut the loose rot, dried tofu, thousands of pieces. These are similar to jiaozi's. It takes a lot of effort to chop them up.

The pork I chose today is very good. Real black pork is fat and thin, and fat can be refined. Lean meat is tender and delicious. The spring rolls I eat at home are all real, full of meat and oil, unlike the spring rolls we usually buy from breakfast shops, which have skin on the outside and little stuffing, which is particularly fake.

Why do you want to relax the rotten thousand pieces of spring rolls? It is said that this is also exquisite, which means wealth and long-term happiness.

It takes a lot of effort to wrap spring rolls. Usually, this is rarely done. It is natural to prepare more for the Spring Festival. Look at the pine rot, dried bean curd, thousand pieces and Jiang Mo I cut. Before cooking, I put half a washbasin, which is very heavy.

It doesn't matter if you don't have shepherd's purse for stuffing, and coriander is also good. I chose coriander. Blanch the cleaned coriander first, then squeeze out the water, and then chop it up for later use.

Chives are essential materials for making spring rolls, and they are fragrant only when used. After the leek is fried, just put it in and mix it with a shovel.

The stuffing of spring rolls is ready and cut, and then it is fried. Refine the fat meat first, then put the lean meat in and fry it. When lean meat turns white, add appropriate amount of soy sauce and soy sauce and stir fry. When the meat is cooked, pour the chopped pine rot into the pot and continue to stir fry.

It's easy to stir-fry stuffing, not only to grasp the heat, but also to grasp the amount of salt. If there is too much salt, the spring rolls are too salty to eat. With less salt, spring rolls are light and tasteless. It's not that I'm bragging, because I can cook and hold the stuffing in place.

The last step of frying stuffing is to add chopped green onion and coriander and stir. If there is too much water in the stuffing, you can add sweet potato powder mixed with cold water according to the amount of stuffing, and then stir it evenly with a shovel. Powder absorbs water and is sticky, so it is better to wrap spring rolls.

Making spring rolls is also a technical job. Spread out a spring roll on the dining table and put a spoonful of stuffing near the arm. Then roll the back skin forward, put the skins on both sides in the middle, dip some water in the bowl with your hands and wipe the edges of the skins. Then roll back the front skin and gently press it with your hand, and a angular and full spring roll will be wrapped. Spring rolls wrapped by people who can't wrap them are either stuffed with more or less, shapeless and unsightly. People who can wrap spring rolls not only wrap them quickly, but also wrap the same spring rolls, which are beautiful and do not come loose, and cannot be fried in oil. I'm not good at making spring rolls, but not so good.

The wrapped spring rolls are neatly placed in the basket, which looks like a beautiful enjoyment.

It's cold in December, and the spring rolls are wrapped. It can be put directly for a few days, and it can also be frozen and fried when eating. It seems simple to stir-fry spring rolls, but in fact, we must grasp the heat. It is best to use rapeseed oil for frying spring rolls, because the fried rapeseed is golden in color and more beautiful. When frying spring rolls, first pour rapeseed oil into the pot, boil the oil with medium heat, and then put the spring rolls into the pot, only to see the oil flowers shining, the oil pot clattering, the snow-white spring rolls slowly turning golden, and the spring rolls gradually hardening from soft to hard. Turn them gently with a pair of bamboo chopsticks. When you think the spring rolls are about to be cooked, put them on the plate with chopsticks. Pay attention to this pot, it's still early, and the spring rolls are not fragrant or crisp; It's late, the spring rolls are fried, which is not good-looking, but it's still bitter after eating, which is a waste of good things. Look at my fried spring rolls. They are in no hurry to flanging, etc. Whenever it is time to cook, they will be cooked.

The fried spring rolls on the plate look golden and smell attractive. When you see them, you can't wait to eat the whole plate.

Spring rolls are really delicious. Eating it in your mouth is crisp and refreshing, oily but not greasy, and it is really delicious.