The meaning of spring rolls

Question 1: What do spring rolls symbolize? 10 points Spring rolls, also known as spring pancakes and pancakes, are a popular traditional snack in Fuzhou with a long history. Spring rolls evolved from ancient spring cakes. According to the ancient book "Sui Sui Guang Ji" written by Chen Yuanliang: "In spring, spring pancakes and lettuce are eaten, and the name is spring plate." The Qing Dynasty's "Yanjing Sui Sui Ji" also has: "In spring, rich families eat more spring pancakes. "It can be seen that the folk custom of making spring cakes and eating spring cakes has a long history. There are many proverbs about spring rolls now, such as "One roll cannot make spring", "Spring rolls in Longshengtang - there are no people inside and outside", etc. The meaning of spring here is spring, which is a good sign of welcoming the spring.

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Question 2: What is the significance of eating spring rolls during the Spring Festival? Every year on the first day of spring, most people eat spring pancakes, which are called "biting spring". The custom of eating spring pancakes has a long history. "History of the Ming Dynasty? Good Food and Shang" records: "On the day before the beginning of spring, outside the east gate of Shuntianfu Street, all the relatives, ministers, dignitaries, and warriors... By the time of the beginning of spring the next day, everyone, no matter the noble or the low, was chewing radish, which was called ' "Bite spring', treat each other to eat spring cakes and vegetables." This custom can be traced back to the Jin Dynasty and flourished in the Tang Dynasty.

"Guanzhong Ji" says that people in the Tang Dynasty "made spring cakes on the first day of spring, wrapping them with spring mugwort, yellow leek, and polygonum buds" and gave them to each other to welcome the spring. There is a poem by Lu You in the Song Dynasty: "Spring is a new year for spring festivals."

There are records saying that the shepherd's purse spring cakes in the Song Dynasty palace were "made with green strands of red silk, golden roosters and jade swallows, and were extremely exquisitely prepared. Each plate was worth tens of thousands of dollars."

The spring cakes are as thin as cicada wings. , what is recorded here is to smear thin flour on a pan to form a very thin and transparent cake, which is used to wrap the shepherd's purse filling and then deep-fried to make spring rolls (also called spring dishes). Spring cakes and spring rolls are symbols of spring in the minds of ancient people.

Spring cakes are made from white flour rolled into round cakes and baked. "Tiao Ding Ji" of the Qing Dynasty records that the method of making spring cakes is to "roll out the dough and add ham, chicken, etc., or cabbage hearts in four seasons, and fry them for guests. Also include bacon loin, garlic flakes, black dates, walnut kernels, and foreign sugar. (White sugar) crushed, rolled into spring cakes and cut into sections. "This is the way to eat it in the Qing Dynasty. But now it has evolved into spring pancakes spread with sweet sauce and rolled with onions before eating.

At the beginning of spring, the young green onions emerge, which are fragrant, crisp and tender. Especially when spring returns to the earth and everything revives, young green onions emerge first, and people try them first, which also means "biting the spring".

In addition, we also pay attention to eating Japanese vegetables, which is to use the heart of seasonal vegetables, such as leeks, pineapples, etc., and cut them into shreds, which is called stir-fried Japanese vegetables. Some places also pay attention to using cooked meat such as shredded tripe and chicken in sauce to be eaten in spring cakes.

When eating spring pancakes, it is important to wrap the Japanese vegetables and eat them from beginning to end, which is called "head and tail", which means auspiciousness. When eating spring cakes, the whole family sits together, puts the baked spring cakes in the steamer, and eats them as they go, in order to keep them warm.

During the Ming and Qing dynasties, with the development and improvement of cooking technology, spring dishes were transformed into small and exquisite spring rolls. They were not only a folk food, but also became one of the pastries of the palace and became a hall of elegance. , deeply appreciated by Emperor Qianlong.

Among the 128 dishes of the Manchu-Han Banquet in the Qing Dynasty, spring rolls were one of the nine snacks.

Question 3: What is the difference between spring pancakes and spring rolls? Spring pancakes and spring rolls are both snacks eaten on the first day of spring. The custom of eating spring pancakes originated in the Jin Dynasty and flourished in the Tang Dynasty. "Guanzhong Ji" says: People in the Tang Dynasty "made spring cakes on the first day of spring, wrapping them with spring mugwort, yellow leek, and polygonum buds" and gave them to each other to welcome the new year.

In Chaozhou, spring rolls are called spring cakes. The word "Juan" is rarely used in Chaozhou because it is difficult to pronounce. So we call it spring cake.

Question 4: What is the significance of eating spring pancakes during the Spring Festival?

Spring pancakes were eaten on the first day of spring in ancient times. The specific way of eating them is similar to the spring pancakes in the north. Pancakes Roll various dishes. When eating, the pancakes and various raw and cooked vegetables are placed on a round plate in a multi-thread shape (convenient for rolling pancakes), so it is also known as the spring plate. Because it is a roll food, some people call spring pancakes spring rolls.

Question 5: The origin of spring rolls? A 300-word essay. Spring rolls, a well-known popular traditional delicacy, have not only spread throughout the country, but have also traveled abroad and around the world. In a sense, spring rolls have become synonymous with Chinese cuisine.

What is the origin of spring rolls?

Spring rolls have a long history in our country, and northerners also call them "spring pancakes". It is said that it existed in the Eastern Jin Dynasty. It was called "Spring Pan" at that time. At that time, every time people arrived at the beginning of spring, they would spread pancakes made of flour on a plate and eat them with exquisite vegetables, so it was called "spring plate". At that time, it was not only eaten on the first day of spring, but people also brought "spring plates" during spring outings. In the Tang and Song Dynasties, this trend became more popular. The famous poet Du Fu's poems "Spring plate with thin lettuce" and Lu You's "Spring plate with new things" truly reflect this living custom of people in the Tang and Song Dynasties. In the Tang Dynasty, the spring dish was also called the Wuxin dish. Li Shizhen in the Ming Dynasty said: "It is a mixture of onions, garlic, leeks, polygonum, mugwort, and mustard that are pungent and tender. It is called the Wuxin dish." The dish evolved into spring pancakes. Wu Zimu of the Song Dynasty described it in "Meng Liang Lu": "Changshu rice cakes, wontons, spring cakes, vegetable cakes, and dumpling soup." In the Qing Dynasty, spring cakes were also eaten by rich families or ordinary people. Fucha Dunchong of the Qing Dynasty recorded in "Yanjing Years' Record of Spring": "In those days, rich families ate more spring cakes, and women bought more radishes and ate them. They called them biting spring, which means they can stop the spring troubles." , eating spring pancakes has gradually become a traditional custom to seek good luck and ward off disasters.

With the development and improvement of cooking technology, "spring cakes" have evolved into small and exquisite spring rolls. At this time, it not only became a folk snack, but also became a palace cake and entered the hall of elegance. Among the 128 dishes in the "Manchu-Han Banquet" in the Qing Dynasty court, spring rolls were one of the nine main snacks.

Today’s spring rolls are of all kinds, each showing its own special abilities. Although everyone still calls them "spring rolls", the styles are different and each has its own characteristics. In terms of region, Shanghai and Sichuan, Guangdong and Beijing are very different; in addition, South Asian flavors such as Vietnamese rice flour pancakes wrapped in raw food and Thai shrimp spring rolls that are only as thick as a thumb, as well as the changes abroad The kind of "EGG-ROLL".

There are many styles of spring rolls, and the fillings are even more flexible. They can be raw or cooked, or a mixture of raw and cooked; they can be based on meat or pure shrimp, or they can be mixed. Mixed with vermicelli to prepare the filling, or pure vegetarian filling.

Materials are provided for reference only

Question 6: What kind of spring rolls are best to put in? How to make Huaiyang spring rolls? Detailed introduction to the cuisine and functions: delicious pastries

Technique: Ingredients for making fried Huaiyang spring rolls: Ingredients: 12 spring roll wrappers, 100 grams of silver sprouts, 200 grams of chives, and 50 grams of shredded pork.

Seasoning: appropriate amounts of salt, raw oil, and salad oil. Teach you how to make Huaiyang spring rolls and how to make delicious Huaiyang spring rolls. Mix silver sprouts, chives, shredded pork, raw oil, and salt into three shredded fillings. Wrap the fillings in the spring roll skin, roll up and close, and fry until golden brown.

The recipe of tofu skin spring rolls introduces the cuisine and functions in detail: New Year’s Eve dinner

Taste: Salty and umami Process: Fried tofu skin spring rolls Ingredients: Ingredients: 500 grams of oil skin, winter bamboo shoots 100g, 100g shrimp, 750g shepherd's purse, 150g pork (lean)

Accessories: 50g wheat flour

Seasoning: 100g sesame oil, 3g MSG, 5g salt , 10 grams of ginger

Teach you how to make tofu skin spring rolls, how to make tofu skin spring rolls delicious 1. Cut each tofu skin (oil skin) into six small pieces *** cut into 30 pieces;

2. Wash the winter bamboo shoots and pork and cut into thin strips;

3. Wash the shepherd’s purse, put it into a pot of boiling water and blanch it briefly, remove it, drain it and chop it into small pieces;

4. Put the flour into a bowl, add water to make a wet slurry;

5. Place the wok on high heat, add 100 grams of sesame oil to heat, add shredded winter bamboo shoots, shredded pork, and shepherd's purse , shrimp, monosodium glutamate, refined salt, and ginger are stir-fried for 3 minutes, and the filling is formed;

6. Place the tofu skin on the chopping board, spread it out, wrap the filling one by one into rolls, and apply batter on the joints (***Wrap into 30 spring rolls);

7. Place the original wok on high heat, add sesame oil (100 grams consumed), heat until 50% hot, fry the spring rolls one by one until golden When yellow, remove and serve.

Tips for making tofu skin spring rolls: Since they need to be fried, 1,000 grams of sesame oil must be prepared, and the actual consumption is about 100 grams.

The recipe of turkey spring rolls introduces the cuisine and functions in detail: Recipes for weight gain for people who work in low temperature environments

Taste: Salty and savory Craftsmanship: Wrapped and fried turkey spring rolls Ingredients: Main ingredients: 300 grams of turkey breast

Accessories: 100 grams of winter bamboo shoots, 50 grams of mushrooms (fresh), 50 grams of leeks, 20 grams of spring rolls

Seasonings: 100 grams of peanut oil, white 2 grams of sugar, 10 grams of cooking wine, 3 grams of salt, 2 grams of sesame oil, 10 grams of starch (corn), 1 gram of MSG, 1 gram of pepper. Features of turkey spring rolls: golden in color, crispy on the outside and tender on the inside, suitable for snacks or for Pair it with wine and food. Teach you how to make turkey spring rolls, how to make delicious turkey spring rolls 1. Wash the turkey breast, winter bamboo shoots and mushrooms first, and cut them into thin strips respectively;

2. Wash the green leeks. Cut into 3.3cm long sections;

3. Put shredded turkey in the wok and stir-fry, then add water starch to thicken;

4. Pour in winter bamboo shoots, mushrooms and greens. Mix the leeks and pour them into a basin to make the filling;

5. Finally wrap the filling with spring roll skin, roll it into a roll, fold both ends and press it under the roll;

6. Wait When the oil is 80% hot, slowly add the spring rolls one by one;

7. Fry until golden brown, remove and drain all the oil, and serve on a plate.

Tips for making turkey spring rolls: This product involves a frying process, so you need to prepare about 1,000 grams of peanut oil.

The recipe of pan-fried spring rolls introduces the cuisine and functions in detail: home-cooked recipes

Taste: salty and umami process: pan-fried spring rolls Ingredients: Ingredients: pork ribs (large ribs) 200 grams, 350 grams of spring rolls

Accessories: 20 grams of fungus (watered), 80 grams of carrots, 40 grams of mushrooms (fresh), 450 grams of mung bean sprouts, 150 grams of eggs, 15 grams of wheat flour

Seasoning: 10g salt, 40g starch (corn), 15g cooking wine, 15g fish sauce, 1g pepper, 2g chicken essence, 15g sesame oil, 60g olive oil, 5g garlic (white skin) , 10 grams of ginger, 15 grams of green onions, 50 grams of rapeseed oil. Features of pan-fried spring rolls: Crispy on the outside and fragrant on the inside. Teach you how to make pan-fried spring rolls, how to make pan-fried spring rolls delicious 1. 200 grams of pork ribs, washed and shredded;

2. Add 1/2 teaspoon of salt, 2 teaspoons of cornstarch, and 2 tablespoons of water, mix well and let stand for half an hour;

3. Soak a handful of black fungus in water and wash it. Shred;

4. Baby carrots, wash and shred and set aside;

5. Mushrooms, soak in water until soft, wash and slice;

6. Green Wash the bean sprouts and set aside;

7. 3 eggs, add 1/3 teaspoon salt, 1 tablespoon water, beat well and mix well;

8. 2 teaspoons cornstarch, water 2 tablespoons of all-purpose flour and mix well;

9. 1 tablespoon of all-purpose flour, add 1.5 tablespoons of water and mix well to form a paste;

10. Place a wok (non-stick pan) on the stove and turn it to high On medium heat, add 1 tablespoon of olive oil, add shredded pork and stir-fry until cooked and remove;

11. Add 1 tablespoon of olive oil to the original pot, place it on the stove, turn on medium heat, mix well Spread the egg liquid into single skins and cut into shreds for later use;

12. Add 2 tablespoons of olive oil to the original pot and place it on the stove over medium heat...gt; gt;