The significance of spring rolls

Question 1: What does the Spring Roll symbolize? 10 spring rolls, also known as spring cakes and pancakes, are traditional snacks that Fuzhou people love and have a long history. Spring rolls evolved from ancient spring cakes. According to the ancient book Chen's "Guang Ji at the Age of Years", "Spring cakes, lettuce and spring vegetables are eaten in spring." There is also a saying in "Yanjing Years" in the Qing Dynasty: "Playing spring means that rich people eat more spring cakes." It can be seen that the folk custom of making and eating spring cakes every day has a long history. Now there are many proverbs about spring rolls, such as "one roll does not make spring", "Longshengtang spring rolls are not people inside and outside" and so on. Spring means spring here, which is a good sign to welcome the New Year and celebrate.

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Question 2: What's the significance of eating spring rolls during the Spring Festival? At the beginning of spring every year, most people eat spring cakes, which is called "biting spring". The custom of eating spring cakes has a long history. History of the Ming Palace Museum? "Good Diet" records: "The day before beginning of spring, outside Dongzhimen, Shuntianfu Street, gentlemen, ministers, dignitaries, warriors ... When we arrived in beginning of spring the next day, all the people, regardless of their position, chewed radishes, called' biting spring', held banquets for each other and ate spring cakes and vegetables." This custom can be traced back to the Jin Dynasty and prevailed in the Tang Dynasty.

Guan Zhongji said that the Tang people "made spring cakes in spring, wrapped them with Artemisia annua, leeks and Polygonum hydropiper buds" and gave each other gifts to welcome the spring. There is a poem by Lu You in Song Dynasty: "The Spring Festival is new in spring".

According to records, the shepherd's purse spring cake in the court of the Song Dynasty is "green HongLing, golden rooster and jade swallow, extremely exquisite, each worth ten thousand yuan."

Spring cakes are as thin as cicadas. What is recorded here is a spring roll (also known as spring roll) made by smearing fine flour on a flat pan, that is, making a very thin and transparent cake to wrap the shepherd's purse stuffing and then frying it. Spring cakes and spring rolls were symbols of spring in the eyes of the ancients.

Spring cakes are round cakes made of white flour and baked. According to Tiaodingji in Qing Dynasty, the method of making spring cakes is to "roll dough with ham, chicken and other things, or stir-fry cabbage in four seasons for customers to eat. Crush the marinated pork tenderloin, garlic, black dates, walnuts and foreign sugar (white sugar) and roll them into pieces. " This is the way to eat in the Qing Dynasty. But now it has evolved into spring cakes with sweet noodle sauce and rolled onions.

In beginning of spring season, the tender buds of green onions are fragrant and crisp, especially when spring returns to the earth, everything recovers, and the tender onions sprout first, which means "biting spring".

Besides, we also pay attention to eating and cooking, that is, we use the hearts of seasonal dishes, such as leeks and spinach, and shred them. This is called frying and cooking. Some places also pay attention to eating cooked meat such as shredded pork belly and sauce chicken in spring cakes.

Eating spring cakes pays attention to eating them wrapped in vegetables. From beginning to end, it is called "having a head and a tail", which means good luck. When eating spring cakes, the family sits around and puts the baked spring cakes in a steamer, taking them with them while eating, in order to have a hot meal.

During the Ming and Qing Dynasties, with the development and improvement of cooking technology, the spring plate was changed into a small and exquisite spring roll, which was not only a folk food, but also one of the court cakes, and was highly praised by Emperor Qianlong.

Spring rolls are one of the nine snacks in Manchu-Han banquet 128 in Qing Dynasty.

Question 3: What's the difference between spring cakes and spring rolls? Spring cakes and spring rolls are snacks to eat at the beginning of spring. The custom of eating spring cakes originated in the Jin Dynasty and flourished in the Tang Dynasty. In Guanzhong Ji, people in the Tang Dynasty made spring cakes on the day of beginning of spring, wrapped them with Artemisia annua, leek and Polygonum hydropiper buds, and presented 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. That's why we call them spring cakes.

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

In ancient times, people ate spring cakes in beginning of spring that day. The specific way of eating is similar to that of spring cakes in the north. Pancakes roll all kinds of dishes. When eating, put pancakes and all kinds of raw and cooked vegetables-multi-silk (instant burrito) on the plate, so it is also called spring plate. Because it is rolled food, some people call spring cakes spring rolls.

Question 5: What is the origin of spring rolls? Spring rolls of 300-word composition, a well-known popular traditional food, have not only spread all over the country, but also crossed the country and traveled all over the world. In a sense, spring rolls have also become synonymous with China cuisine.

What is the origin of spring rolls?

Spring rolls have a long history in China, and northern Renye Fang is called "Spring Cake". It is said that it existed in the Eastern Jin Dynasty. It was called "spring vegetables" at that time. At that time, when people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with delicate vegetables, so they were called "spring dishes". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during their spring outing. In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's poem "Spring Lettuce" and Lu You's poem "Spring Stories" truly reflect this kind of life custom of people in Tang and Song Dynasties. In the Tang dynasty, the spring plate was also called the spiced plate. Li Shizhen said in the Ming Dynasty: "Because it is a mixture of onion, garlic, leek, Polygonum hydropiper, Artemisia and mustard, it is called spiced dish." Later, spring plates and spiced plates evolved into spring cakes. In the Song Dynasty, Wu described it like this: "Changshu cakes, wonton bowls, spring cakes, vegetable cakes and glutinous rice balls." In the Qing dynasty, wealthy families or ordinary families also ate more spring cakes. In the Qing dynasty, Fu Cha Deng Chong wrote in Yan Guinian? "Playing with Spring" records: "In Japan, rich people eat spring cakes, while women buy radishes. It is said that they can bite spring, but spring is also noisy. " In this way, eating spring cakes has gradually become a traditional custom, so as to achieve the purpose of auspiciousness and disaster elimination.

With the development and improvement of cooking technology, "spring cake" has evolved into a small and exquisite spring roll. At this time, it not only became a folk snack, but also became a palace pastry and an elegant hall. Among the 128 dishes of Manchu-Han banquet in Qing Dynasty, spring rolls are one of the nine snacks.

Today's spring rolls can be described as varied, showing their magical powers. Although everyone is still collectively referred to as "spring rolls", their styles are different and each has its own characteristics. Regionally, Shanghai is very different from Sichuan, Guangdong and Beijing. In addition, there are shrimp spring rolls with South Asian flavor, such as rice noodle pancake rolls in Vietnam and thumb-sized shrimp spring rolls in Thailand, as well as "egg rolls" that have gone abroad and changed varieties.

There are many styles of spring rolls, and the stuffing is flexible, which can be raw stuffing, cooked stuffing or a mixture of raw and cooked stuffing; Meat and pure shrimp can be the main ingredients, vermicelli can also be mixed to make stuffing, and pure vegetarian stuffing can also be used.

The materials provided are for reference only.

Question 6: What is the best way to eat Huaiyang spring rolls? Introduce the cuisine and its function in detail: delicious cake.

Technology: fried Huaiyang spring rolls: ingredients: spring rolls 12 slices, silver buds 100g, chives 200g and shredded pork 50g.

Seasoning: salt, crude oil and salad oil. Teach you how to make Huaiyang spring rolls. How to make Huaiyang spring rolls delicious? Silver buds, leeks, shredded pork, oil and salt are mixed into three-line stuffing. Spring rolls are wrapped with stuffing, rolled up and closed, and fried until golden brown.

The practice of tofu skin spring rolls introduces the cuisine and its effect in detail: New Year's Eve dinner.

Taste: salty technology: fried bean curd skin spring rolls. Ingredients: oil skin 500g, winter bamboo shoots 100g, shrimp 100g, shepherd's purse 750g, pork 150g (lean meat).

Accessories: wheat flour 50g.

Seasoning: sesame oil 100g, monosodium glutamate 3g, salt 5g, ginger 10g.

Teach you how to make tofu skin spring rolls, and how to make tofu skin spring rolls is delicious 1. Each piece of bean curd skin (oil skin) is cut into six small pieces and 30 pieces;

2. Wash the winter bamboo shoots and pork and cut them into filaments;

3. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out, drain it, and chop it up;

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

5. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, shepherd's purse, shrimps, monosodium glutamate, refined salt and ginger, stir-fry for 3 minutes, and take out the wok to make stuffing;

6. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (* * * wrapped into 30 spring rolls);

7. Place the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them.

Tips for making tofu skin spring rolls: Because you need to fry, you should prepare1000g of sesame oil, and the actual dosage is about100g.

The practice of turkey spring rolls introduces the dish and its effect in detail: the recipe for people who work in low temperature to gain weight.

Taste: salty. Technology: making fried turkey spring rolls. Ingredients: Ingredients: turkey breast 300g.

Accessories: winter bamboo shoots 100g, fresh mushrooms 50g, leeks 50g and spring rolls 20g.

Seasoning: peanut oil 100g, sugar 2g, cooking wine 10g, salt 3g, sesame oil 2g, starch (corn) 10g, monosodium glutamate 1g and pepper1g. Turkey spring rolls are characterized by golden color, crisp outside and tender inside, which can be used as snacks or as a meal. Teach you how to make turkey spring rolls and how to make them delicious 1. First, wash the turkey breast, winter bamboo shoots and mushrooms, and cut them into filaments respectively;

2. Wash the leek and cut it into 3.3 cm long sections;

3. On the wok, stir-fry shredded turkey and thicken it with water starch;

4. Pour the winter bamboo shoots, mushrooms and leeks, mix well and pour them into the basin for stuffing;

5. Finally, put on the spring roll bag, roll it into a roll, and fold both ends in half and press it under the roll;

6. When the oil burns to 80% heat, slowly put the spring rolls one by one;

7. Fry until golden brown, remove the drained oil and serve.

Tips for making turkey spring rolls: This product has deep-frying technology, and it needs peanut oil1000g or so.

The method of frying spring rolls introduces the cuisine and its function in detail: home-cooked recipes.

Taste: salty and fragrant technology: fried spring rolls. Ingredients: 200g of ribs (big ribs) and 350g of spring rolls.

Accessories: Auricularia auricula (soaked in water) 20g, carrot 80g, mushroom (fresh) 40g, mung bean sprout 450g, egg150g, wheat flour15g.

Seasoning: salt 10g, starch (corn) 40g, cooking wine 15g, fish sauce 15g, pepper 1g, chicken essence 2g, sesame oil 15g, olive oil 60g, garlic (white skin) 5g, and garlic.

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

3. Wash and shred a handful of auricularia auricula with clear water;

4. Small carrots, washed and shredded for use;

5. Lentinus edodes, softened with water, washed and sliced;

6. Wash mung bean sprouts for later use;

7.3 eggs, add 1/3 teaspoons of salt and 1 tablespoon of water, and stir well;

8.2 teaspoons of corn flour and 2 tablespoons of water are mixed evenly;

9. 1 tbsp medium-gluten flour, add 1.5 tbsp water and mix well to form a paste;

10. Put the pan (non-stick pan) on the stove, turn on medium heat, add 1 tbsp olive oil, add shredded pork, stir-fry until it is 80% cooked, and take it out;

1 1. Add 1 tbsp olive oil to the original pot, put it on the stove, turn on medium fire, and spread the evenly stirred egg liquid into a single peach for later use;

12. Add 2 tablespoons olive oil to the original pot, put it on the stove, and turn on a medium fire ... >>