A Wealth of Spring Rolls that Lock A Touch of Spring

Name: A Wealth of Spring Rolls that Lock A Touch of Spring
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 200g Mustard; 1 tablespoon MSG; 1 piece ginger; 2 tablespoons sesame oil; 1 tablespoon pepper; 1 tablespoon salt; 1 tablespoon Sugar

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

February 4, 2016 is the first of the 24 solar terms, the "Beginning of Spring" solar term. There is a saying among the folks that there are six or nine heads in spring. It is obvious that the daytime has become longer and warmer. There is a custom of eating spring cakes [spring rolls] on the day of Lichun, the name is: Bite Chun. Three thousand years ago, there was a New Year ceremony in China. In ancient times, people in Jiangnan attached great importance to Lichun, and the custom of eating radish and spring rolls has been passed down to this day. Spring rolls evolved from ancient spring cakes. Among the 128 dishes of the "Man and Han Quan Xi" in the Qing court, spring rolls are one of the nine main dim sums. With the development and improvement of cooking technology, "chun bing" has evolved into small and exquisite spring rolls. At this time, it not only became a folk snack, but also became a court cake, boarding the hall of elegance. Eating some fresh spring vegetables on the day of Lichun is not only for disease prevention, but also means to welcome the new year. As far as I can remember, every year Lichun's mother will make spring rolls of various flavors, and her mother likes to use mustard greens as fillings, which sounds like "gathering wealth". Roll up the most beautiful spring with that piece of paper pancake; lock a touch of spring, and also leave my familiar taste and memory. Fresh vegetables in spring are wrapped in tender and pliable spring roll wrappers. Wrapping spring rolls is also a blessing process. What is rolled up is a kind of broad tolerance, and all hope for spring is wrapped in spring rolls. What I feel is an inexplicable sense of security and belonging. Deep-fried spring rolls are also called "fried spring"; deep-fried on low heat until golden brown, golden like golden bars ~ crispy on the outside and tender on the inside, the spring rolls are thin and crispy, and the filling is soft and delicious. Add soy sauce. , Vinegar, chili powder, coriander, ground garlic, sesame oil, ground peanuts, the strong spicy flavor constitutes a unique flavor profile; the flavor that can lift people’s spirits is even more wonderful . This year’s Lichun and Xiaonian meet, the New Year’s Eve family banquet prepared with shepherd's purse spring rolls is full of spring; the implied auspicious wishes for everyone to prosper in the coming year! Original by GODOFMERCY. This article is originally based on my real experience; the content is for reference only and is purely a personal hobby. If you don’t like it, don’t spray it. Part of the knowledge comes from the Internet. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "

Ingredients

300g Pork Belly
200g Mustard
1 tablespoon Msg
1 piece Ginger
2 tablespoons Sesame Oil
1 tablespoon Pepper
1 tablespoon Salt
1 tablespoon Sugar

A Wealth of Spring Rolls that Lock A Touch of Spring

1. The spring roll wrapper of the selected mechanism must be well-proportioned. Spring roll wrappers must be chosen as the backbone.

A Wealth of Spring Rolls that Lock A Touch of Spring recipe

2. The batter is made with flour and warm water. Be careful not to be too thin. If it becomes thinner, it will spread out if you put it in a frying pan

3. Wash and chop pork belly. Mince ginger and set aside

4. Fresh shepherd's purse is plucked off the rotten leaves and old leaves; the stems are removed and washed. Squeeze the water and reserve

5. Chopped mustard greens for later use

6. Bring mustard greens, minced meat, and ginger into one piece

7. Add salt, sugar, monosodium glutamate, sesame oil, soy sauce, and pepper, mix well with chopsticks and marinate for 10 minutes. Pour an appropriate amount of oil into the pot and heat it up, add the pork mustard fillings and stir-fry and stir well, and finally pour in the water, starch, and thicken the flour.

8. Put the prepared stuffing stall on one end of the spring roll wrapper

9. First fold the two ends, roll up from bottom to top, and roll to half of the position; fold the left and right ends, and continue to roll forward into a long roll. It’s more important to pack so that it won’t fall apart when fried. Leave a little edge and stick the top paste

10. Pour oil in the pot and heat to 60% heat. The oil is better than the spring rolls. Gently slide the spring rolls along the edge of the pot to avoid splashing oil

11. After the spring rolls are in the pot, turn the heat to the minimum. Deep-fry the spring rolls for 2 minutes. Use chopsticks to flip the noodles 2-3 times.

12. Fry for about 5 minutes, remove first and let cool. In the first frying, the spring rolls are shaped first, and the mustard greens will not drip to make the spring roll skins stick together. After cooling through for about 15 minutes, heat the oil to 70-80% oil temperature and deep-fry for about 1 minute. Golden color can be fished out. The spring rolls are thin and crispy, and the fillings are soft and have a unique flavor. They are the best seasonal products in spring.

Tips:
GODOFMERCY Moses tips:
1. Mustard greens will produce water. After the mustard greens are squeezed out, mix other fillings and roll them into the spring rolls.
2. Fry for about 5 minutes, take it out and let cool. After cooling through for about 15 minutes, heat the oil to 70-80% oil temperature and deep-fry for about 1 minute.
3. Gently slide the spring rolls along the edge of the pot to avoid oil splashes.
4. Spring rolls are usually packaged at a time in general households, and they are fried to 5 degrees of maturity first, and the outer surface is shaped and out of the pot. Re-fry it when you eat it.
5. Fry the spring rolls, drain the oil, and put them on a plate. Don't rush to dip them in the seasoning, otherwise the spring rolls don't have the crispy taste.