Baked Spring Rolls

Name: Baked Spring Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Refined flour; Some celery; Some Fungus; 1 Pleurotus eryngii; A Pleurotus ostreatus; Some Rice noodles; 2 egg; Some shallot; Some Noodle sauce; Some Peanut oil; Some sesame oil

by Le: eating

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

On the first day of spring, everyone eats spring cakes (rolls), which is called "bite spring". The custom of eating spring cakes has a long history. "Minggong History·Good Food and Drink" records: "On the day before the beginning of spring, outside the Dongzhimen on Shuntianfu Street, wherever honors, ministers, officials, samurai... Bite the spring', feast with each other, eat spring cakes and vegetables." This custom can be traced back to the Jin and flourished in the Tang. "Guan Zhong Ji" said that the Tang people "made spring cakes on Lichun Day, packaged with spring wormwood, yellow leek, and polygonum buds" and presented them to each other, taking the meaning of welcoming spring. "

Baked Spring Rolls

1. The flour is added to boiling water several times, stirring constantly, and it becomes a hot noodle.

2. Live it into a smooth dough while it is hot, and then dip it in cold water to make the dough smoother. After it is alive, cover the dough with a damp cloth for 30 minutes.

3. The filling can be prepared at the time of the noodles. Chop all the ingredients, heat the pan with cool oil, first scramble the eggs, then add the fungus, eryngii mushrooms, oyster mushrooms, vermicelli, finally add the celery, add the noodle sauce to fry, add the chopped green onion and sesame oil before turning off the heat. Let cool for later use.