【su Cai】--shredded Chicken Spring Rolls
by gaopingzhao
Favorite
Difficulty
Hard
Time
1h
Serving
2
Spring Roll: It is said that there was a scholar in Fuzhou during the Song Dynasty. It was useless for his wife to persuade him again and again; she thought of a way: grind the rice into pancakes, fill them with meat, and wrap them into rolls, serving as both a meal and a rai. This snack was later named spring rolls and gradually became popular in urban and rural areas. Fuzhou people often eat it during the Spring Festival, and it is as common as making dumplings during the northern festival. Cai Xiang once wrote a poem, saying: "Think about three-nine spring dishes." Now the spring roll wrapper has been changed to flour. The fillings are usually bean sprouts, leeks, dried tofu, and some also put shredded pork, bamboo shoots, green onion, etc., and higher-grade spring rolls use shredded chicken or sea oysters, shrimps, mushrooms, leeks, etc. Made. The spring rolls are deep-fried in a low heat until golden brown, crispy on the outside and tender on the inside. They are also called "fried spring".
The characteristics of shredded chicken spring rolls: crispy and tender. "
The characteristics of shredded chicken spring rolls: crispy and tender. "
