When I was a child, when the new leeks came to market in the spring, our family would steam and "fry" and eat them.
When it comes to rolling, I've always wondered. Volume, good to understand. Fry, I can't understand. Obviously, it was rolled up and put into the steamer basket to be steamed, and it was impossible to find which step had anything to do with frying during the whole process. So why is it called roll frying? With this question in mind, I went to Baidu online for a while.
It turned out that roll frying was a traditional dish of the Han people in the northern region. The important dietary document "Food Constitution Hongmi" written by Zhu Yizun, a scholar of the Qing Dynasty, records: "Roll frying, the egg skin, roll it with minced meat and ingredients, and still use eggs to make a living." Lard, sugar, sweet sauce and roast. Slice with ". Later, it was improved to become today's roll and steamed, and the egg skin was also changed to the dough skin, which became what it is today. This dish, which has been recorded in history for nearly three hundred years, is truly a rare dish in the world.
The method of rolling and frying is simpler than the dish box and pie, not fried, not fried, and not burned. It is better to eat than boxes and pies, not like pies and boxes, the skin is the skin, the filling is the filling, and the dough is thick and hard, so it is very popular with the public. The filling is also not fixed and can be made according to seasonal vegetables. The finished product has dishes and noodles, meat and vegetarian, both staple and sideline foods, rich in nutrition, is a very delicious home-cooked food, the taste is also suitable for all ages.
Steamed rolls, the skin is thin and filling, crystal clear, and the skin is so thin that the filling can be clearly seen through the dough. And the dough is soft and tendon, the filling is fragrant and tender, the filling in the skin, the skin in the filling, the flavor is overflowing with fresh flavor in one bite, the fresh and soft sticky, smooth and tender taste and texture, so that I often miss it after I have left my hometown for many years.
A few years ago, based on my childhood memories, I asked my wife to try to make it. At the beginning, my son ate the roll fried for the first time, delicious to doubt, did not believe that this is the product of his hometown, questioned me and said: "When you were a child, your hometown was so poor, how can you afford to eat such a delicious food?" "
My answer was: "What's so hard about this, flour is self-grown wheat, flour ground by yourself with donkey stones, leeks are planted in their own vegetable garden, sesame oil is their own sesame seeds, handmade oil, eggs are eggs under their own chickens, crushed noodles are also made at home, only salty salt is exchanged for eggs, how can you afford to eat it?" "
When the grandson can eat, he makes it for the grandson to eat. The grandson also likes to eat, and also gave an image name called "steamed bugs", after a while of hunger, he said "Grandpa I want to eat steamed bugs."
The method of rolling and frying is actually very simple.
Ingredients: 400 grams of flour, 500 grams of leeks (in order to ensure the smooth and tender taste, make this delicious dish in March, April or October or November when the young leeks are on the market, the effect is the best).
Accessories: 2 eggs, 30 grams of shrimp skin, 10 grams of dried scallops (shrimp skin, dried scallops, can be put or not), crushed vermicelli 50 grams.
Seasoning: 25 g of blending oil, salt to taste, sesame sesame oil to taste.
Preparation Method:
1, put the flour into the basin, add an appropriate amount of salt water and a slightly soft dough, and the basin with a lid or cover with wipes, plastic wrap, dumplings for more than 20 minutes, during which time repeatedly knead the dough twice, so that it is smooth and moist;
2, eggs into the bowl, add salt to an appropriate amount, beat evenly, frying pan heat, put in the blending oil, oil heat into the egg liquid scrambled into egg crushed, let cool and set aside;
3, crushed vermicelli strips soaked softly into fine minces, shrimp skin stir-fried fragrant chopped, dried scallops soaked soft and crushed;
4, leeks washed, dried, chopped;
5, chopped leeks add sesame oil to an appropriate amount, mix well, let the leeks fully seal the oil film, and then add egg crushed, crushed vermicelli, shrimp skin, dried scallops, mixed together, and then add salt to the appropriate amount, mix into the filling (Note: be sure to add sesame oil in the leeks first, add ingredients, and then add salt, so as not to make leeks out of the soup);
6, do not need to knead the dough, after a little finishing, knead into long strips, cut into 10 sizes of the same size of the dough, finish and knead round, cover with wet wipes, and feed the noodles for five minutes;
7: Take out the first rounded dough and roll out into a thin skin, add an appropriate amount of filling to flatten, roll up from one side, roll into a leek roll, and pinch the two ends to seal. Then make a second dough, make all the rolls and fry in turn, and place them in the cage drawer;
8, after boiling water in the pot, steam for 10-12 minutes on the cage drawer, out of the pot and plate can be (Note: turn off the heat is to lift the cage, can not be stewed, can not be covered, otherwise the leek stuffing is yellow, losing emerald green, affecting the color and taste of the finished product)
Features: fresh and delicious, smooth and tender, low salt and less oil, both main and auxiliary, healthy and delicious.
About the Author
About author:Du Daotian, a member of the Communist Party of China, born in April 1949, was originally from Duzhuang, Xiawa Township, Sheqi County.
He began his career in November 1969 and worked in the Fourth Railway Bureau for 40 years, building railways in many provinces, during which he studied on the job, and successively obtained college and undergraduate degrees.
He retired in May 2009 and now lives in Hefei, Anhui Province.