If you want to ask which dish can cross the difference between the customs of the south and the north and become a must-have dish for the New Year recognized by the people of the whole country, the best answer is probably spring rolls.
■ Picture from Visual China
However, in different places, the taste will be slightly different, and the decisive factor in the taste of spring rolls is still in the filling, many people often eat three silk spring rolls, bean paste spring rolls...
Do you know? There are also garlic-stuffed spring rolls.
👇
In response to the call to "stay in Shanghai for the New Year", Zhou Zhijun of his hometown of Nantong decided to wrap a spring roll with full meat and garlic flavor.
<h2>Freshly sold spring roll skins are the "authentic" taste</h2>
In fact, it is not difficult to pack spring rolls, it is difficult to make spring roll skins, and if you want to make a thick and uniform and tough spring roll skin, according to the craftsmanship of ordinary people, you can only sigh.
I believe that many people have the impression that every year on the eve of the Spring Festival, there will be a master who makes spring roll skin in the vegetable farm, their tools are not complicated, a thick iron plate rests on the stove, and it can be opened for business.
Making spring roll skin is a technical job, the level of the master is different, and the spring roll skin made is also very different. Some spring roll skins are the same size, uniform thickness, color snow white without flour grains, pulled with toughness; some spring roll skins, the size and shape are different, and because the face is not turned in time, it will also be yellowed and blackened. Or because the batter is not soaked, there are a little bit of flour particles on the dough, or even flour blocks.
Spring roll skins are generally sold according to the amount, and good spring rolls generally have more than forty or fifty pieces a pound, while the difference is only thirty-six or seven pieces.
The most important thing about the quality of the spring roll skin is its "thinness", only if the skin is thin enough, it is easier to wrap up and more crispy to fry.
However, according to his usual experience, Zhou Zhijun visited the large and small farmers' markets around his home on the eve of the Spring Festival, and did not find a teacher who made spring roll skins.
When the scope was expanded to the whole of Shanghai, some searching was carried out, and finally a small shop specializing in freshly made spring roll skins was found on Huining Road.
■ The name of the store is also very simple and clear: spring roll skin.
Aunt Zhou, the owner of this small shop, has been making spring roll skins on Huining Road for 28 years.
Under her hands, the birth of a spring roll skin seemed so simple.
After the iron plate was heated, Aunt Zhou's right hand scooped up a handful of wet batter from the basin and coated the iron plate in a circle, and the thin crust of the cake turned white in an instant, and with a gentle spatula in her left hand, a thick and uniform spring roll skin was born.
According to Aunt Zhou, the spring roll skin produced by this method is cooked and can be eaten directly, which is more resilient and delicious than the raw skin made by the machine.
If you want to restore the good taste of the spring rolls in your childhood, you still have to make a freshly made spring roll skin.
<h2>Prepare the filling, wrap the spring rolls, so easy! </h2>
After buying the spring roll skin, you can prepare the filling.
Since it is a spring roll filled with garlic meat, the ingredients of the filling are not difficult to guess -
Compared with the three silk spring rolls, the process of preparing the filling with garlic meat filling spring rolls is much simpler.
<h3>
(1) Marinate pork belly</h3>
After adding ginger blanching water, the fat and lean pork belly is cut into strips.
Then add a little oyster sauce, soy sauce and salt and marinate for 20 minutes.
(2) Green garlic garlic white</h3>
For safety reasons, replace the knife with a thin line and split the garlic in half.
Then cut into small, medium-sized segments.
(3) Spread the egg skin and cut into strips</h3>
Egg skin is relatively a technical job, but I believe that for many people, it is difficult for them.
To successfully spread an egg skin, you must pay attention to several elements: control the amount of oil, adjust the heat in time, and the method of turning the egg skin.
The so-called control of the amount of oil, that is, after the pan is heated, a small amount of oil is added, and this amount is controlled in a circle so that all parts of the pot are covered with oil, but there is no oil accumulation.
Adjust the heat in time, that is, when the egg liquid is just put into the pot, the high heat is convenient for the egg liquid to spread out and form, and then turn into a small fire to prevent zoom.
Turn the egg skin upside down, wait until the edge of the egg skin is upturned, and then quickly turn over with the power of a spatula or chopsticks, and also master the strength not to break the egg skin.
Once the egg skin is spread, it is cut into strips about the length of garlic white.
Spring roll skin, garlic white, egg skin, pickled pork belly, these are all prepared, you can wrap the spring rolls!
I believe that many people have the experience of tearing the skin of spring rolls when they were young.
Because the spring roll skins sold are hot stacks, they will stick together after cooling, so a big step in packing spring rolls is to "rip" the spring roll skins, not to tear them in half, but to peel them open.
The torn spring roll skins can still be stacked, but the cooled spring roll skins will no longer stick together.
Let the fat and thin large pork belly, a few garlic white and a little egg skin, wrap in the spring roll skin, and finally open the mouth with cool white, and the white and fat spring roll will be wrapped.
Of course, as a seasonal delicacy, spring rolls are usually a family affair. You tear the spring roll skin, I put the filling, and friends and relatives talk while wrapping.
Wrapping spring rolls is not only to make a delicacy, but also to enjoy the festive atmosphere together.
<h2>Slow fry over low heat and crispy spring rolls are finished! </h2>
Why do you have to fry slowly over low heat?
Pork belly strips are only blanched and not mature, to ensure that the meat filling in the spring rolls is finally cooked, you have to fry for a longer time, on the other hand, you have to ensure that the spring roll skin will not be burned.
So be sure to remember the small fire, slow frying.
In the process of frying, turn the noodles in time to make the spring rolls 360 ° heated evenly, and the final color is more beautiful.
In the sound of "nourishment", the aroma of meat and garlic has been gradually forced out, and the aroma is already very tempting.
Wait until the appearance of the spring rolls is fried to a golden brown, and then you can drain the oil out of the pan.
One bite down, crunchy and crispy to hear, garlic meat fragrant egg aroma in the mouth, because there is no hook, the whole spring roll taste full, chewy, can be regarded as a hard dish in the spring roll.
"Spice spoon flap with spring color, spring to the world a roll." This year's Spring Festival, did you eat spring rolls? What does your hometown taste like? Welcome to the show!
Source: Thoughtful