(CCTV Finance, "Going Home for Dinner") The plan of the year lies in the spring. This year's spring came a little early and was a little difficult. When the spring buds were about to emerge, the new coronavirus emerged first. In the spring of 2020, everyone needs more responsibility and responsibility, science and health.
Li Chun is the first of the 24 solar terms, not only the beginning of spring, but also the beginning of a new year of hope. Welcoming spring is an important activity of Lichun, with the purpose of bringing back spring and the god of Jurman. After the spring, in the days of warm spring blossoms, everyone likes to go out to travel in the spring, commonly known as exploring spring and stepping on spring. This year, we recommend that you minimize going out, eating out less, and avoiding the virus. This is also just the right time to practice cooking, make yourself healthier, and win this battle. The plan of the year lies in the spring, let's start by making spring cakes for ourselves and our families.
<b>Food expert - Zhao Ning</b>
<b>Spring cakes</b>
Eating spring cakes in the northern Spring Festival, just like eating dumplings during the Spring Festival, is the prospect of a new life, this year can not go to the spring cake shop to eat, let's start to make it at home, make their own delicious and affordable, and eat at ease.
The side dishes in the spring cake are generally silky and not easy to produce water dishes, such as bean sprouts, bean sprouts and "pinch vegetables" and "ruyi" two names.
<b>"Pinching vegetables"</b> removes the head and tail of the bean sprouts;
<b>"Ruyi"</b> removes the tail of the bean sprout alone.
The hotel pays attention to the beauty of the dishes, the bean sprouts pinch the head and tail, we fry the bean sprouts at home, you can not go to the head and tail, directly wash and fry with high heat.
Another side dish in the spring cake, "stir-fried three fresh", the main ingredients, toon seedlings, eggs, small river shrimp, three steps out of the pot:
l Small river shrimp can be fried for three to five seconds;
l Scrambled eggs and stir-fried with small river prawns;
Turn off the heat and add the toon seedlings and heat the toon seedlings with the remaining temperature in the pot.
<b>The side dishes are ready and start making spring cakes:</b>
1, add lotus leaves to the water, boil, and blanch the noodles with hot lotus leaf water;
2: Knead the dough and wake up for 10 minutes, then knead into a small dough after waking up;
3, chicken fat crisp: the hot chicken fat and flour in a 1:1 ratio stir well;
4. Spread chicken butter crisp in the middle of the small dough to prevent sticking;
5: Roll out the small dough into a homogeneous dough and bake it.
<b>Method of spring cake:</b>
1. Conventional volume method:
Lay out the spring cake, put the side dishes in the left third, leave a part on the bottom, stack it, fold it from the left to the right, and roll it into a roll with the trend.
2. Chopsticks rolling method:
Put the ingredients into the spring cake, roll up the bottom, and roll it up from the side with chopsticks.
In addition to the two side dishes introduced, Kyo sauce shredded meat, Kung Pao chicken, fish fragrant meat shredded, love to eat anything can be rolled in, come and try it~
Ingredients: Flour Bean sprouts River prawns Toon sprouts Eggs Lotus leaves Dried chili peppers Thirteen spices Salt Vinegar chanterelle oil
method:
1, pour oil into the pot, add dried pepper, peppercorns and sauté, then add bean sprouts, salt, thirteen spices, vinegar, stir-fry over high heat to make the pot;
2. Fry the small river shrimp in the pan and set aside;
3: Sauté the eggs, then fry the fried river prawns and salt evenly, turn off the heat. Put the toon buds and heat the toon buds with the remaining temperature in the pot;
4, with hot lotus leaf water blanched noodles, kneaded into dough after waking up for 10 minutes, wake up and knead into small dough;
5: Spread chicken fat crisp in the middle of the small dough, roll out into a dough cake, bake the dough cake and roll it into a spring cake.
In addition to eating spring cakes, Li Chun is also indispensable to spring rolls. Jinglu cuisine chef Xu Shiquan greets spring with colorful spring rolls.
<b>Special Chef - Xu Shiquan</b>
<b>Colorful spring rolls</b>
White bean sprouts, black fungus, orange carrots, yellow eggs and green leeks make up the ingredients for this colorful spring roll.
<b>Pack spring rolls have exquisite :</b>
1. Press the filling with your hand to wrap it tightly;
2. Seal with batter;
3. Place the seal facing down.
<b>There are also points to making spring rolls:</b>
1, spring roll stuffing can not be too salty, rich in ingredients, the best are easy to chew;
2, the spring roll roll tightly, the size should be uniform;
3. Use 40% or 50% hot oil to fry the spring rolls.
The fried spring rolls are best served while they are hot, with a crispy crust, a rich filling, and a bite full of surprises. Colorful spring rolls, roll up the taste of spring ~
Ingredients: chicken breast, bean sprouts, carrots, fungus, leeks, eggs, water starch, salt, original flavor, sesame oil, oil
1, the carrot, fungus, leek into a knife cut into strips, chicken breast cooked and torn into shredded;
2, pour water into the pot, add carrots, bean sprouts and blanch the water for later;
3, add water starch to the egg, spread into egg skin, change the knife to cut the shredded;
4: Add leeks, chicken breast, egg skin, fungus, etc. to the bowl, and then add salt, original flavor and sesame oil to stir well;
5. Wrap the spring roll filling with spring roll skin and seal the mouth with batter;
6, pour oil into the pot, the oil temperature is 40% or 50% hot under the pan to fry the spring rolls, fry it can be cooked.
Li Chun bites the spring to eat spring cakes, and the seasonal ingredients are cleverly matched
Colorful spring rolls welcome the arrival of spring, and there are tricks for handling ingredients
Roll up spring cakes, wrap in peace and health, and welcome spring!