Eating spring rolls during the Spring Festival and Spring Festival is a traditional folk custom that means to welcome the New Year. Today, it has become a popular and indispensable spot on the table, in fact, the usual catering spring rolls can also be used as breakfast or snack snacks, no need to have a specific day to feast, saying that it is the uncle's favorite home snack is not exaggerated! However, Shanghai spring rolls are divided into two categories of sweet and salty, sweet is generally bean paste filling; salty yellow sprouts meat shreds are the most traditional, Shanghainese call chinese cabbage for yellow sprouts, sweet is nothing special, and salty is different.
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Shanghainese people sauté the vegetable meat, hook it with a paste, call it rotten meat shreds, and then wrap it in the skin of the spring roll and fry it until golden brown and crispy. The filling is moist, smooth and fragrant, and completely conquers your taste buds. Spring rolls are a must for Shanghainese people to eat, is the golden spring rolls a bit like gold bars? Asking for a good color symbolizes that the new year is full of wealth, gold and silver are full of houses, and there are many fortunes and fortunes. And Li Chun is also to eat, called "biting spring", there are remaining days, that day want to eat it fried, when you learn shanghai spring rolls will fall in love, and the past dry stuffed spring rolls say goodbye to it. There are three varieties of spring rolls in the uncle's house, one is the leeks, cabbage, winter shoots, and shredded meat rolls that are still circulating, the second is the spring rolls of red bean paste, and the third is the rose lard sugar rice cake produced by Suzhou Huangtianyuan, which is cut into long strips and wrapped in spring rolls, which has a unique flavor. Today the uncle went to the kitchen to teach you to make shredded meat spring rolls, I hope you eat happily~
Leeks, cabbage, winter shoots, pork, salt, sugar, chicken essence, cooking oil to taste
1, first of all, the winter shoots blanched water to astringent, when boiling water put a little salt in the water, after the end of the knife into silk spare, cabbage into a silk spare, tan huang wash clean change knife into small sections, the pork into strips, put salt, put sugar, water starch syrup, seal the oil into the refrigerator for two hours to spare;
2, then from the oil pot slippery meat shreds, the oil temperature should not be high, discoloration and raw fishing out, leave oil to fry winter shoots, cabbage, fire a little bigger, so that the dish is quickly broken, add salt to season, add sugar to freshen, a little chicken essence to increase flavor, mix well into the meat shreds, into the yellow mix well after hooking out, into the refrigerator refrigeration and standby;
3, the last spring roll to be twice, the first time to set, the second time to crisp, a plate of crispy inside the juice of the delicious spring rolls can be drained on the table to eat ~ ~ ~
The meat is fragrant, crispy and delicious, and the spring rolls are ready, so if you like it, you can try it yourself
Uncle tips
1, this is the same old taste of childhood;
2, refrigeration is to lock the water of leeks and cabbage, so that the wrapped spring rolls have juice in them.