Spring rolls

Spring rolls

On the 20th of the month, they eat rolls and rolls. The rolls are also called spring rolls, a traditional food that is made of a variety of foods, including bean sprouts, covered with skins. Almost all households produce such food in the city of Yaudu, the city of Kao, the village of Faoshan and the city of Hongdong on the same day. Those who are in the field are trying to find a way to find a way to find their own home. Old people say that eating rolls on the 20th of the month is an expression of “filling up”, heralding the coming year's good weather and a tradition that has been in the history of thousands of years. “The shape of the rolls is particularly like the pockets we use for rural food. As a general rule, the first sheet of skin for rolls and rolls is kept in every house on the 20th of the month. At night, the skin is placed in the face and in the barn, which is a “fill”. In ancient times, relatives leave, unlike now when transportation is convenient, and you can only go to one or two homes a day. Starting on the second day of the month, when the seven aunts and aunts are finished, it's almost 20 months. The people who are not wealthy by their kinsmen eat and drink in rotation, and have little food left to prepare a few years ago, they have only to sweep the face of their faces, to make them dry, to make pancakes, and to eat with the leftovers, both full and delicious. The raw material for the rolls is more abundant, and when radish, licorice, green bean sprouts are cooked, the beads, chords, sea laces, tofu, and bouquets of fragrance are prepared to mix with the proper amount of salt, oil, fragrance, etc. The flour and the water will be made of pastry and thinly distributed into pie