♪ I'm so glad ♪
By VicentaLakin
FEBRUARY 4TH, 2016 IS THE "SPRING SPRING" OF THE 24TH. CIVIL SOCIETY HAS THE WORD "SIX AND NINE". THERE IS A CLEAR SENSE THAT THE DAY IS LONGER AND WARMER. IT'S THE CUSTOM TO EAT SPRINGCAKES ON THE DAY OF SPRING. CHINA HAD A WELCOME CEREMONY 3,000 YEARS AGO. THE ANCIENT GANGNAM PEOPLE ATTACHED GREAT IMPORTANCE TO THE OPPOSING SPRING, AND THE PRACTICE OF EATING RADISH AND SPRING ROLLS CONTINUED TO THIS DAY. SPRING ROLLS HAVE EVOLVED FROM ANCIENT SPRINGCAKES. OF THE 128 DISHES OF THE “FULL HOUSE” IN THE COURT OF QING DYNASTY, SPRING ROLL IS ONE OF THE NINE MAIN SNACKS. WITH THE DEVELOPMENT AND UPGRADING OF COOKING TECHNOLOGIES, THE "SPREADCAKES" HAVE BECOME A SMALL, DELICATE SPRING ROLL. IT THEN BECOMES NOT ONLY A SNACK, BUT ALSO A COURT CAKE AND A HALL OF GRACE. EATING SOME FRESH SPRING VEGETABLES ON THE DAY OF LIANCHUN IS BOTH A DISEASE-PROOF AND A WELCOME FOR THE NEW SPRING. FROM THE VERY BEGINNING OF MY MEMORY, EACH YEAR THE SPRING MOTHER MAKES SPRING ROLLS OF VARIOUS TASTES, AND SHE LIKES TO USE MUSTARD AS A PAP, AND IT'S A SOUND OF "ASSEMBLY." AND WITH IT IS THE MOST BEAUTIFUL SPRING; AND IT IS LOCKED WITH THE DESIRE OF THE SPRING, AND IT LEAVES ME THE TASTE AND MEMORY THAT I KNOW. SPRING-DAY FRESH VEGETABLES, WRAPPED IN TENDER AND TENACIOUS SPRING ROLLS, ARE ALSO A BLESSING PROCESS, MIXED WITH A BIG INCLUSION, WITH ALL THE HOPES OF SPRING WRAPPED IN SPRING ROLLS. WHAT IS FELT IS AN UNKNOWN SENSE OF SECURITY AND BELONGING. SPRING ROLLS ARE ALSO CALLED "FRY SPRINGS" ; THEY ARE MADE OF MICROFLAMMATION TO GOLDEN YELLOW, LUMINOUS AS GOLD BARS, AND SPRING ROLLS ARE SO THIN AND SOFT THAT THEY TASTE VERY DIFFERENTLY, WITH SOY SAUCE, VINEGAR, PEPPER POWDER, FRAGRANCE, GARLIC POWDER, SESAME OIL, PEANUT CHIPS, STRONG PEPPER SPICY, WHICH CONSTITUTES A TASTE OF A DIFFERENT STYLE; IT IS EVEN MORE AMAZING TO BE ABLE TO REJUVENATE A HUMAN SPIRIT. THIS YEAR'S SPRING AND YOUTH MEET, AND THE YEAR'S EVENING DINNER IS FULL OF CUISINE; IT'S A BLESSING FOR YOU TO PROSPER AND PROSPER IN THE COMING YEAR! IT IS AN ORIGINAL VERSION OF MY OWN TRUE EXPERIENCE; IT IS FOR REFERENCE PURPOSES ONLY AND IS AN EXCLUSIVE PERSONAL HOBBY. SOME OF THE KNOWLEDGE COMES FROM NETWORKS. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- pork belly 300 grams
- mustard 200 grams
- MSG 1 scoop
- ginger one
- sesame oil 2 tablespoons
- pepper 1 scoop
- salt 1 scoop
- sugar 1 scoop
- salty and fresh
- fried
- half an hour
- ordinary
Steps for ♪ I'm so glad ♪

1
The selection mechanism must be symmetrical. Spring corset is a skeleton。
2
Flour is made of flour and warm water. Be careful not to be too rare. If it's rare, it'll spread out
3
Five flowers to wash and cut. Ginger cut off
4
Fresh cuisine picks up rotten leaves and old leaves; go wash up. Squeeze dry water
5
Cut the mustard
6
The mustard, the meat, the ginger
7
The salt, sugar, fragrance, perfume, sauce and pepper powder are evenly mixed with chopsticks and made for 10 minutes. It's pouring into the pot with a proper amount of oil and heat
8
Put the lined up on the end of the spring corset
9
Start by turning the two heads up, from the bottom up, to the middle of the position; and turn the left and the left and the left and continue to the front. The bag is tight so it doesn't break up when it explodes. It's a little bit sticky on the edge
10
The boiler burned to 60% heat. It's better not to have spring rolls. Slip the spring rolls gently into the pan to avoid a splash of oil
11
When spring gets involved in the pot, turn the fire to a minimum. 2 minutes of spring rolls, 2-3 flips with chopsticks
12
It's been fried for five minutes or so. The first blow was given to the spring rolls and the mustards were not watered to bind them together. Around 15 minutes after the cooling, the oil was burned to 7 - 8 % temperature for about one minute. The color is gold and yellow. Spring rolls are soft, soft, unfashionable♪ I'm so glad ♪ Make Tips
GODOFMERRY MOSE: 1. MUSTARD WILL COME OUT OF THE WATER AND WILL NEED TO DRY THE MUSTARD BEFORE OTHER MATERIALS ARE MIXED INTO THE SPRING ROLLS. 2. THE FRYING LASTED UP TO ABOUT FIVE MINUTES BEFORE BEING TAKEN OUT FOR COOL. AROUND 15 MINUTES AFTER THE COOLING, THE OIL WAS BURNED TO 7 - 8 % TEMPERATURE FOR ABOUT ONE MINUTE. SLIDE THE SPRING ROLLS GENTLY ALONG THE EDGES OF THE POT TO AVOID A SPLASH OF OIL. 4. SPRING ROLLS TYPICALLY HAVE A RELATIVELY LARGE NUMBER OF FAMILY PACKAGES, WHICH ARE FIRST FRIED TO MATURITY FIVE, MAKING THEIR OUTER SURFACES MORE STEREOTYPED. JUST BLOW IT UP WHEN YOU EAT. 5. THE SPRING ROLLS ARE FRIED WITH DRY TAR PLATES, AND DO NOT RUSH THE SAUCE, OTHERWISE THE SPRING ROLLS HAVE A SENSE OF FRACKING。