The tide of spring rolls
By VicentaLakin
Spring rolls have evolved as the traditional cuisine of the Thouzhou. Before that, there was a small diet in the street alleys of Chauzhou — pancakes and shrimps, i.e., smelts and sweet sauce, which were mainly sold to children on the side of the road. By the end of the Qing Dynasty, the crayfish had been improved to radish and pork. By 1911, the two brothers, Hu Yongsheng and Hu Jiang Spring, who were the founders of the famous shop Hu Yunquan in Chiuzhou, had built on that foundation and improved the diet into a spring roll that had been circulated throughout the day. And when you're so excited about the big fish of the table, a fresh, hot spring roll will certainly be a great one。
Recipe Recommendations
- pork appropriate amount
- spring rolls appropriate amount
- winter mushroom appropriate amount
- carrots appropriate amount
- water starch appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- pepper appropriate amount
Steps for The tide of spring rolls
1
Carrots are removed from the skin and cut into spares, and mushrooms are cut into particles, and pork slices are cut and placed in bowls。
2
Cut carrots, mushrooms, pork, appropriate biomass, salt, pepper powder, evenly mixed in the bowl, and a proper amount of pie in each spring roll, folded on both sides and covered with water。
3
Fill the boiler with a proper amount of oil, so that the rolled spring rolls can be blown into the boiler to the point where they can be dried up。
4
Tastes to be shared, delicious, learn quickly。The tide of spring rolls Make Tips
1. Choose fresh food, fresh, fresh, fresh. 2. People who love spicy sauce can eat with chili sauce. 3. Beware of the fire when the spring rolls are blown, sometimes with chopsticks。