开心厨房最正宗的中国春卷

Roll your Spring 最正宗的中国春卷

It seems that every festival in China is celebrated with a certain food. We have moon cakes for the Mid-autumn Day and dumplings for the Spring Festival. Today is February 4, which marks the start of spring. What's the food for today?

Pancakes! Or more specifically, Spring Pancakes. You can either cook it by yourself to kill time or you can buy it in the supermarket to save time.

And it has to go with several dishes. But what exactly? Some suggest scrambled egg with leek-but some say just egg. And bamboo shoots according to some old sayings, or celery? It seems very hard to reach a consensus but don't worry, at least we've got three must-haves here: braised pork with soy sauce, stir-fried bean sprouts, and egg pancake-which I'm cutting into clumsy shreds.

Eating spring pancake is more or less the same as eating the Peking Duck, which means you've got to put everything on the pancake, and make a roll. But its history went far beyond the Duck back to the Eastern Jin Dynasty (316AD－420AD), approximately 1600 years ago.

So bite it and not only will you get the whole prosperous spirit of spring but also a tangible feeling about being Chinese.
 

配 料:

韭菜60克，肉丝160克，鸡蛋75克，面粉70克。酱油10克，精盐3克。水淀粉15克，植物油250克(实耗50克)。

操 作:

1.将韭菜切成3厘米长的段；肉丝用精盐少许和水淀粉浆上，用温油滑散，挥出控净油，再放入锅内，加入酱油、精盐、韭菜稍炒一下，制成春卷馅。

2.将鸡蛋打入碗内，加入面粉、水、搅成稀糊，用炒勺摊成4张皮子待用。

3.将皮子放在菜板上，卷入馅，在封口处抹上面糊封口，逐个制成4个春卷生胚。

4.将锅放在旺火上，倒入油，烧至七八成热时投入春卷，炸成外皮酥脆，呈金黄色时即成，吃时将春卷剁成段码入盘内即可。