開心廚房最正宗的中國春卷

Roll your Spring 最正宗的中國春卷

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，肉絲160克，雞蛋75克，面粉70克。醬油10克，精鹽3克。水淀粉15克，植物油250克(實耗50克)。

操 作:

1.將韭菜切成3厘米長的段；肉絲用精鹽少許和水淀粉漿上，用溫油滑散，揮出控凈油，再放入鍋內，加入醬油、精鹽、韭菜稍炒一下，制成春卷餡。

2.將雞蛋打入碗內，加入面粉、水、攪成稀糊，用炒勺攤成4張皮子待用。

3.將皮子放在菜板上，卷入餡，在封口處抹上面糊封口，逐個制成4個春卷生胚。

4.將鍋放在旺火上，倒入油，燒至七八成熱時投入春卷，炸成外皮酥脆，呈金黃色時即成，吃時將春卷剁成段碼入盤內即可。