地区：四川
Area: Sichuan Province
口味：清淡
Flavor: light
介绍：
Introduction:
小记“春卷”，唐朝以前就有，那时叫做“春盘”。每年立春这一天，就将面粉制成薄饼，摊在盘中，加上精美蔬菜食用，故称春盘，春游时人们也带春盘。春盘在唐宋时盛行，杜甫有“春日春盘细生菜”，陆游有“春日春盘节日新”等诗句。明、清时期，随着烹调技术的发展和提高，春盘改成了小巧玲珑的春卷了，不仅成了民间小吃食品，而且成了宫廷糕点之一，登上了大雅之堂，深受乾隆皇帝的赞赏。清朝的满汉全席128道点心中，春卷是9道点心之一。而今的春卷还可撒上椒盐味、麻辣味等，另取其名，是春游外出携带的名小吃之一。
Spring Rolls came into being before the Tang Dynasty and they were known as “Spring Plates” at that time. At the beginning of each spring, people made flour into thin pancakes and spread them out on plates; they were then eaten with exquisite vegetables: this process gives them the name “Spring Plates”. During spring outings, people would also take Spring Plates with them. The Spring Plate was very popular in the Tang Dynasty and the Song Dynasty. There was the poem “it is time to eat Spring Plates with vegetables on Spring days” written by Du Fu and “On the Spring days the Spring Plates brings new festivals” written by Lu You amongst a great many other poems. In the Ming and Qing Dynasties, with the development and refinement of cooking techniques, Spring Plates changed becoming small and exquisite Spring Rolls, which not only became a snack enjoyed by common people, but also became one of the imperial snacks, taking place within the favor of those in the higher echelons. Emperor Qianlong enjoyed Spring Rolls very much. Of the 128 snacks in the full, formal banquet combining Manchurian and Chinese delicacies in the Qing Dynasty, the Spring Roll was one of the 9 snacks. Nowadays Spring Rolls are with spiced salt and spicy flavors and are given other names. The Spring Roll is one of the famous snacks people take with them during spring outings.
特色：色泽金黄，外酥内嫩爽口，口味清淡鲜香。
Characteristics: it is golden yellow with a crisp surface, the inside is tender; it is tasty and refreshing, lightly flavored, fresh and fragrant.
原料：
Ingredients:
全蛋面皮2张，猪肥瘦肉350克，竹笋尖100克，香椿芽50克，姜葱末30克，湿豆粉、蛋清面粉、川盐、干细豆粉、鸡精、胡椒粉、色拉油各适量。
2 pieces of dough made from eggs, 350g of lean pork, 100g of bamboo shoot tips, 50g of tender Chinese toon leaves, 30g of bruised ginger and green onion, an appropriate amount of wet bean flour, flour with egg white, Sichuan salt, dry fine bean flour, chicken powder, ground pepper, salad oil.
制作方法：
Cooking method:
1．香椿芽洗净铡细；竹笋投入沸水锅中焯水后，捞起，沥干水分，切成细粒；猪肉洗净，剁细入大碗内，加姜葱末、川盐、胡椒粉、湿豆粉、香椿芽、竹笋、鸡精，拌均匀成肉馅。
1. Clean the tender leaves of Chinese toon and trim them; put the bamboo shoot tips into the boiling water till them are half cooked and fish them out, draining before dicing them; clean the pork and mince it into small pieces, then place the pieces in a big bowl; add the bruised ginger and green onion, Sichuan salt, ground pepper, wet bean flour, tender Chinese toon leaves, bamboo shoot tips and chicken powder, then stir well to mix them into the chopped meat.
2．全蛋面皮改刀成4张，将肉馅摆放于蛋皮上，在交口处抹上蛋清面粉糊粘牢，用手裹圆，用快刀切成节，将两端粘上干细豆粉。
2. The pieces of dough made from eggs should be cut into quarters and the chopped meat placed on the pieces of dough; spread flour with egg white on the joints to cement them; then roll them into balls and cut them into pieces with a sharp knife. Paste the fine bean flour on both ends.
3．炒锅内放色拉油烧至七成热，投入春卷炸至定型，捞起，改用5成热的油温，再次投入春卷炸至金黄色时，捞出。可冷吃、热吃。
3. Put the salad oil in the pan and boil it to 70% heat, then put the spring rolls into the pan, and fry them till they take form. Fish them out, and then fry them again in the 50% heated oil until the spring rolls are golden yellow and remove them out. The spring rolls can be eaten either in hot or cold.
Area: Sichuan Province
口味：清淡
Flavor: light
介绍：
Introduction:
小记“春卷”，唐朝以前就有，那时叫做“春盘”。每年立春这一天，就将面粉制成薄饼，摊在盘中，加上精美蔬菜食用，故称春盘，春游时人们也带春盘。春盘在唐宋时盛行，杜甫有“春日春盘细生菜”，陆游有“春日春盘节日新”等诗句。明、清时期，随着烹调技术的发展和提高，春盘改成了小巧玲珑的春卷了，不仅成了民间小吃食品，而且成了宫廷糕点之一，登上了大雅之堂，深受乾隆皇帝的赞赏。清朝的满汉全席128道点心中，春卷是9道点心之一。而今的春卷还可撒上椒盐味、麻辣味等，另取其名，是春游外出携带的名小吃之一。
Spring Rolls came into being before the Tang Dynasty and they were known as “Spring Plates” at that time. At the beginning of each spring, people made flour into thin pancakes and spread them out on plates; they were then eaten with exquisite vegetables: this process gives them the name “Spring Plates”. During spring outings, people would also take Spring Plates with them. The Spring Plate was very popular in the Tang Dynasty and the Song Dynasty. There was the poem “it is time to eat Spring Plates with vegetables on Spring days” written by Du Fu and “On the Spring days the Spring Plates brings new festivals” written by Lu You amongst a great many other poems. In the Ming and Qing Dynasties, with the development and refinement of cooking techniques, Spring Plates changed becoming small and exquisite Spring Rolls, which not only became a snack enjoyed by common people, but also became one of the imperial snacks, taking place within the favor of those in the higher echelons. Emperor Qianlong enjoyed Spring Rolls very much. Of the 128 snacks in the full, formal banquet combining Manchurian and Chinese delicacies in the Qing Dynasty, the Spring Roll was one of the 9 snacks. Nowadays Spring Rolls are with spiced salt and spicy flavors and are given other names. The Spring Roll is one of the famous snacks people take with them during spring outings.
特色：色泽金黄，外酥内嫩爽口，口味清淡鲜香。
Characteristics: it is golden yellow with a crisp surface, the inside is tender; it is tasty and refreshing, lightly flavored, fresh and fragrant.
原料：
Ingredients:
全蛋面皮2张，猪肥瘦肉350克，竹笋尖100克，香椿芽50克，姜葱末30克，湿豆粉、蛋清面粉、川盐、干细豆粉、鸡精、胡椒粉、色拉油各适量。
2 pieces of dough made from eggs, 350g of lean pork, 100g of bamboo shoot tips, 50g of tender Chinese toon leaves, 30g of bruised ginger and green onion, an appropriate amount of wet bean flour, flour with egg white, Sichuan salt, dry fine bean flour, chicken powder, ground pepper, salad oil.
制作方法：
Cooking method:
1．香椿芽洗净铡细；竹笋投入沸水锅中焯水后，捞起，沥干水分，切成细粒；猪肉洗净，剁细入大碗内，加姜葱末、川盐、胡椒粉、湿豆粉、香椿芽、竹笋、鸡精，拌均匀成肉馅。
1. Clean the tender leaves of Chinese toon and trim them; put the bamboo shoot tips into the boiling water till them are half cooked and fish them out, draining before dicing them; clean the pork and mince it into small pieces, then place the pieces in a big bowl; add the bruised ginger and green onion, Sichuan salt, ground pepper, wet bean flour, tender Chinese toon leaves, bamboo shoot tips and chicken powder, then stir well to mix them into the chopped meat.
2．全蛋面皮改刀成4张，将肉馅摆放于蛋皮上，在交口处抹上蛋清面粉糊粘牢，用手裹圆，用快刀切成节，将两端粘上干细豆粉。
2. The pieces of dough made from eggs should be cut into quarters and the chopped meat placed on the pieces of dough; spread flour with egg white on the joints to cement them; then roll them into balls and cut them into pieces with a sharp knife. Paste the fine bean flour on both ends.
3．炒锅内放色拉油烧至七成热，投入春卷炸至定型，捞起，改用5成热的油温，再次投入春卷炸至金黄色时，捞出。可冷吃、热吃。
3. Put the salad oil in the pan and boil it to 70% heat, then put the spring rolls into the pan, and fry them till they take form. Fish them out, and then fry them again in the 50% heated oil until the spring rolls are golden yellow and remove them out. The spring rolls can be eaten either in hot or cold.
