本帖最后由 I'm_zhcn 于 2009-2-4 14:22 编辑
春饼 Spring Pancake 春卷 Spring Roll
转自网络
北京民俗食品,一种烙得很薄的面饼,又称薄饼。每年立春日,北京人都要吃春饼,名曰“咬春”。
农历二月初二,是中国古谚所说龙抬头的日子(“二月二,龙抬头”),这一天北京人也要吃春饼,名曰“吃龙鳞”。
吃春饼的习俗起源于晋朝,兴于唐朝。
《关中记》中道:唐人于“立春日作春饼,以春蒿、黄韭、蓼芽包之”,并将它互相赠送,取迎新之意。
春饼、春卷都是立春之日吃的小吃,古人心目中春的象徵,但它们之间是有区别的。
春饼是用面烙成的薄饼,卷菜吃,春卷是薄面皮包菜油炸而成。
据考证,春卷是由古代立春之日食用的春盘演变而来。
晋代有“元旦造五辛盘”之说,用大蒜、小蒜、韭、芸苔、胡荽五种辛荤蔬菜。
到唐代春盘内容有了变化,改为:莱菔、春饼、生菜;到元代出现用薄饼卷馅后再用油炸食用的方法。
做法:
1. 春饼是用温水和面撖成软面团,放置案板上薄,然后用饼铛烙熟,卷上炒好的青菜即可。
青菜一般用豆芽、菠菜、韭黄,再加上粉丝,也有加肉的。
2. 春卷要用面加适量的水和盐拌匀,揉成很软的面团,在烧热的平锅上旋转成烙成薄面皮,包上馅儿,用油炸呈金黄色。
春卷的馅讲究用嫩荠菜。
Ingredients:
A(pancake)
All purpose flour
Boiling water
Oil
B(with vegetables)
Bean or sweet potato noodles(steeped)
Bean sprouts
Potatoes wire
Egg
Cooked meat
Methods:
1. Slowly pour boiling water into flour,and mix them with chopsticks then knead until it becomes dough.
2.Hold dough about one hour with fresh-keeping film.
3.Heat up with a little oil and fried bean sprouts and potatoes wire with bean noodles,add in a little salt and mix good combined until well done.
4.Slice the cooked meat and scrambled eggs.
5.After one hour you will knead dough until smooth.Divided it to some sections and make them by your hand like cookies.
6. Brush oil on each side of “cookies”. Overlap with two two. There will be oil the surface of coincidence. Use a rolling pin to roll each piece to a thin pancake.
7.Heat up with a little oil in a pan(Wiping a layer of oil) and cook pancake,fried one side is golden and turn over other side, cook until well done.(one side cook time about 1 minutes by middle fire)
8.Put your favoriate vegetable in the pancake and roll it,dish off.
Attention:
Use oil on the surface,it is in order to facilitate separation of the two pancake.
|