Spring roll, come by evolution of thin pancake made of millet flour of Shandong food grains other than wheat and rice. Because of its outside crisp in tender wait for a characteristic and rank in Man Hanquan banquet. Today, I and mom prepare to do the China of famous ” on this “ a list of names posted up together renown dish.
春卷，由山东杂粮煎饼演化而来。因其外酥里嫩等特点而位列于满汉全席之中。今天，我和妈妈便准备一起来做这道“榜上有名”的中国名菜。
Above all, mom is ready: Spring roll skin, carrot, steaky pork, leek, bean sprouts feed capable person, cross them bath clean, cut thin strip, put in reserve aside.
首先，妈妈准备好了：春卷皮，胡萝卜，五花肉，韭菜，豆芽等食材，将他们过水洗净，切成细长条，放在一旁备用。
Next, begin to fry the makings that make stuffing. I take taphole pot, enter a few oil, enter a unit of area that feed capable person along boiler edge again. At this moment, duration appears very important, small, the flesh may be fried not ripe, big, dish may anxious, because of this duration cannot big also cannot small. Put the stuffing stuff that has fried freezer to refrigerate two hours next.
接下来，就开始炒制馅料了。我拿出铁锅，倒入少量油，再沿着锅沿把食材顷入。这时，火候就显得十分重要了，小了，肉可能炒不熟，大了，菜可能会焦，因此火候不能大也不能小。接下来将炒好的馅料放入冰箱冷藏两个小时。
The makings that wait for stuffing is completely cooling, we begin to wrap spring roll. I take out skin of a piece of spring roll first, booth is smooth go up in the desktop, left hand presses a skin, the right hand grabs the makings of spring roll stuffing of a handful, below half when be put in spring roll skin, makings of double handgrip stuffing arranges about 5 centimeters long cylinder, the spring roll skin that plays a lower end then encases stuffing expects, and take advantage of an opportunity rolls a week forth, encase stuffing makings completely, again the two leather planish that carry sky beyond, fold inside face, left hand is being pressed, the right hand touchs full marks / the yoke of precondition, even ground daub is in of spring roll skin all around, roll forth again finally, wrap spring roll skin, such, a plump spring roll was finished.
待馅料完全冷却，我们便开始包春卷了。我先拿出一张春卷皮，摊平在桌面上，左手压皮，右手抓起一小撮的春卷馅料，放在春卷皮的下半部，双手把馅料整理成约五厘米长的圆柱体，接着拉起下端的春卷皮包住馅料，并顺势往前滚一周，把馅料完全包住，再把两端空余的皮压平，朝内折，左手压着，右手沾上满分/事先准备的蛋黄，均匀地涂抹在春卷皮的四周，最后再往前滚动，包完春卷皮，就这样，一个胖乎乎的春卷就完成了。
It is under the effort of I and mom, spring roll has been wrapped very quickly. We begin scamper spring roll scamper spring roll. I say according to mom, open conflagration first, much oil is entered in past boiler, the fume that wait for oil, turn for medium baking temperature, put the spring roll of a root gently along boiler edge, not a little while, spring roll came on float, I crossed a body cautiously to spring roll with the chopstick, I discover, spring roll already from the soft before, white fat fat became a very hard, golden inviting about, whole kitchen was full of the inviting fragrance of spring roll already. Mom tells me to say, whole spring roll becomes golden look, spring roll can give boiler, be put on the edge to accuse oil.
在我和妈妈的努力之下，春卷很快就包好了。我们便开始炸春卷了炸春卷了。我按照妈妈说的，先开大火，往锅里倒入大量的油，待油冒烟了，转为中火，把一根根的春卷沿着锅边轻轻地放入，不一会儿，春卷便浮上来了，我用筷子小心翼翼地给春卷翻了个身，我发现，春卷已经从之前的软绵绵，白胖胖变成了硬邦邦，金灿灿的诱人模样，整个厨房已然充满了春卷的诱人香味。妈妈告诉我说，整根春卷都变成金黄色了，春卷就可以出锅，放在边上控油了。
Prep before spring roll is completely cooling, I ground of too impatient to wait grabs, edge breathe out, the edge fills in in past mouth, go down readily, “ blocks at present ” , the fragrance instant of crackling leaves in the blowout in my mouth come, bite gently again, fresh and tender and juicily stuffing expects plentiful is between the mouth, fragrance ooze enters heart lungs. Ah, this flavor, be worthy of really is one of Man Hanquan banquet!
不待春卷完全冷却，我便迫不及待地抓起一根，边呵气，边往嘴里塞，一口下去，“卡兹”一声，脆皮的香味瞬间在我嘴里爆裂开来，再轻轻一咬，鲜嫩多汁的馅料充盈在嘴间，香味沁入心肺。呀，这滋味，真不愧是满汉全席之一呀！(文/泓睿)