Chinses food :Spring rolls(中英文食谱对照)

How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later.
春卷名字的由来,是由于中国一年一度的春节.春卷的特点是新鲜的蔬菜,和肉.
To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce (made with mushrooms).
将蔬菜春卷转变为单纯的蔬菜开胃食品,只要使用素油就可以啦!
Ingredients:
成份:
2 cups mung bean sprouts
2杯绿豆芽
6 dried black mushrooms
6朵干蘑菇
1/2 red bell pepper
1/2个红辣椒
1 medium carrot
1根中等的胡萝卜
2 ounces canned bamboo shoots
2盎司竹笋
2 1/2 tablespoons oyster sauce
2 1/2勺素油
1 tablespoon low-sodium chicken broth or water
1勺鸡汤
2 teaspoons light soy sauce
2勺酱油
1 teaspoon sugar
1勺糖
Salt and/or freshly ground pepper to taste, optional
盐和胡椒粉(依个人口味可选)
18 - 20 spring rolls wrappers
18-20个春卷皮
1 egg, lightly beaten
1个鸡蛋,轻轻扮匀
2 tablespoons oil for stir-frying
2大勺用旺火烧好的油
4 to 5 cups oil for deep-frying, as needed
4-5杯用来炸的油,必须的
Preparation:
预备:
Vegetable spring rolls directions:
蔬菜春卷的制作说明:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
制作春卷馅:大约要提前30分钟,冲洗绿豆芽要给它们中够的时间让其晾干.用热水浸泡中国的干蘑菇,大约20-30分钟后将蘑菇挤干水,切成薄片.将辣椒切成段,以及胡萝卜和竹笋切成片.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
准备一只小碗,放上油,鸡汤,酱油和糖,放在旁边.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
放入2勺油,加热平底锅,为防止油渐,要盖上锅.当油发出滋滋响时,下蔬菜,旺火扁炒,依次放入干蘑菇,竹笋,辣椒,绿豆芽,胡萝卜丁.依个人口味放盐,胡椒粉(可选),关火,冷却.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
开始包春卷,将春卷皮呈菱形放在你面前.用鸡蛋刷在春卷皮的内侧边缘,将2勺菜馅填充一半的春卷皮上,将另一半春卷皮向内侧折去,最后包成一长方形.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.
热油至360华氏,当油好时,小心的放入春卷,几分钟过后,一直炸至其表面呈金黄色(3-4分钟),沥干油,放入李子酱油,芥茉,甜的和酸的醋.18-20只春卷就好啦.