知识储备——卷炸

Knowledge reserve——Roll blasting technique

【技法介绍】/Introduction to techniques

用一种薄片形状的食用原料将另一种食用馅心原料包裹做成卷筒形状，粘裹上糊，放入热油锅中炸，炸至外表色金黄、质酥脆的烹调技法，叫卷炸法。卷炸法制成的菜肴具有外酥脆、里鲜嫩，色泽金黄，滋味鲜美的特点。

The cooking technique of wrapping another kind of edible filling material into a roll shape with a thin slice shaped edible material, pasting and wrapping it with paste, and frying it in a hot oil pan until it is golden in appearance and crisp in quality is called roll frying. The dishes made by roll frying method have the characteristics of crispy outside, fresh inside, golden color and delicious taste.

成品要求滋味鲜醇为主，故对原料选择应严格，不鲜或异味较大的不能使用；把握好馅料中的水分，为了使其达到成菜质感，应适当添加肥肉以保证卷炸后菜肴口感具有滋润细嫩的效果。掌握好油温，熟馅卷炸油温应采用6~7成热炸，生馅卷包应采用两次炸制，第—次4~5成炸至熟透，第二次油温6~7成热炸至外酥。

The finished product requires fresh and mellow taste, so the selection of raw materials should be strict, and those that are not fresh or have a strong odor cannot be used; Grasp the moisture in the stuffing. In order to achieve the texture of finished dishes, fat should be added appropriately to ensure that the taste of the dishes after frying has the effect of moisture and tenderness. Grasp the oil temperature. The cooked filling roll should be fried with 60 ~ 70% oil temperature. The raw filling roll should be fried twice, the first time with 40 ~ 50% oil temperature until it is ripe, and the second time with 60 ~ 70% oil temperature until it is crisp.

【技法要求】/Technical requirements

1.针对不同卷包料分别采取烙蛋皮，修整网状或烫制，腐皮有水浸软加工等方法。根据卷包方法加工成丝、颗粒、茸泥、条形等。

1. For different wrapping materials, methods such as baking egg skin, trimming mesh or scalding, and soaking rotten skin in water are adopted. It is processed into silk, granules, antler mud, strip, etc. according to the rolling method.

2.卷包炸的馅料—般以咸鲜味为主，应减少具有辛辣味调料的比例。注意掌握馅料中的调料辅料的比例以达到细嫩。

2. The fillings for roll wrapping and frying are generally salty and delicious, and the proportion of spices with spicy flavor should be reduced. Pay attention to the proportion of seasoning and auxiliary materials in the filling to achieve tenderness.

3.裹料用可食性皮料，卷裹前应将馅料压紧，卷裹时以两层为宜，皮料的交口处应以蛋清淀粉粘牢；如卷裹料用不可食性皮料，要求包裹大小规格一致，包裹时封口要平整严实，以免炸时透油，而且在食用的时候还容易解散皮料。

3. Edible leather shall be used for wrapping. The filling shall be compacted before wrapping. It is appropriate to wrap it in two layers, and the intersection of leather shall be firmly adhered with egg white starch; If inedible leather is used as wrapping material, the size and specification of the package shall be consistent, and the seal shall be flat and tight when wrapping, so as to avoid oil penetration during frying, and it is easy to dissolve the leather material when eating.

4.炸制油温应根据包卷馅的老嫩，形状大小或生馅与熟馅之别，选择适宜的油温，其火候应以皮酥脆，馅鲜嫩为佳。炸后应立即上桌，还可配上葱酱碟或椒盐碟等。

4. The frying oil temperature should be selected according to the old and tender filling, shape and size, or the difference between raw filling and cooked filling. The best heat should be crisp skin and fresh and tender filling. It should be served immediately after frying. It can also be served with Scallion sauce dish or salt and pepper dish.

【代表菜品】/Representative dishes

浙江菜“干炸响铃”（见图2-4-1），广东菜“三鲜春卷”，四川菜“腐皮虾卷”，江苏菜“网油鸭卷”，山东菜“荠菜鱼卷”，北京菜“炸卷肝”（见图2-4-2）等。

Zhejiang cuisine "dry fried bell" (see figure 2-4-1), Guangdong cuisine "three fresh spring rolls", Sichuan cuisine "rotten skin shrimp rolls", Jiangsu cuisine "net oil duck rolls", Shandong cuisine "shepherd's purse fish rolls", Beijing cuisine "fried liver rolls" (see figure 2-4-2), etc.

                图 2-4-1 干炸响铃  Fig. 2-4-1 dry explosion bell

            图 2-4-2 炸卷肝 Fig. 2-4-2 fried roll liver

实训示例——炸桂林欢喜

Training example——Fried Guilin meat roll

（一）炸桂林欢喜视频（中文版）/Fried Guilin meat roll video (Chinese version)

（二）炸桂林欢喜视频（英文版）/Fried Guilin meat roll video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主辅料：半肥瘦猪肉馅200g，木耳末50 g，冬菇丁50g，冬笋丁50 g，马蹄丁50g，葱白丁10g，脆浆糊300g，肥膘肉一块约40g，鸡蛋液150g（见图2-4-3）；调料：精盐2g，鸡粉1g，料酒3g，生抽5g，胡椒粉1g，香麻油3g（见图2-4-4）。

Main and auxiliary ingredients: 200g semi fat and lean pork stuffing, 50g agaric powder, 50g diced mushroom, 50g diced bamboo shoots, 50g diced horseshoe, 10g diced green onion, 300g crisp paste, 40g fat meat and 150g egg liquid (see figure 2-4-3); Cooking oil: 3G, chicken powder: 1g, sesame powder: 2G, sesame powder: 1g-4, seasoning: 1g-4.

               图 2-4-3 主辅料 Fig. 2-4-3 main and auxiliary materials

                    图 2-4-4 调料 Fig. 2-4-4 seasoning

【制作流程】/Production process

拌馅→煎鸡蛋皮→卷制成长条形→入蒸笼中蒸熟→均匀地沾裹脆浆糊→入热油锅中炸→捞起沥干油→改刀装碟成菜。

Mix stuffing → fry egg skin → roll it into a long strip → steam it in a steamer → evenly coat it with crisp paste → fry it in a hot oil pan → remove and drain the oil → change the knife and dish it into a dish.

【训练要求】/Training requirements

认真研读并熟包炸技法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节；课后认真总结，再练习。

Carefully study and be familiar with the basic knowledge and technical requirements of bag blasting techniques; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.将主辅料混合在一起（见图2-4-5），加入调味料拌匀（见图2-4-6）。

1. Mix the main and auxiliary materials together (see figure 2-4-5), add seasoning and mix well (see Figure 2-4-6).

                图 2-4-5馅料装入盆中 Fig. 2-4-5 filling into basin

                 图 2-4-6 调制馅料 Fig. 2-4-6 prepared stuffing

2.平底锅用肥膘肉润锅，加入蛋液旋匀（见图2-4-7），待蛋液熟透后取出（见图2-4-8）。

2. Moisten the pan with fat and meat, add the egg liquid and spin it evenly (see Fig. 2-4-7), and take it out after the egg liquid is ripe (see Fig. 2-4-8). 

               图 2-4-7旋平鸡蛋液 Fig. 2-4-7 spin flat egg liquid

              图 2-4-8 取出蛋皮 Fig. 2-4-8 take out the egg skin

3.将鸡蛋皮放在砧板上，将馅心卷入鸡蛋皮中后卷制（见图2-4-9），折口处沾上芡浆，搓卷成长条卷（见图2-4-10）。 

3. Put the egg skin on the chopping board, roll the filling core into the egg skin (see Fig. 2-4-9), coat the fold with thicken paste, and roll it into a long roll (see Fig. 2-4-10).

                  图 2-4-9 卷制手法 Fig. 2-4-9 rolling method

             图 2-4-10 卷制成条状 Fig. 2-4-10 rolled into strips

4.将卷好的肉卷放入蒸笼中蒸熟（见图2-4-11），然后把蒸熟的肉卷一根一根地放入脆浆糊中，均匀地沾裹（见图2-4-12）。

4. Put the rolled meat rolls into the steamer for steaming (see Fig. 2-4-11), then put the steamed meat rolls into the crisp paste one by one and wrap them evenly (see Fig. 2-4-12).

                       图 2-4-11 蒸熟 Fig. 2-4-11 steaming

               图 2-4-12 沾脆浆糊 Fig. 2-4-12 crisp paste

5.将沾裹脆浆糊的蛋卷上放入热油锅中炸（见图2-4-13），炸至外表呈金黄色、质地酥脆，捞起沥干油，在熟砧板上切形装碟（见图2-4-14）。

5. Put the egg roll coated with crisp paste into a hot oil pan and fry it (see Fig. 2-4-13), fry it until it looks golden yellow and crisp, remove and drain the oil, cut it on a cooked chopping board and put it on a plate (see Fig. 2-4-14).

                        图 2-4-13 炸制 Fig. 2-4-13 frying

          图 2-4-14 炸桂林欢喜 Fig. 2-4-14 fried Guilin joy

【质量标准】/quality standard

具有外表酥脆、馅心鲜嫩、色泽金黄、可批量生产的特点。

It has the characteristics of crisp appearance, fresh and tender filling, golden color and mass production.

【制作要领】/Production essentials

1.选用质嫩味鲜的原料作馅心。

1. Use tender and delicious raw materials as filling core.

2.用淌得薄薄的蛋皮、猪网油或面皮作外卷皮。

2. Use the thin egg skin, pig net oil or flour skin as the outer roll.

3.包馅心后必须搓紧成条卷。

3. The stuffing core must be tightly rolled into a roll.

4.挂糊均匀，调准滋味。

4. Uniform paste and accurate taste.

5.蛋卷下油锅时掌握好油温，六成热比较合适，一根一根地放进油锅，不让其粘连，炸至外表呈金黄色、外皮酥脆即可。

5. When the egg rolls are put into the oil pan, the oil temperature shall be well controlled. 60% heat is more appropriate. Put them into the oil pan one by one to prevent them from sticking. Fry until the appearance is golden yellow and the skin is crisp.

6.捞起沥干油，趁热在熟食砧板上切形。

6. Remove the drained oil and cut it on the cooked food chopping board while it is hot.

【运用拓展】/Application expansion

运用卷炸法还可以制作，酥炸春卷、炸网油卷、炸双色卷、炸鱼卷、炸里脊卷等菜肴。

It can also be used to make crispy fried spring rolls, fried net oil rolls, fried two-color rolls, fried fish rolls, fried tenderloin rolls and other dishes.

一、拓展学习美食图片欣赏

 Expand learning and appreciation of food pictures

二、拓展学习菜谱

 Expand learning recipes