每逢冬腊时节,人们总有制作春卷的习俗。春卷这一风味食品,早在清朝时就很流行了,其时的文人林兰痴曾有“调羹汤饼佐春色,春到人间一卷之”的诗句。人们制作春卷一般多以荠菜作馅,也有用韭黄、芹菜等作馅的,而甜馅仅有用豆沙等作馅的。笔者经过大胆地尝试,巧妙地将湖北特产——孝感米酒运用到春卷之中,制作出酒香浓郁、甜而不腻、味美可口的酒心春卷,颇受食客钟爱。米酒在成都等地又称醪糟,系用糯米饭加酒曲酿制而成的。 Every winter season, people always have the custom of making spring rolls. Spring rolls this flavor of food, as early as the Qing dynasty was very popular, when the literati Lam Lan Chi had “spoon soup Zuochun color, Spring to earth a volume of” verse. Spring rolls usually make people use more stuffed herbage, but also useful for chives, celery and other stuffing, and sweet stuffing is only used for bean paste and other stuffing. After boldly trying, the author ingeniously applied the special product of Hubei Province, Xiaogan Rice Wine to the spring rolls, to create a full-bodied, sweet but not greasy, tasty and delicious wine heart spring roll, popular with diners. Rice wine in Chengdu, also known as fermented glutinous rice, Department of glutinous rice plus wine brewed from the song.