【菩提養生素食教室】——春餅 . 春回大…

【菩提養生素食教室】——春餅
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春回大地，萬物復甦，各種春季當令時蔬發出嫩芽。民間在春季有吃春餅的風俗習慣，最早的春餅是將餅與數種當季生菜擺在一個盤子裡，又稱為「春盤」、「五辛盤」，五辛即帶有辛味的五種蔬菜皆可，取其辛味，有促進人體行氣活血之功效，故春天食當令新鮮蔬菜，既能防病又有迎接春天的意味，因而又有「咬春」之稱。
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「春日春盤細生菜」杜甫也曾在詩中描述春盤的時蔬是切成細絲來食用的，春餅不僅能在立春日食用，平日也是尋常人家的日常飲食。在吃春餅時也特別講究麵皮將菜捲起之後，要從頭吃到尾，叫「有頭有尾」，取其吉利的象徵意義。隨著烹飪技術的提高，今日所見的春餅演變成小巧玲瓏的捲餅，裡頭所包的食材隨著個人的喜好也會有所不同。如下附上食材與作法供大家參考。
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材料──
1、餅皮三張
2、胡蘿蔔一根
3、綠豆芽300克
4、水發木耳數朵
5、香油、炒菜油、精鹽、生抽(醬油)、花椒少許
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作法──
1、倒入適量沙拉油，熱鍋後放入餅皮，兩面煎熟後撈起備用。
2、胡蘿蔔切絲，綠豆芽洗淨，水發木耳切絲。
3、鍋裡倒油後，放入花椒爆香，取出鍋中的花椒粒。
4、倒入胡蘿蔔絲、綠豆芽、木耳絲翻炒。
5、根據個人口味輕重放入鹽、生抽（醬油）、香油，翻炒均勻，即可出鍋。
（食材可以根據個人喜好，改用圓白菜絲、土豆絲（馬鈴薯絲）等，還可以加入炒熟的芝麻來增加香味。）
6、拿一張餅皮攤平，夾一大筷子菜絲放在餅上，捲成一個捲筒就完成了。
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吃春餅的樂趣，就在於自己動手做餅皮、備料、捲餅的過程，然後享受自己的成果，在春季食用春餅很有返樸歸真的暢快韻味。
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#春餅養生、#咬春、#春餅、#五辛盤
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Delicacies of Spring – the Spring Pancake

The arrival of Spring heralds the resumption of animal activities which helps sprout fresh shoots from plants.
The Spring Pancake is a traditional snack during this season. In the early days, the Spring Pancake consists of the pancake with seasonal vegetables served on a plate, known as the “Spring Plate” or “Five-flavor Plate”. It comprised 5 types of vegetables carefully selected to provide a balanced taste. At the same time, the snack helps nourish the body and optimize metabolism. The fresh vegetables in the snack ingredients enhance the well-being and allow one to savor the taste of Spring.
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Renowned literary master Du Fu (杜甫) referenced the Spring Pancake in one of his works, literally translated as “Spring, the Spring Pancake and its fine ingredients”. Indeed, the vegetables in the Spring Pancake filling are delicately prepared to appeal to the taste buds. While it is customary to mark the coming of Spring, the Spring Pancake can, nonetheless, be enjoyed at all times. Particular attention is paid to how one enjoys the pancake: to carefully roll the pancake and consume it from one tip (head) to the other end (tail). It is believed that this ensures one enjoys a smooth progression from beginning to the end of one’s ventures. In recent times, the Spring Pancake has become more intricate due to enhanced baking techniques and a variety of fillings to appeal to a wider crowd.

We are pleased to share the recipe below.
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Ingredients
1 . 3 sheets of pancake skin
2 . 1 Carrot
3 . Green bean sprouts – 300 g
4 . Few black fungus (pre-soaked)
6 . Sesame oil, cooking oil, salt, soy sauce, pepper-corns
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Method:
1 . Heat some cooking oil in the pan. Fry the pancake in the pan on medium heat (not too hot) pan, flipping after a minute or so when the middle of the pancake rises slightly.
2．Shred the carrot; rinse the green bean sprouts; and rinse and cut the fungus into strips.
3. With some oil in the pan, stir fry the pepper corns.
4. Add in carrots, green bean sprouts, fungus strips and stir-fry.
5. Add salt, soya sauce, sesame oil according to individual taste and stir-fry the ingredients evenly.
According to preferences, one can also use vegetables such as cabbage, potatoes, and include fried sesame for more flavor.
6. Place the prepared fillings onto the pancake before rolling it up.
Voila, the Spring Pancake is now ready!
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The effort of preparation of the ingredients, making the pancake and finally rolling the pancake with appetizing vegetables filling before savoring the pancake is most gratifying. There is much delight in this back-to-basics approach – Try it!
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#SpringPancakeForHealth, #SpringFood, #SpringPancake, #Five-flavorPlate

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