Minnan spiced roll is a famous specialty in Fujian. On holidays, weddings and birthdays, every household must have spiced noodles to entertain relatives and friends, which is also a local traditional folk custom. Spiced rolls are made of a special kind of bean skin, wrapped in chopped lean meat, water chestnut, onion and so on. Wrap it into strips like spring cakes, then put it down in the oil pan and fry it until it is brown, cut it into several sections and dip it in seasoning. It's fragrant, crispy and delicious. Spiced scrolls are found all over Fujian, but the most famous one is the Stone Scripture Spiced Scroll in Longhai, Zhangzhou.

The practice of Minnan spiced roll;

1. Food preparation: pork belly 250g, three-layer meat (peeled) 250g, chives 600g, water chestnut (peeled) 300g, eggs 1 sweet potato powder 150g, chicken essence 30g, spiced powder (optional). Dice pork belly and three layers of meat, and put them into a basin to enlarge; Cut the onion with an oblique knife, the longer the better, as long as the onion is white and the cyan part is placed on the side; Boil water chestnut in a pot and pick it up; Pat the scalded water chestnut with a knife, not too thin, the size of garlic.

2. Enlarge the three ingredients in the basin, add eggs, chicken essence and spiced powder and mix well. Don't pinch hard, so as not to crush the onion; After stirring evenly, add sweet potato powder and stir evenly. If you like Q, you can use cassava flour. If it is dry, you can add some water. Sweet potato powder can be dispersed, not too thin; Spread out the bean skin, code the stuffing and arrange it into a slender and even shape by hand. The rolling pin is a little thick, but it is too thick to steam. Roll up the bean skin, wrap it, cut off the excess part with a knife tip, spread a layer of spare onion on the steaming grid, put the spiced roll on the onion, and leave some gaps between the two spiced rolls; Steam in the pot. Start timing when steam starts 15 minutes. At that time, use chopsticks to fork. If there is no white powder, it is cooked. Let it dry for a while, and the skin is a little dry, so you can take it out.

3. Heat oil in the pan, fry it on low fire until it is golden, crisp and delicious, and you're done.

4. Cut into pieces and set the plate.