China has a vast territory and rich resources, which breeds many delicacies, and too many classics have become the representatives of hometown delicacies. Stone-coded spiced rolls, a traditional food snack in Longhai, Fujian, are the hometown flavor that Longhai people often miss even in other places.
Make a stone-coded spiced roll and eat it while it is hot. They are crispy outside and tender inside, mellow and delicious, with endless aftertaste. For a long time, every household must have spiced noodles to entertain relatives and friends during Chinese New Year holidays and weddings, which has become a traditional folk custom in Shiyuanyuan.
At present, there are no fewer than thirty or forty shops and stalls that use stone yards to make spiced strips. The raw materials are basically the same, but the ingredients are slightly different, thus forming their own unique flavors. 1985 Mr. Zhang opened a stone code-filled spiced noodle restaurant near the old circle of stone code. After 20 years, he devoted himself to the Minnan food culture, extracted the essence of Deng, learned from others, and constantly improved the formula. His refined "stone code is often full of five spices" has won wide recognition from peers, won the favor and love of consumers, and become a leader in stone code and five spices.
The main raw materials of "Ma Shi Wu Xiang" are: lean meat, starch, onion, refined salt, monosodium glutamate, sugar, spiced powder and so on. It is not difficult to make a stone code spiced roll. First cut the lean pork into small pieces, and add appropriate amount of starch, chopped green onion, refined salt, monosodium glutamate, sugar, spiced powder, etc. Investigate the stuffing with a proper amount of water, and wrap it with tofu coat as the outer skin to form a strip-shaped "spiced black body" with a diameter of about 2 to 3 cm.
When eating, first put a proper amount of oil in the oil pan, and after the oil is heated to 50%, put it in the "spiced black body" and fry it for 3-5 minutes. After the spiced strips are bleached golden, they can be taken out, cut into small pieces and served with tomato juice or Chili sauce, sour radish slices and so on. Eat while it's hot. Crispy outside and tender inside, mellow and delicious, with endless aftertaste.
No grandiose rhetoric, no gorgeous "coat". Spiced rolls can be said to be very simple. Bean skin is used as a coat, wrapped with chopped lean meat, water chestnut, onion, etc. Wrap it into strips like spring cakes, then fry it in oil pan until it is brown, cut it into several sections and dip it in seasoning. It is fragrant, crisp, crisp and fresh.
Over the years, spiced rolls have gradually evolved from a traditional snack to a delicate and high-grade dish, which has become a formal banquet and an elegant hall. It is a necessary dish for wedding banquets, wedding banquets and festivals in southern Fujian.