Today, I will share the making method and details of this special traditional snack here. If you have any suggestions, please leave a message below to interact and discuss food practices together! It is recommended to collect, forward or follow me first, so that you can check it when you need it.
Preparation of all ingredients: salted duck eggs, pork fat, coriander, orange peel, peanuts, sugar, eggs, bread crumbs and wafer paper.
Production process:
1. First cut the ingredients that need to be changed: pork fat is sliced and then cut into thin strips, coriander leaves are removed and cut short, orange peel is taken out, and its skin is cut into thin strips.
Reminder-(Pay attention to the ratio of length to length when changing knives and ingredients, so that it is easy to roll and shape when making)
2. Disposal method of peanuts: take a pot and wash it, pour in a proper amount of water, blanch the peanuts first, then take it out and rinse it, and put it aside to drain. Wash the pot again, heat it, pour in vegetable oil, and prepare to fry peanuts. When the oil temperature reaches 30%, pour in the drained peanuts and fry until crisp, and then take out the pan to control the oil.
Reminder-(30% heat is 90 degrees, calculated as 1 layer 30 degrees)
3. Mixing of fillings: After the peanuts are fried, they are cooled and then crushed. Take a steel knife and a pestle, put peanuts on the pestle bit by bit, and grind them into small particles on the knife surface by hand. Take a bowl, pour the crushed peanuts into it, then add the sugar and mix well.
Reminder-(the ratio of sugar to peanuts is 1:2, and those who like sweet food can be 1: 1).
4. Treatment of salted egg yolk: Take raw salted duck egg yolk, prepare a shovel plate and a steel knife, put the salted egg yolk on the shovel plate, flatten it with a knife first, and then gently pat the salted egg yolk thin with a knife surface to make it into a larger shape.
Reminder-(When squeezing salted egg yolk, the knife body should be oiled to avoid the salted egg yolk sticking to the knife when beating, which is easy to break the hole)
5. Ready to start wrapping: take a bowl, beat the eggs, put them aside for later use, take wafer paper one by one, then put a piece of salted egg yolk, a piece of pig fat oil, a piece of coriander root and an orange peel in turn, put a little mixed stuffing on it, and then roll it up and tighten it.
Reminder-(You can stick it firmly with some egg liquid or clear water wafer paper when you roll it to the back).
6. Ready to start frying: When all the "salty egg rolls" are wrapped, start the next step. First, evenly wrap the egg liquid one by one, then add the bread crumbs, take a pot, clean it, heat it, pour half a pot of vegetable oil, heat it to 50%, put the wrapped salted egg rolls in one by one, fry them until golden and crisp, and then control the oil from the pot.
Reminder-(after all the salted egg rolls are put into the pot, fry them with 50% fire first, and then turn on the fire when they are almost cooked to force out the soaked oil)
Finished product: a golden crispy traditional snack "salty egg roll" is ready. Snacks with unique flavor are guaranteed to be unforgettable once eaten.
① Precautions for frying peanuts:
From my personal experience, first, the blanching of peanuts is to make the surface absorb a little water to make it swell a little, so that the surface will not be too much when frying, and the inside is still soft. Secondly, it is easier to blacken the skin directly without blanching, and it will be cleaned again after blanching to remove impurities and dust. It won't turn black when fried at this time, but it will be crisp to eat.
(2) Matters needing attention in making salted egg rolls:
In the process of making, the egg liquid should be added to the salted egg yolk one at a time, and the speed should be fast, so that the salted egg roll is evenly filled with the egg liquid. If the speed is fast, the wafer paper will melt quickly, so that when frying, the fat of pig fat will all flow out because of the melting of high-temperature sugar, which will affect the appearance and taste.
(3), why not all cut into small pieces to make?
I believe many people have doubts about this, but this is a semi-old practice and it is very simple. Salted egg yolk is pressed into a circle, and the others are cut into strips, so it tastes good. The old method even sliced pig fat, which greatly increased the requirements for knife workers. Lazy people are all cut into small pieces, not to say that they can't, but the taste is still a little different.
(4), salted egg rolls need to know in the frying process:
When the humidity is almost 150 degrees, it can only be fried in salted egg rolls. The oil temperature should not be too low. The oil temperature is too low, and the salted egg roll can't be shaped when it is put into the pot, which leads to the bread crumbs falling off in the leather bag. The oil temperature should not be too high. When the oil temperature is high, the surface of the salted egg roll will burn just after it is put into the pot, but it is still cold inside. The oil temperature can only rise gradually when it is put into the pot at about 150 degrees. Therefore, we must pay attention to the temperature control when frying.
5. Is there too much oil in the fried salted egg roll?
That's because the temperature was not well controlled during frying. The salted egg roll is placed at a low temperature, and the oil is directly soaked in it, although the oil can't flow out after frying. /kloc-When put in at 0/50 degrees, the salted egg roll is floating, and when put in low temperature, it will sink to the bottom and soak in oil. Also, as mentioned above, the temperature should be raised when frying is almost the same, so that the oil in the salted egg roll can fully escape.
(1), salted duck eggs can be bought wrapped in mud and shelled, and the kind that is washed and shelled to get yolk tastes better. When buying pig fat, you should choose a thicker one, which is convenient and easy to cut.
(2) About the popularization of wafer paper, wafer paper is glutinous rice paper, which is an edible starch paper. White is tasteless, thin, and easily soaked in water when broken. Generally, it is mainly used for stuffing and making snacks.
(3) In the process of frying salted egg rolls, turn the fried salted egg rolls in the pot from time to time, so that the whole piece is heated evenly and the color is consistent, and it will look good after being made, and the good-looking food will have an appetite.
(4) In addition, there are two ways to roll salted egg rolls. The first way is to put the whole wafer paper directly in, then put the stuffing in, roll it twice, then fold the two sides inside and roll it into shape. The second method is to fold the wafer paper in half first, and then put the stuffing in. This kind of rolling will be faster.
(5) Wash the pork fat before buying, and then put it in the refrigerator for two hours before taking it out, which will make it easier to cut. Pork fat itself is oily, smooth and soft, so it is difficult to cut it evenly with a knife. Frozen becomes a little hard, so it's much easier to cut it when you hold it down.