Chaoshan meatloaf (called Zhang Guang, Zhang Juan, etc. In Chaoshan area, fresh pork is made into slurry, wrapped in tofu skin and made into straight strips or U-shaped, and lightly fried in oil pan. Golden and natural in color, tender and fragrant, chewy and delicious, it is a very classic cooked food snack in Chaoshan, Guangdong.
Chaoshan meatloaf is not as famous as Longjiang pork knuckle rice, Shantou beef balls, Chaozhou brine and other main dishes on the table, but more plays a role in adding color to food, appearing in various foods as a supporting role, which leads to its reputation in Chaoshan cuisine being ignored.
Whether it is used for braised pork knuckle rice in Longjiang, boiled soup with laver and egg drop soup, fried rice with egg drop and shredded pork, fried or eaten directly, it is very suitable for all kinds of delicious food, such as roasted meat fast food, braised goose, soup powder and noodles, and various small fry. It has the characteristics of no smell loss in braising and no fading in frying.
The practice of meatloaf seems simple, but it is particularly harsh on materials and practices. Let's share with you the production details of Chaoshan meatloaf.
1, material selection
Chaoshan cuisine has a * * * similarity, that is, it pays attention to "real materials, fresh and fresh", and making meat rolls is no exception. You need to choose fresh pork that day, and the juice of frozen pork is lost. Low-temperature quick freezing destroyed the meat fiber of pork, and the meat roll made was not delicious enough. The materials for making meat rolls should be fat and thin, and pig hind leg meat and pig back meat (plate meat) are preferred, and the ratio of fat to thin is about 3:7.
(In order to save costs, some merchants will choose cheap pork neck meat and add a lot of starch to make up the number. These meat rolls are very unreal and tasteless. If they are cooked in salt water, they will swell badly and lose their taste. )
Step 2 fight
It is also important to choose a suitable pulping machine. The pulp machine with high power and high speed (3000 ~ 4000 rpm) is needed for pulping, and the blade should not be too sharp. The principle of beating is to tear pork fibers and break them into highly viscous pulp, which is a simulation of manual beating process.
However, the high-speed rotating meat pulp machine is easy to heat the meat pulp, so it is necessary to add a proper amount of ice water to cool it to avoid the meat pulp from being cooked and broken. If the meat pulp machine is not selected properly, it will produce scattered meat paste, which is not suitable for making meat rolls and will be tasteless. It's ok to package jiaozi. For example, in the manual beating process of Shantou beef balls and Jiazi fish balls, slow square sticks will be used instead of sharp knives.
Fat meat and lean meat should be beaten separately. Lean meat should be pulped with a beater, and fat meat should be cut into a paste of about 0.5cm with a meat cutter. Finally, add winter vegetables, soda, salt and monosodium glutamate and stir well. Adding proper amount of soda can make the meat swell and loose, and keep the meat fiber loose and tough. Put it in 10~20, and then beat it with your hand to make the meat roll stronger.
3. Technology
The formation of meat rolls needs the help of yellow bean curd skin, and it is best to make use of the nutrition and toughness of the first layer of yellow bean curd skin (bean curd skin should be carefully preserved, not air-dried or frozen, otherwise it will not be tough). When making, just spread a thick layer of meat pulp on the rotten skin, and then wrap it into a strip or a U-shape. Rotten skin and pulp fit perfectly, leaving no gap. After cooling, put it in a pot and fry it lightly until golden brown. Proper oil temperature can not be ignored, and it is best to use the medium temperature of 120~ 130℃. When the oil temperature is too high, the surface is easy to crack and turn black, so it can't be sold.
After the Chaoshan meat roll is made, it can be stored in the refrigerator after vacuum packaging, which can ensure that it will not deteriorate for three months. It is very convenient to take at any time, and it is an ideal food for both business and home use.