spiced roll, which uses a special kind of bean skin, is wrapped with chopped lean meat, water chestnuts, onions, etc., and wrapped into strips like spring cakes. Then, it is fried in a frying pan and browned, cut into several sections, and dipped in seasoning to eat. It is fragrant, crisp, crisp and delicious. Spiced scrolls are found all over Fujian, but the most famous ones are the spiced scrolls of Xiamen and Zhangzhou Longhai Stone Code.

(1) Xiamen spiced roll method:

Raw materials: 25g of three-layer meat, 12g of scallion, 1g of water chestnut and 2 eggs.

seasoning: 5g of sweet potato powder, a little salt, 1g of monosodium glutamate, a little spiced powder and 3 pieces of bean skin.

Method: 1. Wash and dice the three layers of meat, dice the scallion and horseshoe.

2. Take a disc, put the above ingredients in a basin, add monosodium glutamate, salt, eggs and spiced powder and mix well.

3. Remove the corners of the bean skin, lay it flat on the chopping board, add the mixed ingredients and roll it into a circle.

4. Steam in a steamer for 15-2 minutes, and cool.

5. Heat the pan, drain the oil, when the oil temperature is 6% hot, put in the steamed spiced roll, fry until it is golden brown and cooked, then drain the oil, then cut off the tail, cut it into small pieces about 5 cm long, put it on a plate, and serve (with Chili sauce).

characteristics: crispy and palatable, tender in the outside.

(2) The method of making stone-coded spiced rolls:

"Stone-coded spiced rolls" is a famous traditional snack in Longhai, Zhangzhou. For a long time, every household must have noodles with spiced strips to entertain relatives and friends during Chinese New Year holidays and weddings, which has become a traditional folk custom of stone yards.

The main raw materials of "Shi Ma Wu Xiang" are: lean pork, starch, onion, refined salt, monosodium glutamate, sugar, spiced powder and so on.

The specific method of stone code spiced pork is as follows: firstly, cut the lean pork into small pieces, add appropriate amount of starch, chopped green onion, refined salt, monosodium glutamate, sugar, spiced powder, etc., make it into a flame with appropriate amount of water, and wrap it into a strip-shaped "spiced green body" with a diameter of about 2 to 3 cm. When eating, first put a proper amount of oil in an oil pan, after the oil is heated to 5%, put it in the "spiced green body" and fry it for 3-5 minutes. After the spiced strips become golden, they can be taken out, cut into several small pieces, served with tomato juice or Chili sauce, sour radish slices, etc., and eaten while hot, with crisp outside and tender inside, mellow and delicious aftertaste.

At present, there are no fewer than 3 or 4 shops (stalls) making spiced strips with stone code. The raw materials are basically the same, but the ingredients are slightly different, thus forming their own unique flavors.