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 and appears in various foods as a supporting role, which leads to its reputation in Chaoshan cuisine being ignored.
Whether it is used to stew pork knuckle rice in Longjiang, laver and egg drop soup, fried rice with egg drop, fried or eaten directly, it is very suitable for all kinds of delicious foods, such as roasted meat fast food, stewed goose in brine, noodle soup with soup powder, and various small stir-fry dishes. It has the characteristics of stewing without losing flavor and frying without losing color.
1, material selection
Chaoshan cuisine has one thing in common, that is, it pays attention to "real materials, fresh and fresh", and making meat rolls is no exception. You must choose fresh pork that day, and the juice of frozen pork will be 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.
Step 2 fight
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 0.5 cm 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 loosen, and keep the meat fiber loose and tough. Put it at 10~20, and then pat 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, you only need to coat a thick layer of meat pulp on the rotten skin, and then wrap it into a strip or a U-shape. Rotten skin and meat pulp fit perfectly, leaving no gap. After cooling, put it in a pot and fry it gently until golden brown. Proper oil temperature can not be ignored, and it is best to use the medium temperature of 120~ 130℃. If the oil temperature is too high, the surface is easy to crack and turn black and can't be sold.