As the saying goes, a Longjiang pork knuckle rice without meat roll is soulless. There are three factors to judge whether Longjiang pork knuckle rice is authentic: fat but not greasy pork knuckle meat+sour and refreshing pickles+Chaoshan meat roll with strong teeth. None of them is authentic. Chaoshan meat roll has always been the gold standard of Longjiang pork knuckle rice.

Chaoshan meatloaf (called Guangzhang, Juanzhang, etc. in Chaoshan area) is made by beating fresh pork into pulp, wrapping it in bean curd skin and making it into straight strips or U-shaped, and lightly frying it in oil pan. It is golden in color, natural, tender and fragrant, chewy in taste, delicious and attractive, and 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. It is more about adding color to the food, and it appears 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 flower soup, and stir-fried fried rice with egg meat, it is very suitable for frying or eating directly. It is versatile in all kinds of delicious food, such as roasted meat fast food, braised goose in brine, soup powder and noodle soup, and various small stir-fry. It has the characteristics of no loss of flavor in braised cooking and no loss of color in frying.

The method of meatloaf seems simple, but in fact, it is particularly harsh on materials and methods. Let's share the details of making meatloaf in Chaoshan.

1. Selection of ingredients

Chaoshan cuisine has a * * * similarity, that is, it pays attention to "real materials, fresh and freshly made", and making meat rolls is no exception. Choose fresh pork on the same day, and the juice of frozen pork loses, and low-temperature quick freezing destroys the meat fiber of pork, so the meat rolls made are not delicious enough. The material for making meat rolls should be fat and thin, and pork hind legs and pork back (plate meat) should be preferred, with the ratio of fat to thin being about 3:7.

(In order to save costs, some merchants will choose cheap pork neck meat to make, and add a lot of starch to make up the number. These meat rolls are very authentic, insipid and tasteless, and they will be seriously swollen and lose their taste when cooked in brine. )

2. Beating

It is also very important to choose a suitable meat pulp machine. It needs a high-power and high-speed meat pulp machine (3, ~ 4, rpm) to beat the meat pulp, and the blade is not too sharp. The principle of beating is to tear and break the pork fiber to make it into a sticky pulp, which is the process of simulating manual beating.

However, the high-speed rotation of the meat pulp machine is easy to make the meat pulp heat up, so it is necessary to add appropriate ice water to cool it down so as not to make the meat pulp 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 it will be very tasteless. It is ok to wrap jiaozi. For example, the manual beating process of Shantou beef balls and Jiazi fish balls will use a slow square stick instead of a sharp knife.

The fat and lean meat should be beaten separately, and the lean meat should be beaten into a pulp with a beater, and the fat meat should be cut into a paste of about .5cm with a meat cutter. Finally, winter vegetables, soda, salt and monosodium glutamate should be added and stirred evenly, so that the meat can be swollen and loose, and the meat fiber can be kept loose and tough. Leave it for 1~2 minutes and then pat it by hand to make the meat roll stronger.

3. Technology

The meat roll needs the help of the yellow bean curd skin, and it is best to use the nutrition and toughness of the first layer of the yellow bean curd skin (the bean curd skin should be kept carefully, and it should not be air-dried or frozen, otherwise there will be no tough package). To make it, just spread a thick layer of meat pulp on the rotten skin, and then wrap it into a strip or a U-shape. The rotten skin and meat pulp are fully attached without leaving a gap. After cooling, put it in the pan and fry it lightly until golden. Appropriate oil temperature can not be ignored, and it is best to use a moderate temperature of 12~13℃. If the oil temperature is too high, it will easily crack and blacken the surface.

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.