Seasonings: 50 grams of groundnut flour, a little salt, 10 grams of monosodium glutamate, a little five-spice powder, 3 sheets of bean skin.
Method: 1, three layers of meat washed and cut into cubes, diced white onion, horseshoes.
2, take a round plate, put the above ingredients in the basin, under the MSG, salt, eggs, five spice powder mix well.
3, remove the edges of the bean skin, flat on the cutting board, into the mix of ingredients, rolled into a round.
4, put the steamer to steam 15-20 minutes, out of the cage to cool.
5, the pot is hot, under the oil, when the oil temperature 60% hot, into the steamed five spice rolls, fried to golden brown when cooked, drain the oil, and then cut off the head and tail, and then cut into small sections of about 5 cm long, arranged into the plate, (with chili sauce) can be served.
Characteristics: Crispy and flavorful, crispy on the outside and tender on the inside.
) Shi code five spice roll practice:
"Shi code five spice" is a traditional snack in the Longhai region of Zhangzhou. For a long time, every New Year's Eve, wedding and birthday celebrations, families must prepare lo mein, with five spice strips to entertain friends and relatives, which has become the traditional folklore of Shiyi.
The main ingredients of "Shiyi Five Spice" are: lean pork, starch, onion, refined salt, monosodium glutamate, sugar, five-spice powder and so on.
The specific method of stone code five spice is: the first lean pork cut into small pieces, plus the appropriate amount of starch, onion, refined salt, monosodium glutamate, sugar, five-spice powder, etc., with the appropriate amount of water modulation into the flame to tofu jacket for the skin, wrapped into a diameter of about 2 to 3 centimeters in a long strip of "five spice billet". When consumed, first in a frying pan into the appropriate amount of oil, medium heat to oil fifty percent hot, into the "five spice billet" fried 3-5 minutes, to be five spice strips to become golden brown floating on the surface, you can take out, cut into a number of small segments, with tomato juice or chili sauce, pickled radish slices, etc., eaten while hot, crispy and tender, mellow and tasty, a long aftertaste.