China is vast in territory and abundant in natural resources, which breeds many delicacies, and too many classics become the representatives of hometown delicacies. Stone code spiced roll is a traditional food snack in Longhai, Fujian Province, and it is the hometown flavor that Longhai people often miss even when they are away from home.
Make a stone-coded spiced roll and eat it while it is hot. They are crispy outside and tender inside, mellow and delicious, with endless aftertaste. For a long time, every household must have spiced noodles to entertain relatives and friends during Chinese New Year holidays and happy events, which has become a traditional folk custom of Shijia Courtyard.
At present, there are no fewer than thirty or forty shops and stalls making spiced strips with stone yards. The raw materials are basically the same, but the ingredients are slightly different, thus forming their own unique flavors. 1985, Mr. Zhang opened a spiced stone code noodle restaurant near the old ring of stone code. In the next 20 years, he devoted himself to studying Minnan food culture, taking the essence of Deng, learning from others' strengths, innovating and constantly improving the formula. His refined "stone code is often full of five spices" has won wide recognition from peers, won the favor and love of consumers, and become a leader in stone code and five spices.
The main raw materials of "Ma Shi Wu Xiang" are: lean pork, starch, onion, refined salt, monosodium glutamate, sugar, spiced powder and so on. It is not difficult to make a stone-coded spiced roll. First, cut the lean pork into small pieces, and add appropriate amount of starch, chopped green onion, refined salt, monosodium glutamate, sugar, spiced powder, etc. Investigate the stuffing with proper amount of water, and wrap the tofu coat into a strip-shaped "spiced blank" with a diameter of about 2 to 3 cm.
When eating, first put a proper amount of oil in the oil pan, and after the oil is heated to 50% heat, put it in the "spiced black body" and fry it for 3-5 minutes. After the spiced strips float into golden yellow, they can be taken out, cut into small pieces and served with tomato juice or Chili sauce, sour radish slices, etc. Eat while it's hot. Crispy outside and tender inside, mellow and delicious, with endless aftertaste.
There is no grandiose rhetoric and no gorgeous "coat". Spiced rolls can be said to be very simple. Bean skin is used as a coat, wrapped in chopped lean meat, water chestnuts, onions and so on. , wrapped in strips like spring cakes, then put down the oil pan and fry until brown, cut into several sections, and dip in seasoning to eat. It is fragrant, crisp, crisp and fresh.
Over the years, the spiced roll has gradually evolved from a snack with traditional characteristics to an exquisite and high-grade dish, and has become a formal banquet and boarded an elegant hall. It is a necessary dish for wedding banquets, wedding banquets and festivals in southern Fujian.