Net oil roll(wang you juan )

Method of net oil roll:

Raw materials used for making web roll:

Pig net oil 100g, sweet jujube mud 150g, egg white 20g, starch 20g, sugar 25g.

The steps of making oil roll are as follows:

Wash the pig net oil with warm water and dry it in the air. Cut it into long pieces of 30 cm long and 12 cm wide. Put the sweet jujube mud on the net oil and roll it into long strips. Then cut it into 3 cm long pieces. Beat egg white into fat egg, add dry starch to make egg paste, heat the pan over high heat, ladle in the cooked lard, heat to 60% heat (about 132 ℃), remove from the heat, roll the meat oil roll with dry starch, and then put the fat egg paste into the oil pan. Then put the pot on the medium heat, wait for the oil roll to fry until beige, remove the oil, put it into the plate, sprinkle with sugar.

Characteristics of oil coil

Golden color, full shape, soft inside, sweet taste.

Net oil roll

Wangyoujuan is a local characteristic snack in Changzhou, Jiangsu Province. Its shell is crisp and thin, fragrant with fat, soft and palatable, sweet but not greasy. It is fried with pig net oil (net paste), fat and lean pork, ham, eggs, water hairy cuttlefish, water hairy mushrooms, green onions, flour and other raw materials.

brief introduction

Su Dongpo, a famous writer in Changzhou at the end of the Song Dynasty, was eating rice dumplings one day when he suddenly thought, "if you can make rice dumplings with bean paste inside and snow clothes outside, and change the cooking method to deep frying, isn't it a delicacy?" the gourmet tried to cook in person, but after several setbacks, he didn't fully master "snow clothes (egg paste)" It can only be wrapped with egg white, and the finished product is not ideal. After repeated speculation by famous chefs in Changzhou, it gradually evolved into today's famous point in Changzhou - wangyoujuan. To make the pig net oil, it is better to take it from the newly slaughtered pigs, keep it clean and undamaged, spread it out, dry it properly, cut it into 30 cm long and 12 cm wide rectangular pieces, put the sweet jujube mud on the net oil, roll it into a round strip, and then cut it into 3 cm long sections. Beat egg white into fat eggs, add dry starch to make egg paste, heat the pan over a high heat, ladle in cooked lard, heat it to 60% heat (about 132 ℃), remove from the heat, roll the meat oil roll one by one with dry starch, and then put the fat egg paste into the oil pan. Then put the pot on the medium heat, wait for the oil roll to fry until beige, remove the oil, put it into the plate, sprinkle with sugar. When the net oil is rolled on the table, it is upright, full and not shriveled. The surface can show a light bright brown, which is reflected by the washing sand inside through the egg white paste. The shell is crisp and thin, fragrant, soft and palatable, sweet but not greasy.

Wangyou roll, also known as Wanggao roll, is a famous dish with a long history in Nanfeng. It was awarded the most popular dish of the first Jiangxi food festival in 2000. It is a favorite dish for all ages.

raw material

The raw materials for making net oil roll are pig net oil (net paste), egg white and red bean paste.

practice

When making, soak the net oil in cold water for use, then cut the thin pork, ham, mushroom, cuttlefish and scallion into shreds, stir them with eggs and flour, and add cooking wine and other seasonings to make the filling heart. Then spread the oil on the chopping board, sprinkle a little flour, and spread the mixed stuffing on it. Wrap the oil roll with long strips of stuffing, wet the flour and seal it, and then cut it into 3 cm segments. Finally, pour the clear oil into the pan and heat it to 60%. Put in a small piece of net oil roll and fry it until golden. Then start the pan,

It can be loaded into a plate.

characteristic

Deep fried web roll; golden color, crisp outside and tender inside, crisp imported, endless aftertaste.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wang You Juan