Spiced stick(wu xiang tiao )

Spiced stick

Introduction:

"My sister suddenly wanted to make spiced sticks. She often ate them before, but when it came to making them, she hardly made them. When she went to Meitian, she couldn't find them. She found that Meitian's food about Xiamen was very rare, so she had to make them by herself. She didn't expect that the taste was good. Someone flattered to say that after eating your spiced sticks, it will be tasteless to eat the spiced sticks sold outside. Spiced bar is one of the representative delicious snacks in Xiamen. It has gradually evolved from a famous snack with traditional characteristics to a refined and high-grade dish. It is a must dish for wedding banquet, wedding banquet and holiday table in Xiamen. It is a special kind of bean skin, wrapped with chopped pork, Geshu, scallion, etc., wrapped like spring rolls, and then put down the oil pan fried into brown, cut into several sections, dipped in seasoning to eat, fragrant, crisp, fresh, wonderful. Although it has a small reputation in Xiamen, it is really rare after it came out of Minnan. It seems that it still needs to be carried forward. As a result, his first work in Meitian contributed to this famous Xiamen dish. "

Production steps:

Step 1: prepare all the materials. Only half of them are used in the picture. Adding kudzu can make the taste more layered, and it can also be increased or decreased according to preference. Dice the scallion and onion.

Step 2: flat fish. Flat fish slightly into the water, wash away the dust on the surface, do not water too long, absorb too much water, affect the taste. In general, you can buy it in dry goods stores, and you can buy it online if you can't. After adding flat fish, the taste is more three-dimensional.

Step 3: deep fry over low heat until crisp, add warm oil to fry, low heat the whole process. After frying, drain the oil, cool and cut it into small pieces. Put it into a grinding machine and grind it into powder. If there is no grinding machine, use a stone pestle to grind it into powder or cut it into pieces.

Step 4: you can buy minced meat directly, but you still chop it clean and hygienic. First cut the meat into slices, then cut it into shreds, then cut it into small diced meat (as shown in the picture), and then start to chop, so that the meat is easy to chop. Chop until there are not too many big particles.

Step 5: processed ingredients. Onion, minced onion, fish meal, goldenrod, minced meat.

Step 6: mix the ingredients in 5, add 2 large handfuls of sweet potato powder, sugar, monosodium glutamate, salt, a little soy sauce and five spice powder. The five spice powder can be increased or decreased according to your preference. After mixing well, knead it into a ball like kneading flour. The strength should not be too big. It should be made into a ball and strong.

Step 7: knead the stuffing.

Step 8: bean film, cut into 3 parts as shown in the picture.

Step 9: take 7 of the meat, stack on the side of the cut bean film, roll up. The meat must be pressed tightly. After rolling, the left and right sides of the surplus bean film can be stained with starch and water into the starch paste adhesion.

Step 10: roll up the spiced sticks

Step 11: semi finished products. About 16.

Step 12: warm oil, deep fry over low heat until golden. If you can't finish eating it at one time, fry it until it's 9% cooked. Put it in the refrigerator and freeze it. When necessary, take out warm oil and fry it over low heat. Better taste.

Materials required:

Pork: 2 jin (fat and thin)

Onion: 4 liang

Flatfish: 1

Five spice powder: half spoon

MSG: a little

Bean film: 6 pieces (thin bean skin)

Ge: half of them

Onion: half

Sweet potato starch: 2 bundles

Salt: a little

Sugar: 1 tbsp

Veteran: a little

Note: 1, be sure to use fresh pork, quick-frozen pork meat will be water, meat loose. 2. When frying flat fish, the fire must be very small, turn over frequently, the frying time is short, the dry water of flat fish is not much, the fire is too big, the time is too long, it is easy to fry, the time is too short, it is not easy to crisp, it is not easy to grind into fish meal, and the taste is not fragrant. 3. Wash flat fish must be fast, too much water is not easy to fry crisp. 4. When making meat stuffing, you must press the stuffing tightly, otherwise it is easy to break when frying, and the taste is not strong. 5. Bean skin is thin and easy to scorch. When frying, it must be fried in low heat. 6. No Ge department can also use water chestnut, no sweet potato starch, can use raw powder.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: spiced

Chinese PinYin : Wu Xiang Tiao