How to make Zhajiang Noodles rolls with Minnan characteristics?

Five-spice roll of Minnan specialty food. One and a half kilos of front leg meat, clean it up. If you wash pork, you'd better wash it with warm water, which is cleaner. Another catty of horseshoe can increase the crispy taste, and prepare some diced red onions. If you can't buy this kind of red onion in some areas, you can replace it directly, mainly because it will be more fragrant.

Cut it into bits and pieces. Separate the washed shallot from the white, cut the shallot and white into small pieces, and add up to about 400 grams with the red onion. Prepare half an onion, cut the horseshoe into small pieces, and then chop it slightly. Don't cut off the pigskin. Slice the pork first, then chop it. Friends, don't use that meat grinder directly, it's easy. You'd better chop it by hand. It will taste better if it is granular, and it will be too broken if it is chopped with that meat grinder.

Chop the pork and put it in the pot. 800g of this kind of pork, 50g of horseshoe, chives and shallots are poured in, three eggs are beaten in, a little bit of Jiang Mo is added, about 15g of salt, chicken essence, white sugar and soy sauce are added, and 5g of important spiced powder is finally added. First, mix all the ingredients evenly. This spiced roll must be used with porridge at night. Knead it all and pour in 300 grams of sweet potato powder. The traditional Minnan spiced roll is made of sweet potato powder, which is called sweet potato powder in other places. Knead into a relatively dry state. I bought 5 yuan of bean skin, which is sold in this dry goods store. If it is not available in other areas, it is also sold online. Just spread the meat stuffing into long strips, roll it up when it is almost spread, and both sides can be closed, or you can put cold water into the pot without closing it and steam it for 20 minutes on high fire.

The spiced rolls have been steamed. In fact, it can be eaten after steaming, and it tastes particularly fragrant now. But our family likes to eat porridge after frying. Cut the spiced roll into two centimeters thick slices with an oblique knife, and cut three slices for tonight. If you can't eat it all at once, you can put it in the refrigerator. When the oil temperature is 50% hot, put in the spiced roll and fry it slowly over medium and small fire. Don't turn it when you go down. When the skin is hard, you can push it a little with chopsticks. Fry the spiced rolls for five minutes. When the skin is obviously crisp, you can take it out first. Then we raise the oil temperature before frying, which will be more brittle. Pour the spiced roll again and fry for about 10 second.