Five Spices

Name: Five Spices
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 kg (fat and thin) pork; 4 taels shallot; 1 Flat fish; 1/2 tablespoon Five spice powder; a little MSG; 6 sheets (thin bean curd) Bean film; 1/2 Ge Shu; 1/2 onion; 2 lots Sweet potato starch; a little salt; 1 tablespoon Sugar; a little Soy sauce

by Silent Valley-Orchid

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My younger sister suddenly wanted to make five-spice sticks. She used to eat it before, but when it comes to making it, she almost didn’t do it. She didn’t find it when she searched for Meitian. Only when she found that Meitian’s delicacies about Xiamen are scarce, she had to rely on her impression I made it myself, but it tasted really good. Someone flattered and said, after eating your five-spice sticks, wouldn't it be tasteless to eat five-spice sticks from outside?
Wuxiangtiao is one of the representative delicious snacks in Xiamen. It has gradually evolved from a traditional snack brand to refined and high-end dishes. It has jumped to the formal banquet and boarded the Daya Hall. It is a local place in Xiamen. It is a place for weddings and wedding banquets. , A dish that must be served on the festive table.
It is made of a special kind of bean curd, wrapped with chopped pork, kudzu, green onions, etc., wrapped in a spring roll shape, then fried in a frying pan until browned, cut into several sections, dipped in condiments and eaten, fragrant and crisp , Crisp, fresh and wonderful.
Although it is well-known in Xiamen, it is really rare after leaving southern Fujian. It seems that it needs to be carried forward. As a result, the debut in the United States contributed to this famous Xiamen dish. "

Five Spices

1. Prepare all the materials, the Geshu Department only used half of the materials in the picture. Adding Geshu can make the taste more layered, and it can be increased or decreased according to preference. Cut the Ge Shu into small dices, and chop green onions and onions.

2. Flat fish. Let the flatfish go into the water a little bit to wash away the dust on the surface. Don't let the water take too long, because too much water will affect the taste. You can usually buy them in dry goods stores, but you can buy them online. After adding flat fish, the taste becomes more three-dimensional.

3. Fry on low fire until crispy, add warm oil to deep fry, low fire throughout. After frying, drain the oil, let cool, cut into small pieces, and grind into powder in a grinder. If there is no grinder, you can mash it into powder with a stone pestle, or chop it up.

4. You can buy minced meat directly, but you can chop it clean and hygienic by yourself. The meat is cut into slices, then shredded, and then cut into diced meat (pictured), and then start to chop, so that the meat is easy to chop. Just chop until there are not too many large particles.

5. Prepared ingredients. Green onions, chopped onions, flat fish meal, Ge Shu diced, minced meat.

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 dough like kneading dough, not too strong, and make sure it is doughy and firm.

7. Kneaded filling.

8. Bean film, cut into 3 parts as shown in the figure.

9. Take the minced meat from 7 and place it on the side of the cut bean film and roll it up. The meat filling must be pressed tightly. After being rolled, the excess bean film on the left and right sides can be glued with the starch slurry made of starch and water.

10. Rolled five-spice sticks

11. Semi-finished products. About 16 can be made.

12. Warm oil, deep fry on medium and small fire until golden. If you can't finish it all at once, you can fry it until 9 minutes cooked, put it in the refrigerator, and then take out the warm oil and re-fry it if necessary. The taste is better.

Tips:
1. Be sure to use fresh pork. The meat filling made of quick-frozen pork will be watery and loose.
2. When frying flat fish, the fire must be very low, turn over frequently, the frying time is short, the dried flat fish does not have much moisture, the fire is too large, the time is too long, it will be easy to fry, and the time is too short, it is not easy to be crispy , It is not easy to grind into fish meal, and the taste is not fragrant.
3. When washing the flat fish, it must be fast, it will not be easy to fry crispy if it absorbs too much water.
4. The meat filling must be pressed tightly when wrapping the meat filling, otherwise it will break easily during frying, and the taste will not be strong.
5. The skin of tofu is thin and easy to brown. When frying, it must be deep-fried.
6. Water chestnuts can also be used without Ge Shu, and cornstarch can be used without sweet potato starch.