Spiced Meat Roll

Name: Spiced Meat Roll
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork filling; 200g Shallots; 200g Water chestnuts; 3 sheets Soy bean curd; 2 tbsp squash powder; 2 pcs egg

by Dance Spirit 1027

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Speaking of this five-spice meat roll, Wu learned it with relatives when he returned to his hometown in southern Fujian last year to worship the ancestors. In recent years, the old family also pays attention to healthy eating. The five-spice meat rolls they make in Nan'an are first steamed and then fried, while the traditional meat rolls are cooked and fried directly into the oil pan for consumption. Comparing the two methods, the former tends to It’s healthy and less oily. Look here for the specific method, while the latter is more greasy. Choose according to your personal taste. Of course, the traditional meat rolls are basically the traditional way. Mai once introduced the method of steaming and frying before. Let’s share this traditional Minnan Five-Spice Meat Roll.

Ingredients

200g Pork Filling
200g Shallots
200g Water Chestnuts
3 sheets Soy Bean Curd
2 tbsp Squash Powder
2 pcs Egg

Spiced Meat Roll

1. Prepare pork filling and shallots

2. Prepare oily bean curd and water chestnuts

3. Peel the water chestnuts and chop them into the meat puree. Peel and chop the shallots and add them to the meat puree.

4. Beat in 2 eggs, add the seasoning

5. Finally, add an appropriate amount of sweet potato powder (the amount can be stirred into a thick mash) with chopsticks and stir in one direction to form a viscous state

6. Cut the oily bean curd into the size you need, and pack in the right amount of meat puree

7. Roll up, try to pinch the meat paste tightly during the rolling process, so that it is not easy to unravel

8. Pour vegetable oil into the pan, heat the pan with hot oil, put the processed meat rolls into the pan, turn to medium heat, deep fry, and pick up. After cooling, cut and eat.