Chaoshan fruit pulp [Guangdong Chaozhou specialty]

What is Chaoshan fruit pulp? Authentic Guangdong Chaozhou specialty: Chaoshan fruit pulp

Content summary:Do you want to know what Chaoshan fruit pulp is? This article is a detailed introduction toGuangdong Chaozhou specialty - Chaoshan fruit pulp. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chaoshan fruit pulp. The full text takes about 3 minutes to read, mainly including the basic introduction of Chaoshan fruit pulp and its nutritional value? The production method of Chaoshan fruit pulp, etc

Basic introduction of Chaoshan fruit pulp

Chaoshan fruit pulp is a unique Han ethnic snack in the Chaoshan area of Guangdong Province, belonging to the Cantonese cuisine series. Snacks are called "fruit pulp", also known as "meat rolls". Tofu film (thin and transparent dried tofu skin that can be seen by people, known as "rotten film" in Chaoshan) is used to wrap fillings such as horse hooves, minced meat, shiitake mushrooms, and fresh shrimp. It is rolled into long strips, cut into small pieces, and slightly fried in oil. The skin is thin and crispy, the filling is fresh and full, and the aftertaste is endless. It is a wonderful tea pairing and a delicious snack at home banquets. The filling varies slightly in different places

Potassium: 845.1 milligrams, phosphorus: 438 milligrams, cholesterol: 321.75 milligrams, sodium: 215.93 milligrams, calcium: 149.9 milligrams, vitamin A: 130.2 micrograms

Rich in various nutrients, it is perfect as a nutritious snack

Method of making Chaoshan fruit pulp

Ingredients: 300g of pork filling, 100g of tofu skin, 50g of shiitake mushrooms, 50g of water chestnuts (horse hooves), 50g of carrots, and 1 egg

Seasoning: 5g of salt, 5ml of soy sauce, 3ml of sesame oil, appropriate amount of white sugar, and appropriate amount of white pepper

1. Stir the pork filling in one direction

2. Add shiitake mushrooms, horse hooves, and carrots and mix well

3. Add all seasonings and mix well

4. Cut the rotten skin into small pieces and wrap it around the meat filling

5. Roll it up and finally Seal with egg mixture

6. Put oil in a flat bottomed pan and fry over low heat until golden brown

8. Cut into small pieces