Danshui Crispy Balls [Guangdong Boluo Specialty]

What is Danshui Crispy Pill? Authentic Guangdong Boluo specialty: Danshui Su Wan

Content summary:Do you want to know what Danshui Su Wan is? This article is a detailed introduction toGuangdong Boluo specialty - Danshui Su Wan. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Danshui Su Wan. The full text takes about 10 minutes to read, mainly including the basic introduction of Danshui Su Wan and the product characteristics of Danshui Su Wan? How did the history of Danshui Su Wan come about? The production method of Danshui Crispy Pills, etc

Basic introduction of Danshui Su Wan

Danshui Su Wan is a traditional Hakka flavor famous dish in Huiyang, Guangdong, and belongs to Hakka cuisine. Represented by the Golden Crispy Balls from Yuhua Changfu Restaurant and Kanghui Restaurant. Crisp meatballs are large fried meatballs. The meat is crisp and juicy, with a delicate fragrance. They are both crisp, soft, delicious and full-bodied. According to legend, during the Kangxi period of the Qing Dynasty, Hakka people had a custom of loving to eat golden crispy balls, and there was also a story of "using crispy balls to make the couplet soft, delicious, and rich to attract relatives"

Regarding the origin of the beautiful name "Golden Crispy Balls": It is said that during the Kangxi reign of the Qing Dynasty, a wealthy man in Huiyang used couplets to invite his talented and beautiful daughter to marry him. He posted a couplet saying: "Ten thousand taels of gold are given to a daughter. The news spread, and countless people responded. One of the famous chefs who made Hakka crispy balls happily waved his hand: "A pair of crispy balls welcome ten balls, and added a horizontal banner: Golden crispy balls. The people present clapped their hands in amazement. Because at that time, Su Wan was specifically used to entertain distinguished guests, and in the minds of Hakka people, it was equivalent to gold. He believed that being a wealthy chef with both moral integrity and talent would lead to great wealth in the future, so he immediately married his daughter to him

Method of making freshwater crispy balls

Fresh pork is the most critical material for making golden crispy balls. The lean meat on the buttocks of the pig is the top choice, and the pigs are slaughtered in the early morning of the same day. This way, the freshness and elasticity of the pork can be preserved, and the resulting crispy balls are refreshing and delicious. "There is no time to delay, otherwise it will be impossible to make it. In the past, when making golden crisp pills, you must use an iron bar to beat them, and never use a kitchen knife to replace them. Otherwise, the battered meat will have no viscosity, and the squeezed Rice-meat dumplings will have no elasticity, which will affect the taste. The key to successfully make a crisp, fresh and juicy golden crisp pill is to choose the ingredients. To select the loin and leg lean meat, the loin and leg lean meat taken from a 90 kg pig is only about 2.5 to 3 Pork tenderloin is the most tender part of pork. It has more water content, lower fat content, small muscle fiber, and less fat in hind legs. It tastes less greasy. The freshly slaughtered pork in the early morning, with body temperature, is sent to the chopping board to remove impurities and fat, and after picking out the meat tendons, it needs to be pounded. Holding two iron bars weighing a total of 3 kilograms in both hands, they pounded the raw meat continuously. It took more than an hour to beat the meat into a paste, and the whole process was so tiring that my arms couldn't lift. In addition to seasoning such as salt, no flour or other materials were added to make the crispy meatballs, thus ensuring the original flavor of the pork.

Water

In addition to the basic material of meat, another key to making crispy meatballs is water. With too much water, even the best meat cannot be beaten into a gelatinous state, it is sparse and loose, and it cannot be molded properly. With too little water, the taste is not crispy and unpleasant. When making crispy meatballs, It is necessary to control the moisture content in several steps. Firstly, do not clean pork with water. Use a knife to gently scrape off other debris stuck to the meat surface and remove any fat. During the process of pounding lean meat, no water should be added until the lean meat is pounded into a paste like consistency before adding salt water. There is no standard for how much water to add, as temperature and humidity can have an impact on the quality of crispy pork balls. In winter, the weather is relatively dry, and pork has less moisture and better meat quality. Therefore, it is necessary to add more water during production. In summer, when the weather is hot, it is necessary to add less water, "said Li Weijian. In order to better control the moisture in the meat and prevent more moisture from entering the Rice-meat dumplings, the squeezed meatballs should not be soaked in water, but soaked in peanut oil. Squeeze the Rice-meat dumplings and then fry them in the pan. Pour a certain amount of oil into the pan, heat the oil to 10 ℃~20 ℃, pour the Rice-meat dumplings into the pan together with the peanut oil soaked in the Rice-meat dumplings, then quickly heat up the oil pan to 120 ℃, and constantly turn the Rice-meat dumplings in the pan to avoid Rice-meat dumplings sticking together. Deep fry the Rice-meat dumplings until golden brown, then take out the oil pan and drain the oil