Page 127 - 嘉应客家百味志

腐卷

Crispy Tofu Skin Rolls

■ 主料 ■ Main Ingredient
一刀落猪肉 500克 500 grams yi dao luo pork
(pork from the front and hind legs)
■ 辅料
洋葱粒 100克 ■ Auxiliary Ingredients
红葱头粒 100克 100 grams diced onion
鸡蛋 1个 100 grams diced shallots
1 egg
■ 调料
食盐 1茶匙 ■ Seasonings
味精 1茶匙 1 teaspoon salt
鱼露 1茶匙 1 teaspoon MSG
胡椒粉 1茶匙 1 teaspoon fish sauce
木薯淀粉 3汤匙 1 teaspoon white ground pepper
腐皮 1张 3 tablespoons tapioca starch
食用油(炸制用) 2000克 1 sheet tofu skin
2000 grams cooking oil (for frying)
■ 制作流程
1. 将一刀落猪肉切粒，与洋葱粒、红葱头粒混合， ■ Method
加入食盐、味精、鱼露、胡椒粉、木薯淀粉和鸡 1. Cut the pork into small pieces and mix with diced
蛋调味搅拌均匀，制成馅料。 onion and diced shallots. Add salt, MSG, fish sauce,
2. 将腐皮摊开，把调好的馅料放在腐皮上，卷成条 white ground pepper, tapioca starch and egg. Mix
状，再切成4-5厘米的段。 thoroughly to form a filling.
3. 将锅烧热后倒入食用油，用小火慢炸腐卷，待浮 2. Spread out the tofu skin, place the prepared filling
起后捞出，随后将油温升高复炸至金黄酥脆。 on it, roll it into a log shape. Cut the log into 4-5 cm
segments.
■ 风味特色 3. Heat the wok and pour in the cooking oil to heat.
色泽金黄，口感酥脆。 Deep-fry the rolls over low heat until they float to the
surface. Remove them. Increase the oil temperature
and fry again until they are golden brown and crispy.

■ Flavour Characteristics
Golden colour, crispy texture.

*“一刀落猪肉”是指猪颈肉。猪颈肉位于猪的脖子部位，
是屠夫在杀猪时第一刀落下的部位，因此得名。

125