Chaoshan pulp
Overview
Chaoshan fruit pulp is famous for its fragrant exterior and tender interior. Pay attention to making it freshly fried and eating it while it is hot and dipped in orange oil, so that you can taste its characteristics.
Tags
Ingredients
Steps
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Cut the pork, water chestnuts and scallions into fine pieces.
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Add salt, sugar, five-spice powder, sweet potato flour and mix well.
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Cut the rot membrane diagonally into four equal parts.
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Place the meat filling on the round edge of the curd film and press it tightly.
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Roll up while compacting.
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Cut the rolled pulp into small pieces.
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Heat the pan with cold oil, add the fruit pulp segments, and fry lightly over medium-low heat.
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When the pulp becomes golden brown, turn on the heat for a while (the main principle is to force the oil out of the pulp). Smear it with orange oil when eating.
