"Meat Swallow", also known as meat-wrapped meat, is a snack in southern Fujian. The shape is similar to the wonton in the north and the wonton in the south, and the wrapping method is similar to the method of wrapping wheat. Therefore, the wrapping method is not complicated, but the most complex and critical thing is the making of the skin.
Traditionally, lean pork is used, and the meat is smashed into a very delicate meat paste on a large wooden mound with a special mallet. Then the meat paste is rolled into a thin skin with a rolling pin. The skin is as thin as paper and can penetrate the fingers. Fine, and the production is also very laborious and complex. It generally takes more than 30 minutes to smash the meat paste, which requires certain skills and skills. The meat skin produced must be thin and even if it can pass through light.
Making it at home seems much rougher. First, there are no conditions, and secondly, it requires a certain amount of technology and time. I used the back of a knife to smash the meat paste, which looks very rough and the skin is much thicker, haha! Eat it yourself, it doesn't matter!
"Meat swallow" can usually be seen at banquets or birthday banquets, and can also be eaten as snacks and breakfast. Today, I will make a family version of the "meat swallow" that can be made do, haha! The specific production is as follows;
Chicken chicken soup and meat swallow
Recipe Recommendations
- salty and fresh
- cook
- an hour
- senior
Steps for Chicken chicken soup and meat swallow
1
Lean pork, starch flour, chopped chives, chopped ginger, salt, chicken powder, rice wine, oyster sauce, fresh soy sauce, sesame oil, pepper powder, chicken soup.
2
Add minced ginger, Meiji soy sauce, oyster sauce, salt, pepper powder, chicken powder and rice wine into the meat filling and mix well to make it stronger.
3
Put the chives on top, then add a little sesame oil, do not mix well at this time, mix well the chives when wrapping to maintain the freshness of the chives.
4
Chop another portion of lean meat without tendons several times with the blade, and then start to smash the meat paste with the back of the knife.
5
The meat paste is smashed repeatedly with the back of the knife until the meat paste is very delicate and can be wiped away with a blade without particles.
6
Put the smashed meat paste on the chopping board, sprinkle with a little dry powder and beat it repeatedly. After smashing the meat paste hard, it is rolled into a ball and covered with plastic wrap and soaked for half an hour.
7
Roll out the meat paste with a rolling pin. When rolling, sprinkle dry powder on top and bottom to prevent it from sticking.
8
When rolling out the meat paste until it is thin and transparent.
9
Cut the rolled skin into square slices of the right size for wonton skin for later use.
10
Mix the marinated meat paste and chives well, and start wrapping in the next step.
11
The wrapping is very simple. Take a small piece of meat skin and spread appropriate amount of meat paste in the middle, and then hold it with your hands. There is no need to fold or shape it. After wrapping, place it on a plate for later use.
12
First put a little pepper in the chicken soup and boil it for later use. Since the chicken soup I cooked has been seasoned in advance, only add pepper. If it is light, add salt to taste it.
13
Pour hot water into another soup pot and bring to a boil. Add the wrapped meat swallow.
14
Cook the meat swallow until it can float on the water, then cook for another minute and fish out.
15
Place the cooked meat swallow in a bowl and pour hot chicken soup.
16
Sprinkle with a little chives and minced coriander and serve.
17
Because one end of the skin material is a small meatball when wrapping, and the other end of the skin material is fluffy and scattered, shaped like a swallow and gliding, it is called a "meat swallow".Chicken chicken soup and meat swallow Make Tips
Characteristics of meat swallow: thin skin and large filling, light soup and fresh taste, smooth taste, delicious taste. Warm tips: 1. It is better to choose pork with pure lean and no tendons. It will be better to use tenderloin pork. It is better to cut the meat well before making the meat paste and soak it in the blood with clear water. When I was buying the meat, I asked the store to select the meat for me and stir it into meat paste, so I didn't soak it in water anymore. The meat paste made appears darker and doesn't matter if I eat it yourself, hehe. 2. Efforts should be put into smashing the meat paste, smashing it repeatedly. The finer and more viscous the meat paste is. After smashing, the dry powder used should not be too much when beating and kneading. I feel that it should not exceed 40%. 3. The thinner the leather material is rolled, the better. It is best to be as thin as cicada wings. Unfortunately, I rolled it too thick. It seems to be a little transparent but it is not ideal. It is still far from it, haha! In short, you have to work harder when rolling it. As long as the meat paste is smashed and rolled well, you will get twice the result with half the effort. Eat it yourself and you can make it more refined and enjoy it to taste delicious food, haha! 4. You can use chicken soup or bone soup. If you don't have it, you can use thick soup treasure instead. Although the taste is worse, it is still reasonable and better than white water. The family version of "Chicken Soup and Meat Swallow" made with a large fried spoon is ready. It tastes strong on the skin, smooth on the taste, and delicious on the soup. It's very good! It's just that the skin is thicker and the skin is rougher, hehe! For friends 'reference!