A few days ago, I brushed a video about Fuzhou cuisine, with clever soundtrack and slow and emotional male voice. Isn't this the iconic soundtrack of China on the Tip of the Tongue? As an avid fan of China on the Tip of the Tongue, I actually brushed it in the short video APP, so don't miss it. A closer look shows that the original introduction is the practice and history of Fuzhou Meat Swallow.
It is a kind of meat swallow, but it is not literally a swallow-like food. Oh, it's actually a bit like the wonton we usually eat. What's the difference between them? What are the characteristics of meat swallow?
Our wonton is made of wheat flour and flour, and then stuffed with meat. The method of making meat swallows is similar to this one, also using leather bags, but the method of making skins is quite different.
The skin of wonton is made of wheat flour, while the skin of meat swallow needs meat and sweet potato flour. Choose fresh pork leg meat, clean it and spread it on the chopping board, then sprinkle with sweet potato powder and beat it with professional tools until the meat and sweet potato powder can be fully blended together to form a thick meat paste. After the meat sauce is ready, spread it in a clean place to dry, and the skin of the meat swallow is ready. It is precisely because the skin of the meat swallow is made of meat that the meat swallow is really wrapped in meat. People come to taste the meat swallow for this skin, which is very different from eating wonton for meat stuffing.
In terms of color, the wonton skin is only white because it is only mixed with flour and water. But because the meat swallow skin is made of meat and sweet potato powder, it is colored and slightly transparent. After boiling in water, it becomes crystal clear and moist, and it seems that you can see the meat inside. But don't think this means that the skin is easy to break. Although the skin of the meat swallow looks very thin, it tastes very strong because it has been hit several times!
The meat swallow is not only exquisite in the production of skin, but also painstaking in the stuffing. What I'm talking about here is not adding a bunch of spices to enhance fragrance, but the knowledge of choosing spices is not simple. The material should be fresh meat, and the seasoning should be more particular. Not only should it be delicious, but also the original flavor of the meat should be preserved. The addition of seasoning can not lose the original flavor of the meat, putting the cart before the horse, which is a great test of the master's skill in making meat swallows. Many wonton in the market are added with chicken essence, monosodium glutamate and other seasonings, which are delicious. In fact, people who know food know that although this approach looks rich in flavor, the taste of meat is completely out, and what they eat is the taste of monosodium glutamate.
The soup used to cook meat swallows is not simple white water, but bone soup that needs to be boiled in advance. Milky white color, rich fragrance, put it in the bowl and then sprinkle a handful of chopped green onion parsley, the taste is suddenly stimulated, and there is still a little green onion floating in the milky white soup, which makes people unconsciously have an appetite. This is the Fuzhou cuisine hammered out. I have been on the tip of the tongue. After I ate it myself, Rome found it delicious, and everyone who ate it said it was great! Are you a little excited to see this? Friends who come to Fuzhou must try it!