Raw Material Recipe

50kg of refined meat, 50kg of starch, 4kg of glutinous rice, 0.5kg of vegetable alkali

Production

1.Selection: Select the rear leg of the pig refined meat, should be slaughtered now, and strive for freshness.

2. picking meat: raw meat must be picked clean sinew, broken bones, etc., and then the meat block soft and hard with the grouping (customarily known as billet), each billet weighs 750 to 1000 grams.

3. Whacking meat: the meat billet placed on the cutting board, with a wooden whip repeatedly whacked, and add the appropriate amount of glutinous rice paste, vegetable alkali to enhance adhesion, whacking force to be uniform rhythm, meat billet to be repeatedly turned, whacking side pick off small fascia, until the billet into a gelatinous pulp.

4. Swallow making: put the gelatinous meat on the wooden board, evenly sprinkle potato flour, gently patting and stretching until the molding, known as fresh swallows.

5. Drying: Cut the fresh swallows into long strips with a width of 16 centimeters, and hang them in a ventilated place to dry, i.e. dry swallowskin.

Product characteristics: uniform thickness, less damage, no obvious wrinkles on the surface, rich in nutrients, each kilogram of dried swiftlet skin can be cut into eight-centimeter-square slices of about 600 sheets. It is a famous traditional food in Fuzhou, which has a history of hundreds of years.

Slice the dried meat bird's skin into julienne, put it into boiling water and cook it, then put it in a soup bowl and sprinkle it with chopped green onion. Boil the bone broth in a pot, add monosodium glutamate, shrimp oil (or refined salt) and other appropriate seasonings, and then rinse into the shredded bird's nest, sprinkle with sesame oil to be completed.

Fuzhou's traditional "Meat Swallows" are ten in a bowl and cost 3 yuan per bowl.

Difference

Meat swallows are similar to wontons, but their skin is made of fresh meat beaten with a wooden mallet, and their filling is less than that of northern wontons.