The so-called Meat Swallow Skin is made of refined meat with starch and other auxiliary materials, and is paper-like, white, smooth and moist, emitting a meaty flavor, which has a bird's nest flavor and is very refreshing, so it is known as Meat Swallow Skin.
Methods
1. Selection of materials: use the pork hind leg, should be slaughtered now, and strive for freshness.
2. Pick meat: raw meat must be picked clean sinews, broken bones, etc., and then the meat block soft and hard with the grouping (customarily known as billet), each billet weighs 750 ~ 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 of 16 centimeters in width and fold them, 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 nutrition, each kilogram of dried swiftlet skin can be cut into eight-centimeter-square slices of about 600 sheets. The skin is especially tough, put it for a long time without eating, it will not become mushy and rotten, but still very crispy. Bird's nest skin has a special processing technology and is a specialty product.
Attachment: Meat Swallow skin processed food
One, "Meat Swallow" (also known as "small Changchun"): is the fresh fish, pork leg, together with chopped for the puree, dried shrimp, water chestnuts, chopped into the end of the shape, plus an appropriate amount of bone broth, egg, monosodium glutamate, shaoxing wine, Add appropriate amount of bone broth, egg, monosodium glutamate, shaoxing wine, shrimp oil (or refined salt), and mix well with chopsticks for filling. Dampen each piece of dry meat bird skin with water and put one piece of filling into it. Then pinch the middle of the skin tightly so that the edge naturally bends into the shape of a spring flower, hence the name "Xiao Changchun"; place it in a cage drawer and steam it for 5 minutes on a high flame, then remove it and add it to a pot of boiling water and boil it on a high flame, then lift it up and put it into a soup bowl and sprinkle it with chopped celery. Bone broth into the pot to boil, add the appropriate amount of shrimp oil (or salt), wine, monosodium glutamate, stir, pour on the "small Changchun", and then sprinkled with sesame oil that is completed.
Two, "swallow pill": similar to the ingredients and meat swallow. Pork, fish chopped into puree, plus monosodium glutamate, wine, bone broth, minced celery (or minced scallions), shrimp oil (or salt), starch, mix well with chopsticks. Another dry meat swallow skin cut into strips of silk, the meat into a ball shape, put swallow silk rolling, hand pinch, so that swallow silk evenly mixed into the meat ball, and then placed in a cage drawer, with a high fire to cook, that is, into the swallow ball. Bird's nest is placed in a bowl of soup, sprinkled with celery, etc., the bone broth in the pot to boil, seasoned and washed into the bird's nest, sprinkled with sesame oil is complete.
Third, "bird's nest": cut the dried meat bird's nest skin into shreds, put it into boiling water to cook, put it in the soup bowl, sprinkle with chopped green onion. Bone broth into the pot to boil, add monosodium glutamate, shrimp oil (or refined salt) and other appropriate seasonings, rushed into the bird silk, sprinkled with sesame oil is ready.