A few days ago, I brushed a video about Fuzhou cuisine. The music was smart and the male voice was slow and emotional. 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 a short video APP, so don't miss it. A closer look reveals that the original introduction is the practice and history of Fuzhou Meat Swallow.
This is a kind of meat swallow, but it is not literally swallow-shaped food. Oh, it's actually a little similar to 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, and it is also filled with 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. It is necessary to choose fresh pork leg meat, clean it and spread it on the chopping board, then sprinkle with sweet potato powder and pat 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 paste is made, spread it in a clean place and air dry, and the meat swallow skin 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.
As far as color is concerned, wonton skin is only white, because it is only made of flour and water. However, 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 watery, 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 thin, it tastes strong because it has been beaten several times!
Meat swallows not only pay attention to the production of skin, but also take great pains in stuffing. What I'm talking about here is not adding a bunch of seasonings to enhance fragrance, but the knowledge of choosing seasonings is not simple. The choice of materials should be fresh meat, and the seasoning should be more particular. It should not only be delicious, but also retain the original flavor of meat. The addition of seasoning can't lose the original flavor of meat, putting the cart before the horse, which is a very test for the master's skill in making meat swallows. In the market, many wonton are delicious by adding seasonings such as chicken essence and monosodium glutamate. In fact, people who know how to eat food know that although this practice looks rich in flavor, in fact, the taste of meat is completely out, and all 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 add a handful of chopped green onion parsley, the taste is suddenly stimulated, and there is still a little onion fragrance in the milky white soup, which makes people have an appetite unconsciously. This is a Fuzhou dish that has been repeatedly scrutinized. 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!