Chen He tweeted out the meat bird's nest he made in the program, and netizens commented, "Isn't this wonton? Even Mr. Dai Jun said, this is called Sha Xian snacks in our place, so what is the difference between meat swallow and wonton?
Meat Swallow is not wonton Meat Swallow is not wonton, because in terms of crust and filling Meat Swallow and wonton are different, but Meat Swallow is evolved from wonton, the earliest in fact, there are only wontons, and all of these similar food (wonton, copra, flatbread, etc.) are evolved from the former wontons, but each place and incorporate the characteristics of the region. Meat Yan is also called flatbread, flatbread has a lot of places called, said the Fujian area said the wontons, Fujian wontons also have a way to call it, is "meat Yan" ", they are characterized by the skin, that is, with is the pork smashed into a puree sprinkled with powder and rolled out, Meat Yan skin even if Not to wrap wontons, cut into strips wrapped in meatballs steamed to eat can also be. When it comes to wontons, it is the same reason, I guess, wontons of pasta, filling and soup, in China's so large area, but still can become the majority of people's favorite food, but also because of genetic decisions, the very beginning of the wontons, and then later spread to all parts of the country, naturally, all love to eat. Meat swallow skin and wontons are different Wonton skin is pasta, but the skin of the meat swallow added potato flour and meat into the pulp Fuzhou Meat Swallow Skin from The meat thousands of hammer beat into the pulp, potato flour accompanied by the spread of the sheet. The bamboo slices are dipped in boiling water and boiled, like swallows with their wings in soup. From these four lines circulating with the Fuzhou neighborhood proverb can be seen, the production process of the meticulous attention to detail. So people give it a beautiful name called Yan Pi. The process of making Fuzhou Bird's Nest First of all, the raw material should be fresh pork hind leg, clean the sinews, broken bones, and so on, and then cut the meat into pieces of soft and hard with the group. Then the group of meat on the cutting board, with a mallet repeatedly pounded, and add the appropriate amount of glutinous rice or sweet potato flour to increase the viscosity, pounding the rhythm of uniformity, the billet should be repeatedly turned until it becomes a gelatinous puree. Then put the meat on the board, evenly sprinkled with potato flour, gently patting and stretching, to become fresh swallows. Cut the fresh swiftlets into long strips and hang them in a ventilated place to dry, which will become dry swiftlet skin. The skin of this kind of meat bird's nest is as thin as paper, and after cooking, it is crystal clear, so you can see clearly what kind of stuffing is in it. Meat Bird's Nest (flat meat bird's nest) has an outer skin made of pork and groundnut flour, and an inner filling of fish and pork. It is mostly found in Fujian and is a famous snack in Fuzhou. The skin will look crystal clear when cooked, and the texture is smooth and chewy. As you can see, there is a difference between the skin of meat and wontons Wontons in Jiangsu, Zhejiang and Shanghai are divided into two kinds, one is the big wontons, the outer skin is made of flour, and the inner filling has a richness that is similar to that of dumplings. The shape of the package on the big wontons focus on the package with angular shape: big wontons The other is a small wontons, the outer skin is made of flour, filled with pork-based. Packing method on the small wontons pay attention to fast, pack out the shape of the meat ball with a big tail: Bianshi (flat meat) skin, filling materials are basically the same as the small wontons, the name is mostly found in Fujian and Taiwan, there is a little difference in detail is the Bianshi more hammer inside the trap, but now the popular meat grinder to directly make out the filling. Therefore, small wontons, copious, flat food (flat meat), wonton, soup, bread noodles refers to the same snacks, only big wontons due to the richness of the filling is more similar to the dumplings, many users reflect the dumplings in the north is also called wontons, flat food. Of course, there are some regions have other names and shapes, but please do not get entangled in the form, know that it is delicious on the line. 1. Selection of materials: the choice of pork hind leg meat, to be slaughtered now, and strive to be fresh 2. picking meat: raw meat must be removed from the sinews, broken bones, and so on, and then the meat block soft and hard with grouping (customarily known as billet) 3. whacking meat: billet placed on the chopping block, with a wooden whip repeatedly whacked and add the appropriate amount of glutinous rice paste, plant alkali in order to enhance the viscosity, the whacking force should be even with the viscosity, and the billet should be even with the viscosity. When pounding, the force should be even and rhythmic, and the meat should be turned over repeatedly, while pounding and picking off the small fascia, until the meat becomes gelatinous mud 4. Swallow making: put the gelatinous mud on the wooden board, evenly sprinkle potato flour, and gently beat and stretch until it is shaped, which is known as fresh swallows 5. Product Characteristics Uniform thickness, less breakage, no obvious wrinkles on the surface, rich in nutrients, each kilogram of dried swallowskin can be cut into eight-centimeter-square slices of about 600 sheets.