condiments

Water chestnut with swallow skin

Pork sauce and chopped green onion

An egg

condiments

Appropriate amount of salt and chicken essence

Take a proper amount of soy sauce.

The step of swallowing meat

1. This paper bag is the only swallow skin I remember, and now there is a red paper box, hehe.

2. It's still the same after opening, and the folded dried swallow skin is neatly packed inside.

This box of dried swallows can hold about 200 meat swallows.

4. Take out a stack of dried swallows' skins and cut them in half in the middle.

5. Take half, this "folded" swallow skin is three folds, cut along the crease with two knives as shown in this figure and the following figure, and cut the dried swallow skin into the size of wonton skin.

6. Cut all the dried swallows you need. Don't use dried swallow skin, seal it and put it back in the refrigerator.

Be careful when cutting, dried swallows' skins are very fragile.

7. How to use this dry paper-like swallow skin? Next is the special treatment method!

Take clean gauze and wet it with water for later use. How about this cloth? It should be wet, but it must not be wet enough to drip on your hands.

8. Put the cut swallows on the chopping block piece by piece. Never overlap!

9. Spread the wet gauze just prepared on the dried swallow skin.

10. If the cloth is not wet enough to stick to the dry swallows' skins, spray water on the wet cloth with a watering can to make the wet cloth stick to the dry swallows' skins and make the dry swallows' skins fully absorb water.

1 1. After the dried swallow skin absorbs water, we begin to treat the stuffing.

The stuffing of traditional meat swallows is also very delicate. The most special thing is that the stuffing of meat swallow contains water chestnut.

12. I bought water chestnut specially, peeled it first, then squashed it with a kitchen knife and chopped it up. Don't chop it into mud.

13. The meat stuffing of the meat swallow is particularly crisp because there are water chestnuts in it. Coupled with the crispy taste of swallow skin, this is the authentic Fuzhou meat swallow!

14. The meat stuffing is very simple, except that there must be water chestnut. My mother's method is: pork paste, chopped green onion, an egg, chopped horseshoe just now. Pay attention to fish and shrimp.

15. I seriously asked my mother how much chopped horseshoes to add. Is there a ratio? You asked me in a daze. She said she hasn't decided yet, and she wants to add more crispy ones. I am sweating! Well, everyone can add as much as they like.

16. Seasoning is salt, chicken essence, soy sauce and cooking wine.

17. Mix it all well, and it is the meat stuffing.

18. After processing the meat stuffing, look back at the swallow skin just now. The swallows' skin, which was wet with wet cloth, became soft.

19. Take a swallow skin and put the meat on it.

20. Wrap it like wonton.

2 1. The meat swallow is wrapped.

22. The last special treatment step.

The meat swallow is wrapped like wonton, but it is not made like wonton!

23. Wrap the meat swallow and steam it in a frying pan.

Boil water in a pot. After the water boils, put the colander into the pot and start steaming. When it is medium-cooked, you can take it out.

24. Steamed meat swallows are spread out and cool.

At this point, the meat was swallowed. Put the chilled meat swallow in the refrigerator and eat it if you want. Cooking method is the same as wonton.

In a boiling water pot, add the meat swallow, boil it over high fire, scoop it up and put it in a soup bowl, and sprinkle with celery powder or chives. Add appropriate amount of shrimp oil (or refined salt), Shaoxing wine and monosodium glutamate to the soup, and then drizzle with sesame oil.

Shrimp oil is also a traditional seasoning for Fuzhou people. Salty and delicious. If you have it at home, you must remember to put it!