Seasoning: salt 10g, monosodium glutamate 10g, sesame oil 0.5g, sweet potato powder 10g, chopped green onion 5g, cooked lard 10g and broth 750g.
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prepare
1. Wash pork and shrimp, chop them into mud, and add 5g of refined salt, 5g of monosodium glutamate, sweet potato powder, sesame oil, etc. , and the duck eggs (as a cementing agent) are beaten evenly and stirred into meat stuffing.
2. The meat swallow should be cut into cubes with a length of 8 cm and a width of 8 cm. Wrap them in a round-headed pine tail with a piece of meat stuffing, put them in an oiled plate and steam them in a steamer for 5 minutes until they are cooked.
3. Cook the broth, add a little chopped green onion and oil, add a few shelled duck eggs, add vermicelli, mushrooms, yuba and so on. Together with the steamed meat swallow, it is a steaming, smooth and delicious "Taiping swallow".
Production key
1, don't put egg white before seasoning, otherwise it will hinder the meat from absorbing the flavor of other seasonings.
2. The water sprayed on the swallow skin must be even and appropriate, so as not to affect the cooking effect.
3. It will be better to add rice vinegar when eating.
4, features: crystal clear, delicious, balanced nutrition.
Add minced onion and ginger to the meat stuffing, then add diced mushrooms and mix well. When seasoning, add the right amount of salt and soy sauce. After stirring evenly, add the egg white and continue to stir vigorously. After the swallow skin is cut into small pieces, spray a little water with a watering can, wrap the prepared meat stuffing, put the cooked quail eggs in a boiling pot, put the wrapped Taiping swallow in, and add the right amount of salt and white vinegar (from the taste point of view,
skill
1. Swallow skin is fresh and dry, and dried meat swallows can be kept in the refrigerator for half a year.
2. You can add chopped green onion, diced celery and diced coriander as you like. You can only choose one, otherwise it tastes bad.
3. If you don't want to waste time wrapping meatballs, you can cut the skin of swallows into strips one centimeter wide and cook them like noodles in clear soup, which is also crisp and slippery!