Home version of "chicken soup and meat swallow"

Home version of "chicken soup and meat swallow"

Introduction:

"Rouyan", also known as roubaorou, is a snack in Southern Fujian. The shape is similar to wonton in the north and wonton in the south, and the wrapping is similar to the way of wrapping and roasting wheat. Therefore, the wrapping is not complicated, and the most complex and key is the making of leather. Traditionally, lean pork is used. A special mallet is used to smash the meat on a large wooden pier into a very delicate meat paste, and then the meat paste is rolled into a thin skin with a rolling pin. The skin is as thin as paper and can penetrate the fingers. The production is very laborious and complex. Smashing meat paste generally takes more than 30 minutes, which requires a certain amount of technology and skill. The meat skin is thin and uniform, and it is qualified only if it can transmit light. It's rough to make it at home. First, there's no condition. Second, it takes a certain amount of technology and time. I smashed it with the back of a knife. It's very rough, and the skin is much thicker. Ha ha! It doesn't matter if you eat! "Meat swallow" can be seen at banquets or birthday banquets, and can also be used as snacks and breakfast. Today to do a family version of the "swallow", ha ha! The details are as follows; "

Production steps:

Step 1: lean pork, starch flour, scallion powder, ginger powder, salt, chicken powder, yellow rice wine, oyster sauce, fresh soy sauce, sesame oil, pepper powder, chicken soup.

Step 2: put minced ginger, Meiji fresh soy sauce, oyster sauce, salt, pepper, chicken powder and rice wine into the meat stuffing. Mix well and make it strong.

Step 3: put the chives on the top, and then pour in a little sesame oil. Don't mix them well at this time. Mix the chives well at the time of packing to keep the freshness of the chives.

Step 4: Chop another portion of lean meat repeatedly with the blade, and then smash the meat mud with the back of the knife.

Step 5: after repeatedly smashing the meat puree with the back of the knife, until the meat puree is very delicate and can be wiped off without particles by the blade.

Step 6: put the smashed mashed meat on the chopping board and sprinkle a little dry powder for repeated beating. After smashing the mashed meat, form a ball and cover it with plastic wrap for half an hour.

Step 7: roll the mashed meat with a rolling pin, and sprinkle dry powder up and down to prevent adhesion.

Step 8: roll the mashed meat until it is very thin and transparent.

Step 9: cut the rolled skin into square pieces of the right size of the wonton skin.

Step 10: mix the meat stuffing and chives well, and then start to wrap.

Step 11: it's very easy to make. Take a small piece of meat skin, put some meat stuffing in the middle, and then hold it with your hand. You don't need to fold or shape it. After wrapping, put it into the plate for later use.

Step 12: first put a little pepper in the chicken soup to boil and set aside. Since the chicken soup I made has been seasoned in advance, only pepper can be added. If it is light chicken soup, salt can be added to flavor it.

Step 13: start another soup pot, add hot water and bring to a boil.

Step 14: cook the swallow until it floats on the water, and then cook for another minute to remove it.

Step 15: put the cooked meat swallow into a bowl and pour on the hot chicken soup.

Step 16: sprinkle a little shallot and coriander powder.

Step 17: because one end of the skin material is a small meatball, and the other end of the skin material is fluffy and loose, it looks like a swallow and glides, so it is called "meat swallow".

Materials required:

Lean pork: 150g

Starch flour: 50g

Minced meat: 130g

Minced chives: 30g

Ginger powder: 15g

Chicken powder: 2G

Yellow rice wine: 10g

Oyster sauce: 10g

Fresh soy sauce: 2G

Sesame oil: 5g

Pepper: a little

Chicken soup: 1000ml

Salt: right amount

Note: the characteristics of meat swallow: thin skin, big stuffing, light soup, smooth taste, delicious taste. Warm tips: 1. The pork should be thin and gluten free, and the use of Tongji meat will be better. Before making meat paste, it is better to cut the meat well and soak the blood with clean water first. When I bought the meat, I asked the store to select the meat for me and then stir it into meat stuffing, so I didn't soak it with clean water again. The color of the meat paste is darker, and it doesn't matter if I eat it myself, ha ha. 2. Efforts should be made to smash the meat mud. It should be smashed repeatedly. The more delicate the meat mud is, the more viscous it is. After smashing, the dry powder used in beating and kneading should not be too much. I think it's better not to exceed 40%. 3. The thinner the leather is, the better. It's as thin as a cicada's wing. It's a pity that I roll it too thick. It seems that it's a little transparent, but it's not ideal. It's far from ideal, ha ha! In a word, when rolling, more efforts can be made. As long as the meat mud is smashed well and the skin is rolled well, you can get twice the result with half the effort! 4. It's OK to use chicken soup or bone soup. If you don't have it, you can replace it with thick soup. Although the taste is worse, it's still passable. It's better than white water. The home version of "chicken soup and meat swallow" made with big stir fry spoon is ready. It tastes smooth and delicious. It's very good! It's thicker and rougher, ha ha! For your reference!

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh