Fujian Cuisine: Fuzhou flat food

Fujian Cuisine: Fuzhou flat food

Introduction:

"It is commonly known as flat food and flat meat. Meat stuffing is usually made by hammering, and the skin is dough. Jianjun's flat meat tastes crisp, tender, fragrant and sweet. It tastes crisp in the mouth, which is quite different from that of northern wondun and other places. The reason lies in the filling. The main feature of Jianjun flat meat production process is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and crisp. Generally, the fresh lean meat of pig legs slaughtered in the early morning should not be put into the water. Before noon, the fascia of the leg should be removed, and the meat fibers should be cut into large pieces or strips. Then, the key skills should be mastered when beating with a wooden hammer. That is, the lean meat should be beaten vertically, so that the moisture in the meat fiber can be retained until it is rotten and sticky, and then the soda water, salt and monosodium glutamate should be added at the right time, Use chopsticks to make a paste. Use flour and a little alkaline water to beat the skin of flat food into thin skin. Each piece is cut into squares about 7 cm long. Each flat meat is only the size of longan, and wrapped into delicate butterfly shape. Pork soup with pig bones in the warm heat to boil the soup, the meat into the water pot boil, until the meat floating, with a small fence picked up, into the soy sauce, fresh lard, monosodium glutamate and other seasoning bowl, into the boiling soup, sprinkle with chives can be eaten. Its taste is crisp, tender, fragrant and sweet, and its taste is crisp. "

Production steps:

Materials required:

Pork: 300g

Flour: 300g

Salt: 8g

Alkali noodles: 2G

MSG: 3 G

Lard: 10g

Soy sauce: 20g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh