Swallow skin, a special snack in Fuzhou

Swallow skin, a special snack in Fuzhou

Introduction:

"Flat meat swallow", also known as "Taiping swallow", is a famous local snack in Fuzhou and a famous festive dish in Fuzhou Customs. People in Fuzhou must eat "Taiping swallow" when they celebrate New Year's holidays, weddings and funerals, relatives and friends get together. That is to say, they are lucky for "Taiping" and "Ping'an". Therefore, "no swallow is a feast, no swallow is an adult". As a result, the meat swallow has become a good gift for Fuzhou people, including overseas villagers. According to legend, as early as the Jiajing period of the Ming Dynasty, there was a retired censor in Pucheng County, Fujian Province. He lived in the mountainous area and ate too much mountain treasures, so he felt that he was just plain. So, his chef took the lean meat of pig leg, beat it into meat paste with wooden stick, mixed with a certain amount of sweet potato powder, rolled it into paper thin pieces, cut it into three inch square pieces, wrapped it with meat stuffing, made it into flat food, cooked and served with soup. When the censor ate it in his mouth, he only felt that it was smooth, tender and crisp. He even called "Da Miao" and asked what kind of snack it was. The Cook said "flat meat swallow" because it was like a flying swallow. In Fuzhou dialect, duck eggs are homonymous with "yaluan" and "Binglang", which means "Taiping" and "Taiping swallow". "Meat swallow" is a famous traditional food in Pucheng. It's fine but not greasy, soft and crisp. It tastes delicious, just like a bird's nest, and has the flavor of meat and vegetable. It's an indispensable famous dish in the county's wedding and funeral feast. It is said that when zhendexiu prisoner of Southern Song Dynasty held a banquet in Pucheng, the accompanying chef Lin Arong (from Fuzhou) told the temporary chef Xu Xiaochun (his cousin, from Fuling East Lake) to pound the fish balls. He mistakenly heard that it was to pound the meat balls, pick the refined meat, pound the sauce and powder. Lin had no choice but to flatten it for the time being. It was as thin as the skin, and it was well cut. The color was crystal clear and the food was like a bird's nest. Since then, Pucheng and Fuzhou have been imitated and called meat swallow and swallow skin. The swallow skin produced in Fuzhou and Minqing has been listed as "Pucheng Shangbai swallow skin" or "Qingshui meat swallow skin", while those produced outside the province are called "Fujian swallow skin". Pucheng swallow skin is finely made. Fresh lean meat is picked, mashed with a wooden hammer and sprinkled with potato powder to form a hard body. It is repeatedly pressed and rolled into thin sheets with a round wooden stick, which are as thin as paper. Then it is folded, cut and dried. It is called "swallow silk" when it is cut into filaments, and "swallow skin" when it is cut into flakes. There are about 120 ~ 130 pieces of the best quality swallow skin per kilogram, each piece is the size of tofu, white, thin, complete, broken, without flour, about 100 pieces of the second-class swallow skin (or Yansi) wrapped with meat stuffing, which is called "yanbianshi", and Yansi wrapped with stuffing, which is called "Yanwan". ----------------------------------------------Xiaobai of the panda family is from Fuzhou. It's the first time that he eats meat swallow in Xiaobai's home. Panda thinks that chaos skin is so delicious. It's not as soft as ordinary dough skin. It's QQ. It's very biting, and the more you chew, the more meat you smell. A few years ago, we could still buy ready-made swallow skin in the Chinese supermarket here, but we haven't seen it in recent years. The more we can't buy it, the more we want to eat it. Last year, when panda was pregnant with Xiaobai, he wanted to eat meat swallow very much for a period of time, so he began to look for ways on the Internet and make it by himself. The authentic way is to put the refined meat on the chopping board, beat it repeatedly with a wooden hammer, and add an appropriate amount of glutinous rice paste When beating, the force should be even and rhythmic, and the meat should be turned over repeatedly. While beating, the small fascia should be removed until the meat is beaten into jelly. This workload is not generally big, OK! Lazy panda can only have the heart unwilling to do their own swallows this idea temporarily buried! Two days ago, I received a birthday gift from Xiaobai to panda, miamix er. I quickly made the tribute pill when I got it. Miamix Er can easily glue the meat. Now panda once again wants to try to make its own swallow skin! The awesome force of the machine did not let the panda down. Ha ha ha ~ ~ ~ "

Production steps:

Materials required:

Minced meat: 250g

Sweet potato powder: right amount

Salt: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh