Jianou Flat Meat [Fujian Jianou Specialty]

What is Jianou flat meat? Authentic Fujian Jianou specialty: Jianou flat meat

Content summary:Do you want to know what Jianou flat meat is? This article is a detailed introduction to the Fujian Jian'ou specialty - Jian'ou Flat Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jian'ou Flat Meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Jian'ou Flat Meat and the product characteristics of Jian'ou Flat Meat? How did the history of Jianou flat meat come about? The production method of Jianou flat meat, etc

Basic Introduction to Jianou Flat Meat

Jianou Flat Meat (called "flat food" in northern Fujian) is called "Wonchun" in the north, "Wonton" in the southwest Bashu area, and "Wonton" in Guangzhou. Thin skin and large filling, delicious taste, loved by people from all over the country

The production method of Jianou flat meat

The main feature of the production process of "Jianou flat meat" is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and crispy. Generally, fresh lean pork legs from pigs slaughtered in the early morning should not be soaked in water or cooked before noon. The fascia of the leg meat should be removed, and the meat fibers should be cut horizontally into larger pieces or strips. They should be placed on a wooden pier and struck with a wooden hammer. When striking, the key technique should be mastered, that is, the lean meat should be struck vertically to retain the moisture in the meat fibers. The hammer should be struck nearly ten thousand times until it is tender and sticky, and then salt and egg white should be added and mixed with chopsticks to make a paste. The skin of the flatbread is made by mixing flour and a little alkaline water into thin layers. Each piece is cut into three inch squares, and each flatbread is only the size of a longan. It is wrapped in a delicate butterfly shape. Flat meat soup is made by boiling pig bones over high heat to make a clear soup. Put the flat meat into a pot of water and bring it to a boil. When the flat meat floats up, use a small sieve to scoop it up and put it into a bowl with shrimp oil, lard, and other seasonings. Pour in the boiling clear soup and sprinkle with scallions before serving