The practice of Taiping Yan, the home practice of seafood Taiping Yan, how to make authentic seafood

Ingredients: 300 grams of pork, 150 grams of meat bird's skin; Ingredients: 50 grams of shrimp, 1 duck egg;

Seasoning: 10 grams of refined salt, 10 grams of monosodium glutamate, 0 5 grams of sesame oil, 10 grams of sweet potato flour, 5 grams of chopped green onions, 10 grams of cooked lard, 750 grams of broth.

Method. 1. Wash the pork meat and shrimp, chop them into puree, add 5 grams of refined salt, 5 grams of monosodium glutamate, sweet potato flour, sesame oil, etc., and beat into duck eggs (which play the role of a cementing agent) and stir well into a meat filling.

2. The meat bird's nest should be cut into cubes of 8 cm in length and width each, wrapped into a round head and tail shape with a meat filling, placed on a plate that has been smeared with bottom oil, and steamed in a steamer for 5 minutes until cooked.

3. Boil the broth, put a little chopped green onion and oil, put in a few shelled duck eggs, with vermicelli, shiitake mushrooms, yuba, etc., plus the steamed flat meat swallow is a bowl of steaming, smooth and delicious "Taiping Swallow".

Production key. 1. Do not put egg whites before seasoning, otherwise it will prevent the meat filling from absorbing the flavor of other seasonings.

2. The water sprayed on the bird's nest skin must be evenly and appropriately appropriate, so as not to affect the effect of the finished dish.

3. Add a little rice vinegar when eating, and the taste will be better.

4. Features: crystal clear, delicious taste and balanced nutrition.

Add minced green onion and ginger to the meat filling, then put in diced mushrooms and mix well, add an appropriate amount of salt and soy sauce when seasoning, whip evenly, put in egg white, continue to whip hard, after the swallow skin is cut into small pieces, spray a little water with a watering can, wrap the adjusted meat filling, put cooked quail eggs in the cooking pot, put the wrapped Taiping swallow into it, cook until transparent, add an appropriate amount of salt, white vinegar (in terms of taste, rice vinegar is better, but the color is not as good as white vinegar, you can choose according to personal preferences) and white pepper, put in tomatoes when it is almost out of the pot, Coriander, shredded seaweed, and a bowl of jubilant Taiping Swallow can be served.

Tips: 1. The bird's nest skin is fresh and dried, and the dried meat bird's nest can be stored in the refrigerator for half a year without spoiling.

3. If you don't want to waste time wrapping meat bird's nest balls, then you can cut the bird's nest skin into one-centimeter-wide strips, just like cooking clear soup noodles to eat, which is also very crisp and lubricating!

Ingredients and seasonings of seafood swallows:

20 meat swallows, 2 taels of fresh shrimp, 2 taels of frog moths, half a catty, duck eggs, 2 hidden slices, ginger slices, a little celery, a little tomatoes, 1 slice of slag, 1 green onion.

Teach you the home-cooked practice of seafood Taiping Yan and how to make seafood Taiping Yan delicious.

1. Duck eggs are boiled and peeled.

2. Put a bowl of water in the pot, pour in the moth and ginger, boil until all the moths are opened, and peel out the moth meat.

3. Add the meat bird's nest to the moth soup and cook for 7 minutes, then add duck eggs, shrimp and moth meat and cook for 2 minutes.

4. Season with salt, add celery and remove.

5. Finally, put 1 slice of tomato and a section of green onion in the middle of the bowl, and a dish of 'seafood Taiping Yan' with the meaning of peace is ready.

The bird's skin is made of selected lean pork hind legs, remove the meat tendons and periosteum, cut into thin strips, pound into meat puree with wooden gas, slowly add the potato flour sieved with a fine-hole silk sieve and an appropriate amount of water, stir repeatedly, press evenly, and initially become a hard billet, and then Shengxin is placed on the strip board and rolled into thin slices. Apply a thin layer of potato flour, fold it up, and dry it slightly to make a fresh bird's nest skin. Continue to dry for dried bird's nest skin, and the general packaging will not be bad if it is stored for a long time.

Before filling, cut the bird's skin into about 2 inch square slices with a knife and set aside. The stuffing is selected from lean pork and dried shrimp, water chestnut, seaweed, etc., and then a little soy sauce and green onion are added to taste, and the swallow skin square slices are wrapped into small flats, the surface is like a pomegranate, and it is steamed to become a meat bird's nest.

Fuzhou people often match "flat meat swallow" with shelled duck eggs as a dish, because Fuzhou dialect "egg" is called "egg", "duck egg" harmonic "chaos", take "press" the meaning of "chaos" will be peaceful, so it is called "Taiping Yan", "swallow" and "banquet" homonym, also known as "Taiping banquet". [1]