The appearance of the meat swallow is a bit like a ravioli, the biggest difference is the skin, the skin of the wonton is a flour skin, which is simple and easy to make, but the skin of the meat swallow is troublesome to make.

The swallow skin of the meat swallow is not flour, but meat, and the part of the material also has clear regulations, the hind leg meat must be used, and the large piece of hind leg meat is beaten into a puree with a wooden stick, and then an appropriate amount of sweet potato flour is added to roll out the thickness of A4 paper, and a fresh bird's nest skin is made.

The essence of the meat swallow lies in the skin, the best swallow skin entrance is smooth and the meat is fragrant, and the meat filling used in the meat swallow is also different from the wonton filling, the authentic meat swallow salty should use a water chestnut, the minced water chestnut is mixed into the meat filling, wrapped and cooked and eaten into the mouth The meat filling is sweet and crispy, with the smoothness of the swallow skin, the absolute best food.

Chen Feng is most concerned about the price.

Look down, good guy, a bowl of meat swallows sells for 1,500 yuan, and a bowl is only ten grains.

The price is the same as dumplings, but when it comes to the price of each grain, a meat swallow is 50 yuan more expensive than dumplings, the key is that a plate of dumplings can be eaten, the size of this meat swallow is the same as that of wontons, even if it is a small appetite of a lady, you can only eat a three-point full, you really want to eat, one person can't have two or three bowls??

A chuckle appeared at the corner of Chen Feng's mouth, this meat swallow is definitely a superb delicacy that is more profitable than meat soup!

The free food given away by the system is also good, hehe.

Chen Feng called the logistics supervisor and asked for some ingredients to make meat bird's nest, and when the ingredients were delivered, all the customers in the store had just checked out and left.

Cleaning up the dishes and chopsticks, Chen Feng was busy in the kitchen by himself.

Lin Yuyan's words he actually kept in mind, the three girlfriends in the family, and all of them are out-and-out daughters, they have been the pearls in the palm of their parents' hands since they were children, plus their own superior living conditions, they have nothing to do with food and clothing since they were children, money is just a number in their eyes, especially Yuqi and Nana, they don't have a specific concept of money at all, anyway, they have it if they want to spend it, and they never have to worry about money.

If you want to raise such three eldest ladies, it's really not okay to make money well.

Now that I have unlocked such a delicious dish that can make money, it is natural that I can serve it as soon as possible this morning, anyway, I am idle before dinner, and I just practice my hands to learn this delicacy.

The production of bird's nest skin is the top priority of the whole dish, no bird's nest skin is not meat bird's nest, if you want to make a truly superb meat bird's nest, you must put more effort into the bird's nest skin.

With the experience of meat soup, Chen Feng has a bottom in his heart - if you want to improve the similarity of each cuisine, you must strive for excellence in every step, and use the ultimate that you can think of, and the pursuit of perfection is the guiding sign on the road of the god of cooking.

The wooden stick sent by the logistics to knock the meat was not a rolling pin bought on the market, so Chen Feng specially asked them to get a piece of sandalwood, and it was a rough sandalwood, which was only cut and polished, and no other processing that could easily affect the wood.

Two sandalwoods, one hand one by one, keep beating on the large pieces of fine meat, the force is strong and requires great continuity, the change of force is easy to destroy the delicacy of the meat puree, only the consistent strength can make the final meat puree soft and delicate and elastic.

At the same time, it is necessary to stop from time to time to remove the fascia in the meat, if the fascia is mixed with the meat puree, the swallow skin will not achieve the best taste.

The wooden stick is beaten back and forth, and the faint woody fragrance of sandalwood is slightly mixed into the meat in the process of beating, and the meat paste that gradually takes shape has a trace of sandalwood's unique fragrance.

There's a reason why Chen Feng chose sandalwood over peach or other fruit trees.

When he was researching the chef's recipe, he smelled a slight sandalwood aroma from the recipe, and it was only possible to add this flavor to the whole dish during the process of knocking the meat.

Facts have proved that Chen Feng's judgment was correct.

The final formed meat puree does have a hint of sandalwood aroma, which smells very pleasant when mixed with the meat aroma, and it is the same as the trace of fragrance wafting out of the chef's recipe.

Meat puree is just the first step.

Add the best sweet potato flour available in the supply chain, sprinkle evenly on the puree, and knead until the whole piece is firm and elastic.

Then it's time to roll the skin.

Rough processing can be rolled casually, thick or thin, unevenly cooked can be eaten, but as a peerless chef in the future, the attitude towards food is the extreme, even rolling, to ensure that every inch of a bird's skin reaches the thinness without error, which is not difficult for Chen Feng.

Although the dumpling skin is much thicker than the bird's skin, it is also necessary to roll it extremely evenly to be considered successful, and with the experience of rolling the dumpling skin, the bird's skin is also handy, the difference is only that the bird's skin should be peeled more carefully.

ultimately

An A4 paper-thin bird's skin is presented in front of you.

Need!

The corners of Chen Feng's mouth grinned a smug smile, and he set the swallow skin aside to dry it slightly, at which point he could start making the meat filling.

The trap of the meat swallow can not be made with whole lean meat, otherwise the trap made is too woody, but the fat meat should not be too much, otherwise it will be too greasy and affect the aftertaste.

Also from the experience gained from the meat soup, Chen Feng consciously controlled the fat-to-lean ratio of meat for meat filling, because the meat swallows in the chef's recipe are wrapped and cooked, and the bird's skin can not be seen when you see the meat filling, so you can only rely on your own experience.

He first tried the meat that was eight parts lean and two parts fat.

Chop and season for later use, and finally wash and peel the water chestnuts and chop them, add them and stir well.

At this time, the surface of the bird's nest skin has been slightly dry, just suitable for wrapping, fold the swallow's skin, cut into small pieces five cm square, and then you can start wrapping.

Set up a pot to boil water first, and the water in the pot is just boiling after the meat swallow is wrapped.

Chen Feng poured the wrapped meat swallow into the pot, and the divine fire surrounded the bottom of the pot to ensure that every angle could be evenly heated, and the boiling water kept churning in the pot with the meat swallow.

Chen Feng began to mix the soup.

The flavor of the meat swallow lies in the meat swallow itself and not in the soup, so the soup of the meat swallow is mainly clear soup, which can be slightly seasoned.

Smell the aroma of the pot, judge the best time to start the pot based on the aroma, and quickly pick it up and pour it into the prepared soup after making sure that it is perfectly heated.

Succeed with flying colors!

"Incense!"

Chen Feng took a deep breath and blurted out a fragrant word.

Spoon up a grain of meat bird's nest, the cooked bird's nest skin is crystal clear, you can see the meat filling inside through the bird's nest skin, it smells not the taste of noodles, but a faint meat fragrance, put it in your mouth and take a bite......

The soft and strong swallow skin is broken between the teeth, and the meat filling that wraps it flows out of the mellow soup, and the Q elastic meat of the swallow skin is soaked in the sweet and fragrant gravy that immediately makes the taste buds active, and when you chew it, the crispy water chestnuts in the meat filling are mixed with the smooth swallow skin, and even the chewing muscles fall in love with this taste.

Fragrant, smooth, refreshing, crispy, and tender, the five words came to Chen Feng's mind.

I couldn't help but eat a whole bowl in one go!

took out the recipe of the god of cooking, and when he looked at the similarity of the food, Chen Feng's face showed irrepressible surprise......

Thank you for the heartless ~ no lungs, goodbye too late to wave the two classmates for the reward~~~

There have been too many things in the past two days.,The update is a little untimely.,I'm really sorry guys.,I'm sorry~~~.

(End of chapter)