Fuzhou Specialty Snacks Yanpi
by Little White's Panda
Favorite
Difficulty
Easy
Time
1h
Serving
2
Flat meat Yan, also known as "Taiping Yan", is a famous local delicacy in Fuzhou, and it is also a festive and famous dish in Fuzhou customs. People in Fuzhou celebrate festivals, weddings and funerals, and their relatives and friends must eat "Taiping Yan", which means "peace" and "peace". Therefore, "no swallow will not make a feast, and no swallow will not grow up." The meat yan has also become a good gift, which is deeply loved by the people of Fuzhou, including the overseas folks.
According to legend, as early as the Jiajing period of the Ming Dynasty, there was a Yushi master who returned to his hometown in Pucheng County, Fujian Province. He lived in a mountainous area. So, his chef took the lean pork leg, beaten it with a wooden stick, mixed it with an appropriate amount of sweet potato flour, rolled it into paper-thin pieces, cut it into three-inch square pieces, wrapped it with meat, and made it. It is a flat food, cooked and served with soup. Master Yu Shi only felt tender and crisp when he ate it. He called "Da Miao" and hurriedly asked what kind of snack it was. The chef said "Flat pork yan" because it was like a flying swallow. Houbian Roast Yan and Duck Eggs are cooked together, because duck eggs in Fuzhou dialect are homonyms with "suppressing chaos" and "pressing waves", meaning "Taiping", and there is also the saying of "Taiping Yan".
"Roast Yan" is a famous traditional food in Pucheng. It is delicate but not greasy, soft and crispy, delicious, like a bird's nest, and has a meat and vegetable flavor. It is an indispensable dish in the county's wedding and funeral festive cage banquets. . According to legend, the Southern Song Dynasty Zhendexiu prisoner held a banquet during the sweeping of Pucheng, and the accompanying chef Lin Arong (from Fuzhou) ordered the temporary chef Xu Xiaochun (his cousin, from Fuling Donghu) to pound fish balls, misunderstood as pounding meatballs, and picking up the fine meat and pounding sauce. He powder o Lin has no choice but to flatten it for the time being, thin as a dough, shredded and cooked, the color is crystal clear, and the food is like a bird's nest. Since then, Pucheng and Fuzhou have been passed down for imitations, and they are called "Pucheng Shangbai Yanpi" or "Qingshui Yanpi" or "Fujian Yanpi" produced in Fuzhou and Minqing. They are called "Fujian Yanpi". skin".
Puchengyan skin is finely crafted, picking fresh lean meat, mashing it with a wooden hammer, and sprinkling it with potato flour to make a hard dough, and using a round wooden stick to repeatedly crush it into thin sheets, which are as thin as paper, and then fold and cut to dry. Dried, cut into silk is called "Yansi", cut into slices is called "Yanpi". The best quality Yanpi, about 120~130 sheets per catty, each is the size of a tofu block, white skin is thin, whole yuan is broken, without flour noodles, about 100 Yanpi (or Yansi) of inferior quality It is called "Yan Bian Shi" wrapped with meat filling, and "Yan Wan" is wrapped with filling heart.
----------------------------------------------The above content is taken from the degree mother------------------------------------------------- ----------
The panda’s Xiaobai is from Fuzhou. It’s the first time I ate meat yan at Xiaobai’s house. The panda thinks this chaotic skin is so delicious. It’s not as soft as normal noodles, but QQ, which is very biting. And the more you chew, the more meaty it is. A few years ago, you could buy ready-made Yanpi at the Chinese supermarket here, but in recent years I have not seen it. The more I can’t buy it, the more I want to eat it. When the panda was pregnant with Xiaobai last year, there was a period of time. I really want to eat meat yan, so I started to find the recipe on the Internet and do it myself. The authentic method is to place the refined meat on a cutting board, beat it repeatedly with a wooden claw, and add an appropriate amount of glutinous rice paste and plant alkali to increase the viscosity. To be even and rhythmic, the meat should be turned over and over repeatedly, and the fine fascia should be removed while beating, until the meat is beaten into a gelatinous meat paste. This workload is not average, okay! The lazy panda can only temporarily bury the idea of making Yanpi with unwillingness!
I received a birthday gift from Xiaobai to the panda two days ago. I got a MIA MIXER and quickly made tribute balls when I got it. MIA MIXER can easily make the meat out of glue. Now the panda remembered to try himself again. Make Yanpi! The machine is powerful enough, and it did not disappoint the panda! Hahaha~~~~~~"
According to legend, as early as the Jiajing period of the Ming Dynasty, there was a Yushi master who returned to his hometown in Pucheng County, Fujian Province. He lived in a mountainous area. So, his chef took the lean pork leg, beaten it with a wooden stick, mixed it with an appropriate amount of sweet potato flour, rolled it into paper-thin pieces, cut it into three-inch square pieces, wrapped it with meat, and made it. It is a flat food, cooked and served with soup. Master Yu Shi only felt tender and crisp when he ate it. He called "Da Miao" and hurriedly asked what kind of snack it was. The chef said "Flat pork yan" because it was like a flying swallow. Houbian Roast Yan and Duck Eggs are cooked together, because duck eggs in Fuzhou dialect are homonyms with "suppressing chaos" and "pressing waves", meaning "Taiping", and there is also the saying of "Taiping Yan".
"Roast Yan" is a famous traditional food in Pucheng. It is delicate but not greasy, soft and crispy, delicious, like a bird's nest, and has a meat and vegetable flavor. It is an indispensable dish in the county's wedding and funeral festive cage banquets. . According to legend, the Southern Song Dynasty Zhendexiu prisoner held a banquet during the sweeping of Pucheng, and the accompanying chef Lin Arong (from Fuzhou) ordered the temporary chef Xu Xiaochun (his cousin, from Fuling Donghu) to pound fish balls, misunderstood as pounding meatballs, and picking up the fine meat and pounding sauce. He powder o Lin has no choice but to flatten it for the time being, thin as a dough, shredded and cooked, the color is crystal clear, and the food is like a bird's nest. Since then, Pucheng and Fuzhou have been passed down for imitations, and they are called "Pucheng Shangbai Yanpi" or "Qingshui Yanpi" or "Fujian Yanpi" produced in Fuzhou and Minqing. They are called "Fujian Yanpi". skin".
Puchengyan skin is finely crafted, picking fresh lean meat, mashing it with a wooden hammer, and sprinkling it with potato flour to make a hard dough, and using a round wooden stick to repeatedly crush it into thin sheets, which are as thin as paper, and then fold and cut to dry. Dried, cut into silk is called "Yansi", cut into slices is called "Yanpi". The best quality Yanpi, about 120~130 sheets per catty, each is the size of a tofu block, white skin is thin, whole yuan is broken, without flour noodles, about 100 Yanpi (or Yansi) of inferior quality It is called "Yan Bian Shi" wrapped with meat filling, and "Yan Wan" is wrapped with filling heart.
----------------------------------------------The above content is taken from the degree mother------------------------------------------------- ----------
The panda’s Xiaobai is from Fuzhou. It’s the first time I ate meat yan at Xiaobai’s house. The panda thinks this chaotic skin is so delicious. It’s not as soft as normal noodles, but QQ, which is very biting. And the more you chew, the more meaty it is. A few years ago, you could buy ready-made Yanpi at the Chinese supermarket here, but in recent years I have not seen it. The more I can’t buy it, the more I want to eat it. When the panda was pregnant with Xiaobai last year, there was a period of time. I really want to eat meat yan, so I started to find the recipe on the Internet and do it myself. The authentic method is to place the refined meat on a cutting board, beat it repeatedly with a wooden claw, and add an appropriate amount of glutinous rice paste and plant alkali to increase the viscosity. To be even and rhythmic, the meat should be turned over and over repeatedly, and the fine fascia should be removed while beating, until the meat is beaten into a gelatinous meat paste. This workload is not average, okay! The lazy panda can only temporarily bury the idea of making Yanpi with unwillingness!
I received a birthday gift from Xiaobai to the panda two days ago. I got a MIA MIXER and quickly made tribute balls when I got it. MIA MIXER can easily make the meat out of glue. Now the panda remembered to try himself again. Make Yanpi! The machine is powerful enough, and it did not disappoint the panda! Hahaha~~~~~~"
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