The material of wonton is different from that of the skin of the swallow. The skin of the swallow is made of pork and sweet potato powder, and the skin of wonton is made of water and flour. The fillings of pork swallow and wonton are also different.
I believe that people who have been to Fujian for tourism must also know that the meat swallow in Fujian is the most famous snack, but some people must not know that the meat swallow, what is the difference between the meat swallow and wonton? Let’s take a look together.
Meat Yan, also known as Taiping Yan, is a traditional snack in Fuzhou City, Fujian Province. It belongs to Fujian cuisine-Fuzhou cuisine. Meat Yan is a famous festive dish in Fuzhou customs. Eating “Taipingyan” is to take its auspiciousness of “Taiping” and “Ping An”, so “you can’t have a banquet without swallows, and you can’t be an adult without swallows”. Meat swallow has thus become a good gift, and is deeply loved by Fuzhou people, including overseas folks.
Meat swallow is also known as flat meat swallow. However, the skin is made of pork and sweet potato flour by hand. It is a special snack in Fuzhou, which is different from the flat meat in other areas of Fujian. The skin of swallow is as thin as white paper, its color is like jade, its taste is soft and tender, tough and strong.
Meat swallow is to chop fresh fish and pork leg into paste, dry shrimp and water chestnut into powder, add appropriate amount of bone soup, egg liquid, monosodium glutamate, Shao wine and shrimp oil (or refined salt), and mix well with chopsticks to make stuffing. Each dried meat swallow skin is soaked in water and put in a portion of stuffing. Place in cage drawer and steam over high heat for 5 minutes. Add to pot of boiling water and bring to a boil. Remove and place in soup bowl. Sprinkle with minced celery. Bone soup boil, add appropriate amount of shrimp oil (or salt) , shao wine, monosodium glutamate stir well, pour on the“Small Changchun”, then sprinkle sesame oil is ready.
Wonton is a Chinese delicacy pronounced “wonton”; It is a folk traditional noodle dish that originated in China, with thin noodle skin wrapped in minced meat, cooked in a pot, and usually eaten with soup. Make the skin with water and noodles, wrap the skin in vegetables, meat, sugar, honey, etc., and cook it in water.
If wonton is compared with wonton and dumplings, the wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom edge length of about 7 cm; the dumpling skin is a circle with a diameter of about 7 cm.
The wonton skin is thin and transparent after cooking. Because of the difference in thickness, the same amount of wontons and dumplings are boiled in boiling water, and it takes less time to cook the wontons; in the process of boiling the dumplings, you need to add 3 times of cold water, and go through the so-called ‘three sinks 3 floats’ to ensure Cooked.
Wonton is heavy on soup, while dumplings are heavy on dipping sauce.