Wonton filling practice: 1. Fresh meat in one direction and pepper water stirred in one direction until the meat mixture becomes thin and soft, plus minced green onion, minced ginger, cooking wine, salt, monosodium glutamate stirred evenly can be; 2. Wonton skin in the street can be purchased; 3. Specifically wrapped: a corner of the skin wrapped in a bit of wonton meat, slightly rolled a little bit, the two corners of the folded tightly folded into a Yuanbao shape. 4. Wonton soup modification method: bowl into the shrimp, seaweed, squash, parsley, salt, chicken essence added to the simmering chicken broth (no chicken broth, plain water can also be), and then into the boiled wontons, and finally in the first drop of sesame oil, you can taste the fragrance of fresh meat wontons!
Soup base:
Ingredients: stock (old chicken broth), salt, soy sauce, fish sauce, pepper, sesame oil
Practice: Boil the above ingredients over high heat and pour into the noodles, plus wontons can be added, if you want to add vegetables to the soup base.
The soup base of the wonton is very important, first of all, the fish bone ( the best pangolin bone, with the pot first frying), with ham bone, pig bone, pork skin, chicken head, neck, feet, fresh shrimp head, shrimp 売, the old ??? and other materials first Chuanchuan water, blood stains, and other unclean Boiled net, wash with water, put into a large soup in the water into eighty percent of the water, the first big fire boiled, and then use slow fire to simmer. Do not use high heat or soup turbid. If there is no shrimp head, shrimp 売and fish bones of the soup's flavor must not be enough fresh.
Wonton material: fresh shrimp to remove the head to remove the 売(head, 売留作做汤用), half fat and lean pork and shrimp together with the machine撹碎(formerly used to use the human hand chopped) add seasoning ingredients and mix hard 20 minutes of Broth to the ingredients mixed well.
Seasoning ingredients: sesame seeds (stir-fried and then turned on), pepper, salt, monosodium glutamate (MSG), sesame oil, and cornstarch.
Use wonton wrappers (you can make your own wonton wrappers during the noodle making process) to wrap the ingredients inside and coat the edges of the wonton wrappers with egg batter to make the wrappers easy to wrap.
Boil the water in a pot and put the wonton down first, after five minutes broth put the noodle down too, after five minutes broth put the noodle and wonton up to drain the water, put it in a bowl and add soy sauce (soy sauce) and then add the soup and then you can eat it
Guangdong wonton noodle soup base:, first of all, use the ham bone, pig bone, pork skin, chicken and duck head, neck and feet, fresh shrimp head, shrimp 売, old water and other materials first, put the blood stains and other unclean boiled, and then put the blood stains and other unclean boiled, and then put the blood stains and other unclean boiled. blood stains and other unclean Boiling net, wash with water, put into a large soup in eight or nine percent of the water, first boiled over high heat, and then with a slow fire frying, not with high fire or soup turbid, to put MSG you decide for yourself. If there is no shrimp head flavor must not be enough.
The soup base of the wonton is very delicate, each family has its own signature recipe.
If you do it yourself at home, it is not possible to have such conditions, you can use fresh shrimp wontons, the soup base can be used commercially available combined fresh chicken broth or on the soup, as very fresh. If you have a supermarket there with frozen products of the brand Wan Chai Wharf, you can keep an eye out for it. It has frozen Hong Kong-style wonton noodle products, which are very convenient and tasty, but they are not available everywhere. You can check out Carrefour, Ebay, or Metro as well.
You can try it :)
Wonton Stew
1. Start by mixing the noodles, the water to noodle ratio is basically 1/4. if the weather is cold, use lukewarm water to mix the noodles. If the weather is cold, use warm water. When the noodles are ready, let them rise in a warm place for 20 minutes.
2. Make the wonton filling. Chop the leaves of the cabbage heart, the capers, and one green onion finely.
Pork cut into fine dice, separate bowl, add soy sauce, chicken essence, a small amount of cooking wine (can not add), a small amount of monosodium glutamate, five spice powder marinade for 15 to 20 minutes. And with finely chopped cabbage, shepherd's purse with a moderate amount of peanut oil, mix well.
3. Roll out the wonton skin. First, flatten the skin with a long rolling pin, and the thickness is similar to that of dumpling skin. Cut the pasta into strips about 6-7 centimeters wide, and then cut the strips diagonally into equal-sized trapezoids.
4. Wrap the ravioli. Put a small amount of filling on the narrow side of the trapezoidal wonton skin, roll it into a small tube, pinch the sides together, and then fold it over and pinch it tightly, like a little bow tie~~
5. Wonton in the pot! Cooking wontons is not as easy as cooking dumplings, because the soup of wontons is also a delicious, is delicious, is to make it properly.
First, the prepared boiling water in the pot and then boil, under the wontons, and gently stir, to prevent the wontons sink to the bottom and stick to the pot.
Break the eggs (one or two) into a bowl, stir well, and when the ravioli under the pot is boiling, then sprinkle the egg mixture evenly into the pot, while adding the previously prepared fine shredded cabbage leaves and the rooted capers.
6. When the wontons are cooked, add the appropriate amount of chicken essence, salt and green onion to the soup, stir well and remove from the pot.
Tips:
Tips for translucent and very thin chaotic skins
There should be a little alkali in the flour, and the pasta should be made soft and hard and rolled evenly with a rolling pin. In the center, you have to add cornstarch or starch. You can't use flour. All of the above require some experience to do well. Do it a few more times and it will be done.