Wonton is a southern specialty food, especially in Guangdong. Wonton is also called "Wonton" in the north. In fact, Wonton evolved from Wonton, but they are different in appearance and eating method. Wonton is thin in skin, rich in stuffing and delicious in soup. It is often eaten with noodles, commonly known as Wonton Noodles. The key to making wonton well

Wonton can be eaten alone besides noodles. However, in order to reflect the unique taste of wonton, we need to pay special attention to the following points:

First, the skin of wonton is thin and transparent, as thin as cotton paper. When making wonton, it is necessary to use egg liquid and flour to make dough, and then roll it repeatedly, so that the egg liquid and flour can be fully integrated together, so that the formed dough has a certain toughness, so that the skin will not be broken when cooking wonton, and the taste will be good.

second point: the stuffing for making wonton should use a variety of ingredients, generally including pork, shrimp and egg liquid. Among them, the pork is best made of hind leg meat, which is fat and thin, and the meat does not need to be chopped too much, such as the size of soybean grains, so that the stuffing can be tender and juicy. Shrimp should be fresh, and a shrimp should be wrapped in each wonton;

third point: wonton soup has extremely high requirements for soup, which can be summarized as "fresh" in one word. In order to meet this requirement, wonton soup is generally made of pork spine, earth fish, shrimp head, dried shrimp and other ingredients, and the earth fish must be dried before cooking, so as to stimulate the freshness and fragrance of the fish when cooking.

Here, let's share the practice of wonton: Wonton production: thin skin, smooth stuffing and fresh soup

Ingredients: 3g pork hind leg and 1g； shrimp;

Accessories: flour, eggs, earth fish, pig spine, shrimp head and dried shrimp;

seasoning: salt, sugar, chicken essence, green onion, ginger, cooking wine, sesame oil, cornmeal, edible alkali and edible oil. Gourmet steps:

Step 1: Skin making

① First, put a proper amount of flour into a basin, beat two eggs into a bowl, stir well with chopsticks, then pour the egg liquid into the flour, add a small amount of edible alkali at the same time, and finally pour in a proper amount of water, while stirring with chopsticks, knead it into smooth dough by hand, put it into a basin, cover it with a layer of plastic wrap, and spread it.

② Knead the dough after proofing for a few times, then flatten it with the palm of your hand, then roll it repeatedly with a rolling pin until the surface of the dough is smooth and the toughness is increased, finally roll it into square slices, and then cut it into small square dough sheets with a knife, which are wonton skins; (-Note: if you think the wonton skin is small, it can continue to increase when you divide it)

Step 2: Adjust the stuffing

Wash the prepared fresh shrimp, remove the shrimp line, cut off the whiskers, pinch off the head of the shrimp, take out the shrimps for later use, then chop the pork hind legs into pieces the size of soybeans, put them into a bowl, and add the prepared shrimps, salt, cooking wine and appropriate amount. (-note: don't throw away the pinched shrimp head, and save it for the soup at the back)

Step 3: Boil the soup

First, slowly dry the earth fish with a small fire for later use, put a proper amount of cooking oil in the pot, add the sliced ginger, stir-fry until it is fragrant, then add the shrimp head and continue to stir-fry, and take it out when the water inside the shrimp head evaporates completely. (-note: in order to ensure the delicious soup base, add enough water at one time, and never add water in the middle. Even if water is added, hot water should be used.)

Step 4: Boil

Put a proper amount of clear water in the pot, boil it with strong fire, then put it into wonton after the water in the pot boils, stir it several times in the middle to make it evenly heated, and cook for about 3-5 minutes. When wonton gradually floats, the skin becomes. (-Note: the amount of water for cooking wonton must be sufficient. If the pot is too small, it can be cooked several times separately to prevent wonton from sticking)

Tips

1. When making wonton, the skin must be thin. If the skin is too thick, the taste of wonton will be greatly reduced, so it is very important to roll the skin;

2. Wonton tastes fresh as a whole, so the ingredients used as stuffing, such as pork and shrimp, must be fresh, and must not go bad and smell;

3. In order to prevent the stuffing from being easily exposed, when wrapping wonton, you can dip some water in your hands first, which will help to increase the stickiness of wonton skin;

4. To make wonton soup base, appropriate amount of Chili oil and other side dishes can be added according to personal taste, such as coriander, laver, shrimp skin, etc.