Sam sun wonton
Created by Master Wang Shaoxing of Changzhou, Jiangsu Province, it is a local specialty snack in Changzhou. The stuffing is made of fresh river (lake) shrimp meat, fresh green fish meat and fresh pork leg meat. The old hen is mixed in the soup, which is delicious and deeply loved by the masses.
Ingredients (50 bowls):
White flour 2.5 kg salt 25 g fresh shrimp 250 g clean fish 250 g shredded egg 500 g egg white 300 g fresh egg 5 chopped green garlic 75 g Shaoxing wine 75 g clean pork leg 1.75 kg refined salt 50 g monosodium glutamate 50 g chicken soup (salty) 10 kg cooked lard 300 g dry rice flour 500 g (about 75 g dosage).
Production method:
Put the flour into the flour jar, scrape off the middle nest, dissolve the edible alkali with 550 grams of clear water, pour in, add the egg white (if it is made in summer, the clear water is reduced by 50 grams, and the egg white is reduced by 100 grams), knead it into snowflake flour, knead it repeatedly for 20 minutes, and then roll it on the machine (twice in double layer and three times in single layer). When single-layer rolling, sprinkle dry rice flour to prevent sticking). After rolling the dough, spread it on the panel, fold it into several layers, and cut it into 9 cm square wonton skins with a knife, totaling 500 pieces.
Wash pork leg and herring, cut them into rice grains respectively, put them in the same pot as shrimp, add eggs, Shaoxing wine, refined salt, monosodium glutamate (25g) and water, and stir evenly to form stuffing (3.25kg).
Put the dough obliquely on the palm of your left hand, pick in the stuffing (6.5g), then roll one corner of the dough forward, wrap the stuffing and roll it to half of the dough (in a triangle shape), and put the two ends of the roll together to make the raw wonton in the shape of "golden ingot".
Put monosodium glutamate (25g), cooked lard and minced green garlic into 50 bowls. Add 10 kg of water to the wok and bring to a boil with high fire. Cook raw wonton in three batches, add a little water to boil. When wonton floats, first pour 200g chicken soup prepared in advance into each bowl, then take it out and put it into the bowl, and then sprinkle with shredded eggs (10g).
Product features: the skin is soft and smooth, the stuffing is tender and abnormal, and the soup is clear and delicious. Because the stuffing is made of fresh fish and shrimp, it is named "Sanxian Wonton".
Cai Bai xian rou wonton
Ingredients: 3 Chinese cabbages, pork stuffing 1 50g, thick wonton skin 1 50g, coriander1root, onion1root.
Accessories:
Salt 1/2 tsp, sesame oil 1/2 tsp, starch 1/2 tsp.
Broth 1 bowl, a little salt, a little sesame oil.
Exercise:
Wash, blanch, shower, chop and drain Chinese cabbage.
Chop the pork stuffing, add it into the chopped Chinese cabbage together with seasoning (1) and mix well to form stuffing.
Put a little stuffing into each wonton bag, knead it into pillow-shaped wonton, and then cook it in boiling water until it floats.
Seasoning (2) is put into a bowl, filled with cooked wonton, and then sprinkled with chopped parsley and chopped green onion.