Wonton skin is made of wheat flour. The main component of wheat flour is starch, followed by gluten. The dough is mainly formed by gluten. Among the amino acids that make up gluten, one is called cysteine.

It can form a "disulfide bond" with cysteine in other gluten proteins, thus closely linking the two gluten proteins. There are many cysteines in gluten, and each cysteine can be recombined with other gluten proteins.

A huge gluten network can be formed, and starch molecules are trapped in it to form dough. How to form more disulfide bonds in the same flour has become the key to increase dough gluten.

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Many places in China have the custom of eating wonton on the solstice in winter. In the Southern Song Dynasty, Lin 'an had the custom of eating wonton from the winter solstice. The Song people explained in detail that Lin 'an people eat wonton to worship their ancestors on the solstice in winter. It was not until the Southern Song Dynasty that the custom of eating wonton on the solstice became popular in China.

Today, wonton has become a well-known snack, with various names, different productions and delicious taste, all over the country. There are many local characteristics, which are very popular among diners. The famous wonton is the wonton in Chengdu Long Wonton Restaurant.

Variety, thin skin and tender stuffing, delicious soup. Chongqing's crossing the bridge to copy the hand, the package is exquisite, the seasoning is diverse, and the seasoning is dipped; Sanxian wonton in Songyunlou, the Old Town God Temple in Shanghai, has exquisite stuffing, thin stuffing and delicious taste. The ququ in Urumqi, Xinjiang, is filled with mutton, with thin skin and tender stuffing, and the soup is clear and delicious.

People's Network-Why are some wonton skins so thin?