First, small wonton soup
Small wonton is delicious, a bowl of soup is the soul, and soup can be made from chicken or big bone. I run a wonton restaurant in jiaozi. Considering the cost, I usually cook small wonton soup with pig bones and chicken bones.
Boil the pig bones and chicken bones in cold water, remove the floating foam several times, cook for 2 minutes and then clean them.
Fill another cauldron with water, add the blanched pork ribs and chicken rack, and put the fresh ginger into the cauldron together.
The fire boiled the water in the cauldron, continued to float, and turned to a small fire to continue to boil. I usually keep the water in the pot slightly boiling and boil it for more than five hours.
The soup base slowly boiled by small fire is clear and mellow, which is a taste that cannot be blended by any chemical additive.
Second, small wonton skin
Small wonton is famous for its paper-thin skin. It is not only strong but also has a soft taste after being cooked with meat stuffing.
Small wonton skin is made of high-gluten flour, with proper amount of edible salt and alkali. Making small wonton skin and dough must be hard, 500 grams of flour and 200 grams of clear water, and after dough is made, it has to be woken up three times and kneaded three times to make the dough smooth and delicate, so that the wonton skin can be thin and strong, and it can not be cooked badly.
Roll the kneaded dough thin with a rolling pin. This step is best done by using a dough press. The dough is pressed thin again and again by a dough press, and in order to prevent adhesion, starch must be used as a supplementary surface, which is also the reason why the small wonton skin can be bright and smooth. Starch can not only make the small wonton skin bright, but also have a very good anti-adhesion effect.
Press the dough thin with a dough press, and finally cut it into a dough sheet of about 8 cm. It is more troublesome to make small wonton skins, in fact, you can buy them ready-made.
Third, small wonton stuffing
Small wonton stuffing is generally made from lean pork. In order to make the prepared wonton stuffing dry, a proper amount of fat can be added to improve the taste. It is suggested that the small wonton stuffing should be made from pork with a fat ratio of 1 9.
Chop the pork into mud, and take 250 grams of pork as an example to prepare small wonton stuffing.
Add 25g oyster sauce, 5g salt, 13 spices 1 g, 2g pepper, egg white 1 piece and 20g cornmeal to 250g minced meat.
Stir the meat stuffing and seasoning evenly, add10g onion, ginger and pepper water, and stir the meat stuffing in one direction.
Finally, add a little oil and mix well, and put it in the refrigerator for later use.
Fourth, make a bowl of small wonton
There are many ways to wrap the prepared wonton bag with meat stuffing, but the most important thing is not to expose the stuffing.
Add onion and coriander powder, salt, pepper, chicken essence monosodium glutamate and lard into the bowl, which is very delicious. Wash it with boiled bone soup and add the cooked wonton.
Such a bowl of fragrant and delicious wonton is ready. Wonton skin is as thin as paper, transparent and smooth, without breaking the skin or revealing the stuffing. It is full of meat after a bite, and it is suitable for the whole body after eating a bowl.
point out
1, don't add any essence to the bottom of wonton soup as far as possible, and the original bone soup can make the taste of childhood.
2. The addition of salt and alkali can make the dough tough, but it is also very important to wake up the dough.
3. When making small wonton meat stuffing, the ratio of fat to thin of pork must be controlled at 1 9, and the meat stuffing made of all lean meat will be dry and firewood, with poor taste. If it is too fat, the meat stuffing will not stick together and easily spread out, and the meat stuffing must be stirred vigorously, so as to ensure the taste of small wonton.
4, the small wonton is cooked until the skin of the wonton is translucent, and it should be taken out immediately when it floats in the pot. It must not be cooked for a long time, and the addition of a bowl of small wonton pepper is essential.
The above is the most common way to make small wonton. The skin is as thin as paper, and it doesn't break the skin and reveal the stuffing. It is full of meat in one bite, which is very delicious.