Wonton can be eaten alone besides noodles. But if you want to reflect the unique taste of wonton, you need to pay special attention to the following points when making it:

The first point: the skin of the skin wonton is thin and transparent, as thin as cotton paper. When making, it is necessary to make dough with egg liquid and flour, and then knead it repeatedly to make the egg liquid and flour fully blend together, so that the formed dough is stiff, that is, it has certain toughness, so that the wonton will not break the skin and taste soft and refreshing;

The second point: A variety of ingredients should be used to make wonton fillings, generally including pork, shrimp and egg liquid. Among them, pork is best 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;

The third point: Wonton 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, native fish, shrimp head, dried shrimp and other ingredients, and native fish must be dried before cooking, so as to stimulate the fresh flavor of fish when cooking.

Below, Xiao Rui will share the practice of wonton for everyone:

Wonton production: thin skin, smooth stuffing and fresh soup.

Material: pig hind leg 300g,100g; Shrimp;

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

Seasoning: salt, sugar, chicken essence, onion, ginger, cooking wine, sesame oil, raw flour, edible alkali and edible oil;

Gourmet steps:

Step 1: Make skin.

(1) First, put a proper amount of flour into a basin, put two eggs into a bowl, stir them evenly with chopsticks, then pour the egg liquid into the flour and add a small amount of edible alkali. Finally, pour an appropriate amount of water, stir with chopsticks, knead into smooth dough by hand, put it in a basin, cover it with a layer of plastic wrap, and simmer for about 15 minutes;

(2) Knead the proofed dough several times, then flatten it with the palm of your hand, then roll it repeatedly with a rolling pin until the dough surface is smooth and the toughness is increased, and finally roll it into square slices, and then divide it into square pieces with a knife, that is, wonton skin; (-Note: If you think the wonton skin is small, you can continue to increase it when dividing it. )

Step 2: Mix the stuffing.

Wash the prepared fresh shrimp, remove the shrimp line, cut off the shrimp whiskers, pinch off the shrimp head, take out the shrimp for later use, then chop the pig's hind legs into pieces the size of soybean grains, put them in a bowl, add the prepared shrimp, salt, cooking wine, sugar, chopped green onion, Jiang Mo, raw rice flour and sesame oil, stir them evenly with chopsticks until they are stirred vigorously, and finally fill the wonton bag with stuffing; (-Note: Don't throw away the pinched shrimp head, save it for soup later)

Step 3: Boil soup.

First, slowly dry the ground fish with low fire for later use, put a proper amount of cooking oil in the pot, add ginger slices and stir-fry until the water inside the shrimp head completely evaporates, then take it out, then put it into the pig spine and stir-fry. When the surface of the pig spine is slightly Huang Shi, pour a proper amount of hot water and stir-fry the ground fish. (-Note: In order to ensure the delicious soup base, add enough water at one time. Do not add water in the middle. Even if water is added, use hot water. )

Step 4: Boil.

Put some water into the pot and bring it to a boil. After the water in the pot is boiled, add wonton, stir-fry it a few times in the middle, and cook it for about 3~5 minutes. When the wonton gradually floats and the skin becomes transparent and full, take it out and put it in a bowl. Then add the cooked soup, drizzle with the right amount of sesame oil, and a delicious wonton will be ready. (-Note: there must be enough water to cook wonton. If the pot is too small, you can cook it several times separately to prevent wonton from sticking to the pot. )

"Puzzlement" in Wonton Production

(1) Why do you put enough water into the pot when you cook wonton?

A: To make wonton, there is a saying that "one roll is two full and three clear". A roll means that the water in the pot should be boiled when the wonton is cooked, so that the wonton can be quickly matured and shaped without boiling. Two full means that the water in the pot should be full enough, so that the wonton will not collide and stick together because of the large space when it is boiled in the pot; Sanqing means that the water for cooking wonton should be kept clear and free of impurities, so that the cooked wonton can be transparent, shiny and full in shape. So when you cook wonton, you must put enough water in the pot. If the pot is small, you can cook it several times separately.

(2) What does Wonton Noodles do?

A: This article shares the making method of wonton. If you want to be a Wonton Noodles, you have to add noodles. Noodles in Wonton Noodles require smooth entrance, strong toughness and sufficient elasticity. Therefore, when making noodles, it is necessary to roll them repeatedly, so that the egg liquid can fully melt into the flour and increase the toughness. The traditional craft is to roll them up with bamboo poles (also called bamboo sticks), so the pressed noodles are called bamboo noodles.

"Technical Tips" for Wonton Making

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 and tender as a whole, so the ingredients used for stuffing, such as pork and shrimp, must be fresh and must not deteriorate and stink;

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

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

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Wonton and wonton are quite different in appearance and taste. When making wonton, you should pay attention to the thin skin, smooth stuffing and fresh soup, so that the taste of wonton will be particularly delicious.