How to cook delicious wonton?

Wonton is a special food in the south, 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 and stuffed, and the soup is delicious. It is often eaten with noodles, commonly known as wonton noodles.

The key to making wonton well

Besides noodles, wonton can also be eaten alone. However, in order to reflect the unique taste of wonton, special attention should be paid 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 use egg liquid and flour to make dough, and then knead it repeatedly, so that the egg liquid and flour are fully integrated together, and the dough formed is relatively stiff, that is, it has certain toughness, so that the skin will not break when cooking wonton, and the taste is 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 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, native fish, shrimp head, dried shrimp and other ingredients, and the native fish must be dried before cooking, so as to stimulate the flavor and fragrance of the fish when cooking.

Below, let's share the practice of wonton for everyone:

Wonton production: the skin is thin, the stuffing is smooth, and the soup is fresh. Ingredients: 300 grams of pork hind leg and shrimp 100 grams;

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, beat 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 a proper amount of water, stir with chopsticks, knead it into smooth dough by hand, put it in a basin, cover it with plastic wrap, and simmer for about 15 minutes;

(2) Knead the dough 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, and finally roll it into square pieces, and then divide it into small square pieces with a knife, which is the 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, and 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 the soup later)

Step 3: Boil soup.

First, slowly dry the soil fish with a small fire for later use, put a proper amount of cooking oil in the pot, add the sliced ginger and stir-fry to get the fragrance, then add the shrimp head and stir-fry until the water in the shrimp head completely evaporates, then take it out, then stir-fry it in the pig spine, and when the surface of the pig spine turns slightly yellow, pour a proper amount of hot water and add the dried soil fish to stir-fry. (-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 in the pot and bring it to a boil. When the water in the pot boils, put it into the wonton, stir it several times to make it evenly heated and cook 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 boiled soup, pour 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. )

Small technique

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 cannot go bad and smell;

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