Today's dinner is a bowl of hot wontons 💕 The mention of wontons reminds me of the wonton shop in my family when I was a child. Generally, if I leave school early, I will eat a small bowl of wontons first. Put shrimp skin, chopped green onion, seaweed and sesame oil in the bowl, and then take a tablespoon of hot water. After pouring it on, the aroma of the small shop overflowed in an instant. Later, the street was rectified, and the couple who opened the store disappeared. I wonder if they still remember the little girl who always ordered a bowl of small wontons and chatted with them while eating, but I still miss that small room to this day. smoke in the smoke. After the sensationalization is over, let’s talk about the production process. 1⃣️ Just buy wonton wrappers from China Supermarket. You don’t need to roll the wrappers yourself. I usually buy a few bags at a time and put them in the freezer, and thaw them at room temperature one day before eating. 2⃣️For the meat filling of wontons, please refer to the dumpling fillings I wrote yesterday. The difference is that the wontons are usually pork/shrimp meat, and basically do not add vegetables. Then, in order to enhance the freshness, you can add some shrimp skins in the wonton fillings. My stuffing today is pure pork, with a little minced green onion and ginger to make it fresh 3⃣️The method of wrapping wontons is shown in Figure 2. The general method is: 1) Put the meat filling in the middle of the bottom third of the wonton skin, 2) Fold the wonton skin from bottom to top, just cover the filling just now , 3) Then fold the wonton wrapper from bottom to top, which can completely wrap the meat filling, 4) Fold both sides of the wonton wrapper to the middle at the same time, 5) When the wonton wrappers meet in the middle, pinch the bottom two corners At the same time, in this step, you need to dip some water on the pinched position, because generally the wonton skin after thawing is not easy to stick to itself, 6) The wonton will be formed. 4⃣️There are many ways to wrap wontons. You can search on the Internet and find one you like and remember. I personally like this one, because I think the wontons cooked in this way can be eaten in one bite. Hhh 5⃣️The next step is to adjust the taste of the wonton soup, take a large bowl, put salt, chopped green onion, dried shrimp, seaweed, sesame oil and soy sauce (more sesame oil will be more fragrant), then boil the hot water for the wontons , scoop a tablespoon, pour it into a large bowl with seasonings, and the fragrance overflows instantly. This soup is ready 6⃣️After the wontons are cooked, pour them into the bowl of 5⃣️, and place the cut egg skin on conditionally (that is, pour a thin layer of egg liquid into the pot, pour it out after frying, let it cool, and cut it into strips) 7⃣️The above is the practice of clear soup wonton. If you want to make sour soup, add a lot of vinegar and red oil to 5⃣️, and the other steps are the same~ above. # 温暖小厨房 # # 我要上精选 # # 夏夏厨房 # # 如7而至 #
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今天的晚餐是一碗热腾腾的馄饨💕 一提到馄饨,就想起来小时候家门的馄饨店,一般要是放学早,饿了就会先去吃一小碗馄饨,碗里放入虾皮、葱花、紫菜和香油,然后拿一大勺热水浇开,霎那间小小的店里香味四溢。后来街道整改,开店的那对夫妻也没了踪迹,不知道他们还是否记得那个总是点一碗小馄饨,边吃边和他们聊天的小姑娘,但我到现在还会怀念那个小小房间里的烟火气。 煽情完毕,下面讲制作过程。 1⃣️馄饨皮就从中超买就行,这个就没必要自己擀皮啦,我一般一次买几袋放冷冻室里,吃之前提前一天常温解冻 2⃣️馄饨的肉馅参见我昨天写的饺子馅,区别就是馄饨一般是猪肉/虾肉为主,基本上不加蔬菜,然后为了提鲜,可以在馄饨馅里剁点儿虾皮加进来。我今天这个馅就是纯猪肉,加了少许葱姜末去腥提鲜 3⃣️包馄饨的方法详见图二,大致手法是:1) 将肉馅放在馄饨皮三分之一的最下方的中间,2) 馄饨皮由下至上折一层,刚好盖住刚才的馅,3) 馄饨皮接着由下往上折一层,能够把肉馅完全包住,4) 将馄饨皮两边同时往中间折,5) 馄饨皮在中间交汇的时候,将下面两个角捏在一起,这一步需要蘸些水点在捏住的位置,因为一般解冻后的馄饨皮自身不太好粘住,6) 这样馄饨就成型啦 4⃣️包馄饨的方法有很多,大家可以网上去搜一下,找一个自己喜欢并且记得住的就行,我个人比较喜欢这种,因为觉得这样煮出来的馄饨可以一口咬下去都是肉hhh 5⃣️接下来就是调馄饨汤的味道了,取一个大碗,里面放入盐、葱花、虾皮、紫菜、香油和生抽(香油多放些会比较香),然后将煮馄饨烧开的热水,舀一大勺,浇到放好调料的大碗里,瞬间香味四溢,这汤就是调好了 6⃣️馄饨煮好后,倒入5⃣️的碗中,有条件地再放上切好的蛋皮(就是锅中倒入薄薄的一层鸡蛋液,煎好后倒出来晾凉,切成条) 7⃣️以上是清汤馄饨的做法,如果想做酸汤就是在5⃣️中再加入大量的醋和红油,其他步骤一致~ 以上。 # 温暖小厨房 # # 我要上精选 # # 夏夏厨房 # # 如7而至 #