What's the secret of wonton?

Want a bowl of wonton delicious, not only the stuffing of wonton delicious, more importantly, want a bowl of soup base. A bowl of good soup base will directly improve the taste of wonton many times. Clear soup wonton has no soul. Only a delicious wonton with a bowl of good soup base is a perfect wonton.

Many people have questions about how to make a bowl of delicious soup base. Isn't boiling water enough? Of course not! It's right to cook wonton with clear water, but if wonton soup is used as the soup base, the taste will be a little lacking. Will feel lighter, the taste is very light, a bit like the illusion of eating jiaozi, soup is also the visual sense of jiaozi soup, not delicious at all, only the feeling of noodle soup, not as delicious as wonton eaten outside! What exactly did they add to the wonton? It should be so delicious!

At this time, it shows the importance of a bowl of good soup base.

A bowl of really delicious wonton, its soup base is absolutely unambiguous, wonton with a bowl of good soup cooked with heart, warm, super delicious while eating and drinking. Although it is not a secret ingredient, each family should have its own secret wonton soup base to give each family a different wonton taste.

Today, Jiang shares with you three kinds of my family's secret wonton soup bases, each with its own unique flavor, and each flavor gives wonton a different soul. Even wonton with the same stuffing may taste different because of the different soup bases.

The bottom of chicken soup tastes delicious, not to mention nutrition. It not only contains a variety of amino acids, but also contains vitamins and minerals. A bowl of hot chicken soup wonton every morning is very good for your health. The practice is also relatively simple. Let's learn from Jiang with our little notebooks!

The most important ingredient of chicken soup is cooking chicken soup. In fact, we don't make chicken soup for a bowl of wonton. We can leave some chicken soup for the chicken stew. Of course, if you have higher requirements for a bowl of soup base, you can cook chicken soup directly.

food

Appropriate amount of chicken

Onion, ginger, pepper, salt, sesame oil, laver, shrimp skin, eggs, cucumber.

Exercise:

1. Chop the chicken and wash it with clear water.

2. Pour the water without chicken into the pot, add cold water, turn on the fire, skim the bleeding foam with a spoon after the water is boiled, and then remove the chicken. The chicken after flying water treatment will reduce some fishy smell, and the stewed soup will be clearer and more transparent. It will be used to make wonton soup base, and it is also very attractive. )

3. Start the pot again and add the chicken that has been treated by flying water. After the pot is boiled, turn to low heat, add onion and ginger slices, add salt and simmer for 90 minutes.

This is how chicken soup is cooked. Used as wonton soup base, put it in a container, seal it, put it in the refrigerator and use it up within three days.

4. Deep processing of chicken soup base. Take cold chicken soup as an example. Heat chicken soup, add some pepper and salt, and drop a few drops of sesame oil. Put the cooked wonton in the soup.

Note: Wonton is not cooked in chicken soup. Wonton is cooked separately. Add chicken soup after cooking!

5. Break the eggs in advance, pour the egg liquid evenly into the pot, spread the omelet, take out the shredded eggs after spreading, and cut them into shredded eggs. Cucumbers are also shredded in advance. Cut coriander into powder. Laver is in the pot where wonton is cooked. Boil for one minute and then take it out for use.

Finally, put shredded eggs and cucumber on the cooked wonton, and add chopped coriander, shrimp skin and laver.

A bowl of delicious chicken soup base is ready, healthy and delicious, why not make it a little more complicated! Delicious food is worth waiting for.

It's a bit exaggerated to say seafood here, but it takes less time than chicken soup to make the soup base delicious with some ingredients.

food

A thick patch of seaweed.

Porphyra, dried shrimps, coriander, pepper, salt and sesame oil.

Exercise:

Seaweed is soaked in water in advance. Coriander powder.

1, take the pot, pour a proper amount of water into the soup pot, put the thick kelp and dried shrimps into the pot, bring the pot to a boil, and simmer for 8 minutes. Finally, add seaweed and boil.

2. Remove kelp from the cooked soup, add pepper and salt to taste, and finally add a few drops of sesame oil. Don't put too much, it will affect the overall umami flavor.

3. Put the cooked wonton at the bottom of the cooked seafood soup, and finally add coriander and shrimp skin.

A bowl of seafood soup wonton is ready! Is it super simple? It will be done in a few minutes.

Wonton with soup base has a stronger fragrance. Broth is usually cooked with big bones, or with big bones and chicken.

I usually use bone soup as the soup base. Choose soup bones with less meat, which is cheap and less meat, but it tastes good when stewed.

food

Big bone 2000 grams

Chili powder, chopped pepper, leek, ginger, soy sauce, cooking wine, salt, sugar, laver.

Exercise:

1. Clean up the big bones. If the pot is small, cut the bones into pieces and do fly water treatment first.

Put water that is not too big for bones in the pot, put cold water for bones in the pot, and open a big fire. When the soup is boiled, some fishy smell will be removed.

2. Reduce the heat and continue to stew for 3 hours, at least 2 and a half hours. The longer the time goes by, the taste will be different, and the soup will become thick white and rich in meat.

Don't add any seasoning when stewing. Stewed soup is not salty. When you make soup base, you should add some salt to taste.

3. make red peppers. Add Chili powder, chopped Chili, fennel, chopped onion, Jiang Mo, salt, sugar, a little soy sauce and cooking wine to the bowl. Pour a proper amount of oil into the wok, heat it with high fire, and pour Chili powder twice when it is hot to make a bowl of oil.

4. Add some salt to the cooked bone soup to taste. If you like seaweed, you can cook it in advance and then put it in the broth.

Put the cooked wonton into the cooked broth. Add some chopped celery and chopped onion.

5, finally picked up a spoonful of pepper, perfect!

A bowl of soup wonton is finished like this!

Have you learned these three methods? Every practice has its own different flavor. And without any additives, it tastes super delicious and healthy, and it is super rich in nutrition.

In fact, the stuffing of wonton is secret, and it is also secret that it is not hard and elastic to eat.

1, the choice of meat will directly affect the taste. First of all, choose meat with a certain amount of fat. Pork belly is a good choice. Meat stuffing with a certain proportion of fat tastes not only fragrant, but also softer and more glutinous, while meat stuffing with a higher proportion of lean meat tastes harder and less fragrant.

When making stuffing, you should draw water into it. Many people don't care after mixing the meat. In fact, adding one more process will make the meat stuffing more delicious. Prepare a bowl of water and slowly add it to the meat stuffing for several times, which will make the meat stuffing softer and more hydrated. There will be a lot of soup in the cooked wonton.

3. Stir hard. In the process of mixing stuffing, beating the stuffing constantly will make the stuffing stronger and taste more elastic!

Have you learned?

There used to be a Fujian qianlixiang wonton next to our university, which was not expensive. It's 3 yuan a bowl (around 2006), so I often patronize it.

The soup made in their home is a little different from what it is now. Now the common base soup is laver, shrimp skin, salt, pepper, chicken essence, sesame oil, and then poured into the broth.

The base soup of Senecio scandens needs to be made of scallion oil. Add chopped green onion and rapeseed oil, less than ginger, fry until dry, add shrimp skin, fry together until the shrimp skin is brown, and put in a bowl.

In the base soup, a little shrimp skin with scallion oil, a little lard, pepper, salt and chicken essence can be washed into the broth.

The two soups taste different, too. Laver soup is mainly fresh and light, which is suitable for all people, while Fujian onion oil version is rich in aroma, memorable and unique!

1 main material

wonton

20

Four kinds of accessories

Red pepper, chopped green onion, green vegetables, ginger, garlic.

Cooking step 4 steps

Step 1

Secret recipe of red oil wonton _: 1

First, mix the ingredients, put them into a big bowl, add the cooked bone soup, or add boiled water if there is no bone soup. .

Second step

How to make red oil wonton in secret: 2.

Boil a pot of boiling water. After boiling, add vegetables, blanch, scoop them up and put them in a large bowl. Keep the fire boiling, add wonton and other water to boil again, add a little cold water, boil again, and add a little cold water.

Third step

Secret recipe of red oil wonton _ Step: 3

Put the wonton in the bowl just prepared, mix well and serve.

Fourth step

Secret recipe of red oil wonton _ Step 4

Delicious ~

Hello, everyone, I like cooking.

The key to delicious wonton lies in the bottom material and stuffing. My favorite ingredient of wonton is conventional ingredient, the simplest and most convenient one.

1. Porphyra is shredded and put into the bottom of the bowl.

2. Put the shrimp in the bowl.

3. Cut the mustard tuber into small pieces and put it in a bowl.

4. Add soy sauce, balsamic vinegar, a little salt, chicken essence, white pepper and oil chili pepper. First add a spoonful of boiled wonton soup and soak seaweed until soft.

5. Pour in the soup of wonton and boiled wonton, stir gently and evenly, and add the parsley section.

Composition:

80g fish, 80g shrimp, 80g pork stuffing, 240g wonton skin, coriander 1, onion 1, wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, and egg white/kloc-0.

Exercise:

1 surimi; Drain the shrimps and chop them for later use.

Chop minced fish, shrimp paste and pork stuffing, then add seasoning to make stuffing.

3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Mix the seasoning into a bowl, then add the cooked wonton, and finally sprinkle with the chopped parsley and chopped green onion.

Nowadays, with the continuous improvement of people's living conditions, it is much more convenient to eat, wear, live and travel. For example, there are many kinds of snacks. Living in the city of Shanghai, there are many wonton chain snack brand stores, the most common ones are Jixiang wonton and Qianlixiang wonton, but delicious and chain stores all have their own recipes.

Take the economical and practical wonton of Senecio spica as an example. A bowl of small wonton costs only 6 yuan money, while a bowl of large wonton ranges from 10 yuan to 15 yuan. You will be full after eating a bowl of wonton. A family of wontons with a long history is next to the community, and the business is very good. Whether you go in the morning, at noon or at night, there are many people in the shop. Once when you were hungry in the middle of the night, you went downstairs. I also asked how to make wonton soup.

Boil the onion, ginger and garlic into brown onion oil first, then take it out and boil some chopped green onion so that it won't fall off. Then you have to smelt lard, put the refined lard into a jar, and fill a small bowl with enough for one day at a time. Every time you cook wonton, you should start seasoning and juicing when you eat wonton, and take out an empty bowl filled with a spoonful of scallion oil and a spoonful of lard. Sprinkle a little shrimp and seaweed.

This is the general process, and I will share it with you today. Friends can try it at home.

Wonton is a popular snack. The main tastes of delicious wonton are soup base and stuffing. The taste of stuffing can be adjusted according to personal taste, and the soup base is more important. Today, I will share with you the method of wonton soup base.

The soup base of a wonton can be divided into two kinds according to its taste, one is the popular soup base, the other is the universal soup base, and the other is the authentic wonton soup base. Both soup bases are very common, with different tastes and practices. The specific choice can be based on the profit of the store.

Materials: 5 kg of pig bones and 3 chicken bones.

Ingredients: ginger and onion

Seasoning: salt, cooking wine, chicken powder.

Production steps

(1) Wash pig bones and chicken bones, then soak them in clear water for one hour to remove blood, then put them in a cold water pot for blanching, add cooking wine when blanching, then take them out and clean them, and then cut the pig bones into large pieces for later use.

(2) Add 25 kilograms of clear water to the pot, then add the processed pork bones and chicken skeletons, add about 100g of ginger and a onion, take out the floating powder of the noodle soup after boiling, and simmer for 3 hours.

(3) After three hours, the fragrance of the ingredients has evaporated, and then add salt and chicken powder to taste. Chicken powder is mainly used for freshness enhancement. If the boiled soup tastes fresh enough, you don't need to add chicken powder.

(1) The soup made from this soup base is very rich, and its color is milky white. When cooking, the amount of ingredients should be matched with clear water to avoid insufficient concentration of soup base. The amount of clear water should be at least three times more than the ingredients. If the soup base is cooked for a long time, the amount of clear water will be more.

(2) The used pig bones can be used for many times, thus reducing expenses. If the soup boiled with pig bones is not concentrated enough, fresh ingredients can be added for boiling, which can ensure the concentration of the soup base.

(3) The pig bones added to the soup base are used to increase the flavor of the soup base, and at the same time, the soup base is thick and white, and the chicken skeleton is mainly fresh. If there are some leftover ingredients (chicken head, chicken feet), you can also add cooking together.

This soup base has many uses, besides noodles and wonton soup base, it can also be added when cooking to make it taste better. This soup base is the most commonly used in restaurants.

Ingredients: 5 kg pig spine, half old hen, 20 g Yao Zhu, dried fish 1 piece.

Ingredients: ginger and pepper.

Seasoning: salt, cooking wine

Production steps

(1) Cut the pig spine into large pieces, clean the old hen, then soak the two ingredients for one hour to remove the blood, then blanch the blood with cold water, and then pour it out and clean it for later use.

② Bake the dried fish in the oven at high temperature until the surface of the dried fish is oily (about three minutes). If you don't have a microwave oven, you can also cut the dried fish into small pieces, then put them in a pot and fry them until fragrant. Then put the dried fish, scallops and peppers in a cloth bag and tie them tightly for later use.

③ Add 30 kg of water to the soup pot, add the pork spine and old hen, add ginger and seasoning package (including dried fish, scallops and pepper), bring to a boil with high fire, skim the floating powder, and stew for 3 hours with low fire.

(4) Season with salt after three hours.

This soup base tastes very fresh and sweet, and the soup color is clear and golden. Dried fish, scallops and old hens are mainly used to increase freshness, and pork spine is mainly used to increase the taste of soup base.

(2) Dried soil fish should be fried or roasted, so that dried soil fish can play the greatest role, so that the soup tastes fresher and sweeter.

(3) This soup base will taste delicious and sweet. If it is not cooked well, it will smell like fish. Before cooking soup, remove the ingredients from the blood and then cook them in a pot. Fried or baked dried fish can not only make soup more fragrant, but also remove the fishy smell from dried fish. The main function of adding pepper and ginger is to remove fishy smell. The weight of pepper should not be too much, otherwise the soup base will be spicy.

Hello! Glad to answer your question! I have a secret recipe for making wonton that you learned earlier, hoping to help the right person! I wish you all a happy life!

Wonton, shaped like a crescent moon, was also used for sacrifice at first. Until the Song Dynasty, every winter solstice, all the shops in the town were closed, and each family made wonton to worship their ancestors. After the sacrifice, the whole family shared wonton. There are more than ten kinds of fillings in a plate of rich people's sacrificial wonton, which is called "Baiwei wonton". After the Southern Song Dynasty, wonton was sold as a snack in restaurants. Wonton is a kind of pasta snack, which is available in both north and south. However, the name of wonton is also somewhat "chaotic". For example, Sichuan is called "wonton", Guangdong is called "wonton", Fujian is called "flat meat" and "flat food", and Beijing and Shanghai are called "wonton". Wonton can be used as both a snack and a dish, and it is the most common and popular snack for the public.

Wonton is familiar to everyone and very popular. After winter, the wonton restaurant will be full. Why is it so popular? Maybe it's wonton. How can a full fragrance be unattractive? Maybe it's because it's cold in winter. After eating a bowl of hot wonton, I feel a warm current in my body and full of strength. It can also warm the stomach.

Eating wonton often won't get angry. Because the stuffing in wonton is vegetables, pork, shrimp and so on. The key is to have clear soup and chicken soup, which can be chosen according to your own preferences and tastes. Whether it's wonton, jiaozi, steamed stuffed bun, etc. There are many kinds and rich nutrition. The biggest difference is that the wonton skin is thin and the shape is trapezoidal or rectangular. We usually eat a bowl of wonton in the wonton restaurant outside, so how can we make wonton at home? How can it be delicious? Let's have a look!

The secret of wonton is clear soup wonton. Wash and blanch the bought big bones to remove blood foam. Then put the big bones in the pot, add cold water, bring them to a boil, turn to a low heat and cook slowly for about two hours, so that the soup will be delicious. Take another pot, put the cooked bone soup into the pot, add water to boil, add wonton, and add some shrimp skin, kelp, salt, pepper and coriander when the wonton is cooked. So you can cook. This is suitable for light taste.

The secret of wonton is sour soup wonton. If you have a strong taste, you can try sour soup wonton. Boil the wonton for later use. Add a proper amount of onion, ginger, garlic, allspice powder, edible salt and mature vinegar to the bowl, add some laver and shrimp skin, add cooked wonton and original soup, and add Chili oil and coriander. In this way, the secret bottom material of wonton is ready.

These two kinds of wonton secret ingredients are ready, no matter they are light or heavy, you can satisfy them. If you don't want to go to the wonton restaurant, try it yourself. Let's share how to make clear soup wonton.

Clear soup wonton is the first choice for most people. Light taste and rich nutrition. Just make this clear soup wonton!

Ingredients: pork, onion, ginger, salt, thirteen spices, cooking oil, soy sauce, oyster sauce, jiaozi powder, corn starch, flour, shrimp, kelp, pepper and coriander.

The first step is to mix pork with chopped green onion wonton stuffing. Chop the bought pork into minced meat. Cut the onion and ginger into fine powder, put it in the meat and stir well. Add more green onions. Add a proper amount of salt and thirteen spices, pour a spoonful of hot oil, and then add soy sauce and oyster sauce. Stir evenly in one direction with chopsticks until the meat thickens. Put it aside for use.

Step two, make wonton skin. Of course, you can also buy some ready-made wonton skins and wrap them directly. But it's not very complicated to make wonton skin by yourself. Put jiaozi powder into a pot, add some corn starch, add water while stirring, and knead it into dough by hand for 20 minutes. Take it out, knead it evenly and let it stand for 20 minutes. Then knead it again and let it stand for 20 minutes. Divide the dough into equal parts. Take one out, roll it into thin skin and sprinkle a layer of powder on it to prevent sticking. Roll the rolled thin skin on the rolling pin, cut it from both sides of the rolling pin with a knife, and then cut it into rectangles. So the wonton skin is ready. Make it transparent and beautiful.

The third step is to wrap wonton. Put the wonton skin on four fingers, put the meat on the wonton skin, hold it with four fingers, close the wonton mouth and tighten the position of the tiger mouth, so that the wonton is wrapped.

Step five, eat wonton. Put the bone soup cooked above into a pot, add water, boil, add wonton, and add some shrimp, kelp, salt, pepper and coriander when the wonton is cooked. So you can eat directly in the pot.

The clear soup wonton is ready and delicious. Wonton is delicious, soup is delicious, and you can experience the fun of making wonton.

1, when the wonton is placed in the pot, first push it back and forth with a spoon to prevent it from touching the bottom of the pot or between the wonton.

2. Boil the wonton first, and then add some cold water to the pot. When it boils again, add some cold water. When it is cooked, the wonton will be cooked.

This clear soup wonton is healthy, delicious and nutritious. Wonton stuffing with thin skin and visible to the naked eye greatly increases people's appetite. Old people and children can eat at home, so do it when you have time!

Today we are going to create chaos, and the key point is to create chaotic skin ourselves.

The first step is to knead the dough. Here is 1.5 cup of medium gluten flour. Add a little bit, 0.5 teaspoon baking soda and 0.5 teaspoon salt. And mix it up? The amount of water we add is one third of that of flour, which means half a cup is enough. Then, get some water first, don't pour it all in, stir some flour into snowflakes, and then knead it into a ball. This dough should be hard. If it is a little soft, add a little softer powder.

Now you can knead it into dough. This dough should be hard, because it will become soft when left standing later, so you should add powder to it. Let the lid stand for ten to twenty minutes, then take it out and rub it after twenty minutes. This feeling is still dry and hard. That's right. Then you rub it long first, because this surface is hard and not easy to rub smoothly. You can just use the smooth side. The amount of flour today is divided into four parts, which just fits the size of my rolling pin and panel. Now, how about kneading the dough into a small ball and pulling it down? You can guarantee noodles. Put the smooth ones outside. Fortunately, if you come, you will continue. Now let's push the unsmooth place to the ground to expose the smooth surface above.

Then roll them flat with a rolling pin. After rolling, we cover it with cloth to prevent the surface from drying out, and then let it stand for ten minutes. Then turn the lamp face up. Roll evenly. I just thought he would be easily pushed away by you. Then sprinkle with starch or corn starch powder. Just repeat this procedure, clean it and roll it open. If you want to repeat it two or three times, you can make the dough feel as big as this. When the dough is big enough, use this rolling pin to push it out from the middle, and then roll it into a circle, so that the shape can be adjusted from time to time. The neater the shape of the scale, the truer the lines. Where it is thick, roll it flat. Fold from the side, it is more convenient to cut, and you can fold it two or three times.

This amount. We made about 80 wonton skins. Corners can be eaten when cooking noodles, with some tomato and vegetable soup. Now I put the proportion of chaotic meat stuffing on the map:

Here I add broth, and then beat the pork into a paste with a blender. There is no machine. You stir the meat sauce clockwise with chopsticks until he absorbs all the soup inside.

When filling, wipe it out from the middle, so that all the stuffing will stick to the messy skin and the back will not burst. If it's messy, you have to boil water and put it in the pot. Now, let's mix the soup, chopped green onion, fish sauce, white pepper and broth. I use ribs soup here.

All right, sharing is over.

Let's share the answer first: wonton wants to be delicious, there is no unique secret, and broth and stuffing make a good bowl of wonton.

Wonton, a well-known staple food, is popular all over the country with a strange name. Sichuanese call it wonton, Guangdong calls it wonton, Fujian calls it flat meat, and Beijing, Shanghai and some northern cities call it wonton.

Small wonton conveys different understandings of food in different regions, and at the same time, it will be slightly different in practice. However, a bowl of delicious wonton can't be tossed without good soup and stuffing. If both of them are cooked with heart, they will surely make a bowl of delicious wonton.

Let's start with the soup stock. Many people will ask how simple wonton soup is. I boiled it in water, and added some shrimp and seaweed, which was quite delicious. Of course, this simple version is also possible, as long as it is comfortable to eat. But if you have higher requirements for wonton, I'm afraid you'll have to work hard on the old soup.

Wonton generally has three choices: seafood soup, chicken soup and bone soup.

Seafood stock: flounder powder+shrimp skin+Jinhua ham+chicken rack, which is the standard of a top seafood stock. Of course, some ingredients can be increased or decreased, which is more flexible. It is best to roast flounder powder and shrimp skin to fully stimulate its umami flavor. Ham should be made of high-quality essence ham, and all ingredients must be carefully cooked for several hours to make delicious seafood broth.

Chicken soup: Be sure to choose a good old hen for a pot of chicken soup, so as to stew a golden and fat chicken soup. Remember, the old hen must be blanched first, which can not only remove the fishy smell, but also make the stewed chicken soup clear and not turbid, delicious and tasteless. Old hens should immediately put cold water into the pot after blanching, and stew for 10 minutes after boiling with strong fire, and then simmer for 2 hours with low fire, so that hens can slowly release nutrients into the broth with the increase of water temperature.

Big bone soup: Traditional big bone soup is generally made of pig bones and chicken racks. The same ingredients need to be blanched and then boiled in cold water for about 2 hours. It should be noted that the water should be added at one time, and it is best not to add water halfway. If you add it, you should also add boiled water.

After the soup, the stuffing.

With good soup, you need to match good wonton stuffing. Delicious wonton pork stuffing must be fat and thin, and the best pork belly is a good choice. There is too much lean meat, and the wonton stuffing will be very hard to eat, so it must be matched with fat meat to make the stuffing have a soft and glutinous taste.

When making meat stuffing, it is not enough to stir it. You can add a proper amount of water while stirring, and the meat will be softer and more fragrant. After stirring, you must rotate in one direction for a while. This is also called pushing, which makes the stuffing soft and glutinous with a sense of Q.

So there is nothing special in the secret system of wonton. Boil a pot of soup and carefully prepare the stuffing, and you can make delicious wonton with smooth skin and fragrant meat.