The month on the calendar officially becomes 11, and another winter of the year is approaching.
In this cold season, it seems that no matter how much you wear, the cold can gradually penetrate the clothes and penetrate into the bones. Regarding such weather, I believe that everyone's memories have a bowl of hot wontons!
In Star Sauce's memories, after evening classes in the winter evening, I walked with my roommate to the residential area on the north side of the stadium and entered the old wonton shop with a small storefront. No need to look at the menu, directly with the boss, come to two bowls of crispy soup ravioli.
The smooth and soft dough skin, the wrapped full meat filling and the warmth of the cold, swallowing one in two bites, leaving a fragrance in the belly under the fresh fragrance, eating like some magic elixir, the whole body and body warmed up.
After eating a bowl and drinking a mouthful of soup, chewing on the small shrimp in the soup, wow, it is so healing!
As the food blogger around you who knows you best, when you think of ravioli, Star Sauce instantly reminds you of dozens of fillings and more than a dozen names.
Thin noodles rolled out of the skin wrapped in meat filling, the content inside can give people unlimited room to play. Three fresh fillings, fresh cabbage fillings, fresh meat skin egg fillings, ham fresh meat fillings.........
There are also many methods of wontons, in addition to the common boiled wontons, you can also eat fried, fried to eat, fried to eat...
In addition to the more common name of ravioli, it has many different names across the country. Most places such as Jiangsu and Zhejiang are called wontons, Guangdong is called Wonton, Hubei is called Baomian, Jiangxi is called Qingtang, Sichuan is called scribe, and Xinjiang is called Ququ.
So today, let's talk about this famous snack that is loved by people all over the country!
In ancient times, people thought of this food as a kind of sealed bun, without seven tricks, so it was called "chaos", according to the rules of Chinese characters, and later called "wontons". There is no difference between the original ravioli and the dumplings.
Dumplings have not changed significantly for thousands of years, but wontons have flourished in the south and have an independent style. From the Tang Dynasty onwards, the title of wonton and dumpling were officially distinguished.
wonton
Scribe is the name of the Sichuan-Chongqing region.
The scribe's head is larger, the dough is large, and the filling is full and thick. Because the Sichuan-Chongqing people like spicy, it is most famous for its "red oil copyer".
Drain the water and pour it into a bowl filled with the sauce, drizzle it with red oil, and mix well when eating. Then mix the fresh vegetables to relieve the spicy.
Flat meat
Flat meat is the name of the Fujian region, its taste is crisp, tender, fragrant, sweet, crisp in the mouth.
Unlike other places where the filling method is "meat cutting", the main feature of the "Jianjun flat meat" production process is "beating meat". The meat is pure, fresh and crisp. The meat is placed on a wooden pier and beaten with a wooden hammer, and the key skill is to master when beating, that is, to beat the lean meat vertically, then add the seasoning and stir it into a paste with chopsticks.
Each flat meat is only the size of a cinnamon ball and is wrapped in an elaborate butterfly shape. Its taste is crisp, tender, fragrant, sweet, and crisp in the mouth.
Wonton
"Wonton" is derived from the Cantonese consonant of "wonton", from which the English word "wonton" originates.
The skin of the wonton is made of eggs and flour, usually cut into small squares.
The filling is made with lean pork or shrimp, crushed ground fish and egg yolks. Wonton's wrapping method is generally fast, and does not have to be gradually and neatly folded together. The size is based on the ability to swallow one in one bite.
What is the interesting name of "wonton" in your hometown? What kind of delicious stuffing is the ravioli you remember?