The ancient Chinese people believed that this was a kind of sealed bag, called Hun Chao, according to the rules of Chinese characters, and later called wonton. Every year on the day of the summer solstice, the custom of eating wontons in the Jiangnan area is said to be eating wontons, but the summer is not bitter and the summer is spent healthily.
Wontons are everywhere in the country, the name varies from place to place, Sichuan people call wontons as scribes, Guangdong is called Wonton, Taiwanese call it flat food, compared to dumplings, wonton skin is thin and less meat filling is its characteristic.
I have seen the master of the wontons on the food stalls, the two hands flew like a dance, one hand held up the wonton skin, the other hand scraped out a little meat filling with a bamboo scraper and placed it in the wonton skin, and then the palms of the hands quickly made a small wonton, and then threw it into the boiling water, the small wontons swung on the soup surface like a tulle skirt, and through the tulle-like wonton skin, the meat filling pink and delicate tenderness of the fingernail tip was faintly visible, and they were just suspended on the soup noodles, and they were so cute that they were only suspended on the soup noodles.
A bowl of small ravioli also hides the fireworks of the city.
Camel burden: in the past, people who sold wontons had to carry a pick along the street to sell, in the Jiangnan area, such a burden is called a camel burden, not only selling small wontons, camel burden also sells sugar porridge or wine stuffed dumplings, etc., camel burden is mostly made of bamboo, one is low and one is high, the small stove pot firewood board bucket is placed on one side, the other high end has drawers, the drawer is placed with bowls and chopsticks, etc., one high and one low shaped like a camel, with a flat burden to carry this high and low two ends along the street to sell small wontons.
Shanghainese people have a deep affection for a bowl of small wontons, Shanghainese people call small wontons chai wontons, the time refers to the 20s to 40s, "chai wontons" is the popular king snack on the streets of Shanghai, at that time, vendors burned the fire with firewood late at night, and sold them with bamboo boards, so this is also the reason for the name of "chai wontons". In Wenzhou, a bowl of small wontons is the persistent thoughts of wanderers who leave home, in the hearts of Wenzhou people, small wontons are more like late-night canteens, in the streets and alleys at night, the knocking sound of mobile wontons "tuk, tuk, tuk", is difficult to swing in the memory of Wenzhou people, and the difference with chai wontons is that the filling of Wenzhou wontons gives a little more.
Compared with the different names of small wontons in various places, in the small town of Shendu Town, which Huizhou merchants used to pass through, the small wontons here are called Shendu baggage, most merchants in the Ming and Qing Dynasties carried baggage to and from the wharf of Shendu, and the vendors who made snacks in Shendu Town wrapped the small wontons into a baggage, cooked with the soup base with lard residue, onion, garlic, ginger and other condiments into a shendu bag with a fresh flavor. However, Anhui people are really good at making small wontons, and now go to Nanjing to eat a bowl of small wontons, there is a good chance that the stall owners will be Anhui people, and The small wontons in Nanjing will also put spicy oil.
To make a bowl of outstanding small wontons, the meat filling can not be wrapped too much, the skin must be thin, if it is a fresh meat wonton, it is necessary to make the filling of the day, and it is best to have lard and pepper in the soup. In any case, the small wonton is the fireworks that never dissipate in the wells of the city, hiding in the dark alleys of the hustle and bustle of the city to find a bowl of wontons, burying one's head in a bite and instantly understanding that the taste of the world is the mystery of pure joy.
<h1 class="ql-align-justify" > small wontons with fresh meat</h1>
Ingredients: wonton skin, meat stuffing, lard, onion, salt, soy sauce, cooking wine, pepper
Step: Prepare the meat filling of the small wontons with fresh meat, pour a little water, soy sauce, salt and cooking wine into the meat filling, and stir it clockwise until the hand feels the strength to stop;
Take a piece of dumpling skin, put the meat filling in it, and put the meat filling according to your own preferences;
Place the wonton skin ball tightly at the tiger's mouth and pinch it tightly, or you can directly use your left hand to pick up the wonton skin and pinch it (this is simpler)
The meat filling I wrapped is one of more;
Wrapped so many small ravioli just enough for one person;
Bring in water, preferably if there is broth or chicken broth, put the wrapped wontons in and cook until they float up
Put a little lard, green onion, salt, pepper, soy sauce, add a little soup, sprinkle some green onions in a bowl and eat. Add or without chili oil, you feel free.