Dragon scribe is the Sichuanese name for wontons. There are many kinds of names for wontons, most places in northern China, Jiangsu and Zhejiang are called wontons, Guangdong is called Yuncun, Hubei is called baomian, Jiangxi is called clear soup, Xinjiang is called Ququ and so on. The scribe is probably named because the two ends of the dough are copied together when wrapping.
Dragon scribe was founded in the 1940s, the founder Zhang Wuguang and his friends in the then "Nonghua Tea Garden" to discuss the opening of the scribe shop, when the name of the store borrowed the "thick" character of "Nonghua Tea Garden", with the harmonic word "dragon" as the name, the dragon also has the meaning of dragon leaping tiger leap, dragon wind is auspicious, business prosperity, named "dragon bee copy dry". The main characteristics of the dragon scribe are: thin skin, tender filling, fresh soup.
The production process is as follows:
1 green onion and ginger shredded, put into 80 g of water, grasp and pinch a few times by hand to make green onion and ginger water.
2 Mince the pork first, then sow it into a paste with the back of a knife, beat the eggs and mix well, add the green onion and ginger water and beat it up in parts.
3 minced pork with soy sauce, 1/2 teaspoon salt, monosodium glutamate, cooking wine and sesame oil and mix well to form the filling.
4 Take a copy of the skin and put it in your hand, put the filling in the middle.
5 folded into a triangle.
Fold 6 in half, then put the two corners of the bottom edge together, and spread a little meat filling on one of the corners.
7 The two corners are stacked and kneaded tightly, forming a diamond-shaped copying blank.
8 All scribe blanks are wrapped like this.
9 Chives cut into small pieces and shredded lettuce leaves.
Bring 10 chicken broth to a boil and season with 1/2 teaspoon salt and pepper.
Bring water to a boil in 11 pots and cook in a scribe's raw blank.
Add half a bowl of chicken broth to 12 bowls, sprinkle a little chives, put in the cooked scribes, and blanch the shredded lettuce leaves in boiling water and fish them into the scribe's bowl.
Old Xiao tips:
1. Clear soup copyists must use clear chicken soup, so that the taste is fresh.
2. When wrapping, a little meat filling is applied to the skin of the hand to stick the dough skin firmly, and the meat filling acts as an adhesive.
3. When boiling the scribe, the pot should be full of water, and after entering the scribe, use a spoon to gently push to prevent sticking to the pan.