Wontons, the south is called scribe, the Yangtze River Basin is called Baomian. Speaking of which, it is all dough wrapped meat, but in the dough wrapped meat industry, it is not as loud as the name of dumplings, but there is only one, in Japan, the United States, and even Brazil, which has just hosted the Olympic Games, is popular, that is, the wontons in Shaxian snacks, fujian people also call flat meat.
As the name suggests, does flat mean to play? Could it be that the reason why Shaxian wonton meat is crisp is because of the mallet? In the past, Shaxian wontons were indeed beaten with a mallet, and later there was a machine, and it was beaten with a machine, but the taste did not change much, and the crisp and fragrant taste remained unchanged. The ultimate secret of people is not to pound, what is that?
△ Shaxian wonton (Shaxian crispy flat meat)
Ingredients: pure lean meat, egg whites, corn starch, salt, soy sauce, wonton skin
method:
Must be fresh pork, pure lean. Do not wash, remove the meat tendons. Beat the meat with ice to a state similar to pulp.
Mix the above spices such as egg whites, salt, corn starch, soy sauce into the beaten meat paste and stir well, stirring in one direction.
Wontons, this step has no technical content, skipped.
Bring the various broths to a boil, throw the ravioli into the pot, start in about 2 minutes, add the chives, and if you like spicy seeds, you can also add some points and finish.
What's the secret? Did you get it?
The secret is:
One! big! block! ice!