I am the third sister who makes dumpling ravioli, like my article, please "pay attention" to me, thank you.
I am an authentic northerner, grew up eating pasta in the north, before leaving my hometown to work in Guangdong at the age of twenty, I rarely ate rice, because my family is difficult, buying rice is also a very luxurious thing. When I went to Guangdong to eat rice every day, I was more worried about the noodles in my hometown. I also went to Guangdong to work, which not only allowed me to see a different world outside, but also let me eat another kind of food: Cantonese wonton noodles.
Cantonese wonton noodles see the name to know that there are wontons and noodles, wonton is the Cantonese name of wontons, but also by the wonton skin wrapped in filling, but the wonton skin and filling are slightly different. Since eating wonton noodles a few times in Guangdong, I have fallen in love with it, especially the wonton with its full grains and delicious flavor, which is so delicious.
Its taste directly affects me, since then I continue to understand its practice from all sides, and then Fujian's thyme wontons have also entered my sight, through slowly learning their practices, step by step improvement has formed my current wonton taste, it can be said that I can now successfully open a shop, thanks to the taste enlightenment of Guangdong wonton noodles.
Cantonese wonton noodles pay more attention to its soup base, which stems from the reason why Cantonese people love to cook beautiful soup, slowly stew over a small fire, so that the ingredients are fully integrated into the soup base, the soup tastes thick and delicious, Cantonese people in order to take a mouthful of beautiful soup, it can be said that it has spent a lot of effort.
So how to do the soup and wonton filling of Cantonese wonton noodles? Today, with my vision of opening a wonton shop, to reveal the practice of Guangdong wonton noodles, I hope to make friends like me, from which to help and inspire, after all, life is in continuous learning, in order to progress, especially the friends of the wonton shop, we can also learn together. Cantonese wonton noodle soup is delicious, and the wonton shop owner reveals the soup base and filling.
First, Cantonese wonton noodle soup base
1,Ingredients:
Pork bones, chicken thighs, dried shrimp, shrimp skin, dried earth fish, fresh ginger
2, the production process:
Blanch the pork bones and fresh chicken thighs in a cold underwater pot to remove blood, wash and dry and set aside.
Put a little oil in the pan, fry the pork stick bones and fresh chicken thighs in the pan and slightly yellow, and at the same time add the dried shrimp and fry them together.
Do not put oil in the pot, put in the dried earth fish over low heat and roast it, bake it yellow, and force out the aroma of the fish for later.
In addition, use a pot with water to stew wonton soup base, boil the water into the fried pork bones, chicken legs, shrimp, dried fish, the dried shrimp skin and fresh ginger are also put into the soup pot, the whole time low heat slowly stewed.
After a few hours, the aroma of the soup base comes out, and the soup base of cantonese wonton noodles is ready, using only salt and chicken powder. I specifically asked the chef about the technique of stewing soup, if you want the soup to be clear, use a small heat to simmer for a long time, the soup that is quickly stewed on high heat is turbid. When it comes to the skill of stewing soup, people in any place may not be as good as Cantonese people, so the soup base of Cantonese wonton noodles is definitely the essence of a bowl of wonton noodles.
Second, the practice of Cantonese wonton
Pork belly, fresh shrimp
2, filling process:
Pork belly is peeled and crushed with a meat grinder.
Fresh shrimp Remove the shrimp line and divide one shrimp in two.
Mix the pork filling with the shrimp, add the egg whites, chicken meal, oyster sauce, corn starch, ginger juice, chopped green onion and salt, beat in a little water, stir vigorously and refrigerate.
3, Wonton's packaging method
Guangdong wonton skin is made of lye water, duck eggs and dough, pressed, its production does not add water, only use duck eggs, lye water and flour to make noodles, so cantonese wonton skin is yellow, and particularly strong elastic teeth.
I am particularly interested in The Package Method of Guangdong Wonton:
Take the skin in your left hand, touch the edge of the wonton skin with water, and then put the wonton filling in the middle of the wonton skin to ensure that there are half a shrimp in a wonton. Fold and pinch the wonton skin to the side, and then use the left hand to slowly knead the wonton into a goldfish shape, so that a Cantonese wonton is wrapped.
Three, cook Cantonese wonton noodles
The unique Bamboo Sheng noodles in the boiling water of Guangdong are boiled for seven minutes, quickly fished out over the cold water, after the bamboo noodles are too cold, put into the boiling water again and fished out of the bowl, wrapped in a wonton pot cooked, placed on the bamboo sheng noodles, poured on the boiled soup base, and finally sprinkled with a few pieces of leeks. A bowl of Cantonese wonton noodles is ready, look at the wonton and noodles are yellow, the soup base is clear, the soup is delicious to eat, it may be that the pork bones, chicken legs and dried shrimp are fried in oil in advance, the earth fish is roasted and stewed, the soup does not have the imaginary fishy taste, but a little more mellow.
The above is the approximate method of Cantonese wonton noodles, interested friends can try it. The method of Cantonese wonton noodles, the soup is delicious and delicious, and the owner of the wonton shop reveals the secret: the method of soup base and filling.
I am the third sister who makes handmade dumpling ravioli, if my article is helpful to you, please like, comment and share, "follow" I can learn more about the practice of dumpling ravioli, thank you for reading.