Wonton shops can be seen everywhere on the streets. Most of them are "seafood giant wontons". The soup is very delicious and the wontons are really big. They float in the soup and the dough stretches out, like flowers as thin as cicada wings.
These wontons are filled with pure meat, where are the seafood? I once asked a shop owner, who pointed to the black particles floating on the soup: "This is fried shrimp skin."
So that’s it, but the Shopee doesn’t look like a product of the sea, so I secretly complained, why not change the name to “River Food Wontons”?
A bowl of wonton soup like this was sold for three yuan a few years ago. In recent years, it has increased by two yuan. The taste remains the same. Sometimes I don’t have time to make breakfast, so I order a bowl of it hot and drink it. It’s very good.
There are many kinds of wonton soup. Once at the market, I ate a bowl of wontons stuffed with shepherd's purse and meat. Shepherd's purse It tastes good when used to make dumplings. The thickness of the dumpling skin complements the fragrance of the shepherd's purse, but the wontons I ate There are so many shepherd's purses in it that the meat is almost invisible. When you take a bite, the dough and shepherd's purses are tangled together, like a substandard dumpling, which is very disappointing.
If you want genuine materials, it is safer to package them yourself.
Buy a pound of "cut with one knife" pork, 70% lean, 30% fat, cut into small pieces, sprinkle with fine salt, stir the meat grinder, and after a few dozen seconds, the meat filling is done. If you chop the stuffing purely by hand, it will take dozens of minutes before you can succeed. The wonton wrapper is bought ready-made from outside. The thickness is only one millimeter, and it is probably pressed by a machine.
Modern technology has benefited me *￣︶￣*.
Although some people commented that "this kind of wonton stuffing has no soul", I think it is almost the same.
Wrapping of wontons is a job that varies from person to person. Some people are more particular about wrapping the wontons very delicately, folding them left and right, and finally wrapping them into a shape like a gold ingot. I am more sloppy, just put the meat stuffing on the dough, and then roll it out casually. Hold on, you're done.
In less than half an hour, you can finish the packaging, put it in a food bag and stuff it in the refrigerator, and you can eat several meals.
Even the wonton belts and fillings cost only a dozen yuan, which is more cost-effective than buying from outside.
As for the seasoning, it’s even simpler. Put the light soy sauce, vinegar, sesame oil and chili pepper together. Finally, add salt and sprinkle with chopped green onion. If you are willing to put more effort, you can also add a poached egg. As for other ingredients, it depends on local conditions.
I have a pack of seaweed of poor quality at home, which is used to make soup. It breaks into pieces when put in water. It goes well with wonton soup. I often put a little of it in when boiling water, and then put in the wontons. After a lot of work, the wontons come out of the pot. Dark brown seaweed, emerald green onion, and bright chili peppers float in the soup, surrounded by slightly transparent wontons, and a white and tender poached egg. This meal is quite good.
Moreover, with the garnish of seaweed, this bowl of wontons can be rightfully called seafood wontons.
Home-cooked food, some essays, good morning.
