On late autumn nights, eating a bowl of steaming wontons makes people feel warm from the inside out. The skin as thin as a cicada's wings is wrapped in tender minced meat. The wontons that have been sucked in the soup are like small cannons ready to go, exploding a delicious taste in their mouths. As a snack, wontons are pasta and rice, which are irreplaceable. At first, wontons were called "chaotic" because they resembled sealed buns, and later changed to "wontons". The name of wonton in is very different in China. is called " wonton " in Guangzhou, Sichuan, "copying hand", and "flat food" in places. , but in many places in the country, it is still called "wonton".
Although wontons are delicious, making wontons is also a matter of hard work. They need to knead noodles, make skins, and mix fillings... In today's fast-paced life, people want to eat well and eat healthily, and in order to save time, the finished "wonton skins" have become the "lazy people's favorite" . The ready-made wonton wrappers in the supermarket can buy dozens of them for a few dollars, which are cheap and delicious. However, it has also caused many netizens to question why the wonton wrappers sold in the supermarket will not dry or crack after being stored for 3 days? And it's very resistant to cooking? Is there something added to it? Today we will find out, will you still eat it after knowing the reason?
A few days ago, I saw a video online. In the video, Mr. Zhang bought wonton wrappers from the supermarket. After wrapping the wontons, the remaining part is placed in the refrigerator. Three days have passed when I checked again, but the wonton wrappers are still dry and cracked, and they are very soft and not sticky. Logically speaking, whether it is dumpling skin or wonton skin, it will become dry without having to be done in the afternoon that day. But why didn’t I buy wonton wrappers from the supermarket have anything to do?
According to the merchant, the surface is softer when the is mixed, and thinner when the plaster is pressed. Sprinkle raw powder between the layers so that will not stick to it. The merchant also said that the dumpling or wonton skins made usually break after being left for a day and cannot be used. Then why don’t the wonton wrappers bought from the supermarket be broken after being left for three days? There must be something tricky about this.
In fact, this is a secret in the industry. These vendors who make dumpling skin wonton skins will use an additive called "Dumpling skin wonton skin improver" . This substance can prolong the time when the dough is deteriorated, and can also prevent the dough from becoming sticky, acidic and discolored. It can also ensure that the dough is not sticky or cracked, and keeps it soft and fresh. "Dumpling Skin Wonton Skin Improver" after it is melted with water, it shows a very viscous state, like a colloid, and is constantly brushed. What is the role of adding this additive to dumpling skin wonton skin? According to experts, this additive is equivalent to the preservative for flour. Mainly keep fresh and water-retaining, so as to ensure that the dough does not deteriorate and dry. It can also make the dough softer and whiter. So this additive is added to the wonton skin dumplings that have been soft and not spoiled for a few days.
According to the Internet, there is another reason for because edible glue is added, which is why dumplings, wontons, and noodles are resistant to boiling and are not easy to cook. So will these additives cause harm to the body? There is no clear official answer yet. But what Xiao Jian wants to say is, isn’t it good to eat something pure natural and pollution-free? Why do you have to find trouble if you have nothing to do? You think so?
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