Featured Smashed Wonton
1.
Materials needed for wontons.
2.
Grate the white radish, sprinkle in a small amount of salt and marinate, then squeeze out the water and chop.
3.
Stir in all thirteen spice powder and salt, stir well and set aside.
4.
Add warm water a little bit to the flour, stir it into a flocculent shape, knead it into a dough, let it stand for half an hour, and roll it out.
5.
First cut 4 cm wide noodles, then unfold the noodles, stack them up and arrange them neatly, and then cut 4 cm wide to form 4 cm square noodles.
6.
Take a piece of dough and put the marinated white radish in the middle.
7.
Fold the dough sheet in half from the middle, and then fold down the upper half. Using the left middle finger as a loop, press the two sides of the lower half on the left middle finger and pinch it tightly.
8.
This is the kneaded wonton!
Wontons pinched at the table in the evening, because of the lighting, the colors are different.
9.
Place the kneaded wontons neatly on the oiled grate, boil the water in the steamer, and steam the kneaded wontons on the grate for 35 minutes.
10.
After steaming, pour it on a chopping board or bamboo basket to cool, and store it in a bag.
11.
Ingredients needed for meat simmered soup wonton.
12.
First cut 150g of tofu into thin slices, heat the oil in the wok, and when the oil is 70% to 80% hot, slowly lower the tofu slices into the oil and fry on medium heat to make deep-fried tofu. Fry until golden brown on both sides and wait for a while Two minutes.
13.
After the color is dark, remove the oil and let it cool for later use.
14.
Wash the fungus and yellow flower soaked hair and set aside. Chop cabbage, spinach, fungus, and green onions. Cut leek, yellow flower, and fried tofu into small strips. Cut tofu and tomatoes into small pieces. Mince ginger and set aside.
15.
Boil water in a wok. After the water is boiled, add the tofu cubes and cook. After boiling, add yellow flowers, fungus, and minced ginger to boil, then add the meat strudel, then boil, add the cabbage gangzi, deep-fried tofu and continue cooking .
16.
Finally, add cabbage leaves, spinach, green onions, tomatoes, and leeks in sequence. Bring to a boil. Add appropriate amount of light soy sauce and dark soy sauce and stir evenly. Then add appropriate amount of white pepper. After boiling, add sesame oil and stir well. Turn off the heat!
17.
Take another pot and pour boiling water, add the wontons and soak them softly, scoop out the soaked wontons, and pour the meat broth on it!
Tips:
Wonton making tips:
1. White radish We usually use this kind of green radish, which has no spicy taste. Nowadays, the radish doesn't taste bad, so you don't need to blanch it, just marinate it and squeeze it out.
2. The dough should not be too soft or too hard, just moderate in hardness.
3. Hancheng's wontons are generally as small as possible, but because my husband doesn't know how to pinch wontons, I'm the only one to pinch wontons, so I cut more than 4cm noodles, otherwise my hands will hurt after pinching them! When kneading wontons, I chose to sit at the table at night and slowly knead them, so the light color is problematic, and there is a color difference in the dough, please forgive me!
4. To take out the steamed wontons from the pot, quickly open them to dry, and then when you see which ones are stuck together, you can take them apart by hand!
