Lao Ma Chaoshou

Lao Ma Chaoshou

by Silly ball

4.8 (1)







Lao Ma Chao Shou is a traditional culinary delicacy in Chongqing. It can be found in various small shops on the streets and alleys of Chongqing. However, after leaving that hot city, this seemingly simple snack often loses its true qualities, and some foodies far away from home may not be able to fully enjoy the taste when they do it themselves. The reason is probably that spicy and spicy are easy to get, but spicy and delicious flavors are not often found.
As a Chongqing girl who has been away from home for many years and has relied on her own cooking to relieve her hunger, she couldn't help but gather all the flavors to serve herself and her friends around a bowl full of Chongqing flavor.
The preparation of Lao Ma Chao Shou is mainly divided into three parts: filling, Chao Shou Pi, and spicy seasoning. Chao Shou Pi is generally bought ready-made. Friends who are not in Chongqing sometimes need to buy wonton skin instead. The addition of apples in the filling will have a little surprise, which not only increases the fresh and tender taste of the filling, but also relieves the greasiness, allowing the friends to eat more at one go.


Lao Ma Chaoshou

1. Prepare the stuffing: The main ingredients for the stuffing are pork stuffing, eggs, spring onions, apples and minced ginger. Among them, the pork filling should be three-point fat and seven-point lean, chop it slightly, and in the process of chopping, turn the whole over and then continue to chop. Repeat several times to make the filling evenly chopped (if the ready-made pork filling is bought outside It's best to chop again). Cut the shallots into chopped green onions (it is best not to use chopped green onions instead, the fragrance of shallots is unique and cannot be replaced by green onions). Peel the apple and take about half of the flesh. Cut into small cubes about 2 mm and a piece the size of a ginger thumb. Choose a slightly tender place and chop finely.

Lao Ma Chaoshou recipe

2. Stuffing: Add ginger, chopped green onion (you can leave a little bit and use it in the dressing), diced apple, beat in 1 egg, add 1.5 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of chicken essence, a little white pepper, cooking wine 1 teaspoon, 1/2 teaspoon of sesame oil, stir in one direction to make the meat filling slightly stronger.

Lao Ma Chaoshou recipe

3. For outflanking hands, the specific packing method can be Chongqing Chaoshou's packing method, and the northern wonton packing method can also be used without outflanking hands.

Lao Ma Chaoshou recipe

4. After wrapping, boil water, wash the vegetables, mince ginger, mince garlic, and mince Fuling mustard.

Lao Ma Chaoshou recipe

5. After the water is boiled, add the vegetables, blanch them, and serve.

Lao Ma Chaoshou recipe

6. Continue to drop into the boiled water to copy hands.

Lao Ma Chaoshou recipe

7. While cooking, prepare spicy condiments: minced ginger, minced garlic, salt, sugar, monosodium glutamate, chicken essence, soy sauce, vinegar, lard, sesame oil, pepper oil (preferably squeezed pepper oil), pepper powder (the kind in Sichuan and Chongqing Large-grained pepper noodles, the pepper powder sold in the northern market is too fine to be fragrant), spicy oil (you can usually prepare more, if not, you can use large-grained pepper noodles to make some, burn the rapeseed oil Heat, add a few peppers until the pepper tastes and turn off the heat. After a little warming, pour in the chili noodles to make simple oily pepper), pickled mustard (Fuling mustard), broken rice sprouts (preferably broken rice sprouts from Yibin, Sichuan) ), cooked white sesame seeds, chopped peanuts (fried peanuts and crushed, you can prepare more at a time, and seasonings such as small noodles can be used). (The amount of the above seasoning can be adjusted according to personal taste)

Lao Ma Chaoshou recipe

8. After the hand is raised, put a tablespoon of the hand soup in the seasoning bowl and stir it to boil (the stock is best to add the broth alone, if you don’t like the muddy soup, you can boil more when the water is boiled, and the seasoning is prepared in advance before the hand is written). Add the green vegetables, pick up the hand and put it in the soup, sprinkle with chopped green onion, a bowl of spicy and fragrant old mochi is ready.

Lao Ma Chaoshou recipe


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