How to make delicious wonton seasoning soup?

Wontons are a type of food that is different from dumplings. Although they are generally similar, the main flavor of wontons lies in the soup, while the main flavor of dumplings lies in the filling. In Northeast China, wontons are the main food people eat in their daily lives. They are not very expensive, and they all have thin skins and large fillings, making them very affordable. So, if you want to make wontons at home, how do you make delicious wonton seasoning soup?

Wonton soup is a famous Han Chinese delicacy with good color, aroma and taste. It is common in Fujian, Jiangsu and Zhejiang regions. The wonton wrapper is made by hand after flour and eggs are mixed into dough. The wonton wrapper is as thin as a cicada's wing and has a delicate, fresh and fragrant taste, and is firm and smooth when chewed. Add 5g salt, sugar, 2g MSG, 2g white pepper, 5g sesame oil, and 5g chopped green onion to the minced meat, mix well, and wrap it in wonton skins for later use; boil hot water on high heat for 7 minutes until boiling, add the wontons, Chinese cabbage, chopped celery, 20g salt, 3g MSG, 3g pepper, 5g sesame oil, and 15g chopped green onion, cover and cook on high heat for 4 minutes and 30 seconds until boiled.

Recipe incompatibility

Pork (fat and lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Celery: Celery should not be eaten with soft-shelled turtle, chrysanthemum, clams, rabbit meat, cucumber and crab.

Egg white: Egg white cannot be eaten with white sugar, soy milk or rabbit meat.

Classic wonton soup

Material

1000g pork ribs, 10 slices of dried flat fish, 60g dried shrimp, 200g bean sprouts, 6000CC water, 4 slices of ginger, 2 teaspoons salt, 3/2 tablespoon chicken powder, 1 tablespoon fine sugar

Method 1. Bake the dried flat fish in the oven at 150℃ until slightly charred and set aside.

2. Wash the dried shrimps and bean sprouts, drain and set aside.

3. Take a soup pot, bring the water to a boil, then add the pork bones. After blanching, remove, drain, clean and set aside.

4. Take another soup pot, put in the dried flatfish and ginger slices from step 1, add water first, turn to high heat and cook until boiling.

5. Step 4: Turn the heat down to low and bring the soup pot to a slight boil, always scooping out any oil or foam floating on the soup.

6. Wait for the soup from step 5 to boil for about 2 hours, and there will be about 3000CC of soup left in the pot, then turn off the heat

7. Use a fine strainer to filter out the ingredients from the broth in step 6, leaving only the broth.

8. Add seasonings to the broth from step 7 and stir slightly.