Wonton(hun tun )

Wonton method:

Raw materials for wonton:

Wonton skin 6 50g, fresh shrimp 80g, egg white 30g

Ingredients for wonton:

Salt, monosodium glutamate, starch, cooking wine, vegetable oil

Wonton production steps:

(1) Wash the shrimp, control the dry water, chop, add onion, ginger, salt, monosodium glutamate, starch, egg white, cooking wine, vegetable oil, stir into stuffing.

(2) Make wonton in leather bag and cook it.

(3) In a bowl, place dried shrimps, seaweed and soup into wonton.

Wonton

Wonton is a Chinese delicacy. Its Chinese pinyin is h ú n t ú n or H ú n Tun in soft tone; Cantonese: W ɐ N3 t ɐ N1, with the same sound as "wonton"; Shandong Dialect: H ú n d ù n; English names: wonton and huntun

）It's a traditional pasta originated in China. It's made of thin flour and stuffed with meat. It's cooked in a pot and usually served with soup.

Explanation

Use water and flour to make skin. The skin is filled with vegetables, meat, sugar or honey. Cook with water.

Historical evolution

In dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "pancake is called Zhidun". Wonton is a kind of pancake. The difference is that it contains meat stuffing and is eaten after cooking; if it is cooked in soup, it is called "soup pancake".

In ancient China, it was regarded as a sealed bun without seven orifices, so it was called "hundun". According to the rules of Chinese characters, it was later called "wonton". At this time, there is no difference between wonton and dumplings. Since the Tang Dynasty, the names of wonton and dumpling have been formally distinguished.

On December 1, 2017, the standard English name of wonton is wonton or huntun in the field of public service.

origin

On Taoism

There is another saying: on the day of the winter solstice, there is a grand Dharma Association in every avenue of the capital. The Taoist Scripture and Shangbiao celebrate the birth of Tianzun in Yuanshi. Taoism believes that the first heaven in the Yuan Dynasty symbolizes the first century in which chaos is not separated and Taoism is not manifested. So people have the custom of eating wonton. "Yanjing Sui Shi Ji" says: "the shape of Fu wonton is like chicken eggs, rather like the chaos of heaven and earth, so it is in the winter solstice eclipse." In fact, "wonton" and "chaos" are homophonic, so people extend eating wonton to breaking chaos and opening up the world. Later generations no longer explain its original meaning, only spread the so-called "winter solstice wonton summer solstice noodles" proverb, it is simply regarded as a seasonal diet.

In many parts of China, it is customary to eat wonton during the winter solstice. In the Southern Song Dynasty, Lin'an (now Hangzhou) also had the custom of eating wonton every winter solstice. People of the Song Dynasty said meticulously that people in Lin'an ate wonton at the winter solstice to sacrifice their ancestors. It was only in the Southern Song Dynasty that the custom of eating wonton for ancestor worship began to prevail in China during the winter solstice.

Wonton has developed into a famous snack all over the country with various names, different productions and delicious flavor. There are many special wonton which are highly praised by customers. There are many kinds of wonton from Chengdu longchaoshou restaurant, with thin skin, tender stuffing and delicious soup. There are many kinds of Guoqiao chaoshou in Chongqing Food and food; Shanghai's Old City God Temple pine Yun three fresh wonton, fillings, thin skinned stuffing, delicious color; Xinjiang Urumqi song, mutton for stuffing, thin thin stuffing tender, Tang Qing tasty and so on.

The theory of Xi Shi

It is said that in the spring and Autumn period and the Warring States period, Fu Chai, the king of Wu, defeated the state of Yue and captured Gou Jian, the king of Yue. He got a lot of gold and silver. Especially after he got the peerless beauty Xi Shi, he was more elated and indulged in singing, dancing, drinking and sex all day long. When the winter solstice festival arrived, Fu Chai, king of Wu, accepted the worship of officials as usual, singing and dancing inside and outside the court. Unexpectedly, in the banquet, tired of delicacies, he was unhappy and refused to eat. She took the opportunity to run into the imperial kitchen and roll out the dough to make a new snack to show her heart. The leather turned several patterns in her hands, and finally wrapped a kind of dustpan style snack. Put it into the boiling water for a while, and the snacks will come to the surface one by one. She put it into a bowl, added fresh soup, sprinkled with green onion, garlic, pepper, and dripped with sesame oil, and presented it to Fu Chai, king of Wu. King Fu of Wu had a taste of it. It was delicious. He ate a big bowl at one go and asked repeatedly, "what kind of snack is this?" Xi Shi is funny in the dark: this man has no way to fool the king. He is so confused all day long. Hearing the question, she said casually, "wonton." Since then, this kind of dim sum has entered the folk under the name of "wonton". In order to commemorate the wisdom and creativity of Xi Shi, the people of Wu and Yue not only like to eat wonton on weekdays, but also regard it as a delicious food for the winter solstice festival.

Reference: food world

characteristic

Compared with wonton and dumpling, the skin of wonton is a square about 6cm long, or an isosceles trapezoid about 5cm long at the top and 7cm long at the bottom; the skin of dumpling is a circle about 7cm in diameter.

The skin of wonton is thin and transparent after cooking. It takes less time to cook the same amount of wonton and dumplings in boiling water. In addition, three times of cold water should be added to make the dumplings cooked.

Wonton is heavy on soup, while dumpling is heavy on dip.

call

Beijing and other places in northern China are usually called wonton.

[Sichuan] it is commonly known as "chaoshou". People in Sichuan are fond of spicy food. There is a famous dish called "chaoshou in red oil". (hand copying means "take your hand"

[Chongqing] Chongqing is called chaoshou. Kaizhou, Wanzhou and Yunyang in the northeast of Chongqing are called Baomian.

[Hubei] some people also call it dumpling (the name of Wuhan area) and Baomian (the name of other areas in Hubei Province).

[Anhui] Southern Anhui is called "burden".

[Jiangnan] the Wu dialect "wonton" in Shanghai, Southern Jiangsu and Zhejiang has a similar pronunciation to Cantonese. Shanghai wonton is usually cooked in boiled water, and then put into the soup made of chicken soup, broth or bone soup. When eating, sesame oil or soy sauce will be added according to personal preference. In Shanghai wonton, coriander or celery are sometimes wrapped in it.

[Jiangxi] commonly known as Qingtang, also known as Baomian and yuntun.

[Guangdong] because the word "wonton" is relatively rare, and people's knowledge level in the past is limited, the common writing homonym "wonton" (Cantonese), English "wonton" is derived from Cantonese.

Wrap the chopped stuffing in wonton skin. The skin of Guangdong wonton is made of egg and flour, and cut into 8cm by 8cm square. The stuffing is made of fat, lean pork, fresh shrimp, ground fish, egg yolk and seasoning. Guangdong wonton package method is generally fast, not necessarily gradually neatly folded up. The size is based on the ability to swallow one at a time.

[Fujian] commonly known as flat food and flat meat, meat stuffing is usually made by hammering, and the skin is dough.

Jianjun's flat meat tastes crisp, tender, fragrant and sweet. It tastes crisp in the mouth, which is quite different from that of northern wondun and other places. The reason lies in the filling. The main feature of Jianjun flat meat production process is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and crisp. Generally, the fresh lean meat of pig legs slaughtered in the early morning should not be put into the water. Before noon, the fascia of the leg meat should be removed, and the meat fibers should be cut into large pieces or strips. When beating, the key skills should be mastered, that is, the lean meat should be beaten vertically, so that the moisture in the meat fiber can be retained until it is rotten and sticky, and then an appropriate amount of sodium bicarbonate, salt and monosodium glutamate should be added Make a paste with chopsticks. Use flour and a little alkaline water to beat the skin of flat food into thin skin. Each piece is cut into squares about 7 cm long. Each flat meat is only the size of longan, and wrapped into delicate butterfly shape. Pork soup with pig bones in the warm heat to boil the soup, the meat into the water pot boil, until the meat floating, with a small fence picked up, into the soy sauce, fresh lard, monosodium glutamate and other seasoning bowl, into the boiling soup, sprinkle with chives can be eaten. Its taste is crisp, tender, fragrant and sweet, and its taste is crisp.

[Guizhou] commonly known as "wonton" read K ú en Tuen, boiled in white water, dipped in pepper water (pepper, soy sauce, garlic, vinegar, sesame oil, soybean, etc.)

[Taiwan] it is called Bianshi in Minnan dialect. Before and after 1949, immigrants from all over China brought the name of their hometown to Taiwan. Therefore, wonton, wonton, flat food and hand copying are very common in Taiwan. Taiwan wonton has three famous regions: Wenzhou wonton in Taipei City, Yuli wonton in Hualien City in the East (often visited by Jiang Jingguo), and Ligang wonton in Pingtung City in the south. It has full stuffing and delicious fragrance. Now it has been vacuum packaged and sold in various markets or home delivery. It is suitable for cooking soup, frying, sweet and sour. It is said that Zhao Wenfu was the first one to sell li gang wonton. In the 30 years of the Republic of China, Zhao Wenfu learned wonton from his fellow countrymen.

[Japan] this title is originated from Guangdong, China, and it is pronounced "Wantan" in Cantonese and written as "Yunyan".

type

[meat wonton]: Mince Pork and scallions, stir them, wrap them in wonton skin and cook them.

[shrimp wonton]: Guangdong is rich in seafood, often made from shrimp and pork. Shops in Hong Kong often use "big wonton" (big wonton) as their selling point. There is a big fresh shrimp in the wonton.

[shrimp]

Chinese PinYin : Hun Tun