Wonton Soup in Hot and Spicy Sauce(hong you chao shou )

How to copy in red oil

Raw materials for making red oil hand copied

20 pieces of chaoshou skin and 50 grams of minced meat.

The steps of making red oil hand copied products are as follows:

Mix the minced meat with refined salt and cooking wine, and then wrap it in a bag to make a chaoshou. Put the seasoning in the bowl, and cook the chaoshou and put it into the bowl.

Wonton Soup in Hot and Spicy Sauce

Chaoshou in red oil is a local snack of Sichuan and Chongqing, which belongs to Sichuan cuisine. This kind of snack is tender and delicious, and the soup is slightly spicy and fragrant. Chaoshou is similar to wonton. Its skin is thin and smooth. Different from wonton (round skin), its main ingredients are chaoshou skin (side skin) and minced pork. In this way, the meat can be cooked with clear soup, sesame red oil (usually sesame red oil) and other seasonings.

Characteristics of dishes

Hongyou chaoshou is a famous snack in Sichuan and Chongqing. This kind of snack is tender and delicious, and the soup is slightly spicy and fragrant. Chaoshou is a unique snack of Sichuan and Chongqing people. Hongyou chaoshou is one of the most famous varieties of chaoshou.

In addition to sesame oil, there are clear soup and minced garlic.

practice

The homely practice of hand copying in red oil

[materials]

250g of chaoshou, 3G of straw mushroom seasoned soy sauce, 5tsp of raw soy sauce, 2tsp of mature vinegar, 7g of red oil, proper amount of soup, 1 / 2tsp of salt and 1 / 2tsp of pepper, 3G of garlic, 3G of zanthoxylum oil and 3G of chicken essence

[practice]

Cooked straw mushroom soy sauce, raw soy sauce, vinegar, soup, salt, chicken essence, pepper and minced garlic to make chaoshou sauce.

2. Put proper amount of water into the pot and bring to a boil over high heat. Add the chaoshou and put it into the pot. Turn off the fire after the chaoshou floats.

3. Take out the water and pour it into the bowl with the sauce. Finally, pour in the red oil and mix well. If you have refreshing vegetables at home, you can also blanch them slightly and put them into a bowl to taste better.

Practice 1

Food preparation

Main ingredients: chaoshoupi (20 pieces), minced pork (172g), scallion (1tsp). Marinade: salt (1 / 5tsp), soy sauce (1 / 2tsp), cooking wine (1 / 2tsp), chicken powder (1 / 3tsp), raw powder (1tsp)

Seasoning: chili oil (3 tbsp), soy sauce (2 tbsp), sesame oil (1 tbsp), chicken powder (1 / 2 tbsp), salt (1 tbsp)

Production steps

1. Place minced pork into a bowl. Add 1 / 5 tbsp salt, 1 / 2 tbsp soy sauce, 1 / 2 tbsp cooking wine, 1 / 3 tbsp chicken powder, 1 tbsp raw powder and 2 tbsp water. Mix well. Beat in one direction until gelatinized. Marinate for 15 minutes.

2. Take the skin of a hand, scoop in the right amount of minced pork, and wrap it into a hand.

3. In an empty bowl, add 3 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp sesame oil and 1 / 2 tbsp chicken powder. Sprinkle 1 tbsp scallion.

4. Boil the water in the pan, add 1 tbsp salt, put it into the chaoshou and bring it to a boil over a high fire. Order the water to boil until the chaoshou floats. Remove and drain the water. Serve in a bowl.

matters needing attention

1. When it comes to hand copying, it's not suitable to pack too much meat stuffing for hand copying, which is easy to get greasy.

2. Generally, cooking wine is added to meat stuffing according to personal preference. It depends on whether you like the taste of cooking wine.

3. After minced pork is seasoned, chopsticks should be used to beat it in one direction until it is gelatinous. The meat stuffing will be smooth, delicious and strong.

4. It is suggested to buy half fat and thin minced pork to make meat stuffing. The meat stuffing will be more sweet, plump, tender and smooth after cooked. The whole lean minced pork tastes dry and hard, so it is not recommended to buy.

5. There are special hand-made leather sold in the market. After wrapping the plagiarized hand with the plagiarized hand leather, dip a little water in the bonding place to make it stick tightly. After wrapping the plagiarized hand, sprinkle a little flour before putting it into the dish to prevent it from sticking to the bottom.

6. The boiling time should not be too long, otherwise it is easy to break the skin. After boiling, you need to point water once, and then you can pick it up when it floats and becomes translucent.

7. When making red sauce, those who like to eat spicy can put more red oil, and those who can't eat too spicy can reduce the amount of red oil.

Practice 2

Materials used

Pork (fat and lean) 200g

Wonton skin 400g

Seasoning

1 tsp salt

3 tsp soy sauce

1 / 2 tsp chicken essence

10 Chinese prickly ash

1 tsp oyster sauce

1 egg white

2 shallots

1 tsp sugar

3 tbsp vegetable oil

2 teaspoons vinegar

1 tsp sesame oil

1.5 tbsp chili powder

Production steps

Chop the pork into minced meat, add 1 tsp oyster sauce, 1 tsp soy sauce, 1 / 2 tsp sugar, 1 egg white, 1 / 2 tsp sesame oil and 1 / 2 tsp salt, and stir well in one direction

< I2. < / I take a piece of chaoshou peel and put in the right amount of stuffing

< I3. < / I fold the palm skin diagonally to form a triangle

< I4. < / I press the filling with the middle finger hook

< i5. < / I cross and pinch the two corners together to form a hand-made embryo. The wonton skin you bought is dry and not easy to bond, so you can apply a little water on the corners

< I6. < / I put the fine chili powder and Chinese prickly ash into a bowl, and then put the oil in a large spoon until there is white smoke on the surface. Pour it into the bowl to make the hot oil

Take proper amount of spicy oil, add 1 / 2 tsp sugar, 1 / 2 tsp salt, 2 tsp soy sauce, 2 tsp vinegar, 1 / 2 tsp sesame oil, 1 / 2 tsp chicken essence and a little scallion seasoning into the bowl

< I8. < / I put proper amount of water into the pot and bring to a boil, then scoop out proper amount of boiling water and pour it into the bowl in step 7 to make red oil hand soup

< i9. < / I put the embryo into the boiling water pot, and gently push it in one direction with a spoon to prevent sticking

Cover the pan and bring to a boil

Add a small bowl of cold water

< i12. < / I after the pot boils again, add cold water again. After the wonton is cooked completely, remove it and put it into the soup in step 8

Cooking skills

1. Tips for cooking: put a little salt in the water, boil the water and put it into wonton. Don't use too much heat after boiling. Keep it in a slightly boiling state, so that the wonton skin won't break easily;

2. This is a hand-made leather sold on the market, which is not very sticky. Therefore, in step 5, you can apply a little water on the two corners to stick it firmly. If it's your own hand-made leather, you don't need it;

3. You can pack more of them at a time, and then spread them flat on the plate. Pay attention to spread them flat instead of piling them together. Cover them with plastic wrap and put them in the refrigerator for freezing. Take them out when you want to eat. You don't need to thaw them. You can cook them directly. It's very convenient.

 

Practice 3

Materials used

Pork (fat and lean) 200g

Wonton skin 400g

Seasoning

1 tsp salt

3 tsp soy sauce

1 / 2 tsp chicken essence

10 Chinese prickly ash

1 tsp oyster sauce

1 egg white

2 shallots

1 tsp sugar

3 tbsp vegetable oil

2 teaspoons vinegar

1 tsp sesame oil

1.5 tbsp chili powder

Production steps

Chop the pork into minced meat, add 1 tsp oyster sauce, 1 tsp soy sauce, 1 / 2 tsp sugar, 1 egg white, 1 / 2 tsp sesame oil and 1 / 2 tsp salt, and stir well in one direction

< I2. < / I take a piece of chaoshou peel and put in the right amount of stuffing

< I3. < / I fold the palm skin diagonally to form a triangle

< I4. < / I press the filling with the middle finger hook

< i5. < / I cross and pinch the two corners together to form a hand copied embryo. The hand copied leather you bought is dry and not easy to bond, so you can apply a little water on the corners

< I6. < / I put the fine chili powder and Chinese prickly ash into a bowl, and then put the oil in a large spoon until there is white smoke on the surface. Pour it into the bowl to make the hot oil

Chinese PinYin : Hong You Chao Shou