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

Wonton Soup in Hot and Spicy Sauce

Introduction:

"Hongyouchaoshou" is similar to wonton in the north and wonton in the south, but its skin is thin and its stuffing is bigger. It tastes affordable and delicious. In the practice of red soup with red oil, also useful soup with red oil. The red soup should be spicy, while the light soup will be light after the entrance. If you don't like spicy, you can also add some red sweet pepper or sweet pepper powder when making your own red oil. Every time I make red oil, pepper and sweet pepper make up half of each. The red oil made by stewing looks very red, but it's not very spicy. This is also no way, the northern climate is too dry, eat too much spicy will get angry, so hold out such an oil method, ha ha! At first, I bought sweet pepper powder. It's all imported. The price is very expensive. A small bottle of 25g costs you 30 yuan. China's tariff is too high! Later, I went to the vegetable market to buy a lot of red sweet peppers, which cost two yuan per kilo. Because they were put for a long time, they were wilting and didn't sell well, so I reduced the price. When you buy it and make it yourself, you can cut the seeds of the red pepper with a knife, dry it in the air, and then bake it. After drying, you can stir it into powder with a cooking machine. It's good for making Chinese and Western food as seasoning. It can be colored and not spicy. It's good for frying chili oil with some chili powder. It's also good for color matching of fried spaghetti. It has high vitamin content and tastes slightly spicy. It looks red Very attractive appetite, and cheap, ha ha! Today, on a whim, I'm going to do a home version of "hand copying in red oil". The main methods are as follows:

Production steps:

Step 1: flour, water, minced pork, scallion, minced ginger, sesame oil, salt, chicken powder, yellow rice wine, Zanthoxylum noodles, pepper powder, red oil, cooked sesame, vinegar, scallion and mixed juice.

Step 2: mix the flour with water to make a slightly hard dough, then cover it with plastic film and relax for 15 minutes.

Step 3: seasoning the stuffing; put salt, pepper, pepper, onion, ginger, chicken powder, yellow wine and sesame oil into the meat stuffing, mix well, then add a little water to make it stronger.

Step 4: take out the loose dough, knead it on the chopping board, and roll it into thin slices.

Step 5: after rolling the dough, cut it with a knife, and then cut it into triangular dough, with the edge about 9cm wide.

Step 6: make a dumpling; take a dough and roll up the stuffing at one end of the dough.

Step 7: after the roll is finished, fold it right and left and hold it firmly. This shape is called plagiarism.

Step 8: pack the stuffing one by one according to this method, and the above quantity can pack 30 copies.

Step 9: make a bowl of juice; put a little salt into the bowl first, then put a little chicken powder, vinegar and red oil into the bowl and mix well.

Step 10: scoop a spoonful of soup into a bowl mixed with seasonings, mix well, put the cooked chaoshou into the bowl, sprinkle a little cooked sesame and scallion, then you can eat it, this is the red oil chaoshou with soup.

Step 11: if you like to eat dry mixed red oil Chishou, you can put the Chishou on a plate, pour red oil and flavored juice on it, mix it well, and then you can eat it. When serving, you can bring a dipping dish.

Materials required:

Flour: 150g

Water: 70ml

Minced pork: 150g

Scallion: 20g

Ginger powder: 10g

Sesame oil: 10g

Salt: right amount

Chicken powder: 15g

Pepper noodles: 1g

Right amount: pepper

Red oil: right amount

Cooked sesame: right amount

Vinegar: moderate

Chives: right amount

Mixed juice: right amount

Note: Snack features: beautiful color, thin skin, big stuffing, smooth and delicious entrance, salty and spicy soup. Warm tips: 1. Before making, when preparing materials, you can mix one jin of flour and one jin of meat stuffing. One kilo of flour and one kilo of meat can be used to make 100 handmade dumplings. I used 150 grams of flour and 150 grams of meat to make a total of 30 dumplings. This quantity is for your reference. 2. The soup can be mixed at will, and the taste can be sour or spicy. You can also put some vegetables such as green vegetables, winter vegetables or bean sprouts. Big spoon of this family version of dry thin two eat "red oil hand" is done. It's delicious, for your reference!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Hong You Chao Shou