Delicious wonton(mei wei hun tun )

Delicious wonton

Introduction:

In ancient China, wonton 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. For thousands of years, there has been no obvious change in dumplings, but wonton has developed in the South with an independent style. Since the Tang Dynasty, the names of wonton and dumpling have been formally distinguished. In the past, there was a saying in old Beijing that "winter solstice wonton and summer solstice noodles". It is said that during the Han Dynasty, the northern Huns often harassed the border areas, and the people were restless. At that time, there were Hun and Tun leaders in the Xiongnu tribe, who were very fierce. The common people hate it to the bone, so they wrap it with meat stuffing and take the sound of & quot; Hun & quot; and & quot; Tun & quot;, calling it & quot; wonton & quot;. Hate to eat, and seek to calm down the war, can lead a peaceful life. Since wonton was first made on the day of the winter solstice, every household eats wonton on that day. Today, wonton has become a famous snack with various names, different productions, beautiful fresh flavor, all over the country and deeply loved by people. There are many names of wonton. In most places such as Jiangsu and Zhejiang, it is called wonton. In Guangdong, it is called wonton. In Hubei, it is called Baomian. In Jiangxi, it is called Qingtang. In Sichuan, it is called chaoshou. In Xinjiang, it is called ququ. There are many distinctive wonton products that are well received by customers. The famous Chengdu city dragon hand food restaurant has many varieties, its skin is thin and tender, and its taste is delicious. Chongqing city's bridge crossing, hand kneading, various condiments, dipping seasoning food, Shanghai city old temple, Song Yun house, three fresh wonton, fillings, thin skin and stuffing, delicious color; Xinjiang Urumqi's tune. Mutton is the stuffing, with thin skin and tender stuffing. The soup is clear and delicious

Production steps:

Materials required:

Pork: 150g

Celery: 100g

Wonton skin: 60 pieces

Auricularia auricula: 50g

Chives: 50g

Ginger: right amount

Coriander: moderate

Salt: 10g

Pepper: 2G

Seaweed tablets: appropriate amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mei Wei Hun Tun