Sichuan style red soup(chuan wei hong tang chao shou )

Sichuan style red soup

Introduction:

"I don't like noodles, but I like dumplings and rice noodles. When I was at home in the past, every morning, I would eat two or two pairs of rice noodles in a small shop outside. The skin of rice noodles at home was thin. Although there was not much meat stuffing, it was very tender and smooth. It was a pleasure to eat a mouthful of rice noodles with red soup. Chaoshou is divided into Qingtang, Hongtang and Qinghong Tang. Clear soup is not spicy, red soup is spicy, clear red soup is a little spicy. Of course, I can't eat my hometown's chaoshou in Guangdong. This time, I suddenly want to make red soup at home. It tastes surprisingly good. My aunt even said that it was enough to have such a bowl of food when I was pregnant. "

Production steps:

Step 1: buy ready-made chaoshou skin, the kind of wonton, square, not round.

Step 2: add an egg, a little spice powder, sesame oil, salt and chopped ginger to the minced meat.

Step 3: stir evenly in one direction.

Step 4: take a skin and put it on the palm of your hand, and put a small piece of minced meat on the bottom corner.

Step 5: fold the horn up. The size of the folded horn should cover the minced meat.

Step 6: fold the corner up again and pinch the two thumbs on both sides of the minced meat.

Step 7: dip some water on the right corner, pull the bottom of the left corner and dip it on the top of the right.

Step 8: wrap all the hand leather.

Step 9: bring the water to a boil.

Step 10: copy hands one by one and cook them all. (the skin is very thin, the process is very fast.)

Step 11: take a bowl, add some soy sauce, salt, vinegar, lard, chili oil, chopped scallion.

Step 12: make lard with a little hand soup.

Step 13: then put the cooked rice dumplings in a bowl.

Materials required:

Chaoshou leather: 500g

Minced pork: 300g

Egg: 1

Chives: right amount

Sesame oil: appropriate amount

Salt: right amount

Five spice powder: appropriate amount

Ginger: right amount

Soy sauce: moderate

Vinegar: right amount

Chili oil: right amount

Lard: right amount

Note: 1. Chili oil I do, with half of the dry pepper and Pepper Fried into powder, and then add the cooked oil of white sesame, super fragrant. 2. Don't pack too much minced meat when you make a hand bag. Otherwise, the skin will be rotten and the meat will not be cooked. 3. When seasoning, lard and scallion must be put, can't eat spicy, can't go without chili oil, also delicious.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Chuan Wei Hong Tang Chao Shou