Official Off Topic Discussion Thread #1
- Thread starter Chrisplosion
- Start date
Right now my favorite Chinese dish is won ton soup....Ecoli do you have recipe for it that I can try at home?
Could be depending on what you tell me about it and if its not too labor intensive.I love good won ton but I have had some that was pretty bad.
Will post something later. Now getting my son to bed.
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The fact a guy who called himself Ecoli (a bacteria that can cause serious food poisoning through fecal-oral transmission) posts food makes it funny.
Even funnier watching the likes of dragonninja reply with comments like "Yummy," or "Put it right in my mouth."
Wonton: go to a Chinese store and get the wraps, note: you want the thinnest. Ask for help if necessary. Say you are making wonton in a soup. The thicker ones are for pan frying.
The filling: take raw peeled shrimp and ground pork, half and half, add salt, white pepper powder, diced ginger, and a little starch dissolved in water, mix in a food processor until everything is evenly mixed and the mixture is well whipped.
Take a wonton wrap, put a dollop of filling(size of your fingernail size) in the center of the wrap, pinch the wrapper like a sack and seal the top with a dab of water(if the wrap seems too stiff to do this, you might have bought the wrong one)
You may ready a cookie sheet and sprinkle a little flour to prevent sticking to put your wontons on.
Boil water, put the wontons in, stir carefully to prevent the wonton to stick on the bottom. They are done when they all float on top.
Ideally prior to wonton finishing, you have your soup base ready. I do something simple: cook some chicken stock(either from real thing or ready made), put some nuri( dried seaweed and a teaspoon of soy sauce in the service bowl, dilute with the hot chicken stock, season with white pepper powder if you like, and when the wanton is done, strain and put appropriate number in the bowl. Finely chopped green onions to garnish, and maybe add a drop or two sesame oil.
You should only cook the number of wonton you can consume at one setting. If you have extras, leave them uncooked on the cooking sheet with flour and put them in the freezer. Wait until everything is frozen and hard(a few hours), put those in a storage bag. If done properly, they won't stick to each other. When cooking those, no need to defrost just add those to boiling water.
Sent from my iPhone using MonsterAquariaNetwork app
The filling: take raw peeled shrimp and ground pork, half and half, add salt, white pepper powder, diced ginger, and a little starch dissolved in water, mix in a food processor until everything is evenly mixed and the mixture is well whipped.
Take a wonton wrap, put a dollop of filling(size of your fingernail size) in the center of the wrap, pinch the wrapper like a sack and seal the top with a dab of water(if the wrap seems too stiff to do this, you might have bought the wrong one)
You may ready a cookie sheet and sprinkle a little flour to prevent sticking to put your wontons on.
Boil water, put the wontons in, stir carefully to prevent the wonton to stick on the bottom. They are done when they all float on top.
Ideally prior to wonton finishing, you have your soup base ready. I do something simple: cook some chicken stock(either from real thing or ready made), put some nuri( dried seaweed and a teaspoon of soy sauce in the service bowl, dilute with the hot chicken stock, season with white pepper powder if you like, and when the wanton is done, strain and put appropriate number in the bowl. Finely chopped green onions to garnish, and maybe add a drop or two sesame oil.
You should only cook the number of wonton you can consume at one setting. If you have extras, leave them uncooked on the cooking sheet with flour and put them in the freezer. Wait until everything is frozen and hard(a few hours), put those in a storage bag. If done properly, they won't stick to each other. When cooking those, no need to defrost just add those to boiling water.
Sent from my iPhone using MonsterAquariaNetwork app
