Is the practice of wonton in Taiwan Province the same as that in mainland China?

Taiwan Province food culture is a part of China, and there are many delicious foods in Taiwan Province province. Have you ever heard of the chaos in Taiwan Province Province? Is the mashup in Taiwan Province the same as that in China? I will introduce the chaos in Taiwan Province Province from the perspective of food culture, and try the chaos in Taiwan Province Province at home.

Wonton is one of the traditional folk pasta in China. It contains a thin leather bag, which is usually cooked and eaten with soup. Originated in northern China.

If you compare wonton to jiaozi, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; Dumpling skin is round, about 7 cm in diameter.

Wonton is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.

Wonton heavy soup, jiaozi heavy dip.

People in Taiwan Province call it flat food. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan Province Province, so it is very common to say wonton, wonton, flat food or wonton in Taiwan Province Province. There are three famous areas of Taiwan Province Wonton: Wenzhou Wonton, Hualien Yuli Wonton in the east (frequented by Jiang Jingguo), and Pingtung Lingang Wonton in the south; The stuffing is full, fragrant and delicious, and now it has been vacuum packed and sold in various markets or delivered to your door; Soup, fried, sweet and sour are all suitable. Ligang wonton is said to be sold first by Zhao in Ligang. In the 30 years of the Republic of China, Zhao learned to make wonton from his hometown.

Stuffing: Buy fresh vegetables, such as celery and cabbage. Celery needs stems and cabbage needs help. A green onion, big enough. Fresh meat, cattle, sheep and pigs are all acceptable. But, specifically, pork should be 3: 7 thinner. The ratio of vegetables to meat is also 3: 7. This will be delicious. The meat should be finely divided and the vegetables should be finely divided. Stir in one direction until you see that all the fat has become filaments. As for the ingredients, most of them are optional, such as chicken essence, sesame oil, oyster sauce, spiced powder, salt and so on. Be careful not to add water.

Wrapping method: wrapping methods vary from place to place, so you can buy wonton skins sold in the market. Generally, it is 1 kg of skin and half a kg of stuffing. Of course, if the quality is excellent, the amount of stuffing can be appropriately increased. However, six to seven is enough. The most convenient way to wrap is to put the stuffing in the middle, roll it into two rolls, then fold the wings in the middle and put them upside down neatly. Usually put it in the refrigerator and save it for eating in the morning. Generally, a pound and a half of wonton just fills a layer, about 40. Be sure to put a plastic sheet under it to prevent it from sticking to the bottom.

T: Generally, a simple breakfast is the best. People with a large appetite can eat 15, and ordinary people can eat 8 ~ 10. Put it in boiling water for about 3 ~ 5 minutes and take it out. Now it's soup, now it's soup In a big bowl, put a few pieces of laver and shrimp skin 10 or so. Authentic is seasoned with a little white pepper and a little salt. You can add a drop of fragrant oil, a drop of oyster sauce, or you can not add it. Those who like vegetables can add less green leaves, and absolutely not more. There is no bone soup, and the thick chicken soup is replaced by chicken essence, but breakfast is still ok.