Chinese Food
Who has the heart to disappoint the wonton with bamboo shoots, shrimps and diced bamboo shoots
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This is the second place in my heart in wonton series. The first place is the saury wonton before the Qingming Dynasty. It's very delicious with the saury stuffing and the green leek. However, swordfish is not easy to get. When I was a child, I had to eat a little swordfish for an hour slowly - there were too many thorns. It is said that a large piece of pigskin is needed to pad the bottom for making cuttlefish stuffing. I stock a few boxes of cuttlefish stuffing every year before the Qingming Festival. It has the flavor of aftertaste of spring from time to time. There are two kinds of wonton. I hardly eat meat and vegetables. When reading, there are still many unsanitary breakfast stalls in the early morning on the street, such as pancake sticks, tofu flowers, egg cakes, steamed rice balls... I don't think the satisfaction of these stalls can catch up with the clapping of horses in the restaurant. Just the same. I must go to a local early tea restaurant opposite my home. That's shrimp wonton. This local tea restaurant opened very early. Even the students who want to study in the morning have time to eat
Cooking ingredients
Cooking Steps
Step1:First of all, you need bamboo shoots. Peel off the dice. Over oil. I don't know why I have to use oil. According to my intuition, I have to use oil anyway. But I don't know the consequences of oil.
Step2:At least one third of the 500 grams of shrimps should be cut into cubes. Of course, it's OK to cut more dice according to your own needs. Cut the remaining shrimp into small pieces of fat, ginger slices and some cooking wine to make a very fine mud. This mud is not easy to beat. You can add a small amount of water properly. This water is not included in the grams indicated in the material.
Step3:It's almost like this. It looks very delicate. My shrimp mud is about 470
Step4:Put the mashed shrimp in the chef's machine. Add the eggs, sweet potato powder and salt.
Step5:Use k-paddle to beat. 70g water slowly. Beat for a while more. Let them fully integrate.
Step6:Add diced shrimps and fried bamboo shoots (I really hate diced ones
Step7:Pack up. This filling is very soft. Don't be greedy when packing. Don't fill it up. Otherwise, it will affect the mood extremely.
Step8:When cooking wonton, mix the soup. I usually use soy sauce, salt and seaweed. Of course, chicken soup can be used. Bone soup is no problem.
Step9:The cooking time is a little longer. It's obvious that the cooked one will expand a little. It's a small circle larger than the original one.
Step10:You can eat the shrimp granules and the crisp taste of the bamboo shoots.
Step11:It's also great to add some oil and spicy.
Cooking tips:You can take a glass of water at any time when you are beating the shrimp mud. Pick up the shrimp mud and put it into the water to see if it can float. It's almost as if it can float. This is also the secret I found when I made fish cakes. When making this kind of dish, I deeply succumbed to the right amount of Chinese cuisine. I've always been able to measure it by feeling. This time, I made a special measurement for this. But I'm sure that every time I do it, it's different. In the season of eating bamboo shoots, I never stock up after processing. In my opinion, no matter it's frozen or boiled water, it's soft and Baba after coming out. It's not interesting that there's no crispy taste. Of course, it's also possible that I have some problems. It's clear these days. The green shoots are also delicious. There are skills in making delicious dishes.
