Basic Introduction to Xuanbao Small Wonton is a famous snack of Han nationality in Taixing City, Jiangsu Province. It was named after Xuanbao Town in Taixing City, Jiangsu Province, and has been formed for more than 50 years. According to legend, in 1947, Zhao Hongfu, also known as Zhao Guozi, from Xuanbao Town, engaged in the management of food and snacks. After years of repeated practice, he developed distinctive snacksWhat are the characteristics of Xuanbao small Wonton
Xuanbao small Wonton has the characteristics of thin skin, tender filling, delicious soup, and is loved by ordinary people and people of all walks of life. The face of the small Wonton is as thin as rice paper, almost transparent, and can be lit with a match, which is a unique practice
The production methods of Xuanbao small Wonton are all handmade, including skin rolling, stuffing mixing, bag kneading, soup making and pot makingRolling the dough
Choose good flour, add a small amount and an appropriate amount of water, knead well, and roll it out. During the process, be sure to use dry starch and roll it out while sprinkling dry starch. Until the skin is facing the light and the blurry filament can be seen. Afterwards, cut the skin into thin slices measuring 5 centimeters square
Mixed filling
Pork belly can be ground into a paste using mechanical grinding or knife crushing methods. Then, add minced ginger, scallions, sugar, salt, monosodium glutamate, soy sauce, and stir evenly. The taste should be salty and fresh. At the same time, prepare the necessary auxiliary seasoning - oil residue powder (which is chopped into small pieces after boiling pork fat) and set it aside
Pinch the package
Hold the skin with your left hand, use a scraper to pick into the filling with your right hand, and start moving the skin inward from your little thumb with your left hand. Finally, use your right hand to pinch the bamboo and lean the leather inward. Close your left hand together and it's done
Make soup
in a water pot, boil it, pour raw Wonton into the pot, stir Wonton with a spoon along the edge of the pot to get it up, cover the pot with a lid and simmer for a while until Wonton floats on the water, pour less cold water on it, and boil for a while
Out of the pot
Put heavy oil, soy sauce, monosodium glutamate, oil residue powder, and onion powder into the soup bowl, wash the soup in the water pot into the bowl, and then use the claw fence to scoop 15~20 Wonton into the bowl, sprinkle with pepper, and serve
Awards of Xuanbao small Wonton
In the 1960s and 1970s, Xuanbao small Wonton won the first prize for many times in the small Wonton technical contest organized by Taixing catering industry. After the 1980s, many guests came here to taste. Xuanbao small Wonton is famous both at home and abroad, and is highly praised by Chinese and foreign people