Rolling wonton wrappers is pretty much the same as rolling noodles, but the wonton wrappers are a little thinner.

When he went to the supermarket to buy ingredients before, Xu Zhuo almost bought duck eggs and duck egg noodles for making Zhusheng noodles and wontons.

But thinking about the difficulty of the operation, and the fact that he didn't like to eat that kind of crusty wonton, he chose to give up.

In addition, the reason why Xu Zhuo didn't want to do it was because he always had a hunch that he might encounter a side quest with the taste of his hometown in the future, so it should be better to make Zhusheng noodles and wonton at that time.

Although the taste rewards of my hometown are very average, but mosquito legs are also meat, the system is so stingy, these rewards have to be fought for, otherwise how easy is it to become a chef?

The dough became thinner and thinner, and when it was almost three millimeters, Xu Zhuo stopped.

He rolled the dough evenly over the rolling pin, then took a kitchen knife and cut the dough slice of the rolling pin.

It is said to be cut, but it is actually cut. He sliced the dough sheet from one end to the other along the rolling pin, and the large dough sheet rolled on the rolling pin instantly became a long strip of dough of equal size.

After arranging these dough sheets, Xu Zhuo took a kitchen knife and cut the dough sheets into squares according to the width.

After picking out those irregularities, the rest is the dough of the wontons.

Then, Xu Zhuo took the meat filling out of the refrigerator and began to wrap the wontons.

There are several schools of ravioli, each with a different shape.

Common classifications include Hualien wonton, Hong Kong-style wonton, Wenzhou wonton, ingot-bao wonton, straw hat wonton and Sichuan wonton.

Xu Zhuo can only use the ingots bag method now.

This is also one of the best steps to learn in making wontons.

He picked up a piece of wonton wrapper and spread it out in his hand, placing the meat filling in the middle of the wonton wrapper.

Then fold the wonton wrapper in half from the middle and pinch the bottom two corners together.

A perfect ingots wonton is ready.

This method is relatively easy to master, but the method of wonton seems simple, but it is actually experienced.

Whether it's TV or real life, wonton is the quickest way to wrap wontons, put meat filling into the wonton skin with one hand, and grab it slightly with the other hand, and a wonton will be wrapped.

Once when the tip of the tongue was on the air, Boss Xu also made a few wontons with great interest, using the wonton method, but every time it ended in failure.

Either the meat filling is squeezed out in the wrong place, or the dough is not pinched tightly, and finally it is made into a pot of noodle soup.

When he started packing, Xu Zhuo took out the two shelves in the freezer, washed and dried them, and spread plastic wrap on them.

Put the wrapped wontons on it, fill one plate and put it in the refrigerator to freeze.

By the time the next plate was wrapped, the plate of wontons in the refrigerator had been frozen.

The frozen wontons are directly packed into disposable food bags and stored in the freezer, so that the wontons can always maintain their tender taste.

In this way, while making it and freezing it, it was bagged and preserved, and by the time Xu Zhuo used up all the wonton wrappers, the refrigerator was already full of a drawer of wontons.

This is the most worry-free in summer, and when you want to eat, just take out a bag from the refrigerator and cook it in the pot, which is very convenient.

After the wonton wrappers were used up, there were still some wonton fillings left to be used, and Xu Zhuo was going to add them to the filling of the soup dumplings later.

After resting for a while, Xu Zhuo put the skin jelly into the refrigerator compartment, and then began to make noodles with soup dumplings.

The noodles with soup dumplings are different from those made with braised noodles by hand.

There is a special noun for this kind of noodles, called three hard and three soft.

Three hard and three soft refer to the three processes of kneading, falling and waking up. Specifically, the dough should be kneaded three times, dropped three times, and woken up three times.

This method is very similar to the three kneading and three awakening of braised noodles, but there is more of a falling process than braised noodles, and the dough can be beaten to maximize the gluten.

Through three hard and three soft, the dough can be made tough and smooth, without leaking soup and clothes.

This is also the secret of soup dumplings, without a good dough, no matter how good the filling is, it will not play a delicious role.

Xu Zhuo reconciled the dough, covered it with a damp cloth after kneading it, and began to wake up.

At this time, he was idle, and began to nest on the sofa in the living room and play with his mobile phone. Play a game for a while, or watch some food tutorials or something.

This three hard and three soft is very time-consuming, so keep kneading the dough and breaking the dough to wake up, Xu Zhuo and so on, after the afternoon has passed.

Fortunately, he has mastered the skills of mixing noodles and kneading noodles, otherwise the skin of this soup dumpling alone would have made him difficult to die.

Now Boss Xu feels more and more that the skills given by the system are powerful.

One dough, one kneading, and one rolling, so that he can easily cope with most pasta dishes.

Soup dumplings can be found in both the north and the south.

For example, in Bianliang City, which is across the river from Linping City, soup dumplings have existed for thousands of years, and the steamed bun shops on the street are next to each other.

The locals also made up a smooth slip for eating soup dumplings: "Open the window first, then drink the soup, and then fill the mouth." ”

Almost all people who travel to Bianliang City will taste this food from the Song Dynasty, including Boss Xu, who has also gone to eat it before.

In the Jiangnan region, soup dumplings have been made into various tricks, such as Yangzhou City, where Yu Keke's house is located, and the variety of soup dumplings is simply dazzling.

Moreover, the soup dumplings in Jiangnan not only have steamed buns, but also creatively invent a new method - raw frying.

The method of raw frying is similar to that of fried buns, but the method is more elaborate.

The bottom of the skin is fried to golden brown, the upper part is sprinkled with some sesame seeds and chives, and the mouth is full of soup, the skin is crispy, and the delicacy of Jiangnan people is vividly interpreted.

Although there is no soup dumpling in Cantonese morning tea, all kinds of steamed dumplings that are juicy when you bite into it are quite similar to soup dumplings.

At five o'clock in the afternoon, Xu Zhuo kneaded the dough and covered it with a damp cloth, and the kneading process finally ended.

But before he does, he'll have to get in touch and see when everyone will be back.

Otherwise, it's too early to pack, and this thing can't be stored.

He called Li Hao first, Li Hao was simple, as soon as he heard that he was going to make soup dumplings, he immediately said that he wanted to come back.

"Boss Xu, it's really yours, you actually know how to make soup dumplings, it's really good. Last time, I went to Bianliang with Panpan to eat, but I didn't find the authentic one. ”

"Wait, I'll be home soon, if there's anything you need my help with, just ask. ”

Then Xu Zhuo called Yu Keke again: "When are you done shopping?" My steamed bun noodles have been ready, and the stuffing is almost ready, and you can roll out the skin and start wrapping at any time." ”

Yu Keke immediately exclaimed in surprise: "You really make soup dumplings?"

Xu Zhuo snorted: "If you want to eat, you must do it, but I don't guarantee whether it tastes good or not." Your soup dumplings in Yangzhou are so famous, you just want to eat the ...... I made."