Before, Xu Zhuo was still worried, when holding a birthday banquet, how to let her dress up and restore the demeanor of the goddess of Rongcheng.

Unexpectedly, the arrival of his unscrupulous parents helped him solve this matter.

Yao Meixiang was a first-class beauty when she was young, but now because she doesn't dress up, and she wears some more casual loungewear, she looks like a sixty-year-old lady.

Xu Zhuo believes that as long as she dresses up a little, Yao Meixiang will still be beautiful and moving.

At least it was easy to tempt Wei Junming.

After eating and drinking, Li Hao continued to go to Zhou Wen for help, and after Yao Meiqin went to the neighborhood committee to sign, she didn't take a lunch break, and took Yu Keke and Sun Panpan to go shopping.

They were in a hurry, they had to do their hair for a few hours, and then they went shopping to pick out clothes, Xu Zhuo felt that these three women would definitely not come back until it was dark.

However, Xu Zhuo was not idle at home, he first went to the supermarket to buy some pork skin and fillings to make steamed buns, and then began to prepare for it.

To make soup dumplings, skin jelly is indispensable.

Of course, there are also people who don't like to add jelly, but to add water to the bun filling, such as pepper water, which is necessary for meat filling, which is the best choice for meat filling.

The minced meat made with water is not only delicious, but also has a delicate texture and a better taste to eat.

However, this kind of high-end operation, Boss Xu is very self-aware and chooses to give up.

Without the blessing of skills, he has no ability to completely wrap the thin meat filling into the bun, and even thinks about it.

So let's honestly choose the way to add jelly.

Don't be too ambitious.

This time, the pork skin was boiled purely for soup dumplings, so Xu Zhuo didn't pay much attention to it, and after washing and blanching the pork skin, he put it in the electric pressure cooker.

I put ginger and green onions in it, and then set a half-hour boiling time, and then went to take a lunch break.

When he woke up, the meat skin in the electric pressure cooker had already been boiled, and it was estimated that the time was set for a little long.

Picking out the ginger and rotten green onions in the pot, Xu Zhuo poured the soup and meat skin in the pot into a basin, and then put it in the air conditioner in the living room to blow.

After the temperature cools down after a while, Xu Zhuo will stuff this basin into the refrigerator.

Save yourself the time you start making the stuffing later, and the stuffing hasn't solidified yet.

Although it is more cumbersome to wrap soup dumplings, it is a bit early to do it now, Xu Zhuo plans to wrap some wontons and freeze them first, and then cook them when he eats.

Soup dumplings don't actually go well with wontons, but when I was in junior high school, Xu Zhuowan and Jianguo ate soup dumplings with wontons at the school gate after self-study, and they couldn't change this habit until now.

When eating, prepare a small plate, pour balsamic vinegar and chili oil, dip it in a soup dumpling and eat, and pour the vinegar water from the dish into the wonton after eating.

The sourness of the vinegar, the spiciness, and the broth in the soup pack are perfectly integrated into the wonton soup.

It tastes like a different taste.

Back then, Boss Xu had a lot of pocket money, so almost every night, he would pull Jianguo to eat and drink enough before pedaling home on a mountain bike.

Especially on winter nights, a steaming soup dumpling and a bowl of delicious and tempting wontons are simply a warming artifact in a cold night.

After recalling, Xu Zhuo made some pepper water, whether it is a packing of sub stuffing or wonton stuffing, pepper water is indispensable, so you need to prepare more.

After the pepper water was ready, Xu Zhuo began to make noodles with wonton wrappers.

Wontons are available all over the country, and the names vary from place to place.

In Sichuan, the name of wonton is "Zhaoshou", in Hubei people it is called dumplings or noodles, and in Fujian, it is called "flat food".

In places such as Jiangnan and Lingnan, the name of wonton has been replaced by the word wonton, and even the English word wonton is taken from the transliteration of the word wonton.

Wontons are called in a variety of ways, and the types are also different.

Fresh meat wontons, shrimp wontons, shrimp meat wontons, three fresh wontons, vegetable wontons, red oil wontons and fried wontons, the various types and methods of wontons are simply breathtaking.

Today, Xu Zhuo wants to make the most common three-fresh wontons, for which he also specially bought a pound of shrimp in the supermarket.

After reconciling the dough, Xu Zhuo covered it with a damp cloth and began to wake up.

Taking advantage of this time, he chopped the minced meat first.

Today's meat filling is a bit too much, and wontons and buns are inseparable from meat filling.

Some people like to put the meat on the board and chop it directly, but Xu Zhuo always feels that this is too tiring.

If you're exercising, you can try this method.

But there are several catties of meat stuffing today, and Xu Zhuo doesn't have the energy.

He first slices the meat, then cuts it into strips, and finally dices it.

After cutting, use a kitchen knife to chop the meat with both hands.

In this way, the meat is chopped into minced meat, and it is enough to puree it slightly, so you don't have to chop the meat into puree all the time.

The meat fillings used for soup dumplings and wontons are a little more minced than the meat of steamed buns and dumplings, because the fillings of these two are fast-maturing foods, and the fillings are not easy to mature if they are too large.

Soup dumplings can be steamed for 10 minutes, and xiaolong soup dumplings can be steamed for 8 minutes.

Wontons, like dumplings, need to be boiled in water, but the cooking method is different.

Cooking dumplings is generally ordered with cold water three times, so that the boiled dumplings have a strong skin, the filling can be thoroughly cooked, and the dumplings are not easy to break the skin.

But boiling wontons can be cooked with cold water at most once, and even some people who love soup don't even order cold water once, and boil for a few minutes before coming out of the pot, and if the filling is too big, it won't be cooked thoroughly.

However, the minced meat should not be chopped into puree, so it will lose its characteristic tender taste.

After chopping the minced meat, Xu Zhuo poured cooking wine on it, poured some oyster sauce, and sprinkled a spoonful of salt and some pepper into it.

Then start stirring, adding the chilled pepper water to it while stirring, and when the meat filling is completely stirred, it's time to move on to the next step.

Xu Zhuo dug out the finished meat filling almost like a bowl, then covered the rest of the meat filling with plastic wrap and put it in the refrigerator.

In this way, the meat filling is marinated in advance to taste, and the taste will be better.

And when the meat filling has a base taste, it is much easier to mix the filling later.

Then he washed and chopped the shrimp he bought, chopped some chopped green onions and ginger, and when they were all ready, he began to mix the wonton filling.

Crack two eggs into the minced meat, stir them together, pour in the minced shrimp and minced green onion and ginger, and add the seasoning again.

After the flavor was ready, Xu Zhuo also put the meat filling in the refrigerator, so that it was easier to wrap it when it was refrigerated.

Next, it's time to roll the skin......