Sichuan-style red soup wonton noodles

By LonProhaska

Sichuan-style red soup wonton noodles
I don't like noodles, but I have a special liking for dumplings and rice noodles. In the past, when I was at home, I would eat two or two taels of rice dumplings in a small shop outside every morning. The rice dumplings at home had thin skin and although there was not much meat filling, it was tender and smooth. It was served with red soup. It was enjoyable to have a bite.
Hand-copied to distinguish between soup, red soup and the later invented Qinghong soup. Clear soup is not spicy, red soup is spicy, and clear red soup is just a little spicy. Of course, you can't eat rice dumplings from your hometown in Guangdong. This time, he suddenly wanted to make red soup rice dumplings at home, which tasted surprisingly good. The eldest aunt even said that this bowl was enough when she was pregnant.

Recipe Recommendations

  • wonton skin 500g
  • minced pork 300g
  • eggs one
  • chives appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount
  • spiced powder appropriate amount
  • Jiang appropriate amount
  • soy sauce appropriate amount
  • mature vinegar appropriate amount
  • chili oil appropriate amount
  • lard appropriate amount

Steps for Sichuan-style red soup wonton noodles

  • Make step 0
    1
    Buy ready-made rice dumplings, the ones used to wrap wontons, square, not round.
  • Make step 1
    2
    Add an egg to the minced meat, a little spiced powder, sesame oil, salt, and chopped ginger.
  • Make step 2
    3
    Stir well in one direction.
  • Make step 3
    4
    Take a sheet of rice dumpling skin and place it in the palm of your hand, and place a small piece of minced meat in the lower corner.
  • Make step 4
    5
    Fold the corners up, and the corners should be sized to cover the minced meat.
  • Make step 5
    6
    Fold the corner up again, and pinch it with both thumbs on both sides of the minced meat.
  • Make step 6
    7
    Dip some water on the right corner, pull the lower part of the left corner and dip it on the upper part of the right.
  • Make step 7
    8
    Wrap all the skin.
  • Make step 8
    9
    The water in the pan comes to a boil.
  • Make step 9
    10
    Pour your hands one by one and cook them all. (The skin of the hand is very thin, and the process is fast)
  • Make step 10
    11
    Take a bowl and add appropriate amount of soy sauce, salt, vinegar, lard, chili oil, and chopped chopped green onion.
  • Make step 11
    12
    Use a little swatting soup to melt the lard.
  • Make step 12
    13
    Then put the cooked rice dumplings in a bowl.

    • Sichuan-style red soup wonton noodles Make Tips

    1. I made the chili oil myself. I stir-fry half of the dried chili and pepper and grind it into powder. I add white sesame seeds and then rinse the cooked oil. It is super fragrant. 2. You can't wrap too much minced meat when you make it, or you can't cook it until the skin is cooked until the meat is cooked. 3. When seasoning, you must add lard and chopped green onion. You can't eat spicy food without adding chili oil. It's just as delicious.

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