Monday, 20 January 2014

港式馄饨 ~ Hong Kong style Wonton








 
 
 
食谱取自 名食谱 83
( 我做了小少许更改

港式馄饨

材料
鲜中虾  120g
半肥瘦猪肉碎  80g
适量云吞皮 / 馄饨皮
适量葱花
适量馄饨汤头

 
调味料:
酱油  1小匙
  1/4小匙
  1/4
胡椒粉  1/4小匙
麻油  1/2小匙
1/2个蛋白
生粉/粟粉  1/2小匙

做法
1.馅料: 虾去壳 ,洗净后抹干水份,拌入猪肉碎和调味料拌均匀,打至起胶质。

2.把馅料用保鲜纸包好,放入冰箱腌2小时。

3.用云吞皮包上适量馅料,做成云吞,放入沸水中大火煮熟,捞起,沥水后盛碗,加入汤头,撒上葱花。即可。
 




 Recipe source : Famous Cuisine @ No .83
( with minor adjustment )

Hong Kong Style Wonton

Ingredients :
120g medium prawns
80g pork with fat ( chopped )
some “ Wonton “ skin / “ Wonton” wrapper
some chopped spring onion
some “ Wonton “ stock

Seasoning  :
1 tsp light soy sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1/2 egg white
1/2 tsp cornstatch

Method :
1. To make filling : Peel the prawns , rinse and pat-dry . Combine it with the minced pork and seasoning , stir until sticky .

2. Cover filling with cling film , keep in the fridge and marinate for 2 hours .

3. Wrap a piece of wonton skin with some filling and shape into “ Wonton “ . Cook in the boiling water until cooked , dish out  , drain and place in a serving bowl . Serve with stock , and sprinkle with spring onion . Serve hot .


馄饨汤

材料:
500g 猪骨
50g 大地鱼 我用10g的虾壳
50g 虾米   我用炸过的江鱼仔)
1大匙 冰糖
3公升清水

调味料:
1大匙盐
1大匙鸡精粉 ( 我没放 )

做法
1.猪骨洗净后,放入沸水里以大火灼泡一,捞起,用清水冲洗干净。

2.清水入锅,大火煮沸,加入猪骨,江鱼仔,虾壳和其余材料,大火煮滚10分钟,然后盖上,改用慢火熬煮2小时。加入调味料拌匀,离火,把汤头过沥,即可。

 
Wonton Soup

Ingredients :
500g pig’s bone
50g dried flounder ( I replaced with 10g of prawn shells )
50g dried shrimps ( I replaced with 50g of fried anchovies )
1 tbsp rock sugar
3 litres water

Seasoning :
1 tbsp salt
1 tbsp chicken stock powder  ( I omit it )


Method :
1. Clean and  rinse the pig’s bone , blanch it in the boiling water . Dish out , rinse under cool water , drain .

2. In a pot , add water and bring to boil over high heat .Add the pig ‘s bone  , fried anchovies , prawn shells and the rest of ingredients . Boil it over high heat for 10 minutes , cover up . Reduce to low heat  , and cook for 2 hours . Add seasoning , mix well . Strain stock and ready to serve .

 


                                   



I am submitting this post to Cook-Your-Books # 8  hosted by Joyce of Kitchen Flavours .