港式馄饨 ~ Hong Kong style Wonton

 

 

 

食谱取自 ： 名食谱 ， 第83期

( 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
盐  1/4小匙
糖  1/4糖
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 Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by Annie from Annielicious Food .

                                   

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