Sichuan people call wontons "chaoshou". The word "chaoshou" is pronounced in Sichuan dialect with a rising tone, which has a special flavor and is very pleasant. As for origin of name Chaoshou, there are many versions, and it seems to me that there are two versions that are most suitable for reality. Hence name "chaoshou"; second is that when cooking wontons, one person copies both hands together and leans against stove, waiting for them to cook wontons. Regardless of source of legend, Chaoshou is also a wonton that we often eat, but Sichuans call it differently.
The relief of Sichuan belongs to basin, and geographical environment makes it wet all year round. The people of Sichuan like to eat chili peppers to get rid of dampness. However, spiciness of Sichuan differs from that of Hunan. . For example, young people like to eat dishes that can be found in a variety of places: malatang, Sichuan hot pot, spicy hot pot, mapo tofu ... These dishes can be found in every corner of every city, and not only in Sichuan. like to eat them Spicy, it seems that more and more people like to eat spicy food. Especially sharp crayfish in Hunan province are famous throughout country.
Not only types of spicy dishes mentioned above, in fact, many ingredients can be made spicy. I also love to eat spicy food. In addition to spicy strips and spicy duck necks, I often cook spicy dishes at home. Tastes like spicy noodles and spicy potatoes show up on dinner table at home almost every week. A friend even made green vegetables spicy, saying that this is only way to eat green vegetables.
Since many people like Sichuan spicy food, there are many hot spices on market. We can choose from a variety of hot meal bases that we can buy to take home. No matter what dish, just add a spicy base for hot dishes and you can easily prepare a real spicy dish. Today I will share with you how easy it is to make Sichuan chaoshou. How to do Sichuan chaoshou? The Secret to Spicy and Delicious Wonton Shop Soup Base will teach you how to make it easy.
The process of making Sichuan chaoshou
First, adjust filling for wontons
500 grams of lean pork with skin and fascia removed, add 50 grams of fatty meat, grind into puree, add 2 eggs, 100 grams of oyster sauce, 5 grams of pepper, 2 grams of thirteen spices, 30 grams of ginger juice, 50 grams of cornmeal , mix evenly, add 30 g of water with ginger and pepper, stirring several times, and beat minced meat vigorously, remembering to beat it clockwise or counterclockwise in a circle. filling, teeth can be kept together.
Add 50 grams of chopped shallots to mixed meat filling and mix well. Finally, add 20 grams of vegetable oil to enhance flavor of meat filling. The cooked meat filling needs to be refrigerated for more than half an hour so that Chaoshou meat filling can only be packaged after it is fully flavored.
Top Tips: 1. The meat filling needs to firm up and this step should not be skipped. 2. The ginger must be chopped. I usually use ginger juice so I can eat ginger but not see ginger. 3. The water in meat filling should be soaked in boiling water with green onion, ginger and pepper, and then used after cooling to remove fishy smell of meat filling. 4. The shallots added at end must be minced, not just chopped with green onions.
Bypassing hands means wrapping wontons. Wrap minced meat in wonton wrappers and seal tightly. If only they were cooked in a saucepan and did not disperse, there are no strict restrictions on method of wrapping. If you want to make chaoshou a real "chaoshou", then it is also very simple. Put minced meat on skin and circle it, pinch on both sides, fold corners of both ends in half at same time, and pinch "Copy hands" overlap tightly, just wrap it It seems like two hands are really copying together, it's too bright.
Third, prepare Chaoshou
Preparing chaoshou is about making wontons. Add green onion, coriander, salt, chicken essence, monosodium glutamate, and spice ingredients to bottom of bowl for hot pot base. Rinse with bone broth. If bone broth is not available, boiling water will also work. Put cooked chaoshou in a soup bowl and bowl of Sichuan chaoshou is ready.
Essentially same as regular wontons, except with one more added: a spicy hot pot base that will instantly turn wontons into Szechuan chaoshou with a spoon. let wontons add a lot of color just looking at it makes people drool and i can't wait to eat it right now. Using same method to make large wontons, you can also make Sichuan chaoshou, but size of wontons is different.
There is no need to add seaweed and shrimp skin to Sichuan Chaoshou bowl because spicy taste can overwhelm all seasonings. I own a wonton dumpling shop, and customers in Sichuan do it like this, effect is very good, simple and delicious, you can try it too. How to do Sichuan chaoshou? The Secret to Spicy and Delicious Wonton Shop Soup Base will teach you how to make it easy.