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We hope you got benefit from reading it, now let’s go back to fried_wontons with hot and sour soup recipe. You can cook fried_wontons with hot and sour soup using 8 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to cook Fried_wontons with hot and sour soup:
- Use 500 g Chicken Ground Salt as needed
- Take 1 tsp black pepper powder 2 tbsp soya sauce
- Provide 2 tbsp BBQ Sauce
- Prepare 50 g Green Onion Green chilies
- Use 50 g Green Coriander 10 Roll patties Cooking Oil as needed
- You need 1 pack wonton wrappers water, for sealing
- Provide Or flour paste
- Take vegetable oil, for deep frying
Steps to make Fried_wontons with hot and sour soup:
- In a bowl, mix the ground chicken, soy sauce, sesame oil and white pepper together.
- Stir to combine well to form a sticky filling.
- To wrap the wontons, lay a piece of the wonton
- Wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.)
- You can wrap the wontons three ways
- Just pull the two corners of the triangle down so one overlaps the other,
- Pinch and seal with paste To make them into Hong Kong style wonton
- Heat up some oil for deep-frying. Once the oil is fully heated
- Deep fry the wontons until golden brown.
- Drain the excess oil with paper towels
- Serve hot with Chinese sweet and sour sauce or Thai sweet chilli sauce.
Whether you are fighting off a bug or just looking to have a cozy and quick bowl. Chinese hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating. A Chinese restaurant favourite, it's hearty, savoury, sour - and as spicy as you want it to be. Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy.
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