Red Oil Chaoshou

Overview

In fact, I really don’t like pasta, but I still like to eat Chaos, especially the bacon and spring leaf stuffing made by my mother every time I go back to my hometown. I can eat a lot at a time. Now that there is no bacon in this season, I usually make celery and mushroom stuffing.

Tags

• staple food
• home cooking
• breakfast
• cao guo
• celery
• cinnamon
• cooking wine
• cool oil
• cornstarch
• egg
• ginger
• green onion segments
• light soy sauce
• mushrooms
• onions
• oyster sauce
• pork
• star anise
• wonton wrappers
• cumin
• fragrant leaves

Ingredients

Steps

1. 1 I have always liked the stuffing of celery, mushrooms and pork. It is refreshing and not greasy. Wash the celery and cut it into fine pieces. It must be finer

   

2. 2 Wash and drain the mushrooms, then slice them into fine pieces

   

3. 3 Pork can be bought and cleaned first, then put in the refrigerator to freeze before cutting. It will be easier to chop. I like to chop it by hand. If you find it troublesome, you can use a meat grinder. When we choose meat, we must choose fat and lean meat to make it taste better. Either the lean meat is too greasy, or the fat meat is too greasy. You know, put the minced meat into a larger container, add an egg, add an appropriate amount of ginger juice, and stir until the minced meat has a certain elasticity.

   

4. 4 Then put the chopped celery and shiitake mushrooms together, then add an appropriate amount of a spoonful of light soy sauce, a spoonful of oyster sauce, a little cornstarch, salt, chicken powder, a little cooking wine, and a little cold oil

   

5. 5 Stir thoroughly and evenly. If you have time, you can put the prepared stuffing in the refrigerator for 30 minutes to make it more delicious

   

6. 6 Chaos wrapper is bought from outside, I'm lazy haha, remember not to put too much ingredients, it will be easy to squeeze out when you put it in the dumpling, put it in the middle of the wrapper, use your fingertips to apply a little water around the wrapper, not too much

   

7. 7 Fold it in half and pinch

   

8. 8 Like this, it needs to be done all around, otherwise the stuffing will come out easily later

   

9. 9 Apply a little water to the lower left corner and lower right corner. It will be easier to stick together later and set

   

10. 10 Just circle it inward. Isn’t it very simple? It looks very beautiful, haha

    

11. 11 Then wrap them up one by one and put them together. I am a Virgo. You know, you must sit in rows

    

12. 12 This queue is neatly arranged, right?

    

13. 13 Many people say that the wrapped wontons are easy to break if they don’t know how to store them. Let me tell you how. Put the wrapped wontons in the refrigerator and shake them with your hands for about fifteen to twenty minutes until they are all separated and no longer stick. After they are all hard, put them one by one in a plastic bag and put them in the refrigerator. This way there will be no cracks. If you put them directly, they will easily get cracked by the cold. . . Of course, don’t forget to leave some food for you

    

14. 14 Now let’s make chili oil: let’s make a simple version today: put an appropriate amount of oil in the pot, generally speaking raw mustard oil is best, if you don’t have it, you can use anything. Generally, boil the oil over high heat to remove the raw smell of the rapeseed oil, then add sliced ginger, shredded onions, and green onions. Slowly fry over medium-low heat until the aroma is released, then add various spices: such as star anise, cinnamon, bay leaves, grass fruits, etc., as well as cumin and pepper. Use whatever you have at home. At this time, turn to the lowest heat. Be sure to use low heat over low heat to fully release the aroma of these ingredients. After frying, use a slotted spoon to drain out these spices.

    

15. 15 Slowly pour the hot oil that has been heated to about 180 degrees into the chili noodles. Stir while pouring. Repeatedly pour the oil one spoon at a time until all the oil is poured out. Then add sesame seeds, crushed peanuts, sugar, and peppercorns and mix well. In fact, the prepared chili oil will become more fragrant after being left for 12 to 24 hours. If you have this bowl of spicy red oil at home, you can toss it in summer cold dishes. .

    

16. 16 After making the red oil, you can cook the wontons. Boil the water over high heat, add an appropriate amount of salt, and then add the wrapped wontons. Stir carefully to prevent them from sticking together. After boiling again, add a little cold water and wait until all the wontons float.

    

17. 17 Now let’s make the seasoning; I put two tablespoons of red oil that I boiled myself, a little light soy sauce, a quarter of a tablespoon of sesame oil, a little sesame oil, chopped green onions, half a tablespoon of vinegar, and a little salt and mix well

    

18. 18 Put the cooked wontons into the bowl where the fillings have been prepared, and finally pour a spoonful of the red oil you made yourself, and you are ready to eat

    

19. 19 Posted this to Moments, my mouth is watering, I am a sinner again

    

20. 20 It’s really delicious, with a thin crust and plenty of fillings. Of course, the fillings can be replaced with other ingredients