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Before you jump to Wanton Wonton Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can In Addition Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to wanton wonton soup recipe. You can have wanton wonton soup using 22 ingredients and 27 steps. Here is how you do that.
The ingredients needed to cook Wanton Wonton Soup:
- Prepare 6 piece chicken
- Use 2 lb pork bones or 2 large ribs
- Take 1 large onion halved
- Provide 2 tbsp minced ginger
- Prepare 16 cup water
- Provide 2 large Portobello mushroom caps sliced
- Prepare 2 tbsp butter
- Provide 2 tsp concentrated chicken bullion or 2 cubes (vegetable works too)
- Get 1/2 tsp white pepper
- Use 2 tsp sesame oil
- Use 2 tbsp soy sauce
- Use 3 spring onions cut Michonne style to sprinkle on top
- Get 1 lb ground pork
- Take 3 minced green onion
- Provide 1 tbsp soy sauce
- Use 1 tbsp Rice wine (not rice wine vinegar) ~ note I did not have rice wine but did have white wine, it substitutes well
- Prepare 1/2 tsp sesame oil
- Use 1 tsp Sriracha
- Take 1/2 tsp minced ginger
- Use 3 tbsp cornstarch - more or less may be needed depending on how sticky your mix is
- Prepare 1 packages wontons
- Get 2 head baby bok choy
Instructions to make Wanton Wonton Soup:
- Get your chicken pieces
- Now gather up your piggy
- And now your onion…
- You add your chicken, pork and onion to the water in a large pot. Stir in the boullion. Add the white pepper and first set of sesame oil and soy sauce to the stock.
- Simmer that loveliness for about 2 amazing hours. Do not go far you have more to do.
- Get that lovely ground piggy in a bowl.
- Collect soy sauce, fish sauce, (rice) wine, sesame oil.
- Gather up the green onion, the ginger, and the garlic.
- Put your liquids and your roots in a processor and pulse away.
- Mix the flavor explosion that is in your processor into your pork.
- I put plastic wrap tight to the pork and tuck it in the fridge while I do the next bit. This also gives it a chance for the flavors to fall in love and marry.
- Remove stems and gills from your mushrooms, then slice 1/2 inch thick. (You can toss these in the stock now if you like, but check out what I did below)
- Put those in a pan and sauteé for a bit until nice and browned. (The more brown the meatier in flavor)
- Remove the pork bones and chicken parts using a slotted spoon. (I used a wire basket frying spoon).
- Add sesame oil, ginger, soy sauce, bullion, and white pepper. Also add those mushrooms. Give it a slight stir. Turn to low while you do the rest.
- Now it's time to fold the pants off some wontons.
- Place NO MORE THAN 1 tsp filing in each wrapper
- Use your fingertip to lightly dampen am four sides of the wrapper and fold up from one corner tip to the top corner tip.
- Press the air out around the porky goodness and seal it all in.
- Use your thumb to push in a little dent in the butt of the wonton.
- Fold the little legs up one at a time, criss-cross style.
- Bring up the second leg and cross it over the first
- Clean (well) and cut your bok choy (as you see fit), add to the stock. Increase heat to a simmer again. ~ sorry no picture
- Place your beautiful bundles of joy wontons in the stock just until they start to float and pucker around the meat. 1-2 minutes (not much filling so no worries) ~Again sorry no pic
- I still had about half of the filling mix left and no more wonton wrappers, so away it went in a pan and sautéed it was. Then tossed in along with the loveliness that was simmering.
- Top with green onion if you like and serve in a large bowl because you will want to eat a ton!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are likely to use has been saved properly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you can keep the food and whether it must go in the fridge.
This sort of food frequently has particular packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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