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We hope you got benefit 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 cook that.
The ingredients needed to cook Wanton Wonton Soup:
- Prepare 6 piece chicken
- Get 2 lb pork bones or 2 large ribs
- Get 1 large onion halved
- Prepare 2 tbsp minced ginger
- Take 16 cup water
- Prepare 2 large Portobello mushroom caps sliced
- You need 2 tbsp butter
- Take 2 tsp concentrated chicken bullion or 2 cubes (vegetable works too)
- You need 1/2 tsp white pepper
- Prepare 2 tsp sesame oil
- Get 2 tbsp soy sauce
- Provide 3 spring onions cut Michonne style to sprinkle on top
- Get 1 lb ground pork
- Prepare 3 minced green onion
- You need 1 tbsp soy sauce
- Get 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
- Prepare 1 tsp Sriracha
- You need 1/2 tsp minced ginger
- Use 3 tbsp cornstarch - more or less may be needed depending on how sticky your mix is
- Get 1 packages wontons
- You need 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 extremely important to prepare food safely to help stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely first
Cover raw meat or fish and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re going to use has been saved properly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. For instance, you might see’eat in two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, colour or texture may begin to deteriorate.
After this date the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, make sure that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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