Cantonese Soup Food

CANTONESE WONTON NOODLES 廣東雲吞麵

Steps:

• Wipe the dried flounder fish with a damp cloth to remove dust and other debris
• Put the flounder fish on a baking rack and bake at 150˚C or 300˚F for 10 minutes on each side. Set aside
• Wash 30 g of dried shrimp and set aside
• Bring a pot of water to a boil. Use approx. 4 L of water
• Put the pork bones into the boiling water for 5 minutes.
• Remove from water and submerse in cold water to loosen bone fragments. Rinse off loose parts with water and set aside
• Fill a pot with 2.5 L water
• Put the flounder, pork bones and dried shrimp into the pot and turn the heat to medium-high. Bring it to a low simmer. Do not let the soup boil. Boiling will make the soup cloudy. A good wonton noodle soup is clear and flavourful
• When you see tiny bubbles starting to form, add beansprouts, turn the heat to simmer and let it simmer for 4 hours
• In a pan, turn heat to low and add 2 tsp of the flounder fish powder and toast it for a few minutes until you can smell the aroma. Turn off heat and set aside
• Wash and devein shrimp and put into a mixing bowl. The ratio of the filling should be 70% shrimp, 20% pork fat and 10% lean pork. Fresh shrimp is best but frozen shrimp works as well. I used frozen shrimp and I used one per wonton. Cantonese wonton wrappers are small, so you may need to cut each shrimp into a few pieces.
• Finely dice the pork fat and put it into the mixing bowl
• Dice the pork and then chop it until it's pasty. Usually will take 5 minutes of chopping. Put it in the mixing bowl
• Add 1 egg, 1 tsp salt, 2 tsp toasted flounder powder, ½ tsp white pepper powder, 1 tbsp Shaoxing wine, 1 tsp light soy sauce and 1 tsp fish sauce. Mix with your hands. Add 2 tsp sesame oil and mix again
• Pick up the contents in the mixing bowl in your hand and drop it back into the mixing bowl. Do this around 20 times to give the shrimp filling some elasticity and help it to bind together. If using frozen shrimp, it will not be likely that the shrimp will bind with the pork but that's okay.
• Let the filling marinate for around 30 minutes
• Take a wonton wrapper and put it in a diamond position
• Put some filling in the lower centre part of the wrapper Bear in mind that Cantonese wontons should be bite-size, so not too big
• Use the knife or spoon that you're using to pick up the filling to rub some of the filling residual on the bottom point of the wrapper to act as glue
• Fold the bottom point over the filling and just under the top point The top point and bottom point do not meet in order to create a "goldfish tail"
• Use the knife or spoon to rub some of the wet filling on the sides of the wonton wrapper to help it stick when you gently squeeze the wrapper together Don't worry if the filling is not completely sealed. If you use a big pot of boiling water to cook the wontons, the filling will not fall out
• It's very important to not squeeze too tightly. You want the filling to be loose as opposed to the filling being packed tightly
• Repeat until all the filling has been used and set aside
• Wontons can be freezed at this point. Remember to dust the bottom of the plate with flour or cornstarch before you put the wontons on it to be freezed
• After 4 hours, your soup should be quite flavourful so you can remove all the solids from the soup with a strainer
• Add 2 tbsp fish sauce (optional), 1 tsp salt and 1 tbsp light soy sauce. Taste and make adjustments
• Bring the soup to a boil and then turn to simmer
• Wipe Chinese yellow chives and cut into 2 cm pieces. Set aside
• Bring a big pot of water, approx. 4-5 L to a boil A big pot of water ensures that the water temperature doesn't drop too much when you put in the wontons. If the temperature is too low, the wontons wrapper will get mushy
• Prepare bowls. Add some Chinese chives and sesame oil to the bowls. A little bit of soy sauce can also be added to the bowl
• Put the wontons in the boiling water for approx. 2-3 minutes until done. Remove from water and place in bowls
• Turn the heat up on the soup. It should be around 90˚C or 194˚F when you add it to the bowl
• Prepare a large mixing bowl filled with water. It will be used to give the noodles a rinse after it is cooked for the first time
• When the water is boiling, add the wonton noodles. Cook for approx. 2 minutes or until done
• Submerse the noodles in the water in the mixing bowl, give it a quick swirl, and put it back into the boiling water to reheat. Remove and put it into the bowl with the wontons
• Use a ladle to pour the soup into the bowl of wonton noodles
• Serve with Chinese red vinegar and/or chili oil sauce
• Heat a sauce pan or small pot using medium-high heat.
• Put 2 tbsp of oil and add chopped shallots and the white parts of the green onions
• Fry until aromatic. Bring heat down to low
• Add 1 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tsp sugar and mix until sugar is dissolved
• Turn off heat and add 2 tsp of sesame oil
• Add the rest of the green onions
• Pour over wontons and/or noodles

CANTONESE STYLE WONTON AND WONTON SOUP

Steps:

• Remove the shrimp shell and deveined.
• Add a teaspoon of salt and 1/2 teaspoon of baking soda to the shrimps, soak for 15 minutes.
• Clean the shrimps under running water until the water becomes clear.
• Drain off the excess water and keep it dry by leaving it on a piece of kitchen paper.
• Mince the pork coarsely.
• Combine all the ingredients until it becomes sticky. Keep it refrigerated for fifteen minutes before wrapping the wonton.
• Place the filling at the center of the wonton skin. Fold the two opposite corners of the skin together. Squeeze the wonton very lightly to let the skin adhere to the filling, leaving part of the wonton skin hanging freely.
• Blanch the pork bone in boiling water for five minutes. Removed and scrub clean.
• Fill the stockpot with cold water, put all the ingredients in the water. The level of water should just enough to submerge all the ingredients.
• Bring the water to a boil over high heat.
• Once the water is boiling, reduce to bare simmer for three hours.
• Skim away the scum floating on the surface from time to time.
• Remove the bones.
• Strain through a wire mesh strainer to get a clear soup.
• Season with light soy sauce, salt, and ground white pepper.

CANTONESE SEAFOOD SOUP

Steps:

• In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.