小時候 學校離我的小阿姨家近
下課後會先到小阿姨家
等爸媽下班後來接
小阿姨家樓下是個小麵店
台灣的路邊.巷口很多這樣的小吃食店
搭載了許多人童年幸福的味蕾記憶
下課後肚子餓
偶爾小阿姨會帶我在樓下麵店吃點心
"麵麵阿姨 我要一碗乾麵加餛飩湯!"
乾麵淋上香氣馥郁的肉燥
加很多黑醋
滑溜溜的餛飩配大骨頭湯 灑上芹菜和胡椒
是童年回憶幸福滿足的味道
現在住在美國 時不時想念的滋味
這一兩個禮拜想餛飩想的不行
有一種吃不到不甘心的勁頭
乾脆發狠 自己買了材料在家自己包
"麵麵阿姨" 小時候都這麼叫麵店老闆娘
在非用餐時間的空檔
會拉張椅子坐下包餛飩
桌上一大盆絞肉 一大把青蔥 調成內餡
一張皮 麵麵阿姨手指一捏
一顆又一顆的胖餛飩排排站好
食譜參考: Carol 自在生活
的確作起來簡單漂亮
有了餛飩 想著餛飩湯可不夠我這大胃王吃啊
剛好一早買了兩把新鮮的青蔥
餛飩湯配蔥油拌麵 聽起來也夠銷魂了
蔥油拌麵好吃又簡單作
只要家裡有青蔥
加上家庭常備的醬油和糖 就可以作蔥油了
食譜參考: mifi
話說在炒青蔥的時候油ㄧ直到處亂濺
不得不ㄧ手拿鍋蓋遮蓋炒鍋大半部分
只留ㄧ角空隙 另ㄧ手可以不斷翻炒青蔥
拿鍋鏟的手不斷被濺出來的熱油燙到
所以 建議準備雙手套在旁邊備用
炒好的蔥油拌細麵香極了
雖然沒有肉香和肉的油花
可是炒青蔥的味道也很飽滿
太好吃了 我三兩下就狼吞虎嚥下肚 還欲罷不能
有點油的麵 搭配清淡些的餛飩湯來收尾剛剛好
懷舊晚餐大滿足
Lately I am craving for wonton soup due to homesickness. Wonton soup is a important piece of my childhood memories.
The elementary school and middle schools I went are far away from my parents' house but close to my youngest aunt's (apartment). So I always went to my aunt's after school and parents picked me up there after work. In Taiwan, the ground floor of many apartment buildings, usually 3-5 stories, are used for commercial purpose; many of them are food-related, such as noodle houses, pastry shops, breakfast shops. etc.. And the one beneath my aunt's apartment is a noodle house. As you can imagine, the noodle house was one of the places I visited most for after-school snacks. And I always order wonton soup!!
Have no idea what's in a wonton soup? Wonton is a type of dumplings, made by seasoned ground pork as filling, and then wrapped by a square wrapper made by flour, For a more luxury version, the filling is ground pork and shrimp. (I found wiki does an amazing job introducing wonton, click here. Thus, allow me stop here for wonton and talk more about the recipe.) In Taiwan, pork-bone broth is mostly used as the base of wonton soup, seasoned with salt, fried garlic and chinese shallot slides and white pepper powder.
Ingredients for Wonton
A stack of wonton wrapper, about 70 pieces (in Chinese Character: 雲吞皮 or 餛飩皮)
2 pounds of ground pork, semi-lean
1.5 bunch spring onions, chopped with both whites and greens
1 egg white
White pepper powder
Salt
Sesame oil
Water
Ginger juice
Corn starch
Ingredients for the Soup
2 pounds pork bone
5 ginger slides
2 stalks spring onion, cut in 2-inch long
Cooking wine
Water
Salt
White pepper powder
Instructions
1. Make pork bone broth
(1) Parboil the pork bones for 3 minutes
(2) Trim off the dirty fat
(3) Pick up the pork bone and wash off with cold water blood and dirty fat on the bone
Note: These 3 steps is to remove the taste of blood.
(4) Place the pork bone, ginger and spring onion in a big pot. Add the water and cooking wine.
(5) Bring the water to a boil over high heat on the stove top for 5 minutes
(6) Turn the heat down to a slow simmer. Cover the pot and cook for at least 2 hours.
2. Make the Wonton, while the pork bone broth is cooked on the stove,
(1) Prepare the filling
a. Add (?) water into the ground pork, then stir the ground pork with a spoon in the same direction until the ground pork absorbs all the water. Repeated this step until the ground pork becomes moist (looks glutinous)
b. Mix well all ingredients
c. Leave the mixed ground pork in refrigerator for 20 minutes
(2) Place a wonton wrapper on palm and a teaspoon of the filling in the center. Moisten two adjacent edges of the wonton wrapper with water and fold it over the filling to make a triangle. Seal it well.
(3) Moisten two sides corners with water and then bring them together to front and press one top over the other.
(4) Repeat 2(2) and 2(3) until all wrappers are used.
3. Cook the Wonton, once the broth is ready.
Bring a pot of water to a rolling boil and place the wontons (usually 5-8 wontons for a bowl of wonton soup) in the water. Cook 3-5 minutes (until the wontons float to the surface).
4. Combine the wonton and the soup
Place the cooked wontons into broth and drop the salt and white pepper powder.
Enjoy the wonton soup. Hope you like it!!
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