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(2009-03-31 14:20:00)



Thursday, January 8th, 2009 星期四, 2009年1月8日

Awonton (also spelled wantan, wanton, or wuntun in transcription fromCantonese; the Mandarin pronunciation is hundun) is a type of dumplingcommonly found in a number of Chinese cuisines.阿馄饨(还阐述丹,肆意,或wuntun在转录广东话的影响;的普通话发音是hundun )是一种常见的饺子在一些中国菜。

The term wonton is believed to be the origin for Japanese udon.馄饨一词被认为是原产地为日本乌冬面。

Awonton is made with a thin ten centimeter square lye-water pastrywrapper made of wheat flour, water, salt, and lye, and filled withsavory minced meat, although vegetarian fillings can be substituted.阿馄饨是用”〉10厘米平方米碱液水制成的糕点包装面粉,水,盐,和碱液,并充满了香喷喷碎肉,虽然吃素馅可以取代。

Like any other form of wrap, wonton wrappers can be made at home from fresh dough.像任何其他形式的包装,馄饨包装,可在家里从新鲜面团。 However,they are typically bought in large semi-cubical blocks of pre-madeindividual wrappers, with cornstarch dusted between the wrappers tokeep them from sticking together.然而,它们通常是购买大型半立方体块预制的个别包装,以玉米淀粉撒之间的包装,以使他们粘合在一起。 Because the wrappers are quite thin, they dry out within a few hours of opening the package, making them brittle and unusable.由于包装是非常薄,他们干在几个小时内打开包,使他们脆性和使用。

The filling is typically made of:填补通常制成的:

* Minced pork *炼猪肉
* Coarsely diced or whole shrimp *粗糙肉丁或整个虾
* Finely minced ginger and onions *细肉末生姜,洋葱
* Sesame oil and soy sauce. *芝麻油和酱油。

Tomake a wonton, spread a single wrapper square across the palm of onehand, place a small clump of filling in the center, and seal the wontoninto the desired shape by compressing the wrapper’s edges together withthe fingers.作出馄饨,传播一个单一的包装平方米整个手掌一方面,一个小团灌装中心,并封存馄饨的形状压缩包装的边缘与手指。 Adhesionmay be improved by moistening the wrapper’s inner edges, typically bydipping one’s fingertip into plain water and running it across the drydough to dissolve the extra flour.粘附可改善润湿包装内的边缘,一般是通过动用自己的指尖到平原水和运行它在干燥的面团解散额外面粉。 Aspart of the sealing process, air should be “burped” out of the interiorto avoid rupturing the wonton from internal pressure when cooked.作为密封过程中,空气应该是“ burped ”走出室内,以避免从断裂的馄饨煮熟的内部压力的时候。

Wontons are commonly boiled and served in soup or sometimes deep-fried. Wontons通常是煮,并在汤或有时油炸。 Several different shapes are common, depending on the region and cooking method.有几个不同的形状是常见的,这取决于该地区和烹饪方法。

The most versatile shape is a simple right triangle, made by bringing two opposite corners together to fold the square in half.最多才多艺形状是一个简单的直角三角形,使提出的两种截然相反的角落折叠在一起的平方的一半。 Its flat profile allows it to be pan-fried like a potsticker, as well as boiled or deep-fried.平面剖面允许它煎像potsticker ,以及开水或油炸。

Amore globular wonton can be formed by bringing all four cornerstogether and sealing the inner edges together in that configuration,resulting in a shape reminiscent of a stereotypical hobo’s bindle madeby tying all four corners of a bandanna together.更球状馄饨能形成使所有的四个角和密封在一起的内部边缘一起配置,从而形成的一种追忆,定型流浪汉的bindle搭售所作的所有四个角落的bandanna在一起。 Themuch larger Australian deep-fried dim sim has a similar shape, butnormal wontons in this configuration are more commonly served in soup.较大澳大利亚油炸点心星际也有类似的形状,但正常wontons在此配置较为普遍服务汤。

Arelated kind of wonton is made by using the same kind of wrapper, butapplying only a minute amount of filling (frequently meat) and quicklyclosing the wrapper-holding hand, sealing the wonton into an unevenlysquashed shape.一个相关的种馄饨是通过使用同样的包装,但只适用于一分钟数额填写(经常肉) ,并迅速关闭包装控股另一方面,密封的馄饨不均挤压成一个形状。 Theseare called xiao wountwun (literally “little wonton”) and are invariablyserved in a soup, often with condiments such as pickles, ginger, sesameoil, and cilantro (coriander leaves).这些被称为小wountwun (字面意思为“小馄饨” ) ,并且总是担任过汤,往往调味品,如咸菜,生姜,香油,和胡荽叶(香菜叶) 。

Eachregion of China has its own variations of wonton, examples includeBeijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese),Fujian etc.每个地区中有自己的变化,馄饨,例子包括北京,四川,湖北,江南,江西,广东(粤语) ,福建等

In Cantonese cuisine, shrimp filled wonton is most commonly served with thin noodles to make wonton noodles.在粤菜,虾填补馄饨是最常见的送达细面,使云吞面。 It is also consumed with red vinegar.这也是消费与红醋。 The soup is made from boiling shrimp shells to give it a distinct taste.汤是由沸腾虾炮弹给它一个独特的味道。 MSG may be added to enhance the flavour.味精可能会增加,以提高风味。 Hong Kong wontons were introduced to the area after World War II as street food and later indoor eateries.香港wontons了该地区在二战后的街头食品和更高室内餐馆。

InSichuan, semi-pentagonal wonton are known as chāo shǒu (”crossed hands”) since after initially folding the wonton skin into a right triangle,each corner of the hypotenuse is pressed against the middle of theopposite side, creating an impression of crossed arms/hands.在四川,半五边形馄饨被称为超shǒu ( “跨越的手” ) ,因为最初的馄饨皮折叠成一个直角三角形,每个角落的斜边是压在中间的对面,创造一个有印象的跨越武器/手中。 These are often served in a sesame paste and chili oil sauce as a dish called “red oil wonton”.这些往往是担任了芝麻糊和辣椒油酱作为菜所谓的“红油馄饨” 。

InShanghai, and its surrounding area (Jiangnan), Wonton filling is mostoften made with minced meat and Bok Choy served in chicken soup;however, Shanghai cuisine makes a clear distinction between “smallwontons” (xiao hun tun) and “large wontons” (da hun tun).在上海及其周边地区(江南) ,馄饨灌装通常是用肉和白菜担任鸡汤;然而,上海菜作出明确区分“小wontons ” (肖洪森墩)和“大wontons “ (大韩墩) 。 Theformer are casually wrapped by closing the palm on a wrapper with a dabof pork and vegetable filling as if crumpling a sheet of paper.前者是随意包裹关闭棕榈油的包装与民建联的猪肉和蔬菜如crumpling填写一张纸。 These are popular accompaniments to breakfast or brunch fare.这些都是受欢迎的伴奏,以早餐或午餐车费。 The“large” wontons are carefully wrapped (often resembling a largetortellini) and a single bowl can serve as lunch or a light dinner.所谓“大型” wontons仔细包裹(通常类似于一个大tortellini )和一个碗可作为午餐或轻晚餐。 They are available with a large variety of fillings; a popular Shanghai fast food chain offers more than 50 varieties.他们提供了大量的各种填料;上海流行快餐连锁店提供了50多个品种。 Onepopular variety in Shanghai which is said to have originated in Suzhouis “three delicacies wonton” (san xian hun tun)which contains pork,shrimp and fish as primary ingredients.一种流行的各种在上海据说这是源于苏州是“三美味馄饨” (圣先勋墩) ,其中猪肉,虾,鱼为主要原料。

Ningbo Wonton has two types, steamed Wonton and Wonton soup.宁波馄饨有两类,蒸馄饨和馄饨汤。 Both are filled with pork and shrimp.既充满了猪肉和虾。

InAmerican Chinese cuisine (and in Canada as well), wontons are served intwo ways: in wonton soup (wontons in a clear broth), and as anappetizer called fried wontons.在美国的中式(和加拿大以及) , wontons提供服务的方式有两种:在馄饨汤( wontons在清汤) ,并作为开胃所谓炸wontons 。 Fried wontons are often served without filling and eaten with duck sauce or Chinese mustard.油炸wontons往往未经灌装和吃烤鸭酱或中文芥子气。 Compared to the Far East versions, fried wontons are eaten dry.比起远东版本,油炸wontons是吃干。 InMinnesota, Louisiana, California, Florida, Illinois, New York and partsof Iowa, fried wontons are often filled with cream cheese.在明尼苏达州,路易斯安那州,加利福尼亚州,佛罗里达州,伊利诺伊州,纽约州和地区的爱荷华州,油炸wontons往往充斥着奶油芝士。

InCanadian Chinese cuisine, wonton soup in eateries not catering toChinese have pork filled wontons with spaghetti like noodle, BBQ porkand vegetables in a clear chicken broth.在加拿大的中式,馄饨汤餐馆没有迎合中国的猪肉填补wontons像与意大利面条,烧烤猪肉和蔬菜的一个明确的鸡汤。


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