Making wontons - washing dishes restaurant jobs

My father grew up in a restaurant.
His parents own the Chinese restaurant "Golden Dragon" in Portland, Oregon ".
Omelet and grilled.
Cheese sandwiches and black balsam pear on the official menu
Unofficial bean paste and bird's nest soup.
He's telling the story afterwards.
During school time, he peeled chestnuts and washed dishes with his brothers and sisters, while the pace of hot work and kitchen knives was full of busy kitchens.
On New Year's Eve, the children stayed up all night to eat sweets. and-
Serve sour pork and cocktails to hungry revelers.
Dad's apprenticeship in the hands of the gifted chef's father and the savvy manager's mother gave him a lifetime of love and appreciation for food and restaurants ---
And make him cook biz further away.
When my sisters and I showed up at the scene, Dad was generally not in the kitchen.
His cooking duties are limited to standard dad's stuff. -
Grilled burgers and steaks in the backyard-
There is also an indoor task: folding the cloud. Wontons --
Fold the square pasta wrapping paper into elegant small pods surrounded by a delicious mix of pork, vegetables, and sometimes seafood ---
It's easy to make, but there's a problem: there are no shortcuts to fold them in the right way.
Our hungry family of six can eat a boat in a meal, but it's impossible for mom to fill and fold all of this stuff herself, without so much housework to deal, there is not so much childhood misconduct that needs to be monitored.
So I folded my father and brought serious people to the enterprise wonton-
Folding ribs provided by Golden Dragon.
I can still see the settings: It's Saturday (or Sunday) afternoon today and dad is on the table in the kitchen.
The mother's filling, which exudes the seductive smell of scallions and sesame oil, sits in a sparkling pink mound in a mixing bowl in front of him.
Next to the mixing bowl is a pack of open wonskins skins and dad covers it with a towel so that they do not crack when folded.
Beside him is a small bowl full of beaten eggs and kitchen knives (eggs are glue to put wontons together), and there is a baking tray somewhere next to the table, it will soon be filled with wontons that are folded well.
I also want to fold wontons when I go to elementary school.
I am a bit of a tomboy, I really like origami, folding wonfed satisfies these impulses: because dad is the main wonfolder folder in the family, I don't know how to get that wonton into my mind.
Production is a noble male art, like a bug.
Collection and compass navigation, which will be desirable.
A properly folded wontons is a geometric beauty.
When I was about 8 I would sit next to him and fold it up.
It makes me feel strong and useful.
My sisters are not interested in wonfolding folding for whatever reason, so I see what they don't see.
In front of our children, my parents are masters of keeping the united front, but when it comes to wonfolding folding, this seemingly indestructible facade is slightly cracked.
Dad often warned me not to make the skin too full, so as not to mess up the skin when cooking or frying in the soup.
At the same time, mom, who grew up in a decadent meal that Dad could only dream of when he was young, always scolded him for using a stingy amount of filling. "Fred!
This is not golden dragon!
"It took me a while to figure out how to fill and fold wontons in a way that makes mom and dad happy.
The optimal amount of filling must be small enough not to cause the seams to loosen when the package is torn or folded, but large enough to give the diners a hearty mouth or two.
As in family life, patience and a small compromise are the boring but certain secrets of success.
Lee's weekend wontonsMom always produces tons of wontons so she can put some in the fridge for later use.
In frozen raw wontons, place them in a baking tray, do not touch, freeze the wontons in the table until they are frozen into ice.
Once frozen, wontons can be transferred to the freezer bag for storage.
On a cold weekend night, when you don't want to cook, take some out of your bag and unfreeze them and throw them into a pot of stew for a comfortable dinner.
I have adjusted the recipe to make a smaller amount of wontons-only about 100.
I also included instructions on two of the most common ways to serve, soup cooking and frying.
Soup recipe supply 2-4;
Fried wonton recipes make as many or as few wontons as you need.
Unless you serve dozens of people, there are also some wontons in the fridge.
Folding all of this will take about an hour of meditation manual by one person, or a pleasant combined experience for two people.
Wonsoup soup: heat a quart of chicken soup in the pan until it starts to boil.
Carefully place about 12 wontons and any meat and/or vegetables you would like to add in the pan.
(Mom uses wonsoup soup as a convenient storage place for leftovers.
) When wontons drift to the top of the broth and look crumpled and translucent, they are done.
Sprinkle two slices of scallions on the soup for decoration.
This amount will provide lunch for the two or an opening statement for a larger meal for the four.
For fried wonwon: heat about 2 inch of neutral edible oil (such as canola) in a medium pot)high heat.
When the weather is hot enough to make a drop of hissing sound at the time of the impact, add a wontons at a time.
The numbers you can add will depend on the size of your pot, but you don't want them close enough to touch each other.
Fried to the lower side is golden yellow;
Stir until the second side is golden.
Take it out of the oil immediately, drain well on the paper towel and heat it with sweet and sour or seafood sauce.