500 grams of sandwich meat and 2 Jin of small wonton skin.
condiments
Salt 10g, 2 tablespoons of fresh soy sauce, pepper 1 tablespoon, 3 onions, eggs 1 piece, 2 tablespoons of water and 2 tablespoons of cooking oil.
Steps of making small wonton
1, a catty of sandwich meat is stirred into minced meat, the finer the better. Add all seasonings (salt, fresh soy sauce, pepper, rice wine and an egg) and stir in one direction. When the stirring is strong, add 2 tablespoons of water, stir again, add 2 tablespoons of cooking oil and onion, and then stir well. This kind of meat stuffing is tender and juicy.
2, take a small wonton skin, chopsticks in the middle of the skin with some meat (like to eat meat, put more, in fact, less meat is delicious).
3. Think of chopsticks as the center, and the middle is wrapped in the surrounding leather.
Everyone is close to chopsticks. Take them out.
5. Give it a gentle pinch.
6. Wrap a small wonton.
Question 2: the wrapping method, the detailed illustration of the authentic small wonton wrapping method and how to wrap wonton are all good-looking illustrations. Wonton is a kind of pasta snack, which is found in both north and south, but the names of wonton everywhere are somewhat "chaotic". For example, Sichuan wonton, Guangdong wonton, Fujian flat meat flat food, Beijing Shanghai wonton. Wonton can be used as both a snack and a dish, and it is the most common and popular snack for the public.
Wonton is mainly made of dough and meat stuffing, supplemented by salt, pepper noodles, monosodium glutamate, soy sauce, lard, sesame oil, chopped green onion and broth. Due to the different fillings, soups, eating methods and seasonings, there are different varieties of boiled wonton, fried wonton, three fresh wonton, shrimp wonton, Wonton Noodles and so on. And it's thin and stuffed.
According to the different wrapping methods and shapes, wonton is usually divided into four types, namely: official hat type, pillow wrapping type, umbrella cover type and hand-written type.
(a) official hat type:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Rub a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular.
(2) pillow bag type:
Step 1: Put the stuffing in the middle of the thick wonton skin.
Step 2: Fold diagonally.
Step 3: put a little water on the left and fold it.
Step 4: put a little water on the right.
Step 5: Make the seal face down and the inverted button face up (the width can be adjusted to be rectangular or square).
(3) Umbrella cover type:
Step 1: spread the meat stuffing on the thin wonton skin with a scraper.
Step 2: Gather the edges with your fingertips.
Step 3: put a little water on the left and fold it.
Step 4: Tighten the seal with a tiger's mouth.
Step 5: reverse molding, that is, two finished products of umbrella cover wonton.
(4) handwritten:
Step 1: put the meat stuffing on the skin of the small wonton.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Dip some water in a corner.
Step 4: Fold the other corner into hand-made paper.
Step 5: Pull the two ends neatly, so that the middle of the filling bulges to form an ingot shape with inclined two ends.
Question 3: What are the detailed steps of wrapping small wonton? (Graphic is preferred) (1) official hat style:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Rub a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular.
Question 4: How to wrap wonton to illustrate the practice in the north?
1. Filling: Buy fresh vegetables, such as celery and cabbage. Celery should be stem and white.
wonton
Help vegetables. One onion should be big enough. Fresh meat, beef, sheep and pigs are all acceptable. However, pork should be fat and thin 3: 7. The ratio of vegetables to meat is also 3: 7. This will be delicious. Chop the meat and the vegetables. Stir in one direction until all the fat has become filaments. As for the ingredients, most of them are optional, such as chicken essence, sesame oil and oyster sauce.
2. Wrapping method: The wrapping method varies from place to place, and you can choose the wonton skin sold in the market. Generally, it is 1 kg of skin and half a kg of stuffing. Of course, if the quality is excellent, the amount of stuffing can be appropriately increased. However, 6-7 is enough. The most convenient way to wrap is to put the stuffing in the middle, roll it into two rolls, then fold the wings in the middle and put them upside down neatly. Usually put it in the refrigerator and save it for eating in the morning.
3. Soup: Generally speaking, it is best to have a simple breakfast. Those who eat more can eat 15, and ordinary people can eat 8- 10. Boil in boiling water for about 3-5 minutes. Now add soup to the soup. Make a big bowl with a few pieces of laver and 10 pieces of shrimp skin. Authentic is to use a small amount of white pepper.
Sam sun wonton
Created by Master Wang Shaoxing of Changzhou, Jiangsu Province, it is a local specialty snack in Changzhou. The stuffing system uses fresh river (lake) shrimp meat, fresh green fish meat, fresh pork leg meat, soup with old hen, which is delicious and deeply loved by the masses.
Ingredients (50 bowls):
White flour 2.5 kg salt 25 g fresh shrimp 250 g clean fish 250 g shredded chicken 500 g egg white 300 g fresh eggs 5 chopped green onion and garlic 75 g Shao wine 75 g clean pork leg 1.75 kg refined salt 50 g monosodium glutamate 50 g chicken soup (salty) 10 kg cooked lard 300 g dry rice flour 500 g (consumption is about 75 g).
Production method:
1. Put the flour into the flour jar, scrape the nest in the middle, dissolve the edible alkali with 550g clear water, pour it in, add the egg white (if it is cooked in summer, the water is reduced by 50g, and the egg white is reduced by 100g), knead it into snow pollen, knead it for 20min, and then roll it on the machine (double layer twice). When single-layer rolling, sprinkle dry rice flour to prevent adhesion). After the dough is rolled out, spread it on the panel, fold it into several layers, and cut it into 500 wonton skins with a knife of 9 cm square.
2. Wash pork leg and herring meat, cut them into rice grains respectively, put them in the same pot as shrimp, add eggs, Shaoxing wine, refined salt, monosodium glutamate (25g) and water 600g, and stir them evenly to form stuffing (3.25kg).
3. Put the dough obliquely in the palm of your left hand, pick in the stuffing (6.5g), then roll one corner of the dough forward, wrap the stuffing and roll it to half of the dough (in a triangle shape), put the two ends of the roll over and knead it into an "ingot-shaped" raw wonton.
4. Put monosodium glutamate (25g), cooked lard and minced onion and garlic into 50 bowls. Add water 10 kg to the wok and bring to a boil. Cook raw wonton in three batches and add a little water until it boils. When the wonton floats, first pour 200g of chicken soup prepared in advance into each bowl, then take it out and put it in the bowl, and then sprinkle with shredded eggs (10g).
Product features: soft and tender skin, abnormal filling, clear and delicious soup. Because the stuffing is fresh fish, shrimp and fresh meat, it is named "Sanxian Wonton".
Cai Bai xian rou wonton
wonton
Ingredients: 3 Chinese cabbages, pork stuffing 150g, thick wonton skin 150g, coriander 1, onion 1.
Accessories: (1) salt 1/2 tsp, sesame oil 1/2 tsp, starch 1/2 tsp.
(2) 1 bowl of broth, a little salt, a little sesame oil.
Exercise:
1 Wash Chinese cabbage, blanch it first, then pour it with water, chop it up, and then drain it.
2 Chop the pork stuffing, add the seasoning (1) into the chopped Chinese cabbage and mix well to make stuffing.
Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and then cook it in boiling water until it floats.
4 seasoning (2) put it in a bowl, put the cooked wonton in, and sprinkle with washed and chopped parsley and chopped green onion.
Leek and fresh meat wonton
Ingredients: pork stuffing 150g, leek 75g, thick wonton skin 150g, coriander 1.
wonton
Accessories:
(1) salt 1/2 teaspoons, sesame oil 1/2...> & gt
Question 5: The fastest way to wrap wonton, the detailed illustration of the authentic small wonton wrapping method, and how to wrap wonton small wonton is actually very simple. First, melt the quick-frozen meat sauce. It is recommended to use pure lean meat, then add salt, monosodium glutamate and onion to taste, and mix the meat sauce with ingredients. Never add yellow wine to the meat sauce, or the stuffing will be a little sour. To remove the fishy smell of pork, you'd rather add more salt, which will only taste better. Then wrap it in a small wonton bag bought at the noodle restaurant. The amount of meat can be determined according to the thickness of the skin and your own preferences. Don't use the method of wrapping large wonton, it is not a small wonton, and how to wrap it can only be unspeakable. Who is interested in giving it to her sister hand in hand one day? Haha ~ ~ Finally, let Xiao Wonton take a hot bath. Seasoning is conventional salt, monosodium glutamate and onion, but there are two special recommendations. Without this little wonton, the taste will be lost a lot, that is, spicy powder and lard. Hee hee ~ I always thought this was very important, so I couldn't forget to post it, that is, I had to wrap it with both hands and take pictures, which made me dizzy. 1. Spread the small wonton flat on my palm and put the minced meat on it. 2. Push it to the middle of a corner with chopsticks. 3. Pinch your fingers inward (except your thumb). I only use two fingers, the middle finger and the ring finger in my palm.
Question 6: How to simply package chaos? Give examples to illustrate the methods and skills of various package chaos-this is not simple. Go and buy some messy skin. Learn to pack like a snack bar. It is not difficult to operate in practice. More research. Not bad. Little things. I won't send pictures here, it's too much trouble to check the original post >>
Question 7: How to Wrap Wonton How to Wrap Wonton Give examples to illustrate ten methods/steps of making classic Wonton.
1
The first wrapping method of wonton: lotus wonton.
2
Wonton package method 2: Hong Kong-style wonton.
three
Wonton wrapping method 3: Yuanbao Wonton.
four
Wonton wrapping method type 4: straw hat wonton.
five
The fifth wrapping method of wonton: Wenzhou wonton.
six
The sixth wrapping method of wonton: Sichuan wonton soup.
seven
Wonton package method 7: goldfish wonton.
eight
The eighth method of wonton wrapping: the northern version of Yuanbao wonton.
nine
The ninth wrapping method of wonton: crepe wonton.
10
Wonton bag type 10: angel wonton.
Question 8: the fastest way to wrap wonton, the detailed picture of authentic small wonton wrapping method, how to wrap wonton well? Very dangerous. First, melt the fast food to make lean meat for H, then add}, monosodium glutamate and [{essence], and mix the meat U with the ingredients. Don't add S wine to meat U, or tW tastes like C acid, then go to I, don't use the method of big Q to wrap 1000 F, the swimming pool is too small. How to package a W can only be unspeakable. It's fun to play L with D. One day, my sister and I will hold hands. Haha ~ ~ Finally, Xiao Q will take a bath, {the material is normal}, monosodium glutamate, [,but there are posts], ]@ Q has lost a lot of flavor, that is, R spicy powder and me. So I can't forget to send it, just to take photos with my hands wrapped in wonton, which is very dizzy. 1. Spread the small wonton flat on my palm and put the minced meat on it. 2. Push it to the middle of a corner with chopsticks. 3. Pinch your fingers inward (except your thumb). I only use two fingers, the middle finger and the ring finger. 4. Hold it in the palm of your hand, and you can help it properly with chopsticks.
Question 9: Please refer to Baidu's experience for a detailed explanation of how to wrap 6 kinds of patterned wonton.
jingyan.baidu/...7