For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water and the other corner can be pressed on it to pinch it tightly), so that the wonton will stand up.

The skin of big wonton is generally equilateral trapezoid, and the short side faces itself.

Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.

To be delicious, you need to add a shrimp to each big wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and take out the remaining shrimp head and shell after boiling water, which can be used to make wonton soup, salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and chopped green onion).

Chaxiang wonton

Ingredients: 500g flour, 250g water, 2kg pork and 3g jasmine tea.

Seasoning: salt 12g, monosodium glutamate 7g, chicken essence 5g and raw flour 30g.

Methods: 1. Add water and alkali to flour to form dough, roll it into thin skin and cut it into 6CM square pieces. 2. Slice the pork with a knife, add salt, monosodium glutamate, chicken essence and water and mix well. Finally, add raw flour and stir well. 3. Wrap the meat stuffing in wonton one by one. 4, boil hot water in the pot, put the wrapped wonton in, then add salt, monosodium glutamate, chicken essence and other seasonings, then add lotus leaves, remove them and put them in a bowl.

Gourmet experience: In the past, most of our favorite wonton was seaweed and shrimp skin sesame oil soup. This time, the soup was changed to jasmine tea, which is absolutely different from others. It should be noted that the raw materials of wonton, whether it is pork or seafood, must be fresh, otherwise the stale taste and the unique fragrance of jasmine tea are absolutely inappropriate.

This operation is actually very easy and the taste is absolutely authentic. So I suggest that even if you plan to cook a bag of quick-frozen wonton hastily to solve the problem of food and clothing, you should use the trick brought by jasmine tea, because the soup with tea fragrance really can't bear to give up.