if you don't join, people won't let you have this name, which is infringing!

A thousand-mile-fragrant wonton is blunt and thin with powdered orange. The soup is fresh with the old stock. The fragrance is the oil of a thousand-mile-fragrant wonton. This is its main feature.

I only know that there is something like wonton here. We call it a flat-fleshed swallow, which is usually used to make soup with duck eggs at festive banquets. It is called "Assorted Taiping Swallow" because duck eggs are a homonym in our local dialect of Fuzhou, and people take it. Even the Yan skin is made by whipping the lean meat without tendons and sweet potato powder through special processing techniques. This craft is very difficult, and the people here will not tell anyone.

Types and methods of wonton

Fresh meat wonton with plum vegetables

Raw materials: 1/2 package of Shaoxing dried plum vegetables, 225g of pork stuffing, 311g of thin wonton skin, 1 coriander and 1 onion

Accessories:

(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, a little pepper and sesame oil.

2 Chop the pork stuffing, add seasoning (1) and chopped dried prunes, and mix well to make stuffing.

3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 seasoning (2) is put into a bowl after mixing, then the cooked wonton is put in, and finally the washed and chopped parsley powder and chopped green onion are sprinkled.

scallop wonton with fresh meat

raw materials: 2 scallops, 151g pork stuffing, 151g thin wonton skin and 11 bean sprouts

auxiliary materials:

(1) 1/2 tbsp of wine, 1/2 tsp of salt, a little pepper

(2) 1 bowl of broth, a little salt <

2 Chop the pork stuffing, add seasoning (1) and dried Bess and mix well to make the stuffing.

3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4. Boil the bean sprouts in the stock, season with salt, put them in a bowl, and then add the cooked wonton.

Sanxian wonton

Ingredients: 81g of fish, 81g of shrimp, 81g of pork stuffing, 241g of thin wonton skin, 1 parsley and 1 onion

Accessories:

(1) 1 teaspoon of wine, 1 teaspoon of salt, a little pepper, 1/2 teaspoon of sesame oil, 1/2 egg white and starch. Drain the shrimps and chop them up for later use.

2 minced fish, shrimp paste and pork stuffing are finely chopped, and then seasoning (1) is added to make stuffing.

3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 seasoning (2) is put into a bowl after mixing, then the cooked wonton is put in, and finally the washed and chopped parsley powder and chopped green onion are sprinkled.

chicken fillet and mushroom wonton

raw materials: 4 strips of chicken fillet, 151g of mushrooms, 151g of thin wonton skin, 2 rapeseed and 1 coriander

auxiliary materials:

(1) 1/2 egg white, 1 teaspoon of salt, a little pepper and 1/2 teaspoon of sesame oil

(2) 1 bowl of soup. Blanch mushrooms with salt water, take them out, rinse them with water, chop them up, add them into minced chicken and mix well.

2 put a little stuffing into each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats.

3 cut the rape, blanch it, shower it, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle the cleaned and chopped parsley powder.

Chinese cabbage and fresh meat wonton

raw materials: 3 pieces of Chinese cabbage, 151g pork stuffing, 151g thick wonton skin, 1 parsley and 1 onion

auxiliary materials:

(1) 1/2 teaspoon of salt, 1/2 teaspoon of sesame oil and 1/2 teaspoon of starch

(2) 1 bowl of soup.

2 Chop the pork stuffing, add it into the chopped Chinese cabbage together with the seasoning (1) and mix well to form the stuffing.

3 put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and then cook it in boiling water until it floats.

4 seasoning (2) is put in a bowl, filled with cooked wonton, and then sprinkled with washed and chopped coriander powder and chopped green onion.

mandarin fish wonton

raw materials: 1 slices of mandarin fish meat (about 411g), 1 celery, 1 onion and 151g thick wonton skin

auxiliary materials:

(1) 1 tbsp wine, 1/2 egg whites, 1 teaspoon salt, a little pepper and 1/2 starch.

2 put a little stuffing into each wonton bag, fold it into rectangular pillow-shaped wonton, and cook it in boiling water until it floats.

3 seasoning (2) is mixed well, put in a bowl, then put in the cooked wonton, and then add the washed and chopped celery and chopped green onion.

fresh meat and egg yolk wonton

raw materials: 241g pork stuffing, 3 salted eggs, 151g thick wonton skin and 1 coriander

auxiliary materials:

(1) 1/2 tsp wine, 1/2 tsp salt, 1 tsp onion Jiang Shui

(2) 1 bowl stock, a little salt. After removing the protein from the salted egg, dice the yolk and mix it into the stuffing.

2 put a little stuffing into each wonton bag, fold it into pillow-wrapped wonton, and cook it in boiling water until it floats.

3 seasoning (2) is put in a bowl, and the cooked wonton is filled, and then the washed and chopped parsley powder is added to serve.

leek and fresh meat wonton

Ingredients: 151g pork stuffing, 75g leek, 151g thick wonton skin, 1 coriander

Accessories:

(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil

(2) 1 bowl of broth, a little salt

Practice: Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.

2 put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and cook it in boiling water until it floats.

3 seasoning (2) is put in a bowl, filled with cooked wonton, and then added with washed and chopped parsley.