Yuanbao Wonton

Open classification: catering, gourmet and diet

Materials: self-raising flour, pork belly, leek or cabbage leaves, winter vegetables, laver, dried shrimps, coriander, chopped green onion, Jiang Mo, sesame oil, monosodium glutamate and raw vinegar.

Practice:

1. The processing of noodles and the preparation of meat stuffing are the same as those described above. ,

2. Add chopped leek or cabbage leaves to the meat stuffing.

3. The wrapping method of wonton is different from that of jiaozi: the two sides are folded in half, and the two corners can be kneaded together horizontally without pleating.

4. Cook the wrapped wonton in a pot and cover it.

5. While cooking, prepare winter vegetables, laver and shrimp skin in a bowl, and add soy sauce, vinegar, sesame oil and coriander.

6. after boiling, put a spoonful of soup in a seasoning bowl and soak laver and shrimp skin.

7. point the water in the pot once and open the lid to cook. Wonton will be fine after boiling again. Take it out and put it in a seasoning bowl to eat.

Note:

1. Authentic Yuanbao wonton is cooked with chicken soup or bone soup, and it can also be cooked with clear soup at home.

2. Winter vegetables are preserved with cabbage, which is a specialty of Beijing, and are generally sold in major supermarkets.

method of making Huzhou wonton

stuffing: remove the tendons, skins and bones from the meat, chop it into coarse grains, add bamboo shoots, Shaoxing wine, sesame oil, sugar and salt, and mix well to make stuffing

package

make flour into dough, make 111 pieces of wonton skins, discharge them into the meat one by one, and package them into a slightly oblong wonton. It is important to wrap the bag evenly and lap it. When the package is loose, it is easy to lose water and taste when cooking, which affects the quality.

there are two cooking methods: frying and boiling.

How to make fried wonton

Cook the wonton until it is half cooked, then spread it for half a day to dry the skin moisture, and then discharge it into a container every 11 with the belly up; When frying, first heat the pan, add vegetable oil, and then add wonton, 61 at a time, and most of them stick to the pan, fry it on both sides until yellow, decant the remaining oil, sprinkle L soy sauce, and take off the pan in golden color. Sprinkle chopped green onion when serving. When eating, you can dip in rice vinegar, soy sauce, hot sauce, etc., which tastes better.

tea-flavored wonton

ingredients: 511g of flour, 251g of water, 2kg of pork and 3g of jasmine tea.

seasoning: 12g of salt, 7g of monosodium glutamate, 5g of chicken essence and 31g of raw flour.

Method: 1. Add water and alkali to flour to form dough, roll it into thin skin and cut it into 6CM square pieces. 2. Cut the pork into pieces with a knife, add salt, monosodium glutamate, chicken essence and water, and finally add raw flour and mix well. 3. Wrap the meat stuffing in wonton one by one. 4. Hot water in the pot, put the wrapped wonton into it, then add seasonings such as salt, monosodium glutamate and chicken essence, then add lotus leaves, take them out and put them in a bowl.

Gourmet experience: Most of the wonton we liked before was the one with seaweed, shrimp skin and sesame oil in the soup. This time, the soup was replaced by jasmine tea, which is absolutely different from others. It should be noted that whether the wonton is wrapped in pork or seafood, the raw materials must be fresh, otherwise the stale taste and the unique jasmine tea fragrance are absolutely inappropriate.

this operation is actually very easy and the taste is absolutely authentic. Therefore, 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 also use the trick brought by jasmine tea, because the soup with tea fragrance really can't bear to give up.

Fried wonton

Raw material: small wonton skin of 1.51g, and any stuffing can be used

Accessories: 1 tbsp of spicy bean paste, 1.2 tbsp of sugar, 1.2 tbsp of vinegar, 4 tbsp of soy sauce, 3 tbsp of water and 2 tbsp of oil

Practice:

1 Fill each wonton bag with stuffing and fold it into wonton.

2 Stir-fry spicy watercress with 2 tablespoons oil, then add other seasonings and stir well to make sauce. Dish it and dip it with fried wonton.

Ham and fresh meat wonton

Ingredients: Jinhua ham 75g, pork stuffing 151g, small wonton skin 151g, 2 coriander

Accessories:

(1) 1 tsp of wine, 1/2 tsp of starch water, 1 tsp of sesame oil

(2) 1 bowls of broth, a little salt and pepper each

.

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

3 seasoning (2) mix well and put it in a bowl, then add the cooked wonton, and then add the washed and chopped parsley powder.

Fried wonton

Ingredients: 151g pork stuffing or shrimp paste, 151g small wonton skin

Accessories:

(1) 1 tsp garlic, 3 tsp soy sauce, a little sesame oil

(2) 1 tsp spicy soy sauce, 3 tsp soy sauce, 1 tsp sugar and a little sesame oil

Practice:

2 put a little stuffing into each wonton bag, and knead it to make wonton.

3 add a little oil to the pan, then drain the wonton into the pan in turn and fry it over low heat.

4 when the skin is slightly golden, it can be taken out, and the seasoning (2) is mixed well to make seasoning and dipped in it.

tips for making wonton

1. stuffing mixing: the meat stuffing should be stirred vigorously in one direction, so that the meat stuffing is delicious

2. cooking wonton: you should know all the methods of cooking wonton, right? That is, when the water boils, add wonton, and when the water boils again, add a bowl of cold water. Only after three times can the boiled wonton taste delicious.

Pea seedlings are common in the south, but they may not be easy to buy in the north. You can replace them with scalded rapeseed and other vegetables.

As mentioned before, wonton skins, like dumpling skins, can be bought in the kitchen, which sells flour and noodles. Just tell the shopkeeper how many we want to pack. However, there are differences in the shape of wonton skins between the north and the south, and the south is trapezoidal. When wrapping, put the meat stuffing on the narrower side and follow the diagram. There is not much difference in cooking time and taste.