Wonton is a local practice. The practice in the north, especially the stuffing, is similar to that in jiaozi, but the difference lies in other aspects. The specific operation is as follows.
1. Filling: Buy fresh vegetables, such as celery and cabbage. Celery needs stems and cabbage needs help. One onion should be big enough. Fresh meat, cattle, 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. Cut the meat very finely and mix the vegetables very carefully.
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.
Sanxian wonton was originally created by Master Wang Shaoxing from Changzhou, Jiangsu Province, and 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, spread it on the panel, fold several layers, and cut into 9 cm square wonton skins with a knife, totaling 500 pieces.
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:
The skin is soft, smooth and tender, the stuffing is tender and abnormal, and the soup is clear and delicious. Because the stuffing is fresh fish, shrimp and fresh meat, it is named "Sanxian Wonton".
Ingredients: half a catty of lean meat (not frozen meat, the fresher the better),
1 The meat is not cut, but beaten with a stick, preferably a flat and thick wooden stick. Use a rolling pin at home. Be careful with your hands. Half a catty of meat is beaten in three portions, each for about five minutes, which is almost the same as meat sauce.
Adding salt monosodium glutamate to the meat sauce will make the meat sauce taste very different and slippery.
6. Chinese cabbage and fresh meat 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.
7. leek and fresh meat wonton
Ingredients: pork stuffing 150g, leek 75g, thick wonton skin 150g, coriander 1.
Accessories:
(1) 1/2 teaspoons salt and 1/2 tablespoons sesame oil.
(2) 1 bowl of high soup with a little salt.
Exercise:
1 Wash and chop leek; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.
Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and cook it in boiling water until it floats.
3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped parsley.
8, the meat is awkward and numb. Adding some egg white meat stuffing will make it much tender. At first, you can choose tender meat, such as chicken leg meat, shrimp meat, fish and so on. You can try melons as the first side dish, such as zucchini, wax gourd and cucumber, which is easier to chew. Roll the skin as thin as possible.
9. Spinach wonton (wonton) (one chopstick bag is called wonton, and two chopstick bags are called wonton)
Wonton skin made of spinach juice is green and beautiful.
The stuffing is pork, radish and onion. Add some chicken skin jelly, Shaoxing carved wine, salt, pepper and sesame oil and mix well. ..
Stir-fry and add Chili oil, sour vinegar and soy sauce, then sprinkle with sesame seeds and shallots. ...
Wonton has no sugar, only sesame oil, pepper and salt.
Xian rou pi Dan wonton
Raw materials:
Pork stuffing, preserved eggs
Accessories:
Jiang Shui is served with yellow wine, salt and onion.
Exercise:
Chop pork stuffing, add seasoning and mix well to make stuffing; Peel the preserved egg, take the yolk, crush it (you can also add preserved egg protein, preferably not), and then mix in the stuffing.
The trick of creating chaos
1, stuffing: the meat stuffing should be stirred in one direction, so that the meat stuffing is delicious;
2. Cook wonton: Do you know how to cook wonton? That is, add wonton after the water is boiled, and add a bowl of cold water when the water is boiled again, so that the cooked wonton is delicious;
3. Sheng Wonton: Sheng Wonton, will it? Be sure to fire the wonton. If the fire is turned off, the wonton is soaked in the pot and sticky, not so sticky.
Hot and sour wonton
Open classification: recipes
Ingredients: 500g minced pork, one egg, 8g salt, 3g sugar, 3g monosodium glutamate, dried shrimp 15g onion 10g ginger 10g wonton skin.
Other ingredients: 200 grams of pea seedlings, 20 ml of balsamic vinegar, 0/5 ml of soy sauce/kloc, 3 grams of sugar, 3 grams of cooked lard, 3 grams of white pepper and an appropriate amount of oil pepper.
Exercise:
1. Soak the dried shrimps in warm water in advance, leave the water to soak the dried shrimps for later use, and then cut the dried shrimps, onions and ginger into powders with uniform size;
2. Then add minced onion and ginger and dried shrimps into the pork stuffing, add salt, eggs, sugar and monosodium glutamate, stir well, and beat the mixed meat stuffing with chopsticks in the same direction;
3. Then, take a piece of wonton skin, put an appropriate amount of meat stuffing at 1/3 of the wonton skin, roll it up as shown in the figure, and glue both ends tightly.
4. After the water in the soup pot is boiled, put the washed pea seedlings in it and blanch them for a few seconds, then drain them and take them out. At the same time, spices such as balsamic vinegar, soy sauce, sugar, white pepper and cooked pork are added to the bowl to make the sauce of hot and sour wonton;
5. After the water in the soup pot is boiled again, add the wonton and stir it evenly with a colander to prevent the bottom from sticking and keep it on medium heat. After the soup is boiled, pour about 100ml of cold water, continue to boil, and then pour cold water. After adding cold water for at least 2-3 times, the wonton skin becomes transparent and soft, and it can be taken out of the pot. Drain the water a little, put it into the hot and sour juice, and pour in the right amount of oil pepper according to your taste.
Tips:
This is the most common and delicious wonton. The method is simple. Follow the chart step by step. You can also make a bowl of hot and sour appetizing wonton for your family and friends on weekends.
If you can't accept the sour and spicy taste, after the wonton is cooked, put it in a bowl, add a proper amount of side dishes (rape, seaweed, dried seaweed), add broth, and add a little seasoning, which will be delicious.
It is suggested to add cooked lard to sour soup, which is the essence of this bowl of wonton! Don't worry about getting fat. As long as you use it in moderation and distribute the heat you get every day reasonably, there is no burden on this little oil!
Pea seedlings are common in the south, but they may not be easy to buy in the north. We can use scalded rapeseed and other vegetables instead.
As mentioned earlier, wonton skin, like dumpling skin, can be bought in the kitchen, which sells flour and noodles. Just tell the shopkeeper how much we want to pack. It's very convenient. However, there are differences in the shape of wonton skin 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 between cooking time and taste.
Jingwei wonton
Making material
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Ingredients: wheat flour (600g), pork (fat and thin) (250g), pig tibia (300g).
Accessories: dried shrimps (35g), coriander (15g), winter vegetables (10g) and laver (5g).
Seasoning: green onion (15g), ginger (3g), salt (10g), soy sauce (75g), pepper (3g) and sesame oil (15g).
manufacturing process
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1. Wash onion and ginger and cut into pieces for later use; Wash pork (skinless pork) and chop it into fine mud; Wash coriander and cut into small pieces; Wash laver and tear it into small pieces for later use.
2. Put the minced pork into a pot, add a proper amount of water, and stir until it becomes thick. Add soy sauce and refined salt, and stir well. Add chopped green onion, Jiang Mo and sesame oil, and stir well to get the stuffing.
3. Put flour (preferably Fuqiang powder) into a basin, add a little salt, pour in a proper amount of water, and make dough. Knead the dough by hand until it is smooth, and cover it with a wet cloth for about 20 minutes.
4. Wash the pig bones, put them into the pot, pour in clear water, boil them with high fire, skim off the floating foam, and cook them with low fire for about 1.5 hours, which is the wonton soup.
5. Roll the baked dough into thin slices with a rolling pin, with a thickness of about 0. 1cm, cut into triangles with a side length of about 1cm or trapezoid with a bottom edge of 1cm, which is the wonton skin, and wrap the stuffing in the wonton skin to make the wonton blank with the center circle pointed at both ends.
6. Put soy sauce, shrimp skin, laver and winter vegetables into a bowl.
7. Cook raw wonton in a soup pot. When the soup is cooked again, the wonton floats, which means it is cooked. First scoop out some hot soup and put it in a bowl with seasoning, then add a proper amount of wonton, sprinkle with coriander and pepper, and serve.
Menu name
Emerald wonton
Making material
Ingredients: wheat flour (600g), pork (fat and thin) (300g) and spinach (600g).
Accessories: pea seedlings (50g)
Seasoning: green onion (15g), ginger (3g), salt (8g), sugar (6g), soy sauce (75g) and cooking wine (6g).
manufacturing process
1. Spinach is selectively washed, chopped, rolled with double gauze and squeezed out; Wash pork and chop it into paste; Peel onion and ginger, wash and cut into powder for later use.
2. Put the minced pork into a pot, add a proper amount of water, and stir until it becomes thick. Add soy sauce and refined salt, and stir well. Add chopped green onion, Jiang Mo and sesame oil, and stir well to get the stuffing.
3. Put the flour into the basin, choose a small nest in the middle, pour in spinach juice, knead the dough thoroughly, and simmer for a while; Roll it into a large thin skin with a rolling pin, then cut it into wonton skins about 7 cm long and 6 cm wide, and wrap the fillings in the wonton skins one by one, and it becomes sapphire wonton.
4. Cook raw wonton in a boiling chicken soup pot. When the soup is boiled again, the wonton floats and is cooked. First scoop out some hot soup and put it in a bowl with seasoning, then add a proper amount of wonton, sprinkle with parsley, and serve.
Yuanbao wonton
Open classification: catering, gourmet, diet
Materials:
Self-raising flour, pork belly, leek or cabbage leaves, winter vegetables, laver, shrimp skin, coriander, chopped green onion, Jiang Mo, sesame oil, monosodium glutamate and raw vinegar.
Exercise:
1. The processing of noodles and the making of meat stuffing are the same as above. ,
2. Add chopped leeks 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 rubbed together horizontally without pleating.
4. Cook the wrapped wonton in a pot and cover it.
5. When 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, soak laver and shrimp skin.
7. Point the water in the pot once and open the lid to cook. Just cook the wonton again. Take it out and put it in a seasoning bowl.
note:
1. Authentic Yuanbao wonton is cooked with chicken soup or bone soup, and clear soup can also be used at home.
Winter dish is a kind of dish pickled with cabbage, which is a specialty of Beijing and is generally sold in major supermarkets.
Making method of Huzhou wonton
filling
Remove tendons, skins and bones from meat, chop into coarse grains, add bamboo shoots, Shaoxing wine, sesame oil, sugar and salt, and mix well to make stuffing;
Packaging system
Flour and dough are made into 1O0 wonton skins, which are discharged into the meat one by one and wrapped into wonton with protruding belly and slightly rectangular corners. Bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags.
cook
There are two methods: frying and boiling.
Method for making fried wonton
Boil the wonton until it is half cooked, then spread it for half a day to dry the skin moisture, and then discharge the wonton into the container with the abdomen facing up every 10; When frying, first heat the pan, add vegetable oil, then add wonton, 60 at a time, most of them stick to the pan, fry until both sides are yellow, pour out the remaining oil, sprinkle with L soy sauce, and take out the pan in golden color. Sprinkle chopped green onion when serving. You can dip it in rice vinegar, soy sauce, hot sauce, etc. Which tastes better.
Method for making wonton
Fresh soup
Boil the meat and bones in a pot with high fire, then simmer them into clear soup, add homemade soy sauce and lard, and put them in a bowl for later use.
Boiled wonton
Put the wonton in a boiling water pot, push the water with a spoon to keep it spinning to prevent it from sticking to the pot, cook it until it floats to the surface, add a proper amount of cold water to prevent it from breaking when the water boils, and pick it up when the soft stuffing is cooked.
How to make small wonton with fresh meat;
General 12 wonton skin (50g), 50g sandwich wrapped into small wonton. The right hand sticks the stuffing into the leather of the left hand with sharp chopsticks, and the middle finger of the left hand bends down. After the stuffing is wrapped, the index finger, ring finger and thumb are bent at the same time, and the four corners of the leather are pinched into a quadrangular diamond. Pay attention to pinch the leather as much as possible, so that the four corners are suspended and pinched. Don't lay the stuffing flat in the palm of your left hand and pinch it together. In jargon, it's called "broken skin wonton". After the wonton is put into the pot, the water rolls, the wonton floats, and the square diamond faces up twice. At this time, the wonton will be cooked.
Wonton: The water in the small wonton is very important. Usually use bone soup (chicken soup is the best), and use salt, monosodium glutamate and chicken essence to make the best taste.
Features: the soup is delicious, and the skin is slippery and stuffed.
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. 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 use the unique skill brought by this jasmine tea, because the soup with tea fragrance really can't bear to give up.
Several methods of wonton
Fried wonton
Ingredients: 150g small wonton skin, any stuffing will do.
Accessories: 1 tbsp spicy bean paste, 1/2 tbsp sugar, 1/2 tbsp vinegar, 4 tbsp soy sauce, 3 tbsp water and 2 tbsp oil.
Exercise:
1 Fill each wonton bag with stuffing, fold it into handmade wonton, fry it in hot oil until it is slightly Huang Shi, and take it out.
Stir-fry spicy watercress with 2 tbsp oil, then add other seasonings and stir well to make a sauce. Dish and dip in fried wonton.
Ham and fresh meat wonton
Ingredients: Jinhua ham 75g, pork stuffing 150g, wonton skin 150g, and 2 parsley.
Accessories:
(1) 1 teaspoon wine, 1/2 teaspoons starch water, 1 teaspoon sesame oil.
(2) 1 bowl of stock, a little salt and pepper.
Exercise:
1 Steamed ham, then chopped, mixed into chopped pork stuffing, added with seasoning (1) and evenly mixed into stuffing.
Put a little stuffing in each wonton bag, knead it into wonton, and then boil it in boiling water until it floats.
3 Seasoning (2) Mix well and put in a bowl, add the cooked wonton, and then add the washed and chopped parsley.