1. Mix the stuffing: stir the stuffing in one direction, so that the mixed stuffing is delicious;

2. Cooking wonton: You should know all the methods of cooking wonton, right? That is, after the water boils, add wonton, and when the water boils again, add a bowl of cold water, so that the cooked wonton is delicious;

3. Serve wonton: Can you serve wonton? Be sure to turn on the fire to fill the wonton. If the fire is turned off, the wonton will be soaked in the pot, and it will be sticky and not so sticky.

Hot and sour wonton

Open classification: recipe

Ingredients: 5g of minced pork, one egg, 8g of salt, 3g of sugar, 3g of monosodium glutamate, 15g of dried shrimp, 1g of onion, 1g of ginger and wonton skin.

other ingredients: 2g of pea seedlings, 2ml of balsamic vinegar, 15ml of soy sauce, 3g of white sugar, 3g of cooked lard, 3g of white pepper and appropriate amount of oil pepper.

Practice:

1. Soak the dried shrimps in warm water in advance until they are soft, leaving the water in which the dried shrimps are soaked for later use, and then cut the dried shrimps, onions and ginger into evenly sized powders respectively;

2. Then add chopped onion, ginger and shrimp 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 wonton skin and keep it in the palm of your hand, put a proper amount of meat stuffing on 1/3 of the wonton skin, roll it up as shown in the figure, and stick both ends tightly.

4. After the water in the soup pot is boiled, put the washed pea seedlings in blanching for a few seconds, then drain the water and take them out. At the same time, add spices such as balsamic vinegar, soy sauce, sugar, white pepper and cooked pork into the bowl to make the seasoning juice of hot and sour wonton.

5. After the water in the soup pot is boiled again, add wonton, stir well with a colander to prevent it from sticking to the bottom, and keep it at medium heat. After the soup is boiled, pour in about 1ml of cold water, and continue to cook until it is boiled. After adding cold water for at least 2-3 times, the wonton skin becomes transparent and soft, and then it can be taken out of the pot. Drain the water slightly, put it in hot and sour juice, and pour in appropriate amount of oil pepper according to your own taste.

Tip:

This is the most common and delicious wonton. The method is very simple. Follow the diagram step by step, and you can also cook a bowl of sour and spicy appetizing wonton for your family and friends at the weekend.

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, laver and dried seaweed), and then add broth to taste it a little, and it will be very delicious.

It is suggested to add cooked lard to the sour soup, which is the essence of this bowl of wonton! Don't worry about being greasy and getting fat. As long as we use a moderate amount and distribute the calories we 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 blanched rapeseed and other vegetables instead.

As mentioned before, wonton skins, like dumpling skins, can be bought in the staple food kitchen where flour and noodles are sold. Just tell the shopkeeper how many we want to wrap, which is very convenient. 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.

jingwei wonton

making materials

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main ingredients: wheat flour (6g), pork (fat and thin) (25g), pig tibia (3g)

auxiliary materials: shrimp skin (35g), coriander (15g) and winter vegetables (1g). Wash pork (skinless pork) and chop it into fine mud; Clean 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, stir well until it is thick, add soy sauce and refined salt, stir well, add chopped green onion, Jiang Mo and sesame oil, and mix well to get the filling.

3. Put the flour (preferably Fuqiang powder) into a basin, add a little refined salt, pour in a proper amount of water, and make a dough. Knead it by hand until the dough is smooth, and cover it with a wet cloth for about 2 minutes.

4. Wash the pig bones, put them into the pot, pour in 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 .1cm, and cut them into triangles with a side length of about 1cm or trapezoid with a bottom of 1cm, which is the wonton skin. Wrap the stuffing into the wonton skin to make a wonton green body with a round center and two sharp ends.

6. Put the soy sauce, shrimp skin, laver and winter vegetables into the bowl.

7. Cook the raw wonton in a boiling soup pot. When the soup is boiled again, the wonton floats, that is, 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 parsley and pepper, and serve.

menu name

emerald wonton

making materials

main ingredients: wheat flour (6g), pork (3g) and spinach (6g)

auxiliary materials: pea sprouts (5g)

seasoning: green onion (15g) and ginger (3g). 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, stir well until it is thick, add soy sauce and refined salt, stir well, add chopped green onion, Jiang Mo and sesame oil, and mix well to get the filling.

3. Put the flour into a pot, scrape a small nest in the middle, pour in spinach juice, make dough, knead thoroughly and simmer for a while; Roll it into a large thin skin with a rolling pin, then cut it into a wonton skin about 7 cm long and 6 cm wide, and wrap the stuffing in the wonton skin one by one to make a green jade wonton.

4. Cook the raw wonton in a boiling chicken soup pot. When the soup is boiled again, the wonton floats, that is, it is cooked. First scoop out some hot soup, put it in a bowl filled with seasoning, then add a proper amount of wonton, and sprinkle with coriander segments. You can eat it.

Yuanbao wonton

Open classification: catering, gourmet and 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 soy sauce 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 clear soup can also be used at home.

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

How to make Huzhou wonton

Making 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;

wrapping

Make flour into dough, make 1 wonton skins, and then discharge them into the meat one by one, and wrap 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.

cooking

there are two methods: frying and boiling.

How to make fried wonton

Boil the wonton until it is half cooked, take it out and spread it for half a day to dry the skin moisture, and then discharge it into a container every 1 with belly up; When frying, first heat the pan, add vegetable oil, and then add wonton, 6 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.

how to cook wonton

how to make fresh soup

put water and meat and bones in the pot, boil them with high fire, then simmer them with low fire to make clear soup, add homemade soy sauce and lard, and put them in a bowl for later use.

Boil wonton

Put the wonton in a boiling water pot, push the water with a spoon, and make the wonton rotate continuously to prevent it from sticking to the pot. Cook until the wonton floats to the surface, and add a proper amount of cold water to prevent the water from boiling and cracking the wonton, and then scoop it up until the skin is soft and the stuffing is cooked.