Wonton with vegetable meat: Qingjiang shredded vegetables, usually large in size, also known as "Wonton with vegetable meat".
Red oil wonton: Fresh meat wonton is usually served with spicy sauce, which is a special dish in Sichuan.
Fried wonton: fried.
Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.
Method for making stuffing of shrimp wonton
First, prepare fresh shrimps, shell, head and peel them into shrimps for later use;
Chop the prepared pork belly into meat stuffing, and chop more to increase toughness;
Chop shrimps together, add chopped green onion and mix well;
You can add a raw egg to the meat stuffing;
Add salt, pepper, salad oil, chicken essence, soy sauce and sesame oil and stir well.
Method for filling wonton with fresh meat
Boil 1/3 bowls of cold water, add ginger and onion, shred, and squeeze juice by hand to make ginger and onion water;
After the pork is cut into small pieces, it is mashed with a blender. Add ginger and onion water in several times, and stir evenly clockwise every time;
Add salt, chicken essence and a small amount of soy sauce, and stir evenly clockwise to form stuffing.
The stuffing method of three fresh wonton
Ingredients: pork stuffing, shrimp and egg white.
Ingredients: a little Jiang Mo, leek.
Seasoning: soy sauce, salt, monosodium glutamate, cooking wine, mixed stuffing, soybean oil and sesame oil (optional)
Steps:
Remove the shrimp line from the shrimp first.
Marinate shrimps with salt, monosodium glutamate and cooking wine for 20 minutes.
Cut pork and leeks. Just add less leek to taste. My bag mainly eats shrimp.
First put a little egg white, soybean oil, mixed stuffing, soy sauce and monosodium glutamate into the pork and stir in one direction.
Add leek, salt and sesame oil into the wonton stuffing, and continue stirring until the wonton stuffing is stirred violently.
Question 2: What stuffing can be wrapped in wonton? How to do it specifically? There are pork, chicken, shrimp and beef, which can be mixed separately or mixed, all for personal favorite tastes and favorite seasonings.
Wonton with vegetable meat: Qingjiang shredded vegetables, usually large in size, also known as "Wonton with vegetable meat".
Red oil wonton: Fresh meat wonton is generally eaten with spicy oil as the main sauce, which is a unique dish in Sichuan.
Fried wonton: fried.
Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.
Method for making stuffing of shrimp wonton
First, prepare fresh shrimps, shell, head and peel them into shrimps for later use;
Chop the prepared pork belly into meat stuffing, and chop more to increase toughness;
Chop shrimps together, add chopped green onion and mix well;
You can add a raw egg to the meat stuffing;
Add salt, pepper, salad oil, chicken essence, soy sauce and sesame oil and stir well.
Method for filling wonton with fresh meat
Boil 1/3 bowls of cold water, add ginger and onion, shred, and squeeze juice by hand to make ginger and onion water;
After the pork is cut into small pieces, it is mashed with a blender. Add ginger and onion water in several times, and stir evenly clockwise every time;
Add salt, chicken essence and a small amount of soy sauce, and stir evenly clockwise to form stuffing.
The stuffing method of three fresh wonton
Ingredients: pork stuffing, shrimp and egg white.
Ingredients: a little Jiang Mo, leek.
Seasoning: soy sauce, salt, monosodium glutamate, cooking wine, mixed stuffing, soybean oil and sesame oil (optional)
Steps:
Remove the shrimp line from the shrimp first.
Marinate shrimps with salt, monosodium glutamate and cooking wine for 20 minutes.
Cut pork and leeks. Just add less leek to taste. My bag mainly eats shrimp.
First put a little egg white, soybean oil, mixed stuffing, soy sauce and monosodium glutamate into the pork and stir in one direction.
Add leek, salt and sesame oil into the wonton stuffing, and continue stirring until the wonton stuffing is stirred violently.
Question 3: What kind of wonton is delicious? Cai Bai xian rou 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.
Sam sun wonton
Ingredients: fish 80g, shrimp 80g, pork stuffing 80g, wonton skin 240g, coriander 1, onion 1.
Accessories:
(1) wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, egg white 1/2 teaspoons and starch 1/2 teaspoons.
(2) 1 bowl of high soup with a little salt.
Exercise:
1 surimi; Drain the shrimps and chop them for later use.
Chop minced fish, shrimp paste and pork stuffing, and then add seasoning (1) to make stuffing.
3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.
Chicken fillet and mushroom wonton
Raw materials: 4 pieces of chicken fillet, mushroom 150g, thin wonton skin 150g, 2 rape seeds, and coriander 1.
Accessories:
(1) egg white 1/2, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons.
(2) 1 bowl of high soup with a little salt.
Exercise:
Chop 1 chicken fillet with a knife, add seasoning (1) and mix well; Blanch the mushrooms with salt water, take them out, rinse them with water, chop them up, and mix well with minced chicken.
2 put a little stuffing in each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats.
3. Cut the rape into sections, blanch it, shower it, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle with chopped coriander powder.
Fresh meat yolk wonton
Ingredients: 240g pork stuffing, 3 salted eggs, thick wonton skin 150g, coriander 1.
Accessories:
Wine 1/2 tbsp, salt 1/2 tsp, onion Jiang Shui 1 tbsp.
(2) 1 bowl of broth, a little salt, a little pepper.
Exercise:
Chop 1 pork stuffing, add seasoning (1) and mix well to form stuffing; After the salted egg is deproteinized, the yolk is diced and mixed with the stuffing.
Put a little stuffing in each wonton bag, fold it into pillow-wrapped 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 coriander powder.
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 >>
Question 4: How to adjust the stuffing of wonton to be delicious? What stuffing is used to wrap wonton? The method of delicious goldfish wonton was introduced in detail. Dishes and efficacy: fine staple food technology: boiled goldfish wonton production materials: main ingredients: wonton skin 10, 40 grams of fresh meat, 600 grams of chicken soup, and appropriate amount of water. Teach you how to make goldfish wonton. How to make a goldfish wonton delicious? Put a small wonton bag in fresh meat, make it into a goldfish shape, cook it in boiling water, take it out and put it in chicken soup. The cooking and efficacy of pork spleen wonton are introduced in detail: malaria recipe taste: original flavor technology: making materials of boiled pork spleen wonton: main ingredients: 500 grams of wheat flour, 300 grams of pork spleen accessories: 6 grams of Evodia rutaecarpa, 6 grams of Alpinia officinarum seasoning: 6 grams of pepper to teach you how to make pork spleen wonton and how to make it delicious 1. Dried pepper, Evodia rutaecarpa and Alpinia officinarum. 2. Wash the pig spleen, chop it up and fry it. 3. Half of the pig spleen is rolled into powder and the other half is stuffed with wonton. Tips-health tips: warming the middle and dispelling cold. Suitable for cold malaria, with more cold and heat, less cold and not hot. The cooking style and function of young couple's fresh meat wonton are introduced in detail: fine staple food, juvenile formula, taste, salty taste and technology: cooking young couple's fresh meat wonton. Main ingredients: pork (fat and lean) 200g, wheat flour 70g, auxiliary materials: Chinese cabbage 150g, laver (dry) 10g, seasoning: cooking wine 15g, and salt. 2. Wash Chinese cabbage and cut into pieces; 3. Cut laver into filaments for later use; 4. Add appropriate amount of water to flour, knead it into dough, roll it into thin skin and cut it into pieces; 5. Chop the pork stuffing, add cooking wine and salt and mix well; 6. Each wonton is wrapped with a layer of meat stuffing and kneaded into wonton; 7. Boil water in the pot, add wonton and cook it, and scald the cabbage with the soup cooked with wonton; 8. Put the fresh soup into a bowl, add chopped green onion, salt, pepper and sesame oil, add the cooked wonton and Chinese cabbage, and then sprinkle with shredded seaweed.
Question 5: What kinds of wonton are there with chaotic stuffing?
Ingredients: 200g pork, 200g shrimp, wonton skin 1 bag.
Accessories: ginger 1 root shallot, 2 cooking wine 1 teaspoon salt 1 teaspoon pepper, 2g vegetable oil 1/3 teaspoons.
The practice of wonton
1. Buy fresh shrimp and freeze it quickly, then peel the shrimp and remove the shrimp line. Pork is fat and thin, and the ratio of shrimp to pork stuffing is 1: 1.
2. Wash and chop pork and shrimp into mud. Shrimp can be slightly bigger and chewy.
3. Add pepper, 1/2 teaspoons of salt, cooking wine, Jiang Mo and chopped green onion to the stuffing.
4. Stir the stuffing vigorously in one direction.
5. Take a wonton skin and wrap it with appropriate stuffing.
6. stagger the two corners of the wonton skin and fold it in half
7. Then pinch the other two sides to the middle, so a wonton will do.
8. After the wonton is wrapped, put it on a clean plate and boil a large pot of water in the pot while wrapping it.
9. After the water is boiled, add salt and a little vegetable oil. Add wonton and bring to a boil, then turn to low heat, so as not to burn through the skin, or the inside will be undercooked. Cook on medium heat for 4 to 5 minutes, then turn off the heat.
Question 6: How to make wonton stuffing delicious? How to make the stuffing delicious first (and the soup base).
How to make wonton stuffing: 1. Add pepper water to the fresh meat in one direction and stir well until the meat is thin and soft. Add chopped green onion, ginger, cooking wine, salt and monosodium glutamate and mix well. 2. Wonton skin can be bought in the street; 3. Specific wrapping method: wrap some meat stuffing in one corner of wonton skin, roll it slightly, fold the two corners in half, and fold it into ingots. 4. How to make wonton: Put dried shrimps, laver, mustard tuber, coriander powder, salt and chicken essence into a bowl, add the cooked chicken soup (boiled water can be used without chicken soup), then add the cooked wonton, and finally taste the delicious fresh meat wonton at the first drop of fragrant oil!
Soup * * *:
Ingredients: stock (old chicken soup), a little salt, a little soy sauce, a little fish sauce, pepper, sesame oil.
Practice: Boil the above materials with high fire, pour them into the noodles, add wonton, and add vegetables to the soup base if you like.
The soup base of wonton is very important. First, fish bones (preferably herring bones, first fried in a pot), ham bones, pig bones, pig skins, chicken heads, necks, feet, fresh shrimp heads, shrimp prints [6] and other materials are soaked in water, then the blood stains are washed with clear water, and then they are put into 80% water soup. Don't use fire, or the soup will become cloudy. If there is no shrimp head, wipe the shrimp and copy it.
Wonton U material: fresh shrimp is peeled (peeled and roasted), semi-fat and lean pork and shrimp are used with loquat machine (chopped by hand before), and seasoning ingredients are added and stirred vigorously for 20 minutes {stir U material evenly.
Seasoning ingredients: Zhi H (stir-fried loquat) Zanthoxylum bungeanum, salt, monosodium glutamate, crude oil and raw flour.
Use wonton skin (you can make wonton skin yourself in the process of making noodles), wrap U material inside, and coat the interface of wonton skin with egg paste to make the skin easy to wrap.
Boil the water in the pot and put the wonton down first. After five minutes, put the noodles in the pot. After five minutes, take out the noodles and wonton, drain the water, put them in a bowl, add soy sauce (soy sauce), and then add soup to serve.
Soup base in Guangdong Province, Wonton Noodles: First, ham bone, pig bone, pig skin, chicken and duck head, neck, feet, fresh shrimp head, shrimp stamp and so on. Drain the water first, and then wash the dirty water such as blood stains with clear water. Add 80% to 90% water to the soup, first boil it with strong fire, and then simmer it with slow fire. Don't use a big fire, or the soup will become turbid. Do you want to put it in? If there is no smell of shrimp head, it is not enough.
The soup base of wonton is very particular, and each family has its own signature formula.
If you cook at home, it is impossible to have such conditions. Shrimp wonton can be used, and the soup base can be packaged with fresh chicken soup or soup on the market, which is just as delicious. If your supermarket has a brand of quick-frozen products in Wan Chai Wharf, you can pay attention to it. It has quick-frozen Hong Kong-style Wonton Noodles products, which are very convenient and delicious, but they are not sold everywhere. You can go to Carrefour, e-mart or Metro.
You can try:)
chaos
1. Mix the noodles first, and the ratio of water to noodles is basically 1/4. If the weather is cold, use warm water to mix the noodles. After mixing the noodles, wake up in a warm place for 20 minutes.
2. Adjust the wonton stuffing. Add the washed shepherd's purse to the leaf head of Chinese cabbage, add an onion and cut into pieces.
Dice the pork, put it in another bowl, add soy sauce, chicken essence, a small amount of cooking wine (or not), a small amount of monosodium glutamate and five-spice powder to marinate 15~20 minutes. Add proper amount of peanut oil into chopped Chinese cabbage and shepherd's purse and stir well.
3. Roll the wonton skin. First, roll the skin flat with a long rolling pin, the thickness of which is the same as that of dumpling skin. Then cut the whole surface into strips with a width of about 6~7 cm, and then cut the strips into trapezoidal shapes with the same size.
4. wrap wonton. Put a small amount of stuffing on the narrow side of trapezoidal wonton skin, roll it into a small tube, pinch it on both sides, and then fold it in half, like a small bow tie ~ ~
5. Wonton is in the pot! Making wonton is not as simple as making jiaozi, because the soup of wonton is delicious, just make it well.
Boil the prepared boiling water in the pot first, then add the wonton and stir gently to prevent the wonton from sinking and sticking to the pot.
Beat one or two eggs into a bowl and mix well. After the wonton in the pot is boiled, sprinkle the egg liquid evenly into the pot, add shredded Chinese cabbage and peeled shepherd's purse.
6. After the wonton is cooked, add proper amount of chicken essence, salt and chopped green onion to the soup, stir well and then take it out of the pot.
Tips:
Tips for translucent and thin chaotic skin
Add some alkali to the flour, mix the flour properly and roll it evenly with a rolling pin. Add raw flour or starch in the middle. No flour. All of the above ... >>
Question 7: How to make minced wonton! What spices do you put in it? 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 slightly, 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 where flour and noodles are the staple food. 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
[Edit this paragraph]
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
[Edit this paragraph]
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. Mix soy sauce, shrimp skin, ... >>
Question 8: How to make wonton stuffing delicious? Wonton is delicious because stuffing is more important than cooking. Wonton stuffing has many different flavors, and the most classic is definitely leek. Today, I will take stock of different stuffing methods of wonton, first of all, sour and spicy.
Details of ingredients: about a catty of pork, one egg, appropriate amount of shrimp and appropriate amount of onion;
1. Soak dried shrimps in warm water until soft, wash onion and ginger, cut into fine powder, and chop dried shrimps into fine powder;
2. It may take a long time to chop pork into minced meat, or you can buy minced meat directly and add minced onion, ginger and dried shrimps to the minced meat;
3. Use an egg yolk separator to take only the egg white, add it to the minced meat, then add a proper amount of salt, monosodium glutamate and white sugar, and fully stir evenly;
Chopsticks should always follow one direction when the stuffing is alive, so that the meat stuffing is more chewy.
Is this kind of hot and sour wonton stuffing very simple? Then, let's learn how to make three fresh wonton stuffing. The stuffing of Sanxian Wonton is called Sanxian Wonton because herring is added, so it tastes fresh and special, and because pork, fish and shrimp are used.
Ingredients: pork, herring, shrimp, Shaoxing wine, monosodium glutamate, refined salt;
Question 9: How to make wonton stuffing? Composition details
500 grams of minced pork
An egg
Shrimp 15g
Onion10g
Wonton skin is suitable
200 grams of pea seedlings
8 grams of salt
3 grams of sugar
3 grams of monosodium glutamate
20 ml balsamic vinegar
Soy sauce15ml
3 grams of cooked lard
3 grams of white pepper
Appropriate amount of oil pepper
Sweet and sour taste
culinary skill
It takes half an hour.
Ordinary difficulty
Making steps of wonton stuffing
1
Soak the shrimps in warm water in advance until they are soft, leaving the water for soaking the shrimps for later use, and then mix the shrimps separately.
2
verdant ....
three
Cut ginger into powder with uniform size;
four
Then adding chopped green onion, ginger and dried shrimps into the pork stuffing,
five
Add salt, eggs, sugar and monosodium glutamate, and stir well;
six
Beat the mixed meat stuffing with chopsticks in the same direction;
Question 10: the method of wonton stuffing: 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.
Types and practices of wonton
Mei Caixian rou wonton
Ingredients: Shaoxing preserved plum 1/2 packets, pork stuffing 225g, thin wonton skin 300g, coriander 1, onion 1.
Accessories:
(1) wine 1/2 tbsp, salt 1/2 tbsp, a little pepper, sesame oil 1 tbsp.
(2) 1 bowl of high soup with a little salt.
Exercise:
Soak 1 dried plum in water until it becomes soft, take it out, wash it with clear water, drain the water, and chop it for later use.
2 Chop the pork stuffing, add seasoning (1) and chopped dried prunes, and mix well to make stuffing.
3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.
Gan Bei xian rou wonton
Ingredients: 2 scallops, pork stuffing 150g, wonton skin 150g, bean sprouts 10g.
Accessories:
(1) wine 1/2 tablespoons, salt 1/2 tablespoons, a little pepper.
(2) 1 bowl of high soup with a little salt.
Exercise:
Scallops are washed with 1, blanched and steamed, and then shredded and sliced for later use.
2 Chop the pork stuffing, add seasoning (1) and dried Bess and mix well to make stuffing.
3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Cook the bean sprouts in the stock, add salt to taste, put them in a bowl, and then add the cooked wonton.
Sam sun wonton
Ingredients: fish 80g, shrimp 80g, pork stuffing 80g, wonton skin 240g, coriander 1, onion 1.
Accessories:
(1) wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, egg white 1/2 teaspoons and starch 1/2 teaspoons.
(2) 1 bowl of high soup with a little salt.
Exercise:
1 surimi; Drain the shrimps and chop them for later use.
Chop minced fish, shrimp paste and pork stuffing, and then add seasoning (1) to make stuffing.
3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.
Chicken fillet and mushroom wonton
Raw materials: 4 pieces of chicken fillet, mushroom 150g, thin wonton skin 150g, 2 rape seeds, and coriander 1.
Accessories:
(1) egg white 1/2, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons.
Fu 2) 1 bowl of broth, a little salt.
Exercise:
Chop 1 chicken fillet with a knife, add seasoning (1) and mix well; Blanch the mushrooms with salt water, take them out, rinse them with water, chop them up, and mix well with minced chicken.
2 put a little stuffing in each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats.
3. Cut the rape into sections, blanch it, shower it, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle with the cleaned and chopped coriander powder.
Cai Bai xian rou wonton
Ingredients: 3 Chinese cabbages, pork stuffing 150g, thick wonton skin 150g, coriander 1, onion 1.
Accessories:
(1) salt 1/2 teaspoons, sesame oil 1/2 teaspoons and starch 1/2 teaspoons.
(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, add the cooked wonton, and sprinkle with chopped parsley and chopped green onion.
Gui fish wonton
Ingredients: mandarin fish 1 slice (about 400g), celery 1 root, onion 1 root, wonton thick skin 150g.
Accessories: > >;