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 water, and fully 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 filling.
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 coriander and serve.
Yuanbao wonton
Open classification: catering, gourmet, diet
Ingredients: 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
Make stuffing, remove the tendons, skins and bones from the 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 100 wonton skins, which are discharged into the meat one by one, and wrapped into a wonton with a 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.
There are two cooking 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.
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 finally add raw flour and mix 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 seasonings such as salt, monosodium glutamate and chicken essence, then add lotus leaves, take them out 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. So 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 trick brought by jasmine tea, because the soup with tea fragrance really can't bear to give up.
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 mixed well to form 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.
Fried wonton
Ingredients: pork stuffing or shrimp paste 150g, small wonton skin 150g.
Accessories:
(1) 1 teaspoon garlic, 3 tablespoons soy sauce and a little sesame oil.
(2) 1 teaspoon of spicy soy sauce, 3 tablespoons of light soy sauce, 1 teaspoon of sugar, and a little sesame oil.
Exercise:
Add seasoning (1) into pork stuffing or shrimp paste and mix well to make stuffing.
Put a little stuffing in each wonton bag and knead it into wonton.
Add a little oil to the pot, then drain the wonton into the pot in turn and fry it on low heat.
4 the skin is slightly golden and can be served. Mix the seasoning (2) well to make seasoning dip.