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

[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).