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 we use it in moderation and distribute the calories we consume 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.