500 grams of sandwich meat and 2 Jin of small wonton skin.
condiments
Salt 10g, 2 tablespoons of fresh soy sauce, pepper 1 tablespoon, 3 onions, eggs 1 piece, 2 tablespoons of water and 2 tablespoons of cooking oil.
Steps of making small wonton
1, a catty of sandwich meat is stirred into minced meat, the finer the better. Add all seasonings (salt, fresh soy sauce, pepper, rice wine and an egg) and stir in one direction. When the stirring is strong, add 2 tablespoons of water, stir again, add 2 tablespoons of cooking oil and onion, and then stir well. This kind of meat stuffing is tender and juicy.
2, take a small wonton skin, chopsticks in the middle of the skin with some meat (like to eat meat, put more, in fact, less meat is delicious).
3. Think of chopsticks as the center, and the middle is wrapped in the surrounding leather.
Everyone is close to chopsticks. Take them out.
5. Give it a gentle pinch.
6. Wrap a small wonton.
Question 2: How to make dough Video 1, warm water and dough mixing are the main methods to make pancakes such as home-cooked cakes, scallion cakes and pies. Warm water and dough mixing refers to mixing flour with warm water of 40 ~ 50 degrees to make soft dough products. Using warm water to mix flour can change the properties of flour. When starch and wheat gluten in flour meet warm water of 40 ~ 50 degrees, starch will begin to gelatinize, destroy gluten in flour and weaken its elasticity. Therefore, the two kinds of proteins become soft after heating, do not contain gluten, are convenient for baking cakes, and have no elasticity. Mature cakes are soft on the outside and tender on the inside, with a layered feeling. 2, boiling water and noodles are also called hot noodles. Hot noodle products are soft, chewy and non-sticky. Mainly used for making pancakes and gluten bread. When mixing flour with boiling water, stir it first, then add 50- 100g cold water and knead it into instant noodles. Because the starch in flour is heated with boiling water to make it paste, protein is heated and solidified until it is half cooked. Can be used to make steamed dumplings, pot stickers, pancakes, cat ears and so on. 3, cold and hot noodle mixing method 4, oil noodle mixing method is suitable for the production of shortbread, oil noodle mixing refers to mixing flour and oil together and kneading into fine oil dough. The oil skin is called crispy noodles, which can't be used alone. It should be used as a "water-oil skin". It is better to use the oil extracted from pig suet for crispy noodles, and it is better to choose the oil extracted from boss oil, because the suet is sticky and oily, and the finished product made by this method is beautiful, crisp and well-organized. 5. The production of oil surface The oil surface has the characteristics of crispness and layering, and is made by mixing a proper amount of oil, water and flour. Generally, it is 500 grams of flour and 200 grams of water, 100 grams of oil. When mixing flour, mix oil and water and pour them into flour together. If you add oil first and then water, or add water first and then oil, it will not be easy to mix well. Knead the dough repeatedly to prevent the dough from cracking. 6. Preparation of dry oil noodles The function of dry oil noodles is to completely crisp the dough with oil without adding water. Generally 500 grams of flour is made of 250 grams of oil. Dough is made by pouring oil into flour and rolling it into balls on a chopping board. 7. Preparation of eggs and noodles Eggs and noodles are a mixture of eggs, oil, sugar, water and flour. Pure eggs and noodles, usually 500 grams of flour with 300 grams of egg liquid. When kneading dough, flour and egg liquid are condensed into dough after adding eggs, mixing eggs and kneading dough, and then repeatedly kneading dough. The ratio of oil, eggs, flour, oil and egg liquid is 20% oil, 80% egg liquid, and sometimes a little water can be added. If sugar is needed, mix and stir the egg mixture with oil. Rub the oil, eggs and flour repeatedly until the dough is smooth and does not touch your hands. Water eggs and flour are prepared with egg liquid, water and flour. Generally, 150g egg liquid and 150g water should be put into the flour at 500. If you put sugar, you will reduce the amount of water.
Question 3: How to package wonton videos in slow motion?
Ingredients: 250g of meat stuffing, 500g of flour, onion100g.
Seasoning salt 5g cooking wine 5g soy sauce 5g sesame oil 3g sugar 3g chicken soup 500ml laver 10g shrimp skin 10g coriander 1.
The practice of wonton
1. Preparation of stuffing: Take a proper amount of pork stuffed with pepper water in advance, cut green onions into minced green onions and put them in the pot.
2. Pour in proper amount of cooking wine and light soy sauce, add a little sugar and salt, then drop a little sesame oil on chopped green onion and mix well in one direction.
3. Making wonton skin: Take proper amount of flour, add a little salt, add water and make dough. Press the dough into dough several times with a dough press.
4. Until the dough becomes a thin and uniform wonton skin with a sense of light transmission.
5. Fold the dough into several layers and cut it into trapezoid or triangle with a knife.
6. Wrap wonton: Take a wonton skin and put a proper amount of meat in one end of the skin.
7. Roll it up from one end, fold it in half twice, and then seal the wings of the dough so that the stuffing is completely wrapped in the dough.
8. Then fold the wings in the middle and pinch them tightly, and it becomes a complete wonton with open wings.
9. Make other wonton in turn
10. Pouring Tonga seasoning: prepare bone soup or chicken soup in advance, put the cooked fresh meat wonton in a bowl, pour bone soup or chicken soup, and sprinkle with appropriate amount of coriander, laver and shrimp skin.
Question 4: The fastest way to wrap wonton, the detailed illustration of the authentic small wonton wrapping method, and how to wrap wonton small wonton is actually very simple. First, melt the quick-frozen meat sauce. It is recommended to use pure lean meat, then add salt, monosodium glutamate and onion to taste, and mix the meat sauce with ingredients. Never add yellow wine to the meat sauce, or the stuffing will be a little sour. To remove the fishy smell of pork, you'd rather add more salt, which will only taste better. Then wrap it in a small wonton bag bought at the noodle restaurant. The amount of meat can be determined according to the thickness of the skin and your own preferences. Don't use the method of wrapping large wonton, it is not a small wonton, and how to wrap it can only be unspeakable. Who is interested in giving it to her sister hand in hand one day? Haha ~ ~ Finally, let Xiao Wonton take a hot bath. Seasoning is conventional salt, monosodium glutamate and onion, but there are two special recommendations. Without this little wonton, the taste will be lost a lot, that is, spicy powder and lard. Hee hee ~ I always thought this was very important, so I couldn't forget to post it, that is, I had to wrap it with both hands and take pictures, which made me dizzy. 1. Spread the small wonton flat on my palm and put the minced meat on it. 2. Push it to the middle of a corner with chopsticks. 3. Pinch your fingers inward (except your thumb). I only use two fingers, the middle finger and the ring finger in my palm.
Question 5: Video materials of Anhui small wonton practice:
Fresh meat, pickled mustard tuber, eggs, seaweed, shrimp skin, chopped green onion.
Exercise:
1. Chop the fresh meat into minced meat, add cooking wine, salt and salad oil, mix well with Jiang Shui and marinate for a while.
2. After the eggs are spread into egg rolls, cut them into shredded eggs.
3. Chop the mustard tuber, chop the onion, shred the seaweed, add salt and chicken essence, and pour into boiling water to open the soup.
4. Wipe a small amount of wonton meat on the leather and squeeze it tightly.
5. After the water in the pot is boiled, put the wrapped wonton in the pot to boil, add cold water and float out.
6. Pour the cooked wonton into the soaked soup bowl of laver, egg and shrimp skin.
Question 6: The messy wrapping method on the snack cart is used to find the wrapping method of various graphic or video wonton.
According to the different wrapping methods and shapes, wonton is usually divided into four types, namely: official hat type, pillow wrapping type, umbrella cover type and hand-written type.
(a) official hat type:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Rub a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular.
(2) pillow bag type:
Step 1: Put the stuffing in the middle of the thick wonton skin.
Step 2: Fold diagonally.
Step 3: put a little water on the left and fold it.
Step 4: put a little water on the right.
Step 5: Make the seal face down and the inverted button face up (the width can be adjusted to be rectangular or square).
(3) Umbrella cover type:
Step 1: spread the meat stuffing on the thin wonton skin with a scraper.
Step 2: Gather the edges with your fingertips.
Step 3: put a little water on the left and fold it.
Step 4: Tighten the seal with a tiger's mouth.
Step 5: Inverted molding, that is, two umbrella-shaped wonton products.
(4) handwritten:
Step 1: put the meat stuffing on the skin of the small wonton.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Dip some water in a corner.
Step 4: Fold the other corner into hand-made paper.
Step 5: Pull the two ends neatly, so that the middle of the filling bulges to form an ingot shape with inclined two ends.
Question 7: How to cook wonton in video package?
1.
Prepare wonton skin
2.
Add oil, salt and oyster sauce to the meat stuffing.
3.
Stir evenly
4.
Put a small piece of meat in the wonton skin
5.
tuck up
6.
Fold from right to left
7.
This is what the finished product looks like
8.
Arrange them neatly, put them in the refrigerator and take them out at any time to make soup wonton or Wonton Noodles.
Question 8: How to package wonton is the fastest step. Video is actually super simple. No video is needed. Prepare square dough, mixed meat, a chopstick and a bowl of water.
Now start wrapping. Take a quick dough in your left hand and chopsticks in your right hand. Pick a small piece of meat and put it in the middle of the dough. Roll it diagonally and twice. At this time, the chopsticks are dipped in a little water, rubbed on a closed diagonal and pinched on two diagonal lines. This can be done in less than three seconds, which is super fast.
Question 9: How to pack wonton videos in slow motion Hello, I am glad to answer this question for you:
Method:
I hope I can help you! !
Question 10: How to make a quick and simple wonton? Just go to the market to buy dough and tools for making jiaozi or wonton. Soon! I don't know what the tool is called.