Northern practice

1. Filling: buy fresh vegetables, can be celery, cabbage and so on. Celery should be stems, white

cabbage to help. A large onion, to be large enough. Fresh meat, beef, lamb and pork can be. However, the specific pork should be fat and lean 3:7. The ratio of vegetables to meat is also 3:7. Only this will be delicious. The meat should be finely chopped, and the vegetables should be finely chopped, and the stirring should be in one direction until you see all the fat change into silk. As for the ingredients, most of them are self-selected, chicken essence, sesame oil, oyster sauce, five-spice powder, salt and so on. Note that do not add water.

2. package method: different packages around the different ways to buy market wonton skin can be sold. Generally 1 catty skin half a catty filling. Of course, if the quality is too hard to increase the amount of filling. However, 6-7 two is enough. The most convenient way of wrapping is to put the filling in the center, roll two rolls, and then fold the two wings to the center, inverted and neatly arranged. Usually, they are frozen in the refrigerator and saved for the morning. Usually one and a half pounds of wontons can be arranged in one layer, about 40 pieces. The bottom must be lined with plastic sheets to prevent sticking to the bottom.

3. Soup: general breakfast with the best easy. Large quantities of food can be under 15, the average person under 8-10 enough. Rolling water, about 3-5 minutes to fish out. Now under the soup, now add soup. For a large bowl, use a few small slices of seaweed and about 10 pieces of shrimp. For authentic soup, use a pinch of white pepper and a pinch of salt to taste. You can add a drop of sesame oil, a drop of oyster sauce, or do not add. If you like vegetables, you can add less green leaves, never more. There is no big bone soup, thick chicken soup with chicken essence instead, but breakfast can still be.

Three fresh wontons

Created by Changzhou, Jiangsu Province, Wang Shaoxing master, for Changzhou local specialties. The filling is made of fresh river (lake) shrimp, fresh mackerel and fresh pork leg meat, and the soup is seasoned with old hen, which is delicious and popular among the public.

Raw material recipe (make 50 bowls):

White flour 2.5 kg salt 25 grams of fresh shrimp 250 grams of net green fish 250 grams of shredded egg skin 500 grams of egg white 300 grams of fresh eggs 5 green garlic 75 grams of minced shaoxing wine 75 grams of net pork shanks 1.75 kg of refined salt 50 grams of monosodium glutamate 50 grams of chicken broth (savory) 10 kg of cooked lard 300 grams of dried rice flour 500 grams (consume about 75 grams). About 75 grams)

Method of production:

1. Put the flour into the noodle jar, the middle of the nest, the alkali with 550 grams of water dissolved and poured into the egg white (such as the summer production, 50 grams of water minus 100 grams of egg white minus), kneaded snowflake noodles, molasses 20 minutes and then repeatedly plunged into kneading, and then above the machine rolling (double 2 times, single layer 3 times.). When rolling the single layer, sprinkle dry rice flour to prevent sticking). To be rolled, spread on the panel, folded into several layers, cut with a knife into 9 cm square wonton skins, **** 500 sheets.

2. will be pork shanks, mackerel meat, clean, respectively, cut, chopped into rice-like end and shrimp put in the same pot, add eggs, wine, salt, monosodium glutamate (25 grams) and 600 grams of water, stirring evenly into the heart of the stuffing (3.25 kilograms).

3. Put the skin diagonally on the palm of your left hand, pick the filling (6.5 grams), and then roll the corner of the skin forward, wrapped around the filling rolled to half of the skin (triangular), the ends of the rolled over, pinch into the "Yuanbao-shaped" raw wontons.

4. Put the monosodium glutamate (25 grams), cooked lard, and minced green garlic into 50 bowls. Iron pot with 10 kilograms of water, with a high fire to boil, the raw wontons cooked in 3 batches, to the boiling slightly add a little water, to be wontons floating, each bowl first rushed into the chicken broth made beforehand 200 grams, and then the wontons fished out of the bowl, then sprinkled with shredded egg skin (10 grams) that is to become.

Product features: soft and smooth skin, tender filling, clear and delicious soup. Because of the use of live fish, shrimp, meat filling, so the name "three fresh wontons".

Cabbage and fresh meat wontons

Raw materials: 3 slices of cabbage, 150 grams of pork filling, 150 grams of thick wonton skin, 1 cilantro, 1 green onion

Accessories: (1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of cornstarch

(2) a bowl of broth, a pinch of salt, a pinch of sesame oil

Method:

Practice:

1 Wash cabbage, first, then wash it, and then add a small amount of salt. >1 Cabbage washed, blanch and then rinse, chopped, and then squeeze out the water.

2 Pork stuffing and then chopped fine, together with the seasoning (1) together with the chopped cabbage into the filling.

3 Wrap each wonton skin with a little filling, pinch the long pillow-shaped wontons, and then put them into boiling water to cook until they float.

4 Seasoning (2) in a bowl, fill with cooked wontons, sprinkle with washed and chopped parsley and green onion to taste

Pork Wontons with Chives

Ingredients: 150g of pork, 75g of chives, 150g of thick wonton wrappers, 1 sprig of parsley

Accessories:

(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil

(2) 2 tablespoons of sesame oil

(3) 2 tablespoons of sesame oil, 2 tablespoons of sesame oil

(4) 2 tablespoons of Chinese cabbage, 2 tablespoons of Chinese cabbage, 2 tablespoons of Chinese fresh pork.

(2) 1 bowl of stock, a little salt

Methods:

1 Wash leeks, chopped; pork stuffing and then chopped finely, add leeks and seasonings (1) seasoning into the filling.

2 Each wonton skin wrapped into a small amount of filling, pinched into a long pillow-shaped wontons, put into boiling water and cook until floating.

3 Seasoning (2) in a bowl, serve in the cooked wontons and add washed and chopped parsley.

8. meat filling chop chop chop chop chop, chop to hand numb, add some egg white meat filling will be much more tender, the beginning of the choice of tender meat, such as chicken thighs on the meat, shrimp, fish and so on. The first side dishes can try squash, such as zucchini, winter squash, cucumber, so easy to chew some. Roll out the skin as thin as possible.

Fresh Meat and Egg Wontons

Raw materials: pork filling, eggs

Accessories: yellow wine, salt, onion and ginger water

Methods: mince the pork filling, add seasoning and mix well to become a filling; peel the egg yolks and crushed egg yolks (add the skin white is also possible, it is best to do not add), and then mix into the filling.

Beijing wontons

Materials

Main ingredient: wheat flour (600g) Pork (fat and lean) (250g) Pork shin bone (300g)

Accessories: Shrimp skin (35g) Cilantro (15g) Chinese lettuce (10g) Purslane (dried) (5g)

Seasoning: green onion (15g) Ginger (3g) salt (10g) Soy sauce (75g) Pepper (10g) ) soy sauce (75 grams) pepper (3 grams) sesame oil (15 grams)

Making process

1. green onions, ginger are washed and chopped into mince, to be used; pork (skinless pork) washed, chopped into a fine puree; cilantro choose and wash, cut into small pieces; purslane washed, torn into small pieces, standby.

2. Put the pork puree into the pot, add the right amount of water, mix thoroughly, stir until viscous until, add soy sauce, salt, stir, into the onion, ginger, sesame oil, mix well, that is, into the filling.

3. Put the flour (the best choice of rich powder) into the basin, add a little salt, pour the right amount of water, and into the dough, kneaded by hand until the dough is moist, covered with a damp cloth molasses for about 20 minutes, standby.

4. Wash the pig bones, put them into a pot, pour in water, boil with high heat, skim off the froth, change to a small fire and simmer for about 1.5 hours, that is, wonton soup.

5. Molten dough with a rolling pin into a thin sheet of uniform thickness, about 0.1 centimeters thick, cut into a triangle with a side length of about 10 centimeters or a trapezoid with a bottom edge of 10 centimeters, that is, the wonton skin, the filling is wrapped into the skin of the wontons, made of rounded in the middle, the two ends of the wontons of the raw billet pointed.

6. Put soy sauce, shrimp, seaweed and winter vegetables into a bowl. 7. put the wonton billet into the boiling soup pot to cook, until the soup boiled again, wontons floating up, that is cooked, first scoop out some hot soup into the bowl of condiments, and then into the appropriate amount of wontons, sprinkled with cilantro segments, pepper, can be served.

Jade Wonton

Materials

Main ingredient: wheat flour (600 grams) pork (fat and lean) (300 grams) spinach (600 grams)

Accessories: pea shoots (50 grams)

Seasoning: green onion (15 grams) ginger (3 grams) salt (8 grams) sugar (6 grams) soy sauce (75 grams) cooking wine (6 grams)

Making process

1. Spinach clean, chopped, rolled up in double gauze, squeeze spinach juice; pork washed, chopped into puree; green onion, ginger peeled, washed, minced, standby.

2. Pork puree into the pot, add water, mix thoroughly, stir until viscous until, add soy sauce, refined salt, stir, put onion, ginger, sesame oil, mix well, that is, into the filling.

3. Put the flour into the basin, the middle of a small nest, pour spinach juice, and into the dough, kneaded, slightly molasses for a few moments; rolling pin rolled into a large sheet of thin skin, and then cut into long about 7 centimeters, about 6 centimeters wide ravioli skin, wrapped one by one in the ravioli skin into the filling, made into emerald ravioli billet.

4. wonton billet into the boiling chicken soup pot to cook, until the soup boiled again, wontons floating up, that has been cooked, first scooped out some hot soup into the bowl of condiments, and then into the appropriate amount of wontons, sprinkle cilantro segments, can be eaten.

Yuanbao wontons

Open Category: Dining, Food, Diet

Materials: self-rising flour, pork, leek or cabbage leaves, winter vegetables, purple cabbage, shrimp, parsley, minced green onion, minced ginger, sesame oil, monosodium glutamate, soy sauce vinegar.

Practice:

1. The treatment of the noodles and the preparation of the meat filling are the same as those described earlier.

2. Add chopped chives or cabbage leaves to the meat mixture.

3. Wontons are wrapped differently from dumplings: fold in the sides without pinching the folds, and pinch the two corners together flat.

4. Wrap the wontons and cook them in a pot with a lid.

5. While cooking, prepare the winter vegetables, seaweed and shrimp in a bowl, add soy sauce, vinegar, sesame oil and cilantro.

6. After boiling, ladle a spoonful of soup in the mixing bowl and soak the nori and shrimp.

7. The pot is tapped once and cooked with the lid open. When the pot opens again the wontons are ready, fish them out and put them in the seasoning bowl to serve.

Note:

1. Authentic Yuanbao wontons are cooked in chicken broth or bone broth, but home cooking with broth is fine.

2. Winter vegetable is a kind of vegetable pickled with cabbage gangs, which is a specialty of Beijing, and is usually sold in major supermarkets.

Huzhou big ravioli method

Making the filling will be meat picking tendons, skin, bone, chopped into coarse grains, plus bamboo shoots, wine, sesame oil, sugar, salt, etc., mixed into the filling

Package

Will be flour and dough, made of 100 sheets of ravioli skins, one by one into the meat filling, wrapped into a protruding belly turn the corner of the slightly oblong ravioli. The package should be even, the head should be tight. If the package is loose, it is easy to lose water and flavor when cooking, which affects the quality.

There are two methods of cooking: stir-frying and boiling.

Fried wontons method

Wonton first boiled to half-cooked, after fishing up and spread to dry for half a day, so that the skin moisture to dry, and then belly up every 10 rows into the container; frying the first pan hot, under the veg oil, and then under the wontons, 60 each time, more than the sticky pot, it will be yellow on both sides of the frying, decanting residual oil, sprinkled with L soy sauce, was a golden brown from the pot. Sprinkle with chopped green onion when serving. Eating can be dipped in rice vinegar, soy sauce, hot sauce, etc., its flavor is better.

Tea wontons

Raw materials: 500 grams of flour, 250 grams of water, 2 kg of pork, jasmine tea 3 grams.

Seasoning: 12 grams of salt, 7 grams of monosodium glutamate, 5 grams of chicken essence, 30 grams of cornstarch.

Method: 1. flour with water, alkali and dough, rolled into a thin skin, cut into 6CM square piece. 2. pork with a knife cut into minced velvet, into the salt, MSG, chicken essence and water to beat well, and finally add the cornstarch and mix well. 3. meat filling one by one wrapped in ravioli. 4. hot water in the pot, the wrapped small ravioli into which, and then into the salt, MSG, chicken essence, and other seasonings, and then into the lotus leaf, fish out and then installed in a bowl The water is hot, and then add salt, monosodium glutamate, chicken essence and other seasonings.

Food experience: we liked the wontons before the soup with seaweed, shrimp, sesame oil inside the kind of soup, this time the soup was replaced by jasmine tea flavor, absolutely very different from the other. One thing to note: whether the wontons are wrapped in pork or seafood, make sure the ingredients are fresh, otherwise the unfresh flavor and the chic jasmine tea aroma are definitely not appropriate.

This is actually quite easy to do and the flavors are definitely authentic. So it is recommended that even if you plan to hastily cook a bag of frozen wontons to solve the problem of warmth, you should still use such a little trick brought by the jasmine tea, because the soup with the tea flavor is indeed not to be discarded.

Fried wontons

Ingredients: 150g wonton wrappers, any filling

Accessories: 1 tbsp spicy bean paste, 1/2 tbsp sugar, 1/2 tbsp vinegar, 4 tbsp soy sauce, 3 tbsp water, 2 tbsp oil

Method:

1 Wrap each wonton wrapper around the filling, fold it over to form a coping-style wonton, and then deep-fry it in hot oil. Fish out when slightly yellow.

2 Stir-fry chili beans in 2 tablespoons of oil and add other seasonings to make a sauce for dipping the wontons.

Ham and Pork Wontons

Ingredients: 75g Jinhua ham, 150g pork stuffing, 150g small wonton wrappers, 2 cilantro plants

Accessories:

(1) 1 teaspoon wine, 1/2 tablespoon cornstarch water, 1 teaspoon sesame oil

(2) 1 bowl stock, a pinch of salt and pepper

Practices:

1 Steam the ham first and then make a sauce. >1 Steam the ham before chopping, mix it into the finely chopped pork stuffing, add seasoning (1) and mix well to form the stuffing.

2 Wrap each wonton skin with a little filling, pinch together to form copious wontons, then cook in boiling water until floating.

3 seasoning (2) mix well in a bowl, put into the boiled wontons, and then add cleaned, chopped parsley.

Fried wontons

Raw material: 150g of pork filling or shrimp puree, 150g of small wonton skins

Accessories:

(1) 1 tsp of garlic, 3 tbsp of soy sauce, a little sesame oil

(2) 1 tsp of chili soy sauce, 3 tbsp of soy sauce, 1 tsp of sugar, a little sesame oil

Method:

1 Add seasoning (1) and (2) to the pork filling or shrimp puree. Add seasoning (1) and mix well to form a filling.

2 Wrap each wonton skin with a small amount of filling and pinch together to form a copious wonton.

3 Add a little oil to a pan and fry the wontons in order.

4 When the skin is slightly golden, it can be served, and the other seasoning (2) will be mixed well to make a condiment for dipping.

Tips for making ravioli

1. Mixing: The meat should be stirred in one direction to make it stronger, so that the meat will be delicious

2. Cooking ravioli: The method of cooking ravioli should be known, right? That is, the water boiled into the ravioli, the water boiled again when adding a bowl of cool water, so three times, cooked ravioli is delicious

Pea shoots are very common in the South, but in the North may not be good to buy, you can blanch vegetables such as greens as a substitute

Previously, I mentioned, wonton skins and dumpling skins, the same as the sale of flour, pasta, the staple kitchen can be purchased, and told the owner of the store directly how many we want to wrap it can be very convenient. It's very convenient. However, there is a difference in the shape of the wonton skin between the north and the south, the south of the trapezoidal, the package will be placed on the narrower side of the meat filling, according to the illustration to operate on it, cooking time, the texture is not much difference.