Ingredients ?

Minced pork (five-flower) Meat 1: wonton skins 2

Small wonton skins Buy them at the grocery store! Don't ask how to do it baby won't ah

Scallion, ginger, a little

Salt, cooking oil, cooking wine, soy sauce, sugar, oyster sauce can be

Water, about one-third of the amount of pork

Small wontons of the secret of good taste of the recipe ?

Pork choose three fat and seven lean (I choose seems to be five-flower)

The more fat the meat filling the more tender, but unhealthy.

If you're feeding your baby lean minced pork, you can add a pinch of cornstarch so that the meat won't be too fatty.

Small wonton skins are grocery store bought, can not be bought with a large wonton skins rolled thin cut points Look at the final package you know the shape of the skin does not require

Meat and skin 1:2 enough, the side of the package to adjust a little

Meat in the minced scallions and ginger, add a little cooking oil (corn oil or other tasteless oil).

Add cooking wine (to fishy, if the meat is very fresh and confident can not add),

Soy sauce, salt, sugar to taste, the specific amount of their own tastes, I basically every package will be a little more package to stay frozen so packaged ten eight will be boiled to taste the flavor and then adjusted to look at the (by the way, to replenish the physical bag ravioli is very tired ha ha ha ha)

The secret of the 1 add a small amount of oil can make the meat more tender, instead of the missing part of the fat role.

After all the seasonings are added, use chopsticks to stir the meat mixture in one direction, season it well and slowly add the right amount of water, making sure to stir in one direction until the meat mixture is strong and sticky.

(The result of my practice is that the color of the finished minced meat is slightly lighter after adding water)

Tip 2The amount of water is about one-third of the amount of meat, but because the water content of the meat mixture itself varies, you have to control it by yourself.

Gradually, add a little, mix well, add more, the water will soon be absorbed by the meat mixture, wait until the meat mixture can not absorb more water, then stop.

Make sure to mix well in one direction.

Secret 3 wonton wrapping techniques: the meat must be smeared, and not pinched solid.

Do not use the large wonton wrapping method.

One hand with chopsticks or spoon to wipe open the filling, holding the hand of the wonton skin along the finger bending, the four corners of the center of the gently touched on it, do not pinch your fingers, otherwise the wonton skin is too board is not tasty.

The original po is a description of the text, this package is my own way to get, fast and more casual, works a lot of friends package is very good, there is no prescribed look

Four corners of the loose pinch cage, don't worry about the pot after the spread out, the meat is viscous, with the skin of the meat wrapped in the meat, after the pot after the meat will shrink by the heat, the skin will naturally wrapped up tightly.

If you make a lot of them, you can freeze them at this point. We recommend that you use plastic wrap or some other method to separate them for each meal (dusting them with flour didn't work too well when I tried it).

(The picture of this is I once shot, so it will be all frozen hard together into a piece of moving bricks, not good operation)

when you want to eat and then burned, the effect is the same, the cover picture is frozen and burned, the skin will be the same as the meat will be wrapped tightly.

Frozen wontons in cold water in the pot, while burning with chopsticks and gently dial, can keep each wonton intact.

How long can you keep supermarket frozen dumplings in this one

Tip #4 Add water to the pot, add a tablespoon of salt, and bring to a boil.

Put down the small wontons, open the lid and boil over high heat, add a small bowl of cold water; cover and boil over medium heat, add a small bowl of cold water, open the lid and boil over low heat to finish (add cold water twice a ****).

Lazy practice is under the wonton soup with a little salt, chicken essence, sesame oil (sesame oil), sprinkle green onions, open to eat.

(Bone broth ah spicy oil ah egg skin ah seaweed ah shrimp ah according to their own preferences add