Vegetable wontons: Pork with shredded green vegetables, usually large in size, also known as "vegetable wontons".
Red oil copra: Fresh meat wontons are usually served with a spicy oil-based sauce, a specialty of Sichuan.
Deep-fried wontons: cooked by deep-frying.
Desserts: Small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skins and deep fried.
How to make shrimp wonton filling
First of all, prepare the fresh shrimp, remove the shell, head, peel the shrimp into shrimp for spare;
Prepared panko minced into meat, chopped a little more, to increase the toughness;
The shrimp put in the chopped together, add chopped green onion and mix together;
You can add a raw egg in the meat filling;
Add salt, pepper, salad oil, chicken essence, soy sauce, sesame oil and mix well.
How to Make Fresh Meat Wonton Filling
1/3 bowl of cold boiled water, add shredded ginger, scallions, and squeeze out the juice with your hands to make ginger-scallion water;
After cutting the pork into small cubes, puree it in a blender. Add ginger-scallion water in batches, each time clockwise and mix well;
Add salt, chicken essence, soy sauce a small amount of clockwise and mix well into the filling.
How to make three fresh wonton filling
Ingredients: fat three lean seven pork filling, large shrimp, egg white
Ingredients: a little minced ginger, chives
Seasoning: soy sauce, salt, monosodium glutamate, cooking wine, mixing ingredients, soybean oil, sesame oil (can not be put)
Steps:
First of all, shrimp shrimp threads are removed.
Shrimp in: salt, monosodium glutamate, cooking wine marinade for 20 minutes.
Pork, leek cut. Put a little less chives to borrow flavor on the line, their home package is mainly eat shrimp.
First to the pork put a little egg white, soybean oil, mixing ingredients, soy sauce, monosodium glutamate extended a direction to mix vigorously.
Add chives, salt and sesame oil to the wonton filling and continue to stir until the wonton filling is stirred vigorously.
Question 2: What kind of filling can be wrapped in wontons, and how to make it? Wonton fillings include pork, chicken, shrimp, beef, which can be mixed individually, or seasoned with your favorite flavors.
Vegetable wontons: Pork with shredded green vegetables, usually larger in size, also known as "vegetable wontons".
Red oil copping hand: Fresh meat wontons are usually served with a spicy oil-based sauce, which is unique to Sichuan.
Deep Fried Wontons: These wontons are deep fried.
Desserts: Small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton wrappers and deep fried.
How to make shrimp wonton filling
First of all, prepare the fresh shrimp, remove the shell, head, peel the shrimp into shrimp for spare;
Prepared panko minced into meat, chopped a little more, to increase the toughness;
The shrimp put in the chopped together, add chopped green onion and mix together;
You can add a raw egg in the meat filling;
Add salt, pepper, salad oil, chicken essence, soy sauce, sesame oil and mix well.
How to Make Fresh Meat Wonton Filling
1/3 bowl of cold boiled water, add shredded ginger, scallions, and squeeze out the juice with your hands to make ginger-scallion water;
After cutting the pork into small cubes, puree it in a blender. Add ginger-scallion water in batches, each time clockwise and mix well;
Add salt, chicken essence, soy sauce a small amount of clockwise and mix well into the filling.
How to make three fresh wonton filling
Ingredients: fat three lean seven pork filling, large shrimp, egg white
Ingredients: a little minced ginger, chives
Seasoning: soy sauce, salt, monosodium glutamate, cooking wine, mixing ingredients, soybean oil, sesame oil (can not be put)
Steps:
First of all, shrimp shrimp threads are removed.
Shrimp in: salt, monosodium glutamate, cooking wine marinade for 20 minutes.
Pork, leek cut. Put a little less chives to borrow flavor on the line, their home package is mainly eat shrimp.
First to the pork put a little egg white, soybean oil, mixing ingredients, soy sauce, monosodium glutamate extended a direction to mix vigorously.
Add chives, salt and sesame oil to the wonton filling and continue to stir until the wonton filling is stirred vigorously.
Question 3: What is the best wonton filling? Cabbage and fresh meat wontons
Ingredients: 3 slices of cabbage, 150 grams of pork filling, 150 grams of thick large wonton skins, 1 cilantro, 1 green onion
Supplements: (1) 1/2 teaspoon of salt, 1/2 tbsp. of sesame oil, 1/2 tsp. of starch
(2) 1 bowl of broth, a little bit of salt, a little bit of sesame oil
Directions:
1 Cabbage cleaned First 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) put in a bowl, served in the cooked wontons, then sprinkle with cleaned, chopped parsley and chopped green onion that is ready
7, chives fresh meat wontons
Ingredients: 150 grams of pork stuffing, 75 grams of chives, 150 grams of thick wonton wrappers, parsley 1
Side dishes
(1) 1/2 teaspoon of salt, 1/2 tbsp of sesame oil
(1) 1 tbsp of salt, 2 tbsp of sesame oil, 2 tbsp of sesame oil, 2 tbsp of salt. (2) 1 bowl of stock, a little salt
Directions:
1 leeks washed, chopped; pork stuffing and then chopped finely, add leeks and seasoning (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) put in a bowl, served into the cooked wontons, and add cleaned, chopped cilantro that is ready.
8, meat filling chop chop chop chop, chop to hand numbness, add some egg white meat filling will be tender more, the beginning of the choice of tender meat, such as chicken legs on the meat, shrimp, fish or something. The first side dishes can try squash, such as zucchini, winter squash, cucumber, so easy to chew some. The skin is rolled out as thin as possible.
Three fresh wontons
Ingredients: 80g of fish, 80g of shrimp, 80g of pork filling, 240g of thin wonton skin, 1 cilantro, 1 green onion
Side dishes:
(1) 1 teaspoon of wine, 1 teaspoon of salt, a little bit of pepper, 1/2 teaspoon of sesame oil, 1/2 egg white, 1/2 teaspoon of cornstarch
(2) 1 bowl of stock, a little bit of salt. Bowl of stock, a pinch of salt
Directions:
1 Fish minced; shrimp cleaned, chopped fine.
2 minced fish, shrimp puree and pork stuffing and then chopped fine, and then add seasoning (1) into the filling.
3 Wrap each wonton skin with a small amount of filling, pinch together to form an official-style wonton, and then put it into boiling water to cook until it floats.
4 seasoning (2) mix well and put in a bowl, then into the cooked wontons, and finally sprinkled with cleaned, chopped cilantro, chopped green onion that is ready.
Chicken and Mushroom Wontons
Ingredients: 4 chicken fillets, 150g mushrooms, 150g thin wonton wrappers, 2 greens, 1 parsley
Ingredients: < /p>
(1) 1/2 egg whites, 1 teaspoon of salt, a pinch of pepper, 1/2 teaspoon of sesame oil
(2) 1 bowl of broth, a pinch of salt
Directions:< /p>
1 Chicken and Mushroom Wontons
This recipe is based on a combination of the following. /p>
1 Chicken fillet meat with a knife chopped fine, add seasoning (1) mix well; mushrooms blanch with salted water, fished out and rinsed with water to cool, chopped, and add to the chicken minced meat to mix well.
2 each wonton skin wrapped into a small amount of filling, pinch together into the official hat-style wontons, into the boiling water until floating.
3 rape split, blanch and rinse, add seasoning (2) boil into a bowl, then add the cooked wontons, and sprinkle washed, chopped parsley into the end.
Fresh Meat and Egg Yolk Wontons
Ingredients: 240g of pork filling, 3 salted eggs, 150g of thick wonton wrappers, 1 sprig of cilantro
Ingredients:
(1) 1/2 tbsp of wine, 1/2 tsp of salt, 1 tbsp of green onion and ginger water
(2) 1 bowl of broth, a pinch of salt and a pinch of pepper
Directions:
1) Mince pork and egg yolk, then add to the cooked wontons. p> 1 Pork filling chopped fine, add seasoning (1) mix well into the filling; salted eggs remove the egg white, the yolk diced, then mixed into the filling.
2 Each wonton skin wrapped into a small amount of filling, folded into a pillow packet type wontons, into the boiling water to cook until floating.
3 Seasoning (2) in a bowl, served into the cooked wontons, and add washed, chopped parsley to be ready.
Chives and fresh meat wontons
Ingredients: 150g of pork filling, 75g of leeks, 150g of thick wonton skins, 1 cilantro plant
Ingredients:
(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil
(2) 1 bowl of broth, a pinch of salt
Directions:
1 Wash the leeks, and chop them up; Pork stuffing and then chopped fine, 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 to cook until floating.
3 Seasoning ...... >>
Question 4: How to adjust the ravioli filling to be delicious What is the best filling for the ravioli What is the best filling for the ravioli What is the best filling for the ravioli What is the best filling for the ravioli What is the best filling for the ravioli What is the best filling for the ravioli What is the best filling for the ravioli What is the best filling for the ravioli? Teach you how to do small wontons of goldfish, how to do small wontons of goldfish to be delicious small wonton skins wrapped into the fresh meat filling, into the shape of a goldfish, into the boiling water, cooked and removed, served in chicken broth can be. The practice of pig spleen ravioli details Department and Efficacy: malaria recipes Taste: original flavor Process: boiled pig spleen ravioli ingredients: Main ingredients: wheat flour 500 grams, 300 grams of pig spleen Auxiliaries: 6 grams of Cornus officinalis, 6 grams of galangal Seasoning: 6 grams of pepper to teach you how to do pig spleen ravioli, how to do pig spleen ravioli to be delicious 1. Pepper, Cornus officinalis, galangal Drying, research for the end. 2. Wash the pig spleen, chopped, fried. 3. Half of the pig spleen rolling medicine, the other half for filling wontons. Tips - Health Tips: Warming the middle and dispersing cold. Applicable to cold malaria, cold more heat less only cold and not hot and other diseases. The small two mouth fresh meat ravioli practice details Department and Efficacy: fine staple food Teenagers recipes Taste: salty flavor Process: Cooking small two mouth fresh meat ravioli ingredients: Main ingredients: pork (fat and thin) 200 grams, 70 grams of wheat flour Auxiliaries: 150 grams of Chinese cabbage, seaweed (dry) 10 grams Seasoning: 15 grams of wine, salt 3 grams of pepper 1 gram, 2 grams of sesame oil Teach you how to do small two mouth fresh meat ravioli how to do it? How to do small two mouth fresh meat wontons to taste 1. scallions washed and cut into scallions; 2. cabbage washed and cut into segments; 3. nori cut into thin julienne spare; 4. flour with water, kneaded into a dough, rolled into a thin skin, cut into slices; 5. pork minced finely, mixing into the cooking wine, salt and even; 6. each wonton skin wrapped with a layer of meat, pinch together into a ravioli; 7. pot of water into the boiling water, put the wontons to boil, with the wontons of the soup will be cooked wontons 8. put the soup into a bowl, add chopped green onion and salt, pepper, sesame oil, put in the boiled wontons and cabbage, and sprinkle with shredded purple cabbage can be.
Question 5: Chaos filling with all the ravioli
Main ingredients pork 200 grams of shrimp 200 grams of ravioli skin 1 packet
Supplementary ingredients ginger 1 small piece of small onion 2 small onion 1 teaspoon of wine 1 teaspoon of salt 1 teaspoon of pepper 2 grams of vegetable oil 1/3 teaspoon of oil
Wonton practice
1. Fresh shrimp buy back frozen, and then peeled to remove shrimp line, pork with fat with a A small piece of lean, shrimp and pork filling ratio of the best 1:1
2. The pork and shrimp were washed and chopped into a puree, shrimp can be slightly larger particles, so that more chewy
3. In the filling, add pepper, 1/2 teaspoon of salt, cooking wine, minced ginger and green onion
4. The filling in one direction and vigorously stirred to the strength
5. Take a Wonton skin, wrapped into the appropriate amount of filling
6. The two corners of the wonton skin staggered folded
7. Then pinch the other two sides to the center, so a wonton is ready
8. Wonton wrapped in a clean plate, wrapped in a pot while boiling a pot of water
9. After the water boils, add salt, a little vegetable oil, put the wontons after boiling Turn to medium-low heat, so as not to fire too much to break the skin, or inside can not be cooked, medium heat to cook 4 to 5 minutes, turn off the fire can be
Problem 6: how to adjust the ravioli filling to be delicious how to do the filling First of all, you need to have a good ravioli filling to be tasty (as well as the soup base)
Wonton filling: 1. Fresh meat in one direction and pepper water stirred in one direction until the meat mixture becomes thin and soft, add minced onion, minced ginger, cooking wine, salt, Wonton skin in the street can be bought; 3. specific package: wonton skin wrapped in a corner of the meat filling, slightly rolled a little bit, the two corners of the folded tight, folded into a Yuanbao shape. 4. wonton soup modulation method: bowl into the shrimp, seaweed, squash, parsley, salt, chicken essence added to the simmering chicken broth (no chicken broth, plain water can also be), and then put into the boiled wontons, and finally in the first drop of sesame oil! Then add the cooked wontons, and finally in the first drop of sesame oil, you can taste the fragrant fresh meat wontons!
Soup *** work:
Ingredients: broth (old chicken broth), a little salt, a little soy sauce, a little fish sauce, pepper, sesame oil
Directions: Boil the above ingredients over high heat and then pour it into the pasta with wontons, you can add vegetables to the soup base if you wish.
Wonton soup base is very important, first of all, the fish bone ( preferably pangolin bone, with the pot first fried), with ham bone, pork bone, pork skin, chicken head, neck, feet, fresh shrimp head, shrimp sealing narrow-minded people m and other materials first Chuanchuan water, blood stains, and other unclean net, wash with water, put into a large broth into the eighty percent of the water, the first to boil over high heat, and then with slow fire frying. Do not use high heat or soup turbid. If there is no shrimp head, the shrimp Yong Tao headstrong moat milk Lai South lots to Huanú also front swab Lai Mós
Wonton u material: fresh shrimp to go to the head to go (head, encouraging the dry provisions of the beard gilt branding), half of the fat and lean pork and shrimp meat together with the machine loi (previously chopped with human hands) to add the seasoning ingredients and mix hard for 20 minutes {the u material mixing well.
Seasoning ingredients: chi h (fried and then loi) pepper, salt, monosodium glutamate, raw oil, cornstarch.
With wonton wrappers, (you can make your own wonton wrappers during the noodle making process) wrap the u ingredients inside and coat the wonton wrappers with egg batter to make the wrappers easy to wrap tightly.
Use the pot to boil the water to the wonton first put down, five minutes { after the noodles also put down the pot, after five minutes { after the noodles and wontons also come up to drain the water, put in a bowl with soy sauce (soy sauce) and then add the soup can be eaten
Guangdong's wonton noodle soup base:, first of all, use the ham bone, pig bones, pork rinds, chickens and ducks, necks and feet, fresh shrimp head, shrimp prints narrow-minded m, and other materials out of the water first, the blood stains and other unclean net, and then the water, the blood stains, and other materials out of the water, the blood stains, and other materials out of the water, the blood stains, and other materials, the blood stains. Blood stains and other unclean net, wash with water, put into a large soup in eight or nine percent of the water, first boiled over high heat, and then slow-fire frying, not to use high fire or soup turbidity, to put MSG you decide. If there is no shrimp head flavor must not be enough.
Wonton soup base are very delicate, each family has its own signature recipe.
If you do it yourself at home, it is impossible to have such conditions, you can use fresh shrimp wontons, the soup base can be used commercially available combined fresh chicken broth or on the soup, the same very fresh. If you have a supermarket there that has frozen products of the brand Wan Chai Pier, you can keep an eye on it. It has frozen Hong Kong-style wonton noodle products, which are very convenient and tasty, but they are not sold everywhere. You can go to Carrefour, Ebay to take a look, or Metro as well.
You can try it :)
Wonton Stew
1. First, mix the noodles, the ratio of water to noodles is basically 1/4. if the weather is cold, use warm water to mix the noodles. If the weather is cold, use warm water. When the noodles are ready, let them rise in a warm place for 20 minutes.
2. Make the wonton filling. Chop the leaves of the cabbage heart, add the cleaned capers and a large green onion.
Pork cut into fine dice, separate bowl, add soy sauce, chicken essence, a small amount of cooking wine (can not be added), a small amount of monosodium glutamate, five spice powder marinade for 15 to 20 minutes. And with finely chopped cabbage, shepherd's purse with a moderate amount of peanut oil, mix well.
3. Roll out the wonton skin. First, use a long rolling pin to flatten the skin, the thickness of which is similar to dumpling skin. Cut the pasta into strips about 6-7 centimeters wide, and then cut the strips diagonally into equal-sized trapezoids.
4. Wrap the ravioli. Put a small amount of filling on the narrow side of the trapezoidal wonton skin, roll it into a small tube, pinch both sides together, then fold it over and pinch it tightly, like a small bow tie~~
5. Wonton in the pot! Cooking wontons is not as simple as cooking dumplings, because the soup of wontons is also a delicious, is delicious, is to make it properly.
First, the prepared boiling water in the pot and then boil, under the wontons, and gently stir to prevent the wontons sink to the bottom of the sticky pot.
Crack the eggs (one or two) into a bowl, mix well, and when the ravioli under the pot is boiling, then sprinkle the egg mixture evenly into the pot, while adding the previously prepared fine shredded cabbage leaves and rooted capers.
6. When the wontons are cooked, then add the appropriate amount of chicken essence, salt, chopped green onion in the soup, stir well and remove from the pot.
Tips:
Tips for translucent and very thin chaotic skins
Add a little alkali to the flour, make the flour soft and hard, and roll it evenly with a rolling pin. In the middle, you have to add cornstarch or starch. You can't use flour. All of the above ...... >>
Question 7: How to make meat-filled ravioli ah ! What kind of seasoning do you put in it? Do chaotic tips
1, adjust the filling: the meat should be whisked in a direction on the strength, so that the meat is delicious;
2, cooking ravioli: the way to cook 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;
3, Sheng ravioli: Sheng ravioli you will? Be sure to open the fire wontons, if you turn off the fire, wontons in the pot inside the bubble, out of the sticky, not so tendon.
Hot and sour wontons
Open category: Recipes
Ingredients: 500 grams of minced pork, an egg, 8 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate (MSG), 15 grams of shrimp, 10 grams of green onion, 10 grams of ginger, wonton skin.
Other ingredients: 200 grams of pea shoots, 20 ml of balsamic vinegar, 15 ml of soy sauce, 3 grams of sugar, 3 grams of cooked lard, 3 grams of white pepper, oil chili in moderation.
Practice:
1, in advance of the shrimp soaked in warm water until soft, leaving the soaked shrimp water standby, and then the shrimp, green onions, ginger, respectively, are chopped into a uniform size of the end;
2, and then in the pork filling add chopped green onions, ginger, shrimp, add salt, eggs, sugar, monosodium glutamate (MSG), mix well, and then chopsticks will be mixed in the same direction of the meat mixture to beat out of tendons
3, and then take a wonton skin prevented in the palm of your hand, the appropriate amount of meat on the wonton skin in 1/3, according to the diagram rolled up, will be tightly glued to the ends can be;
4, the water in the soup pot boiled, will be cleaned pea shoots into the blanch for a few seconds, and then drained out, and at the same time, in the bowl put the balsamic vinegar, soy sauce, sugar, white pepper, cooked pork and other seasonings, made into a sour and spicy wontons of the seasoning sauce
5, the water in the soup pot boiled again, put the wontons, stirring with a slotted spoon to prevent sticking to the bottom, keep the heat in the soup boiled and dripped into about 100ml of cool water, continue to cook until boiling and then drizzled into the cool water, at least 2-3 times to add the cool water, the wonton skin becomes transparent and soft can be out of the pot, slightly drained, served in the hot and sour sauce, according to their own tastes into the right amount of oil and chili pepper can be.
Tips:
This is the most common, but also the most delicious bowl of wontons, the practice is very simple, according to the illustration step by step, the weekend you can also for the family, friends to concoct a bowl of hot and sour appetizing wontons;
If you can not accept the hot and sour taste, in the wontons cooked, served in a bowl, add the appropriate amount of side dishes (greens, seaweed, seaweed can be), then Add the stock, slightly seasoned, the flavor will also be very fresh;
Sour soup sauce is recommended to add cooked lard, which is the essence of this bowl of wontons! Don't worry about being greasy and fat, as long as we use the right amount and reasonably distribute the calories we take in every day, this little bit of oil is not at all burdensome!
Pea shoots are very common in the south, but they may not be easy to buy in the north, we can replace them with blanched greens and other vegetables;
As I mentioned before, wonton skins are the same as dumpling skins, they can be purchased at staple kitchens that sell flour and pasta, and it is very convenient to just tell the shopkeeper how many we want to wrap. But there is a difference in the shape of the wonton skin between the north and the south, the south of the trapezoidal, wrapped when the meat will be placed on the narrower side, according to the illustration to the operation can be, cooking time, taste are not much difference.
Beijing flavor wontons
Preparation Materials
[Edit]
Main Ingredients: wheat flour (600 grams) Pork (fat and thin) (250 grams) pork shin bone (300 grams)
Accessories: shrimp skin (35 grams) coriander (15 grams) winter vegetables (10 grams) seaweed (dry) (5 grams)
Seasoning: green onion ( 15 grams) ginger (5 grams)
Seasonings: onion ( 15 grams) ginger (3 grams) salt (10 grams) soy sauce (75 grams) pepper (3 grams) sesame oil (15 grams)
Preparation
[Edit]
1. green onion, ginger are washed and cut into mince, to be used; will be the pork (skinned pork) washed, chopped into a fine puree; cilantro choose to wash clean, cut into small pieces; purslane washed, torn into small pieces, standby.
2. Put the pork puree into the pot, add an appropriate amount of water, mix thoroughly, stir until viscous until, add soy sauce, refined salt and stir, put the end of the green onion, ginger, sesame oil, mix well, that is, into the filling.
3. Put the flour (preferably rich powder) into the basin, add a little refined 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 the pot, pour in water, boil with high heat, skim off the foam, change to a small fire and simmer for about 1.5 hours, that is, for the wonton soup.
5. Molten dough with a rolling pin into a thin sheet of uniform thickness, about 0.1 cm thick, cut into a triangle with a side length of about 10 cm or a trapezoid with a bottom edge of 10 cm, that is, the wonton skin, the filling into the wonton skin, made of rounded center, the two ends of the wonton billet.
6. Combine the soy sauce, shrimp, ...... >>
Question 8: how to adjust the wonton filling is delicious The reason why the wontons are delicious, in addition to the fire, more importantly, or filling, wonton filling has a lot of different flavors, the most classic is definitely chives, I'll be counting the wontons with you today those different fillings, the first of all, sour and spicy flavor.
Ingredients details: pork about a catty, an egg, shrimp moderate, green onion moderate;
1. shrimp soaked in warm water until soft, green onion and ginger washed and chopped, shrimp also chopped into fine powder;
2. pork chopped into minced meat, it may take a little more time, you can also buy chopped minced meat, add chopped green onion and ginger and shrimp in the minced meat;
3. Use the egg yolk separator to take only the egg white, add it to the minced meat, and then add an appropriate amount of salt, monosodium glutamate and sugar, and mix well;
4. The chopsticks should always be in one direction when you are living the stuffing, so that you can make it more chewy.
So a sour and spicy flavor wonton filling is completed, is not it very simple? Then we will learn how to make the three fresh wonton filling. Sanshui wonton filling because of the addition of mackerel meat, so the flavor is tender and special, but also because of the use of pork, fish and shrimp, so it is called Sanshui wontons.
Ingredients: pork, green fish, shrimp, Shaoxing wine, about one or two, monosodium glutamate (MSG) and salt, etc.;
Question 9: How to make wonton filling? Ingredients
500 grams of minced pork
One egg
15 grams of shrimp
10 grams of scallions
Moderate amount of wonton skin
200 grams of pea shoots
8 grams of salt
3 grams of sugar
3 grams of monosodium glutamate (MSG)
20 ml of balsamic vinegar
Soy sauce 15ml
Cooked lard 3g
White pepper 3g
Oil chili pepper moderately
Sweet and sour taste
Cooking process
Half an hour Consumption time
Normal Difficulty
Wontons stuffed with the steps
1
In advance of the shrimp soaked in warm water until soft. Leave the soaked shrimp water standby, and then separately shrimp
2
scallions ....
3
Ginger are chopped into uniform size;
4
Then add chopped green onions, ginger, shrimp in the pork stuffing,
5
Add salt, eggs, sugar, monosodium glutamate, mix well;
6
With chopsticks, the mixture of the meat mixture in the same direction to beat the sinews;
5
Add salt, eggs, sugar, monosodium glutamate, mix well;
6
With chopsticks, the mixture of the meat stuffing in the same direction;
5
The meat stuffing is not a good idea.
Question 10: Wonton stuffing practice Material: half a catty of lean meat (can not be frozen, the fresher the better),
1 meat is not cut with a stick, it is a stick, preferably flat thick wooden stick, at home with a rolling pin, be careful with your hands. Half a catty of meat in three parts to beat, each piece of about five minutes to beat, like a puree of meat on the almost,
2 in the puree of meat add salt monosodium glutamate (MSG), so that the meat stuffing will be eaten very differently, very slippery
Wonton types and practices
Plum fresh meat wontons
Ingredients: Shaoxing dried plum cabbage 1/2 packet, 225 grams of pork stuffing, a thin big wonton skin 300 grams, cilantro 1, parsley, fresh meat wontons
Ingredients: Shaoxing dried plum cabbage, 225 g, thin wonton skin 300 grams.
Ingredients: 1/2 tbsp wine, 1/2 tsp salt, 1 tbsp pepper, 1 tbsp sesame oil
(2) 1 bowl of stock, a pinch of salt
Directions:
1 Soak the dried plums in water until soft, then rinse with water, drain, and mince.
2 Pork stuffing and then chopped fine, mixed into the seasoning (1) and chopped dried plums, mixed together to make the filling.
3 Wrap each wonton skin with a small amount of filling, pinch it together to form a hat-like wonton, and then put it into boiling water to cook until it floats.
4 seasoning (2) mix well and put in a bowl, then into the cooked wontons, and finally sprinkle cleaned, chopped cilantro and chopped green onion.
Dried scallop ravioli
Ingredients: 2 dried scallops, 150g of pork filling, 150g of thin wonton wrappers, 10 bean sprouts
Ingredients:
(1) 1/2 tbsp of wine, 1/2 tsp of salt, a pinch of pepper
(2) 1 bowl of broth, a pinch of salt
Directions:
1 Dried scallops. Wash, add water to cover the first steamed, and then torn into julienne, cut fine and spare.
2 pork minced fine, mixed into the seasoning (1) and dried scallops together into the filling.
3 Wrap each wonton skin with a small amount of filling, pinch together to form a hat-shaped wonton, and then cook in boiling water until it floats.
4 Put the bean sprouts into the soup and boil, add salt to taste and put into a bowl, then add the cooked wontons to finish.
Three fresh wontons
Ingredients: 80g of fish, 80g of shrimp, 80g of pork stuffing, 240g of thin large wonton skins, 1 cilantro, 1 green onion
Side dishes:
(1) 1 teaspoon of wine, 1 teaspoon of salt, a pinch of pepper, 1/2 teaspoon of sesame oil, 1/2 egg white, 1/2 teaspoon of cornstarch
(2) 1 bowl of stock, a pinch of salt. Bowl of stock, a pinch of salt
Directions:
1 Fish minced; shrimp cleaned, chopped fine.
2 minced fish, shrimp and pork and then chopped fine, and then add seasoning (1) into the filling.
3 Wrap each wonton skin with a small amount of filling, pinch together to form an official-style wonton, and then put it into boiling water to cook until it floats.
4 seasoning (2) mix well and put in a bowl, then into the cooked wontons, and finally sprinkled with cleaned, chopped cilantro, chopped green onion that is ready.
1 Chicken fillet meat with a knife chopped fine, add seasoning (1) mix well; mushrooms blanch with salted water, fish out and rinse with water to cool, chopped, add to the minced chicken and mix well.
2 each wonton skin wrapped into a small amount of filling, pinch together into the official hat-style wontons, into the boiling water until floating.
3 rape split, blanch and rinse, add seasoning (2) boiled into a bowl, then add the cooked wontons, and sprinkle washed, chopped parsley into the end.
Pakchoy Fresh Pork Wontons
Ingredients: 3 slices of cabbage, 150g of pork filling, 150g of thick large wonton skins, 1 cilantro, 1 green onion
Ingredients:
(1) 1/2 teaspoon of salt, 1/2 tbsp of sesame oil, 1/2 teaspoon of cornstarch
(2) 1 bowl of broth, a pinch of salt, a pinch of sesame oil
Directions.
1 cabbage washed, first 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) put in a bowl, served in the cooked wontons, sprinkle with washed, chopped parsley and chopped green onion.
Mandarin fish wontons
Ingredients: 1 piece of Mandarin fish meat (about 400 grams), 1 celery, 1 green onion, 150 grams of thick large wonton skins
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