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How is the big wonton wrapped?
Wonton at home:

For a large wonton skin, put the meat stuffing in the middle, draw a circle on the outer skin of the stuffing with the index finger dipped in clear water, then fold the lower edge of the skin upward to make the two semicircles overlap, sweep it with the two index fingers along the water trail to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water, and the other corner can be pressed on it to be pinched tightly), so that the wonton will stand up.

The skin of large wonton is generally equilateral trapezoid, and the short side faces itself.

Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.

To be delicious, you need to add a shrimp to each big wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and take out the remaining shrimp heads and shells after boiling water, which can be used to make wonton soup with salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and minced shallots).

Chaxiang wonton

Ingredients: 500g flour, 250g water, 2kg pork and 3g jasmine tea.

Seasoning: salt12g, monosodium glutamate 7g, chicken essence 5g, raw flour 30g.

Method: 1, add water and alkali to flour and make dough, roll it into thin skin and cut it into 6CM square pieces. 2. Cut the pork into pieces with a knife, add salt, monosodium glutamate, chicken essence and water and mix well. Finally, add raw flour and mix well. 3. Wrap the meat stuffing in wonton one by one. 4, hot water in the pot, put the wrapped wonton into it, then add salt, monosodium glutamate, chicken essence and other seasonings, then add lotus leaves, remove them and put them in a bowl.

Gourmet experience: Most of the wonton we liked before was the soup with laver, shrimp skin and sesame oil. This time, the soup was replaced by jasmine tea, which is absolutely different from others. It should be noted that whether the wonton is wrapped in pork or seafood, the raw materials must be fresh, otherwise the stale taste and the unique jasmine tea fragrance are absolutely inappropriate.

This operation is actually very easy, and the taste is absolutely authentic. Therefore, I suggest that even if you plan to cook a bag of quick-frozen wonton hastily to solve the problem of food and clothing, you should also use the trick brought by jasmine tea, because the soup with tea fragrance really can't bear to give up.

Shaxian wonton

1。 Water and flour (or alkali) are rolled into thin skin and cut into pieces;

2。 Pack a little stuffing (mostly meat and vegetarian), cook or steam it and fry it for food.

There are five differences between Shaxian wonton and other places:

First, the skin is thin and stuffed, and one catty of flour can generally process 400-500 skins.

Second, the skin and stuffing are all added with alkali. After adding alkali, the hide is not easy to rancidity and taste, while adding alkali to the stuffing is not easy to deteriorate, but also can increase the water consumption of the meat stuffing and make the meat stuffing crisp and tender.

Third, the stuffing meat is made of pure lean meat from fresh pig hind feet, beaten with a mallet until it is eroded and stirred with salt water. Beating with a mallet will not destroy the cell wall of pork, but expand the distance between cells and increase the water consumption, which is sticky and tender and delicious.

Fourth, wonton with clear soup, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper, chopped green onion and other condiments is refreshing and delicious.

Fifth, the package method is different. Shaxian Wonton is minced meat, so when it is wrapped, it holds the skin blank with one hand and picks the stuffing into the skin blank with the other hand, and it is made by lifting it and squeezing it conveniently. It is fast, and the cooked meat is full and floats on the soup, which is really beautiful.

Wonton stuffing with vegetable meat

Ingredients: mushrooms, fresh pork stuffing

1, mushrooms, fungus and carrots are washed and diced; Chopped onion and ginger

2. Add onion, Jiang Mo, salt, chicken essence, pepper, soy sauce, cooking wine and sesame oil into the meat stuffing, and stir well for later use.

3, from the oil pan, when the oil is 60% hot, saute with minced onion and ginger, add mushrooms, fungus and diced carrots, add salt and chicken essence to taste, and turn off the heat after a little frying.

4. Mix and stir the meat stuffing with the fried stuffing evenly, and you can wrap the wonton.

Bai Cai xian rou wonton

Ingredients: 3 pieces of Chinese cabbage, pork stuffing 1 50g, thick wonton skin 1 50g, coriander1tree, and onion1root.

Accessories:

(1) salt 1/2 tsp, sesame oil 1/2 tsp, starch 1/2 tsp.

(2) stock 1 bowl, a little salt, a little sesame oil

Practice:

1 Wash Chinese cabbage, blanch it first, then shower it, chop it up, and then squeeze it dry.

2 Chop the pork stuffing, add it into chopped Chinese cabbage together with seasoning (1) and mix well to make stuffing.

3 put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and then cook it in boiling water until it floats.

4 seasoning (2) put it in a bowl, put the cooked wonton in it, and then sprinkle with the washed and chopped parsley and chopped green onion.

Leek and fresh meat wonton

Ingredients: pork stuffing 1 50g, leek 75g, thick wonton skin150g, coriander1tree.

Accessories:

(1) salt 1/2 teaspoons, sesame oil 1/2 tablespoons.

(2) broth 1 bowl, a little salt

Practice:

1 Wash leek and chop it; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.

2 put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and cook it in boiling water until it floats.

3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped parsley.

Xian rou pi Dan wonton

Raw materials:

Pork stuffing, preserved eggs

Accessories:

Jiang Shui with yellow rice wine, salt and onion.

Practice:

Chop pork stuffing, add seasoning and mix well to form stuffing; Peel the preserved egg, take the yolk, crush it (you can also add the skin protein, it is best not to add it), and then mix it into the filling.

Ingredients: half a catty of lean meat (not frozen meat, the fresher the better),

1 The meat is not cut, but beaten with a stick, preferably a flat and thick wooden stick. Use a rolling pin at home, and be careful with your hands. Beat half a catty of meat in three parts, each piece for about five minutes, just like the meat paste.

Add salt monosodium glutamate to the meat paste, and the meat paste will taste very different and slippery.

Mei Cai xian rou wonton

Raw materials: Shaoxing dried plum 1 2 package, 225g pork stuffing, 300g thin wonton skin, coriander 1 tree, and onion1root.

Accessories:

(1) wine 1/2 tbsp, salt 1/2 tsp, a little pepper, sesame oil 1 tbsp.

(2) broth 1 bowl, a little salt

Practice:

1 soak dried prunes in water until they are softened, remove them, wash them with clear water, drain the water, and chop them for later use.

2 Chop the pork stuffing, add seasoning (1) and chopped dried prunes, and mix well to make stuffing.

3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Seasoning (2) Mix well and put it in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.

Gan Bei xian rou wonton

Ingredients: 2 scallops, pork stuffing150g, thin wonton skin150g, and bean sprouts10g.

Accessories:

(1) wine 1/2 tablespoons, salt 1/2 teaspoons, a little pepper.

(2) broth 1 bowl, a little salt

Practice:

1 Wash scallops, cover them with water, steam them, then tear them into shreds and cut them into pieces for later use.

2 Chop the pork stuffing, add seasoning (1) and dried Bess and mix well to make stuffing.

3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Boil the bean sprouts in the stock, season with salt, put them in a bowl, and then add the cooked wonton.

Sam sun wonton

Raw materials: 80g of fish, 80g of shrimp, 80g of pork stuffing, 240g of thin wonton skin, coriander 1 tree and onion 1 root.

Accessories:

(1) wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, egg white 1/2, starch 1/2 teaspoons.

(2) broth 1 bowl, a little salt

Practice:

1 mince fish; Drain the shrimp and chop it up for later use.

Chop minced fish, shrimp paste and pork stuffing, then add seasoning (1) to make stuffing.

3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Seasoning (2) Mix well and put it in a bowl, then add the cooked wonton, and finally sprinkle the washed and chopped parsley and chopped green onion.

Chicken fillet and mushroom wonton

Ingredients: 4 strips of chicken fillet, mushroom 1 50g, thin wonton skin150g, 2 rape trees, coriander1tree.

Accessories:

(1) egg white 1/2, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons.

(2) broth 1 bowl, a little salt

Practice:

1 Chop the chicken fillet with a knife, add seasoning (1) and mix well; Blanch mushrooms with salt water, take them out, rinse them with water, chop them up, add them into minced chicken and mix well.

2 put a little stuffing into each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats.

3. Cut the rape, blanch it, take a shower, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle the cleaned and chopped parsley powder.

Bai Cai xian rou wonton

Ingredients: 3 pieces of Chinese cabbage, pork stuffing 1 50g, thick wonton skin 1 50g, coriander1tree, and onion1root.

Accessories:

(1) salt 1/2 tsp, sesame oil 1/2 tsp, starch 1/2 tsp.

(2) stock 1 bowl, a little salt, a little sesame oil

Practice:

1 Wash Chinese cabbage, blanch it first, then shower it, chop it up, and then squeeze it dry.

2 Chop the pork stuffing, add it into chopped Chinese cabbage together with seasoning (1) and mix well to make stuffing.

3 put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and then cook it in boiling water until it floats.

4 Seasoning (2) Put in a bowl, put in the cooked wonton, and then sprinkle with washed and chopped parsley and chopped green onion.

Mandarin fish wonton

Ingredients: mandarin fish meat 1 slice (about 400g), celery 1 tree, onion 1 root, thick wonton skin150g.

Accessories:

(1) wine 1 tablespoon, egg white 1/2, salt 1 teaspoon, a little pepper, starch 1/2 teaspoons.

(2) stock 1 bowl, a little salt, a little pepper

method of work

1 Wash mandarin fish meat, peel and remove bones, take out the fish and cut it into pieces, then add seasoning (1) and mix well to make stuffing.

2 put a little stuffing into each wonton bag, fold it into rectangular pillow-shaped wonton, and cook it in boiling water until it floats.

3 Seasoning (2) Mix well and put it in a bowl, then add the cooked wonton, and then add the washed and chopped celery and chopped green onion.

Fresh meat yolk wonton

Ingredients: 240g pork stuffing, 3 salted eggs, thick wonton skin 1 50g, coriander1tree.

Accessories:

(1) wine 1/2 tbsp, salt 1/2 tsp, onion Jiang Shui 1 tbsp.

(2) stock 1 bowl, a little salt, a little pepper

Practice:

1 Chop pork stuffing, add seasoning (1) and mix well to form stuffing; After removing the protein from the salted egg, dice the yolk and mix it into the stuffing.

2 put a little stuffing into each wonton bag, fold it into pillow-wrapped wonton, and cook it in boiling water until it floats.

3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped parsley powder.

Leek and fresh meat wonton

Ingredients: pork stuffing 1 50g, leek 75g, thick wonton skin150g, coriander1tree.

Accessories:

(1) salt 1/2 teaspoons, sesame oil 1/2 tablespoons.

(2) broth 1 bowl, a little salt

Practice:

1 Wash leek and chop it; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.

2 put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and cook it in boiling water until it floats.

3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped parsley.

The trick of doing chaos

1, stuffing: the meat stuffing should be stirred in one direction, so that the meat stuffing is delicious;

2, cooking wonton: the method of cooking wonton should be known? That is, after the water boils, add wonton, and when the water boils again, add a bowl of cold water, so that the cooked wonton is delicious;

3, Sheng Wonton: Sheng Wonton, will you? Be sure to turn on the fire to fill the wonton. If the fire is turned off, the wonton will be soaked in the pot, and it will be sticky and not so sticky.

Hot and sour wonton

Ingredients: 500g of minced pork, one egg, 8g of salt, 3g of sugar, 3g of monosodium glutamate, 0g of dried shrimp15g, 0g of onion10g, 0g of ginger10g, and wonton skin.

Other ingredients: 200 grams of pea seedlings, 20ml of balsamic vinegar, soy sauce 15ml, 3 grams of white sugar, 3 grams of cooked lard, 3 grams of white pepper and an appropriate amount of oil pepper.

Practice:

1. Soak the dried shrimps in warm water in advance until they are soft, leaving the water to soak the dried shrimps for later use, and then cut the dried shrimps, onions and ginger into evenly sized powders respectively;

2. Then add chopped onions, ginger and dried shrimps into the pork stuffing, add salt, eggs, sugar and monosodium glutamate, stir evenly, and beat the mixed meat stuffing with chopsticks in the same direction;

3. Then, take a piece of wonton skin and keep it in the palm of your hand, put a proper amount of meat stuffing at 1/3 of the wonton skin, roll it up as shown in the figure, and stick both ends tightly.

4. After the water in the soup pot is boiled, put the washed pea seedlings in blanching for a few seconds, then drain and take them out. At the same time, add spices such as balsamic vinegar, soy sauce, sugar, white pepper and cooked pork into the bowl to make the seasoning juice of hot and sour wonton;

5. After the water in the soup pot is boiled again, add the wonton, stir well with a colander to prevent the bottom from sticking, and keep the fire at medium temperature. After the soup is boiled, pour in cold water of about 100ml, and continue to cook until it is boiled, and then pour in cold water again. After adding cold water for at least 2-3 times, the wonton skin becomes transparent and soft, and then take it out of the pot, drain the water slightly, and put it in hot and sour juice, and pour in an appropriate amount according to your own taste.

Tips:

This is the most common and delicious wonton. The method is very simple. Follow the diagram step by step. You can also cook a bowl of sour and spicy appetizing wonton for your family and friends on weekends.

If you can't accept the hot and sour taste, after the wonton is cooked, put it in a bowl, add a proper amount of side dishes (rape, seaweed and dried seaweed), and then add broth, which will be very delicious with a little seasoning.

It is suggested to add cooked lard to the sour soup, which is the essence of this bowl of wonton! Don't worry about being greasy and getting fat. As long as we use a moderate amount and distribute the calories we get 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 blanched rapeseed and other vegetables instead.

As mentioned before, wonton skin, like dumpling skin, can be bought in the staple food kitchen selling flour and noodles. Just tell the shopkeeper how many we want to pack, which is very convenient. However, there are differences in the shape of wonton skins between the north and the south, and the south is trapezoidal. When wrapping, the meat stuffing is placed on the narrower side, and there is not much difference in cooking time and taste.

Jingwei wonton

Making material

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).

manufacture craft

1. Wash onion and ginger and cut them into powder for later use; Wash pork (skinless pork) and chop it into fine mud; Clean coriander and cut into small pieces; Wash laver and tear it into small pieces for later use.

2. Put the pork puree into a pot, add a proper amount of water, stir thoroughly until it is thick, add soy sauce and refined salt, stir well, add chopped green onion, Jiang Mo and sesame oil, and mix well to get the filling.

3. Put the flour (preferably Fuqiang powder) into the basin, add a little salt, pour in a proper amount of water, and make dough. Knead it by hand until the dough 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 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. 1 cm, cut into triangles with a side length of about 10 cm or trapezoid with a bottom edge of 10 cm, that is, wrap the stuffing in the wonton skin, and make a wonton green body with a middle circle and two sharp ends.

6. Put soy sauce, shrimp skin, laver and winter vegetables into a bowl.

7. Cook the raw wonton in a boiling soup pot. When the soup is boiled again, the wonton floats, that is, 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 parsley and pepper, and serve.

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), white sugar (6g), soy sauce (75g) and cooking wine (6g).

manufacture craft

1. Wash spinach selectively, chop it up, roll it up with double gauze, and squeeze out spinach juice; Wash pork and chop it into paste; Peel onion and ginger, wash and cut into powder for later use.

2. Put the pork puree into a pot, add a proper amount of water, stir thoroughly until it is thick, add soy sauce and refined salt, stir well, add chopped green onion, Jiang Mo and sesame oil, and mix well to get the filling.

3. Put the flour into the basin, pick a small nest in the middle, pour in spinach juice, make dough, knead thoroughly and simmer for a while; Roll it into a large thin skin with a rolling pin, then cut it into a wonton skin about 7 cm long and 6 cm wide, and wrap the stuffing in the wonton skin one by one to make a green jade wonton.

4. Cook the raw wonton in a boiling chicken soup pot. When the soup is boiled again and the wonton floats, 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 segments, and serve.

Yuanbao wonton

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.

Practice:

1. The processing of noodles and the preparation of meat stuffing are the same as described above. ,

2. Add chopped leek 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 kneaded together horizontally without pleating.

4. Cook the wrapped wonton in a pot and cover the pot.

5. Prepare winter vegetables, laver and shrimp skin in a bowl while cooking, and add soy sauce, vinegar, sesame oil and coriander.

6. After boiling, put a spoonful of soup in a seasoning bowl and soak laver and shrimp skin.

7. Point the water in the pot once and open the lid to cook. Wonton will be fine after boiling again. Take it out and put it in a seasoning bowl to eat.

note:

1, authentic Yuanbao wonton is cooked with chicken soup or bone soup, and clear soup can also be used at home.

2. Winter dish is a kind of dish pickled with cabbage, which is a specialty of Beijing and is generally sold in major supermarkets.

Preparation method of Huzhou wonton

Stuffing

Remove the tendons, skins and bones from the meat, chop it into coarse grains, add bamboo shoots, Shaoxing wine, sesame oil, sugar and salt, and mix well to make stuffing;

Package system

Flour and dough are made into 1O0 wonton skins, which are discharged into the meat one by one, and wrapped into a slightly oblong wonton. It is important to wrap the bag evenly and lap it. When the package is loose, it is easy to lose water and taste when cooking, which affects the quality.

cook

There are two methods: frying and boiling.

Preparation method of 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 it into the container every 10 with the belly up; When frying, first heat the pan, add vegetable oil, and then add wonton, 60 at a time, and most of them stick to the pan, fry it on both sides until yellow, decant the remaining oil, sprinkle L soy sauce, and take off the pan in golden color. Sprinkle chopped green onion when serving. When eating, you can dip in rice vinegar, soy sauce, hot sauce, etc., which tastes better.

Method for cooking wonton

Fresh soup

Boil the meat and bones in the pot with high fire, then simmer with low fire to make 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 make the wonton rotate continuously to prevent it from sticking to the pot, cook until the wonton floats to the surface, add appropriate amount of cold water to prevent the water from boiling and make the wonton break, and then scoop it up when the skin is soft and the stuffing is cooked.

Are you satisfied with the above answers?