Wonton wrapped at home: \x0d\ large wonton skin, with meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with your two forefinger, and then glue 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 squeezed on it). \x0d\ The skin of a large wonton is usually an equilateral trapezoid with the short side facing itself. \x0d\ 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. \x0d\ If you want to taste 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, take out the remaining shrimp head and shell after boiling water, which can be used to make wonton soup, and add salt, pepper and laver without sand, monosodium glutamate, diced mustard tuber, oil and chopped green onion). \x0d\ Tea-flavored wonton \x0d\ Ingredients: 500g flour, 250g water, 2kg pork and 3g jasmine tea. \x0d\ Seasoning: salt 12g, monosodium glutamate 7g, chicken essence 5g and corn flour 30g. \x0d\ Method: 1. Add water and alkali to flour to form dough, roll it into thin skin and cut it into 6CM square pieces. 2. Slice the pork with a knife, add salt, monosodium glutamate, chicken essence and water and mix well. Finally, add raw flour and stir well. 3. Wrap the meat stuffing in wonton one by one. 4, boil hot water in the pot, put the wrapped wonton in, then add salt, monosodium glutamate, chicken essence and other seasonings, then add lotus leaves, remove them and put them in a bowl. \x0d\ Gourmet experience: In the past, most of our favorite wonton was the one with seaweed, shrimp skin and sesame oil in the soup. This time, the soup was changed to jasmine tea, which is absolutely different from others. It should be noted that the raw materials of wonton, whether it is pork or seafood, must be fresh, otherwise the stale taste and the unique fragrance of jasmine tea are absolutely inappropriate. \x0d\ 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 use the unique skill brought by this jasmine tea, because the soup with tea fragrance really can't bear to give up. \x0d\ Shaxian wonton \x0d\ 1. Water and flour (or alkali) are rolled into thin skin and sliced; \x0d\ 2. Wrap a little stuffing (mostly vegetarian), cook or steam it, and fry it for eating. \x0d\ Shaxian Wonton is different from other places in five aspects: \x0d\ First, it is thin and stuffed, and one catty of flour can generally process 400-500 pieces of skin. \x0d\ Second, alkali is added to the skin and stuffing. After adding alkali, the skin is not easy to rancid and taste, while the stuffing is not easy to deteriorate with alkali, which can also increase the water consumption of meat stuffing and make the meat stuffing crisp and tender. \x0d\ III. The stuffing meat is pure lean meat from fresh pig hind feet, which is beaten with a mallet until it is eroded, and then stirred with salt water. Beating with a mallet will not destroy the cell wall of pork, but enlarge the distance between cells and increase the water consumption. It is sticky and tender and delicious. \x0d\ Fourthly, wonton is fresh and delicious with clear soup, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper and chopped green onion. \x0d\ Fifth, the packing methods are different. Shaxian wonton is minced meat, so when wrapping it, one hand holds the skin blank, the other hand picks the stuffing into the skin blank, and it is convenient to lift it and squeeze it. Fast, cooked meat is full and floating on the soup, which is really beautiful. \x0d\ vegetable and meat wonton stuffing \x0d\ main ingredients: mushrooms, fresh pork stuffing \x0d\ 1, washed mushrooms, fungus and carrots, and diced; Scallion and ginger powder \x0d\ 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. \x0d\ 3。 Start the oil pan. When the oil is 60% hot, add onion and ginger until fragrant, add mushrooms, fungus and diced carrots and stir fry, add salt and chicken essence to taste, stir fry a little and then turn off the heat. \x0d\ 4。 Mix and stir the meat stuffing with the fried stuffing evenly, and you can wrap wonton. \x0d\ Chinese cabbage and fresh meat wonton \x0d\ Ingredients: 3 Chinese cabbages, pork stuffing 150g, wonton skin 1 root parsley and 1 root onion \x0d\ Accessories: \ x0d \ (65438x0d \ (2)) \x0d\ 3 Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and then boil it in boiling water until it floats. \x0d\ 4 Seasoning (2) is put in a bowl, and the cooked wonton is put in, and then chopped coriander powder and chopped green onion are sprinkled to obtain \x0d\ leek and fresh meat wonton \x0d\ Raw materials: pork stuffing 150g, leek 75g, thick wonton skin 150g and coriander 65430g. (1) 1/2 teaspoons of salt, 1/2 tablespoons of sesame oil \x0d\ (2) 1 bowl of broth, a little salt \x0d\ Practice: \x0d\ 1 leek washed and chopped; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing. \x0d\ 2 Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and cook it in boiling water until it floats. \x0d\ 3 Seasoning (2) Put the cooked wonton in a bowl, and then add the washed and chopped parsley. \x0d\ fresh meat preserved egg wonton \x0d\ raw materials: \x0d\ pork stuffing, preserved eggs \x0d\ auxiliary materials: \x0d\ yellow wine, salt, onion Jiang Shui \x0d\ practice: \x0d\ pork stuffing is finely cut, and seasoning is added and evenly mixed into stuffing; Peel the preserved egg, take the yolk, crush it (you can also add preserved egg protein, preferably not), and then mix in the stuffing. \x0d\ Material: half a catty of lean meat (not frozen meat, the fresher the better), \x0d\ 1 The meat is not cut, but beaten with a stick, preferably a flat thick wooden stick. Use a rolling pin at home. Be careful with your hands. Beat half a catty of meat in three parts, each for about five minutes, just like a paste. \ \x0d\ Ingredients: Shaoxing preserved plum 1/2 package, 225g pork stuffing, 300g thin wonton skin, coriander 1, onion 1 \ x0d \ Accessories: \x0d\ (1) wine 650. (2) 1 Bowl of stock and a little salt \x0d\ Practice: \x0d\ 1 Dried plums are soaked in water until soft, then washed with clear water, drained and chopped for later use. \x0d\ 2 Chop pork stuffing, add seasoning (1) and cut dried plums, and mix well to make stuffing. \x0d\ 3 Put a little stuffing in each wonton bag, knead it into official hat wonton, and then boil it in boiling water until it floats. \x0d\ 4 Seasoning (2) Mix well and put into a bowl, then add the cooked wonton, and finally sprinkle with chopped coriander powder and chopped green onion. \x0d\ scallop wonton with fresh meat \x0d\ Ingredients: 2 scallops, pork stuffing 150g, wonton skin 10, bean sprouts 10 \ x0d \ Accessories: \x0d\ (1) wine 6544. \x0d\ 2 Chop minced pork, add seasoning (1) and dried bass and mix well to make stuffing. \x0d\ 3 Put a little stuffing in each wonton bag, knead it into official hat wonton, and then boil it in boiling water until it floats. \x0d\ 4 Cook the bean sprouts in stock, season with salt, put them in a bowl, and then add the cooked wonton. \x0d\ Sanxian wonton \x0d\ Ingredients: fish 80g, shrimp 80g, pork stuffing 80g, wonton skin 240g, coriander 1, onion 1 \ x0d \ Accessories: \ x0d \ (1)/kloc-. \x0d\ 2 Chop minced fish, shrimp paste and pork stuffing, then add seasoning (1) to make stuffing. \x0d\ 3 Put a little stuffing in each wonton bag, knead it into official hat wonton, and then boil it in boiling water until it floats. \x0d\ 4 Seasoning (2) Mix well and put into a bowl, then add the cooked wonton, and finally sprinkle with chopped coriander powder and chopped green onion. \x0d\ Chicken fillet and mushroom wonton \x0d\ Ingredients: 4 strips of chicken fillet, mushrooms 150g, wonton skin 150g, 2 rapeseed, fragrant rapeseed 1 capsule \x0d\ Accessories: \x0d\ (1. (2) 1 Bowl of stock and a little salt \x0d\ Practice: \x0d\ 1 Chop chicken fillet with a knife, add seasoning (1) and mix well; Blanch the mushrooms with salt water, take them out, rinse them with water, chop them up, and mix well with minced chicken. \x0d\ 2 Put a little stuffing in each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats. \x0d\ 3 Cut rape into sections, blanch, shower, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle with clean and chopped coriander powder. \x0d\ Chinese cabbage and fresh meat wonton \x0d\ Ingredients: 3 Chinese cabbages, pork stuffing 150g, wonton skin 1 root parsley and 1 root onion \x0d\ Accessories: \ x0d \ (65438x0d \ (2)) \x0d\ 3 Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and then boil it in boiling water until it floats. \x0d\ 4 Seasoning (2) Put the cooked wonton in a bowl, then sprinkle with chopped parsley and chopped green onion. \x0d\ Guiyu wonton \x0d\ Ingredients: Guiyu 1 slice (about 400g), celery 1, onion 1, thick wonton skin 150g \x0d\ Accessories: \x0d. (1) 1 tablespoon wine, 1/2 egg whites, 1 teaspoon salt, a little pepper, 1/2 teaspoons starch \x0d\ (2) 1 bowl stock, a little salt, a little \x0d\ 2 Put a little stuffing in each wonton bag, fold it into rectangular pillow-shaped wonton, and cook it in boiling water until it floats. \x0d\ 3 Seasoning (2) Mix well and put into a bowl, then add the cooked wonton, and then add the washed and chopped celery and chopped green onion. \x0d\ Fresh meat and egg yolk wonton \x0d\ Ingredients: 240g pork stuffing, 3 salted eggs, 150g thick wonton skin, 1 coriander \x0d\ Accessories: \x0d\ (1) wine1/. (2) 1 bowl of stock, a little salt and a little pepper \x0d\ Practice: \x0d\ 1 minced meat, add seasoning (1) and mix well to form stuffing; After the salted egg is deproteinized, the yolk is diced and mixed with the stuffing. \x0d\ 2 Put a little stuffing in each wonton bag, fold it into pillow-wrapped wonton, and boil it in boiling water until it floats. \ x0d \ 3the seasoning (2) is put into a bowl, the cooked wonton is put in, and then the washed and chopped coriander powder is put in. \x0d\ leek and fresh meat wonton \x0d\ main ingredients: pork stuffing 150g, leek 75g, wonton thick skin 150g, coriander 1 \x0d\ auxiliary materials: \x0d\ (1) salt 65438. Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing. \x0d\ 2 Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and cook it in boiling water until it floats. \x0d\ 3 Seasoning (2) Put the cooked wonton in a bowl, and then add the washed and chopped parsley. \x0d\ The secret of chaos \x0d\ 1, stuffing adjustment: the meat stuffing should be stirred in one direction, so that the meat stuffing is delicious; \x0d\ 2。 Cooking wonton: You should know all the ways to cook wonton, right? That is, add wonton after the water is boiled, and add a bowl of cold water when the water is boiled again, so that the cooked wonton is delicious; \x0d\ 3。 Wonton: Will you serve wonton? Be sure to fire the wonton. If the fire is turned off, the wonton is soaked in the pot and sticky, not so sticky. \x0d\ Hot and sour wonton \x0d\ Ingredients: minced meat 500g, one egg, salt 8g, sugar 3g, monosodium glutamate 3g, shrimp 15g, onion 10g, ginger 10g, wonton skin. \x0d\ Other ingredients: 200g of pea seedlings, 20ml of balsamic vinegar, soy sauce 15ml, 3g of white sugar, 3g of cooked lard, 3g of white pepper, and appropriate amount of oil pepper. \x0d\ Exercise: \x0d\ 1. Soak the dried shrimps in warm water in advance, leave the soaked water for later use, and then cut the dried shrimps, onions and ginger into powder with uniform size; \x0d\ 2。 Then add chopped green onion, Jiang Mo and dried shrimps into the pork stuffing, add salt, eggs, sugar and monosodium glutamate, stir well, and beat the mixed meat stuffing with chopsticks in the same direction; \x0d\ 3。 Then, take a piece of wonton skin and hold it in the palm of your hand. Put a proper amount of meat on 1/3 of the wonton skin, roll it up as shown in the figure, and stick the two ends together. \x0d\ 4。 After the water in the soup pot is boiled, put the washed pea seedlings in the boiling pot for a few seconds, then drain the water and take it out. At the same time, spices such as balsamic vinegar, soy sauce, sugar, white pepper and cooked pork are added. Into the bowl to make hot and sour wonton sauce; \x0d\ 5。 After the water in the soup pot is boiled again, add the wonton and stir it evenly with a colander to prevent it from sticking to the bottom and keep it on medium heat. After the soup is boiled, pour about 100ml of cold water, continue to boil, and then pour cold water. After adding cold water for at least 2-3 times, the wonton skin becomes transparent and soft, then take it out of the pot, drain the water slightly and put it into the hot and sour juice. \x0d\ Hint: \x0d\ This is the most common and delicious wonton. The method is simple. Step by step according to the picture, you can also make a bowl of hot and sour wonton for your family and friends on weekends. \x0d\ If the sour and spicy taste is unacceptable, after the wonton is cooked, put it in a bowl, add a proper amount of side dishes (rape, laver and dried seaweed), and then add broth, which will be very delicious after a little seasoning; \x0d\ It is suggested to add cooked lard to sour soup, which is the essence of this bowl of wonton! Don't worry about getting fat. As long as you use it in moderation and distribute the heat you get every day reasonably, there is no burden on this little oil! \x0d\ pea seedlings are common in the south, but they may not be easy to buy in the north. We can use scalded rapeseed and other vegetables instead. \x0d\ As mentioned earlier, wonton skin, like dumpling skin, can be bought in the kitchen where flour and noodles are the staple food. Just tell the shopkeeper how much we want to pack. It's very convenient. However, there are differences in the shape of wonton skin between the north and the south, and the south is trapezoidal. When wrapping, the meat stuffing is placed on the narrower side, and the cooking time and taste are not much different. \x0d\ jingwei wonton \x0d\ making materials \x0d\ main ingredients: wheat flour (600g), pork (fat and thin) (250g), pig tibia (300g) \x0d\ auxiliary materials: shrimp skin (35g), coriander (15g. Seasoning: green onion (15g), ginger (3g), salt (10g), soy sauce (75g), pepper (3g), sesame oil (15g) \x0d\ production technology \ x0d \/kloc-0. Wash the onion and ginger. Wash pork (skinless pork) and chop it into fine mud; Wash coriander and cut into small pieces; Wash laver and tear it into small pieces for later use. \x0d\ 2。 Put the pork paste into a pot, add a proper amount of water, and stir until it becomes thick. Add soy sauce and refined salt, and stir well. Add chopped green onion, Jiang Mo and sesame oil, and stir well to get the filling. \x0d\ 3。 Put flour (preferably Fuqiang powder) into a basin, add a little refined salt, pour in a proper amount of water and make dough. Knead the dough by hand until it is smooth, and cover it with a wet cloth for about 20 minutes. \x0d\ 4。 Wash the pig bones, put them into the pot, pour in clear 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. \x0d\ 5。 Roll the baked dough into thin slices with a rolling pin with a thickness of about 0. 1cm, and cut into triangles with a side length of about 1cm or trapezoid with a bottom of 1cm, that is, wonton skin. The stuffing is wrapped in the wonton skin to make a wonton blank with a round middle and two sharp ends. \x0d\ 6。 Put soy sauce, shrimp skin, seaweed and winter vegetables in a bowl. \x0d\ 7。 Cook raw wonton in a soup pot. When the soup is boiled again, the wonton floats and 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 and pepper, and serve. \x0d\ Emerald Wonton \x0d\ Making materials \x0d\ Main ingredients: wheat flour (600g), pork (fat and thin) (300g), spinach (600g) \x0d\ Auxiliary materials: pea sprouts (50g) \x0d\ Seasoning: green onions (6543; 65435;? Peel onion and ginger, wash and cut into powder for later use. \x0d\ 2。 Put the pork paste into a pot, add a proper amount of water, and stir until it becomes thick. Add soy sauce and refined salt, and stir well. Add chopped green onion, Jiang Mo and sesame oil, and stir well to get the filling. \x0d\ 3。 Put the flour into a pot, scrape 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 wonton skins about 7 cm long and 6 cm wide, and wrap the fillings in the wonton skins one by one, and it becomes sapphire wonton. \x0d\ 4。 Cook raw wonton in a boiling chicken soup pot. When the soup is cooked again, the wonton floats, which means it is cooked. First scoop out some hot soup and put it in a bowl with seasoning, then add a proper amount of wonton and sprinkle with parsley. You can eat it. \x0d\ Yuanbao wonton \x0d\ Ingredients: \x0d\ 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 soy sauce vinegar. \x0d\ Exercise: \x0d\ 1. The processing of noodles and the making of meat stuffing are the same as above. ，\x0d\ 2。 Add chopped leeks or cabbage leaves to the meat stuffing. \x0d\ 3。 Wonton is wrapped differently from jiaozi: the two sides are folded in half, and the two corners can be rubbed together horizontally without pleating. \x0d\ 4。 Cook the wrapped wonton in a pot and cover it. \x0d\ 5。 When cooking, prepare winter vegetables, laver and shrimp skin in a bowl, and add soy sauce, vinegar, sesame oil and coriander. \x0d\ 6。 After boiling, put a spoonful of soup in a seasoning bowl, soak laver and shrimp skin. \x0d\ 7。 Point the water in the pot once and open the lid to cook. Just cook the wonton again. Take it out and put it in a seasoning bowl. \x0d\ Note: \x0d\ 1. Authentic Yuanbao wonton is cooked with chicken soup or bone soup, and can also be cooked with clear soup at home. \x0d\ 2。 Vegetables in winter are pickled with Chinese cabbage. They are a specialty of Beijing and are generally sold in major supermarkets. \x0d\ Making method of Huzhou wonton \x0d\ Stuffing \x0d\ Remove tendons, skins and bones from meat, chop into coarse grains, add bamboo shoots, Shaoxing wine, sesame oil, sugar and salt, and mix well to make stuffing; \x0d\ Packaging \x0d\ Flour and dough are made into 1O0 wonton skins, which are discharged into the meat one by one and wrapped into a slightly rectangular wonton. Bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags. \x0d\ Cooking \x0d\ There are two methods: frying and boiling. \x0d\ Method of frying wonton \x0d\ Boil the wonton until it is half cooked, then spread it out for half a day to dry the moisture in the skin, and then discharge it from a container every 10 slice, with the belly facing up; When frying, first heat the pan, add vegetable oil, then add wonton, 60 at a time, most of them stick to the pan, fry until both sides are yellow, pour out the remaining oil, sprinkle with L soy sauce, and take out the pan in golden color. Sprinkle chopped green onion when serving. You can dip it in rice vinegar, soy sauce, hot sauce, etc. Which tastes better. \x0d\ How to cook wonton \x0d\ Make fresh soup \x0d\ Boil the water, meat and bones in the pot with strong fire, then simmer them into clear soup with low fire, add homemade soy sauce and lard and put them in a bowl for later use. \x0d\ Boil the wonton \x0d\ 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 on the water surface, add a proper amount of cold water to prevent the wonton from cracking when boiling, and scoop it up until the skin is soft and the stuffing is cooked.