A simple way to make wonton:

Stuffing ingredients:

25g of pork stuffing

appropriate amount of pepper

appropriate amount of ginger

2 onions

about 5 cloves of garlic

appropriate amount of salt

appropriate amount of thirteen spices

appropriate amount of steamed buns and jiaozi materials

appropriate amount of soy sauce

.

appropriate amount of cooked oil

wonton skin 35g

soup ingredients:

appropriate amount of onion

appropriate amount of salt

appropriate amount of shrimp skin

appropriate amount of white pepper

appropriate amount of laver

appropriate amount of pickles

delicious soy sauce

appropriate amount of vinegar

appropriate amount of sesame oil

.

2. pour the water of pepper into the meat stuffing for several times, and stir in one direction while pouring, until the meat completely absorbs the water and stirs up.

3. Add minced ginger, onion and garlic, add appropriate amount of salt, thirteen spices and jiaozi seasoning, and mix with soy sauce and soy sauce in the same direction.

4. Pour in the cooked oil (that is, the oil that has been fried) and stir well to lock in the moisture. If you like, you can add a little starch and stir well to make the stuffing more tender and smooth.

5. Cut the bought square wonton skin into a right triangle along the diagonal, put the meat stuffing at the right angle, roll it up, and pinch the two ends cross, so that the rolled wonton skin wrapped in the triangle has a better taste than the square one without folding too much.

6. Add chopped green onion, salt, dried shrimps, white pepper, laver, a little pickles, soy sauce and vinegar, and mix the soup.

7. bring the water to a boil, add the wonton and cook for about three minutes until the soup is cooked.

8. drizzle a little sesame oil, sprinkle with coriander foam, and mix well to serve.

Especially in the cold winter, eating a bowl of steaming wonton makes you warm all over ...

Wonton in the south, jiaozi in the north. Making wonton, I think it's not much different from making jiaozi.

We can make it fast and well at home, which is no worse than the taste we bought ~

First of all, let's look at the difference between wonton and jiaozi, so as to better understand wonton:

The skin of wonton is thin, but the skin of dumplings is slightly thick; Wonton requires fresh stuffing, well-decorated, thin skin, transparent and soft after cooking, and it is the most famous with pure fresh meat wonton; Jiaozi pays attention to thin skin and big stuffing, while northerners prefer slightly chewy dumpling skin.

Southerners are also particular about soup when eating wonton. They often add broth and shrimp skin, and it is perfect to eat wonton with soup.

Northerners eat jiaozi and prefer dipping sauce. A dish of garlic-flavored sauce is often very popular.

after we have a basic understanding of wonton, it is very easy for us to make wonton.

First, prepare wonton skin (it is more convenient and thinner to buy it directly), then mix the stuffing you like and wrap it up according to the method of wrapping wonton; Finally, add some shrimp skin and make fresh soup.

if you like pure meat, you can make pure meat stuffing, and you can also add mustard greens, leeks and other vegetables you like to make wonton with different flavors.

there is no stock, so let's make it simple, and it tastes just as good.

Let's take the children's favorite leek wonton as an example:

Specific methods:

1. Mix the leek pork stuffing:

1. Wash the pork, beat it into stuffing, add Jiang Mo, chopped green onion, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and appropriate amount of salt, and stir together; Marinate for more than 1 minutes.

2. When curing meat, wash and chop the leeks; Put it in a large bowl, add 2 spoonfuls of sesame oil and stir well.

3. Then, put the meat stuffing into the leek, stir well together, and add some salt according to the taste, so as to obtain the leek pork stuffing.

Second, there are many ways to wrap wonton. Here are two simple and easy-to-operate methods:

The first method:

The second method (wipe a circle of water around the wonton skin):

Third, cook wonton:

There is no broth, so after we boil the water,

Fourth, adjust the juice and scoop wonton:

Take small bowls, add a spoonful of soy sauce and a spoonful of vinegar to each bowl and stir well.

then, together with the soup, spoon the cooked wonton, stir it, sprinkle with coriander, and a bowl of wonton will be ready.

Wonton made by ourselves tastes as delicious and tender as those bought outside.

You can make more at a time, freeze it in the refrigerator and cook it as you eat. You can also put it in a pan and fry the small wonton until both sides are brown. It's super delicious ~

Do you like this small wonton?

As a southerner, I prefer wonton to jiaozi. Why? That is, of course, because the wonton is thin and stuffed with meat, and the strong satisfaction brought by the full blending of various seasonings and the impact of taste buds. Especially, the delicious taste of wonton spreads in the mouth instantly, which is really delicious. Now that the weather is getting hotter, are you like me, and I wish I could have a bowl of wonton now?

Personal test of online tips: wonton stuffing tastes best in this way

Whether the meat stuffing is good or not is the key factor to make wonton delicious. When it comes to mixing the meat stuffing, it's not as simple as you think. If you want wonton to taste tender and juicy, the key depends on how you season it. Here is a tip to share with you. You might as well try it: < p (2) Add a small amount of onion and Jiang Shui in several times and stir until the meat stuffing completely absorbs water. ③ Add chicken essence, soy sauce and other seasonings in turn. If you can add some oyster sauce, the meat stuffing will taste more delicious and smooth.

Remarks

1. In addition to the above methods, it is also very important to add some starch to the meat stuffing. For the first time, I didn't add starch, and it tasted rather dull, so starch must be added.

2. The meat stuffing made with oyster sauce tastes better than the wonton without oyster sauce. Anyway, I prefer the wonton with oyster sauce.

| Wonton with Winter Vegetables and Fresh Meat |

By Niuma Kitchen

Ingredients

Ingredients: 5g of winter vegetables, 5g of wonton skin and 4g of pork

Accessories: 2 eggs, appropriate amount of salt, appropriate amount of broccoli, appropriate amount of chives and 1 portion of mushroom sauce <

2. Mix pork, eggs, winter vegetables, shallots and a little salt.

3. Beat the wonton with a cooking utensil.

4. Wrap the stuffing in the wonton skin.

5. Add the underwater fine salt salad oil to boil.

6. Cook the wrapped wonton until it is cooked.

7. Add water to boil in another pot, season with fine salt, and then blanch the broccoli until cooked.

8. Fry another portion of egg Peaches for later use.

9. Finally, mix wonton soup with egg skin and broccoli, and add a spoonful of mushroom sauce.

Wonton is rich in nutrition, sweet in fragrance, unique in flavor and attractive in appetite. Chaos skin is reasonably matched with stuffing and meat, which has the function of calming the nerves and calming the nerves, and is more balanced in nutrition and suitable for all ages. Wonton can provide essential amino acids and fatty acids, promote the absorption of iron, and has a good effect on the treatment of iron deficiency anemia. Wonton skin is thin, and it has a full sense of transparency after cooking.

Come and see how to wrap wonton.

1. Put the pork stuffing into a bowl, add minced onion and ginger, light soy sauce, oil consumption, salt, sugar, pepper, eggs and sesame oil, and stir in one direction with chopsticks. 2. Wonton skin is ready-made. 3. Take a wonton skin, put the meat stuffing on the narrow side of the wonton skin, roll it up to the other side, and pinch the two ends together. Wrap them one by one. The wonton skin I bought is relatively dry, so it is easy to pinch when dipped in some water.

shred laver and put it in a bowl, then add salt, seafood soy sauce, coriander and shrimp skin, and add chicken soup. Add enough water to the pot to boil, add wonton, add a little cold water after the water boils, and then boil again. After the wonton is cooked, it floats on the water and can be taken out. Put it into a chicken soup laver bowl and sprinkle with a little chopped green onion and coriander.

if you like spicy food, you can make wonton with spicy oil, which has a stronger flavor.

Do you like wonton? Come and help yourself.

jiaozi Chaos is a famous snack that we often eat, and it is also a delicious food that many restaurants often buy. With the development of economy, people often go to the vegetable market to buy chaotic skins pressed by machines. Handmade chaotic skin generally treats guests in the countryside for a convenient home-cooked breakfast or processes chaotic skin yourself. S So many people have gradually forgotten its practice. In the era when there was no machine pressure, people rolled it out by hand. Now they can make it by hand, but it is a little troublesome. Chaos skin is thin and stuffed, and chaos is very convenient to operate. Chaos skin can be made at home as thin and fleshy as that bought in restaurants. Delicious.

Let me talk about the steps of making chaotic crust.

Step 1: Beat up 1 catty of flour, proper amount of water, proper amount of starch and eggs, pour them in and mix them evenly, and synthesize flour into dough. Wake up for a while.

second: roll out a circle with a rolling pin. For good rolling, wrap the dough around the roll, and continue rolling. The bigger the roll, the thinner the dough.

roll it into a thin crust. You can see the thickness. If it feels thick, keep rolling.

third, wrap the rolled crust along the roll of the roll, and the crust is already on the roll.

4. Prepare a knife, cut the dough cover in the middle of the rolling pin with a knife, and cut it completely.

Take away the rolling pin, and cut it into the shape you want with a knife. I cut it into a trapezoid, and you're done.

Note:

Put more dry powder when rolling to prevent it from sticking together.

Wonton is one of my children's favorite pasta. If a bowl of noodles is placed in front of him, it must be urged again and again before it can be finished, but Wonton is different. I often ask if I have it after eating it for one night. Come and see how my family makes wonton! Ingredients: wonton skin, pork, pepper, ginger, chives, laver, shrimp skin, sesame oil, black pepper, soy sauce, salt, chicken essence and white sugar

Step 1: Put a proper amount of pepper, onion and ginger slices into a bowl and soak them in a proper amount of water for a while. Wash the pork that is eight minutes thin, change it into small pieces, put it in a blender, and beat it into a fine paste, then pour the paste into a big bowl.

Step 2: Add a little salt, cooking wine and white sugar into the meat paste and stir well. Add water soaked in pepper, onion and ginger slices and stir hard to make the meat paste.

step 3: take a wonton skin. Add a proper amount of stuffing and wrap it into your favorite shape. Boil water in the kettle, boil water in the pot.

step 4: take a noodle bowl, add proper amount of salt, soy sauce, chicken essence, laver, black pepper, sesame oil and washed shrimp skin into the bowl, boil the water in the pot, add wonton, add a little cold water after boiling, add a little cold water after boiling, and cook the wonton again. Pour the boiled water in the kettle into the bowl, take out the wonton in the pot with a colander and pour it into the bowl. Finally, sprinkle with chopped green onion and you can eat it.

the above is the process of making wonton in my family, for your reference. Please pay attention to the comments if you have any comments or suggestions! What is the method of making wonton stew?

Hundun is one of the traditional folk pasta in China. Northerners call it wonton soup, Sichuan and Chongqing call it wonton soup, and Cantonese call it wonton soup. Now there are all kinds of fillings in wonton soup, such as meat wonton soup, vegetable wonton soup, seafood wonton soup and so on. The most traditional wonton soup at people's dining table is pork stuffing.

a bowl of delicious meat wonton soup must be thin and thick, fresh and juicy, and the soup is delicious, so you can't eat the greasy feeling of meat at all. How to make fresh meat wonton?

fresh meat wonton is made in different ways, and the filling method varies from person to person. The wonton stew I made originated from Sichuan wonton soup, which was improved in the store to form a unique and popular staple food. The method of wonton soup skin is basically the same as that of dumpling skin and dough, and the shape is slightly different according to different wrapping methods. The key technology of a delicious wonton soup lies in the level of stuffing, and secondly, a bowl of delicious wonton soup can stimulate the taste buds of diners.

Here's a detailed introduction to the method of making wonton stew:

and the filling method

《 Main ingredients: pork forelegs and pork hind legs

》《 Accessories: ginger

》》《 Seasoning: salt, chicken essence, miso and pepper

Filling steps

1 Pretreatment of pork: pork forelegs and hind legs.

2 material preparation: peeled and chopped ginger for later use.

3 stuffing mixing: add Jiang Mo, salt, chicken essence, monosodium glutamate and pepper into the beaten meat stuffing, and start to stir. The newly stirred meat stuffing will have great resistance, and continue to stir in the same direction.

4 adding water: add appropriate amount of water to the meat stuffing and continue to stir until all seasonings are completely mixed, so that the meat stuffing becomes fine and shaped, and the resistance is reduced when stirring the stuffing until it can be stirred smoothly.

5 packs of wonton soup: take the prepared wonton soup skin, dig a spoonful of meat stuffing with a small seasoning spoon and put it in the middle of the wonton soup skin, fold it in half to cover the meat stuffing, and then oil the back side to stick the two sides together.

6. Boil wonton soup: boil water in the pot, add wonton soup after boiling, pour cold water once after boiling until all the wonton soup floats, and then boil the wonton soup to eat. If it is frozen wonton soup, you need to add cold water for two or three times.

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