1, first put the beef filling with cooking wine and set aside for a while. The ginger, green onion minced. Egg beaten into an egg wash.

2, the meat into a small amount of egg mixture in one direction to mix vigorously, and then add a little soybean oil to continue to mix. Add the old king's head stuffing, soy sauce, green onions, ginger and mix well.

3, and finally add salt, monosodium glutamate and sesame oil, and always extend a direction to mix.

Thousand miles of wontons ingredients:

1000 grams of refined meat, 40 grams of glutinous rice flour, 5 grams of compound phosphate, 2 grams of chicken essential oil, 1 gram of pork flavor, 20 grams of salt, 10 grams of chicken powder.

Practice:

1, the selection of materials: the use of pork hind leg fine meat, to strive for fresh.

2, picking meat: raw meat must be picked clean sinews, broken bones, etc., and then the meat block soft and hard with the cut block grouping, each block of 400 grams.

3, whacking meat: the meat billet placed on the cutting board, with a wooden whip repeatedly whacked, and add glutinous rice flour paste (glutinous rice flour with the right amount of water stirred), salt, compound phosphate, whacking force should be uniform and rhythmic, meat billet to be repeatedly turned, whacked while picking off the small fascia until the billet of meat into a gelatinous puree, and then add the chicken essential oil, pork flavoring, chicken, mix well and standby.

Specialized fresh broth for Thousand Miles Wontons:

Two chicken frames, 12 pork bones, into the pot of boiling water to boil through the wash, into the stainless steel bucket add 4 kg of water, simmering for 4 hours, beat the froth, filter impurities, and then leave the fresh broth standby.

Thousands of wontons seasoning onion oil boiling:

Raw materials: 700 grams of salad oil, 300 grams of lard, 1000 grams of red onion rhizomes, 150 grams of Lee Kum Kee black bean sauce, 50 grams of Lee Kum Kee pork chop sauce, 30 grams of Lee Kum Kee seafood sauce.

Making:

1, 1000g of red onion rhizomes are cut into thin strips, then diced. Chop the black bean sauce finely.

2, put salad oil and lard in the pot, oil 6 into the heat, put the diced green onions, small fire frying, when the green onion color becomes yellow, medium heat heating frying, when the green onion color becomes brown, down into the black bean sauce, pork chop sauce, seafood sauce, turn off the heat and stir well, and then put into a container to taste 4 hours, before use.

Note: If you don't have red onion, you can use chicken thigh onion as a substitute, but don't use large onion, otherwise the flavor will be insufficient.

Thousand lixiang wonton skin making method: generally use the finished high-quality wonton skin, can also be operated using a skin-making machine, can also be handmade:

Recipe: Golden Elephant brand high-gluten flour 500 grams, 5 grams of salt, about 170 grams of cold water, Chen Village spout 5 grams of water, windmill a number of raw flour (used to make pumpernickel).

(1) machine production:

The ingredients will be mixed well and left to stand for 40 minutes and then kneaded again, and then after 30 minutes into the pasta machine to the thin skin, cut into small square slices with a knife.

(2) handmade:

The dough must be molasses after mixing, and then rolled into a round shape with a rolling pin, successively rolled out 4 to 5 times, each rolled out 1 time to sprinkle

dry cornstarch (can also be used wheat starch, also known as chengyin) to prevent sticking, and at the same time, increase the transparency. Cut the rolled out wonton skins into small square pieces with a knife.

Thousand miles of wontons production method:

(1) wontons because of the pounding of the meat from the minced meat, so when wrapped with one hand to support the skin blank, one hand will be filled with a bamboo batch picked to the skin blank, the hand a squeeze that is fast, cooked meat filling full.

(2) fresh soup with a little salt, white pepper, chicken powder in a bowl, and then into the boiled wontons, add the right amount of seasoning green onion oil, and finally sprinkled into the cleaned and chopped cilantro into the end that is to be served, can be accompanied by chili oil, white vinegar on the table.

Annex: Fujian several kinds of Qianlixiang special wontons practice

Pork wontons with preserved vegetables

Ingredients: Shaoxing preserved vegetables 1/2 packet, 225 grams of pork stuffing, 300 grams of thin large wonton skins, 1 cilantro, 1 green onion

Accessories:

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

(3) 2 tablespoons of wine, 2 tbsp of salt, 1 tbsp of pepper, 1 tbsp of sesame oil

(4) 2 tablespoons of wine, 2 tbsp of salt, 2 tablespoons of pepper, 1 tbsp of sesame oil

(2) 1 bowl of stock, pinch of salt

Method:

1 Soak the dried plums in water until softened, then rinse with water, drain again 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-shaped 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 and chopped green onion.

Dried scallop ravioli

Ingredients: 2 dried scallop ravioli, 150g pork stuffing, 150g thin wonton wrappers, 10 bean sprouts

Accessories:

(1) 1/2 tbsp wine, 1/2 tsp salt, a pinch of pepper

(2) 1 bowl of broth, a pinch of salt

Methods:

1 Dried scallop ravioli. Wash, add water to cover the first steamed, and then torn into julienne, cut fine standby.

2 Pork stuffing chopped fine, mixed into the seasoning (1) and dried scallop silk together into a 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 Boil the bean sprouts in the stock, season with salt and serve in a bowl, then add the cooked wontons to finish.

Three-fresh wontons

Ingredients: 80 grams of fish, 80 grams of shrimp, 80 grams of pork filling, 240 grams of thin large wonton wrappers, 1 cilantro, 1 green onion

Accessories:

(1) 1 teaspoon of wine, 1 teaspoon of salt, a pinch of pepper, 1/2 teaspoon of sesame oil, 1/2 of egg whites, 1/2 teaspoon of cornstarch

(2) 1 bowl of stock, a pinch of salt, and 1 teaspoon of starch

(1) 1 bowl of soup. bowl, a pinch of salt

Practice:

1 Mince the fish; remove the shrimp from the intestine and chop finely.

2 Minced fish, shrimp puree and pork stuffing and then chopped fine, and then add seasoning (1) to make 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 parsley, chopped green onion that is ready.