Cai Bai xian rou wonton

Ingredients: 3 Chinese cabbages, pork stuffing 150g, thick wonton skin 150g, coriander 1, onion 1.

Accessories: (1) salt 1/2 teaspoons, sesame oil 1/2 teaspoons, starch 1/2 teaspoons (2) broth 1 bowl, a little salt and a little sesame oil.

Exercise:

1 Wash Chinese cabbage, blanch it first, then pour it with water, chop it up, and then drain it.

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

Put a little stuffing in each wonton bag, knead it into 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, and sprinkle with washed and chopped parsley and chopped green onion.

Leek and fresh meat wonton

Ingredients: pork stuffing 150g, leek 75g, thick wonton skin 150g, coriander 1.

Accessories: (1) salt 1/2 teaspoons, sesame oil 1/2 tablespoons (2) broth 1 bowl, a little salt.

Exercise:

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

Put a little stuffing in each wonton bag, knead it into 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.

4. Chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop, add some egg white meat will be much tender. First of all, you can choose tender meat, such as chicken legs, shrimp and fish. You can try melons as the first side dish, such as zucchini, wax gourd and cucumber, which is easier to chew. Roll the skin as thin as possible.

Xian rou pi Dan wonton

Ingredients: pork stuffing, preserved eggs

Accessories: yellow wine, salt, onion and Jiang Shui.

Practice: Chop the pork stuffing, add seasoning and mix well to make 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.

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).

manufacturing process

1. Wash onion and ginger and cut into pieces for later use; 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.

2. Put the minced pork 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 stuffing.

3. Put flour (preferably Fuqiang powder) into a basin, add a little 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.

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.

5. Roll the baked dough into thin slices with a rolling pin, with a thickness of about 0. 1cm, cut into triangles with a side length of about 1cm or trapezoid with a bottom edge of 1cm, which is the wonton skin, and wrap the stuffing in the wonton skin to make the wonton blank with the center circle pointed at both ends.

6. Put soy sauce, shrimp skin, laver and winter vegetables into a bowl. 7. Cook raw wonton in a 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, sprinkle with coriander 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), sugar (6g), soy sauce (75g) and cooking wine (6g).

manufacturing process

1. Spinach is selectively washed, chopped, rolled with double gauze and squeezed out; Wash pork and chop it into paste; Peel onion and ginger, wash and cut into powder for later use.

2. Put the minced pork into a pot, add water, and fully 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.

3. Put the flour into the basin, choose a small nest in the middle, pour in spinach juice, knead the dough 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.

4. Cook raw wonton in a boiling chicken 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 serve.

Yuanbao wonton

Open classification: catering, gourmet, diet

Ingredients: 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.

Exercise:

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

2. Add chopped leeks 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 rubbed together horizontally without pleating.

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

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

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

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.

note:

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

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

Making method of Huzhou wonton

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

Packaging system

Flour and dough are made into 100 wonton skins, which are discharged into the meat one by one, and wrapped into a wonton with a protruding belly and slightly rectangular corners. Bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags.

There are two cooking methods: frying and boiling.

Method for making 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 the wonton into the container with the abdomen facing up every 10; 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.

Chaxiang wonton

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

Seasoning: salt 12g, monosodium glutamate 7g, chicken essence 5g and raw flour 30g.

Methods: 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 finally add raw flour and mix 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 seasonings such as salt, monosodium glutamate and chicken essence, then add lotus leaves, take them out and put them in a bowl.

Gourmet experience: In the past, most of our favorite wonton was seaweed and shrimp skin sesame oil 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.

This operation is actually very easy and the taste is absolutely authentic. So 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 trick brought by jasmine tea, because the soup with tea fragrance really can't bear to give up.

Fried wonton

Ingredients: 150g small wonton skin, any stuffing will do.

Accessories: 1 tbsp spicy bean paste, 1/2 tbsp sugar, 1/2 tbsp vinegar, 4 tbsp soy sauce, 3 tbsp water and 2 tbsp oil.

Exercise:

1 Fill each wonton bag with stuffing, fold it into handmade wonton, fry it in hot oil until it is slightly Huang Shi, and take it out.

Stir-fry spicy watercress with 2 tbsp oil, then add other seasonings and stir well to make a sauce. Dish and dip in fried wonton.