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How to pack it?
Northern custom

Stuffing: Buy fresh vegetables, such as celery and cabbage. Celery needs stems and cabbage needs help. One onion should be big enough. Fresh meat, beef, sheep and pigs are all acceptable. However, pork should be fat and thin 3: 7. The ratio of vegetables to meat is also 3: 7. This will be delicious. Chop the meat and vegetables, and stir in one direction until all the fat becomes filaments.

Packaging: Different packaging methods exist in different places, so you can choose the wonton skin sold in the market. Generally, it is 1 kg of skin and half a kg of stuffing. Of course, if the quality is excellent, the amount of stuffing can be appropriately increased. However, six to seven taels is enough. The most convenient packaging method is to put the stuffing in the middle, roll it into two rolls, then fold the wings in the middle and put them upside down neatly. You can usually put it in the quick-frozen layer of the refrigerator and save it for eating in the morning.

T: Generally, a simple breakfast is the best. People with large appetite can eat 15, and ordinary people eat 8- 10. Boil the water and take it out after about 3-5 minutes. Now add soup. A large bowl is seasoned with a few pieces of laver and 65,438+00 shrimps. Authentic seasoning with a little white pepper and a little salt.

Sam sun wonton

Created by Master Wang Shaoxing of Changzhou, Jiangsu Province, it is a local specialty snack in Changzhou. The stuffing system uses fresh river (lake) shrimp meat, fresh green fish meat, fresh pork leg meat, soup with old hen, which is delicious and deeply loved by the masses.

Ingredients (50 bowls):

White flour 2.5 kg salt 25 g fresh shrimp 250 g clean fish 250 g shredded chicken 500 g egg white 300 g fresh eggs 5 chopped green onion and garlic 75 g Shao wine 75 g clean pork leg 1.75 kg refined salt 50 g monosodium glutamate 50 g chicken soup (salty) 10 kg cooked lard 300 g dry rice flour 500 g (consumption is about 75 g).

Production method:

Put the flour into the flour jar, scrape the nest in the middle, dissolve the edible alkali with 550g of clear water, pour in, add the egg white (if it is made in summer, the clear water is reduced by 50g, and the egg white is reduced by 100g), knead it into snow pollen, knead it repeatedly for 20 minutes, and then roll it on the machine (twice in double layer and three times in single layer). When single-layer rolling, sprinkle dry rice flour to prevent adhesion). After the dough is rolled out, spread it on the panel, fold it into several layers, and cut it into 500 wonton skins with a knife of 9 cm square.

Wash pork leg and herring, cut them into rice grains, put them in the same pot as shrimp, add eggs, Shaoxing wine, refined salt, monosodium glutamate (25g) and water, and stir them evenly to form stuffing (3.25kg).

Put the dough obliquely in the palm of your left hand, pick in the stuffing (6.5g), then roll one corner of the dough forward, wrap the stuffing to half of the dough (in a triangle shape), and put the two ends of the roll together to make a "golden ingot"-shaped raw wonton.

Put monosodium glutamate (25g), cooked lard and minced onion and garlic into 50 bowls. Add water 10 kg to the wok and bring to a boil. Cook raw wonton in three batches and add a little water until it boils. When the wonton floats, first pour 200g of chicken soup prepared in advance into each bowl, then take it out and put it in the bowl, and then sprinkle with shredded eggs (10g).

Product features: soft and tender skin, abnormal filling, clear and delicious soup. Because the stuffing is fresh fish, shrimp and fresh meat, it is named "Sanxian Wonton".

Cai Bai xian rou wonton

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

Accessories:

Salt12 tsp, sesame oil12 tsp, starch12 tsp.

Broth 1 bowl, a little salt, a little sesame oil.

Exercise:

Wash, blanch, shower, chop and drain Chinese cabbage.

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

Seasoning (2) is put into a bowl, filled with cooked wonton, and then sprinkled with chopped coriander powder and chopped green onion.

Leek and fresh meat wonton

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

Accessories:

Salt12 tsp, sesame oil12 tsp.

Broth 1 bowl, a little salt.

Exercise:

Wash leeks and chop them; 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.

Seasoning (2) is put into a bowl, filled with cooked wonton, and then washed and chopped parsley is added.

8. 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 chop chop chop chop chop chop chop chop chop, add some egg white meat will be much tender. At first, you can choose tender meat, such as chicken legs, shrimp, fish and so on. 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

Wash onion and ginger and cut into powder 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.

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

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.

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.

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 of 1cm, which is the wonton skin, and wrap the stuffing in the wonton skin to make a wonton blank with a round center and two sharp ends.

Put soy sauce, shrimp skin, seaweed and winter vegetables in 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.