500 grams of sandwich meat and 2 Jin of small wonton skin.
ingredients
Salt 1 0g, 2 tablespoons of fresh soy sauce, pepper 1 spoon, 1 tablespoon of yellow wine, 3 onions, 1 egg1serving, 2 tablespoons of water and 2 tablespoons of edible oil.
Steps of making small wonton
1, a catty of sandwich meat is stirred into minced meat, the finer the better. Add all seasonings (salt, fresh soy sauce, pepper, rice wine and one egg) and stir in one direction. When the stirring feeling is strong, add 2 tablespoons of water, stir again, then add 2 tablespoons of cooking oil and onion, and stir evenly, so that the meat is tender and juicy.
2, take a small wonton skin, chopsticks put some meat in the middle of the skin (like to eat meat, put more, in fact, less meat is delicious).
3, think chopsticks as the center, and the leather around it is wrapped in the middle.
4. Everyone is close to the chopsticks. Take them out.
5. Give it a gentle pinch.
6, a small wonton is wrapped.
Question 2: The method of wrapping wonton, the detailed diagram of the authentic small wonton wrapping method, and how to wrap wonton beautifully. The illustration shows that wonton is a pasta snack, which is found in the north and south, but the names of wonton in various places are somewhat "chaotic". For example, it is called "wonton" in Sichuan, "wonton" in Guangdong, "flat meat" and "flat food" in Fujian, and "wonton" in Beijing and Shanghai. Wonton can be used as both a snack and a dish, and it is the most common and popular snack for the public.
Wonton is mainly made of dough and meat stuffing, supplemented by salt, pepper noodles, monosodium glutamate, soy sauce, lard, sesame oil, chopped green onion and soup stock. Due to the differences in stuffing, soup material, eating method and seasoning, there are different varieties such as boiled wonton, fried wonton, three fresh wonton, shrimp wonton, wonton noodles, etc., and it also has thin skin and more stuffing.
According to the different wrapping methods and shapes, wonton is usually divided into four types, namely: official hat type, pillow wrapping type, umbrella cover type and hand-copying type.
(a) official hat type:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold into triangles along diagonal lines.
Step 3: Wipe a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular and upright.
(2) Pillow bag type:
Step 1: Put the stuffing in the middle of the thick wonton skin.
Step 2: The diagonal corners are folded in half.
Step 3: put a little water on the left and fold it up.
Step 4: Put a little water on the right side.
Step 5: Let the seal face down and the reverse buckle face up (the width can be adjusted to be rectangular or square).
(3) Umbrella cover type:
Step 1: Spread the meat stuffing on the thin wonton skin with a scraper.
Step 2: Gather the edges with your fingertips.
Step 3: put a little water on the left and fold it up.
Step 4: Tighten the seal with the tiger's mouth.
Step 5: reverse buckle forming, that is, two finished products of umbrella-cover wonton.
(4) hand-copying:
Step 1: put the meat stuffing on the skin of the small wonton.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Dip some water in one corner.
Step 4: Fold the other corner into a handsheet.
Step 5: Pull both ends neatly so that the stuffing bulges in the middle, forming an ingot shape with both ends tilted.
Question 3: What are the detailed steps of wrapping small wonton? (It is best to have a diagram) (1) Official hat style:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold into triangles along diagonal lines.
Step 3: Wipe a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular and upright.
Question 4: How to wrap wonton to illustrate the practice in the North?
1. Filling: Buy fresh vegetables, such as celery, cabbage, etc. Celery should be stem and white.
wonton
Help the vegetables. One green onion should be big enough. Fresh meat, beef, sheep and pigs will do. However, the pork should be fat and thin 3: 7. The ratio of vegetables to meat is also 3: 7. Only in this way will it be delicious. The meat should be finely chopped, and the vegetables should be finely chopped. Stir in one direction until all the fat meat changes into filaments. As for the ingredients, most of them are optional, such as chicken essence, sesame oil and oyster sauce.
2. wrapping method: the wrapping method varies from place to place, so you can choose the wonton skin sold in the market. Generally, it is 1 kg of skin and half a catty of stuffing. Of course, if the quality is excellent, you can increase the amount of stuffing appropriately. However, 6-7 is enough. The most convenient wrapping method is to put the stuffing in the center, roll it in two rolls, then fold the wings to the middle, and put it upside down neatly. Generally, you can put it on the quick-frozen layer in the refrigerator and keep it.
3. Soup: Generally, simple breakfast is the best. For those with large appetite, 15 can be served, and for ordinary people, 8-10 is enough. Boil the water and take it out for about 3-5 minutes. Now the soup is served, and now the soup is added. For a big bowl, use a few pieces of laver and shrimp skin10 or so. Authentic.
Sam sun wonton
Created by Master Wang Shaoxing of Changzhou, Jiangsu Province, it is a local specialty snack in Changzhou. The stuffing system is made of fresh river (lake) shrimp meat, fresh green fish meat and fresh pork leg meat, and the soup is mixed 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 egg 500 g egg white 300 g fresh eggs 5 minced green garlic 75 g Shao wine 75 g clean pork leg 1.75 kg refined salt 50 g monosodium glutamate 50 g chicken broth (salty) 10 kg cooked lard 300 g dry rice flour 500 g (about 75 g)
Production method:
1. Put the flour into the flour jar, scrape the nest in the middle, dissolve the edible alkali with 550g of clear water, pour it in, add the egg white (if it is made in summer, the clear water is reduced by 50g, and the egg white is reduced by100g), knead it into snowflake flour, knead it for 20min, and then roll it on the machine (. In single-layer rolling, sprinkle dry rice flour to prevent sticking). When the dough is rolled, spread it on the panel, fold it into several layers, and cut it into 9 cm square wonton skins with a knife, with 500 pieces.
2. Wash pork leg meat and herring meat, cut and chop them into rice grains respectively, put them in the same pot with shrimp, add eggs, Shaoxing wine, refined salt, monosodium glutamate (25g) and water 600g, and stir them evenly to form stuffing (3.25kg).
3. Put the dough obliquely on the palm of your left hand, pick in the stuffing (6.5g), then roll one corner of the dough forward, wrap the stuffing and roll it to half of the dough (in a triangle shape), and put the two ends of the roll over to knead it into an "ingot-shaped" raw wonton.
4. Put monosodium glutamate (25g), cooked lard and minced green garlic into 50 bowls. Add water 10 kg to the wok, and bring it to a boil with high fire. Cook the raw wonton in three batches, and add a little water until it boils. When the wonton floats, first pour 200 grams of chicken soup prepared beforehand into each bowl, then take it out and put it in the bowl, and then sprinkle with shredded egg skin (10 g).
Product features: the skin is soft and smooth, the stuffing is tender and abnormal, and the soup is clear and delicious. Because the stuffing is made of fresh fish, shrimp and meat, it is named "Sanxian Wonton".
Bai Cai xian rou wonton
wonton
Ingredients: 3 pieces of Chinese cabbage, pork stuffing 1 50g, thick wonton skin 1 50g, coriander1tree, and onion1root.
Accessories: (1) salt 1/2 tsp, sesame oil 1/2 tsp, starch 1/2 tsp.
(2) stock 1 bowl, a little salt, a little sesame oil
Practice:
1 Wash Chinese cabbage, blanch it first, then shower it, chop it up, and then squeeze it dry.
2 Chop the pork stuffing, add it into chopped Chinese cabbage together with seasoning (1) and mix well to make stuffing.
3 put a little stuffing into each wonton bag, knead it into a 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 it, and then sprinkle with the washed and chopped parsley and chopped green onion.
Leek and fresh meat wonton
Ingredients: pork stuffing 1 50g, leek 75g, thick wonton skin150g, coriander1tree.
wonton
Accessories:
(1) salt 1/2 teaspoons, sesame oil1/2 ... > >
Question 5: The fastest way to wrap wonton, the detailed diagram of the authentic small wonton wrapping method, how to wrap wonton small wonton is actually very simple. Melt the quick-frozen meat sauce first, and suggest using pure lean meat, then add salt, monosodium glutamate and onion to taste, and mix the meat sauce with the ingredients. Never add yellow wine to the meat sauce, or the stuffing will taste a little sour. To remove the fishy smell of pork, you would rather add more salt, which will only taste good. After that, use the small wonton bag bought in the noodle shop to wrap it up. The amount of meat can be determined according to the thickness and size of the skin and your own preferences. Don't use the method of wrapping a big wonton, it won't be a small wonton, but how to wrap it can only be inexpressible. Who is interested in giving it to my sister hand in hand one day? Haha ~ ~ Finally, just let the small wonton take a hot bath. The seasoning is conventional salt, monosodium glutamate and onion, but there are two special recommendations, without which the taste of small wonton will lose a lot, that is, spicy powder and lard, hee hee ~ I always think this is very important, so I can't forget to post it, that is, I just have to wrap wonton with two hands and take photos, which is very dizzy 1. Spread the small wonton flat on my palm and put the minced meat on it. 2. Push my fingers (except my thumb) in the middle with chopsticks. I only use two fingers, the middle finger and the ring finger to the palm.
Question 6: How to wrap chaos simply? Illustrate all kinds of methods and skills of wrapping chaos-this is not simple. Go and buy some chaotic skins. Learn to pack like a snack bar. It's not that hard to actually manipulate. More research. Just OK. Little things. I won't pass the picture here, it's too much trouble to check the original post > >
Question 7: How to Wrap Wonton How to Wrap Wonton Illustrate ten methods/steps of making classic Wonton.
1
The first method of wrapping wonton: lotus wonton.
2
Wonton wrapping method II: Hong Kong-style wonton.
three
The third method of wonton wrapping: Yuanbao wonton.
four
Wonton wrapping method type 4: straw hat wonton.
five
The fifth method of wrapping wonton: Wenzhou wonton.
six
The sixth method of wrapping wonton: Sichuan wonton soup.
seven
Wonton wrapping method No.7: goldfish wonton.
eight
The eighth method of wonton wrapping: the northern version of Yuanbao wonton.
nine
The ninth method of wrapping wonton: crepe wonton.
10
The tenth style of wonton wrapping: angel wonton.
Question 8: The fastest way to wrap wonton, the detailed diagram of the authentic small wonton wrapping method, how to wrap wonton well? It's very dangerous. First, melt the fast food, build the lean meat for H, and then add}, monosodium glutamate, [{flavor, and mix the meat U with the ingredients. Don't add S wine to the meat U, or the taste of tW is C acid, so go to I. Don't use the method of wrapping a thousand F with a big Q, then the swimming pool is too small. How to wrap a W can only be unspeakable. It's fun to play L with D. One day, my sister and I will hand in hand, haha ~ ~ Finally, the small Q will just take a bath, {the material is normal}, monosodium glutamate, [,but there is a post],] @ There is a lot of points lost in the taste of Q, that is, R spicy powder and I. So I can't forget to send it, that is, I have to wrap wonton with both hands and take photos, which is very dizzy. 1. Spread the small wonton flat on the palm of my hand and put the minced meat on it. 2. Push it against the middle of a corner with chopsticks. 3. Pinch your fingers (except your thumb) inward. I only use two fingers, the middle finger and the ring finger. 4. Pinch it to the palm of your hand, and you can help it properly with chopsticks.
Question 9: Please refer to Baidu's experience for a detailed illustration of how to wrap 6 kinds of pattern wonton.
jingyan.baidu/...7