foodstuff
500 grams of pork
Chinese cabbage1000g
Wonton skin 100 sheet
Soy sauce100g
Cooking wine100g
Methods/steps
1
Prepare a piece of pork belly and wash the appearance. After removing the pork skin with a knife, chop the meat into a meat foam with a knife. The more broken it is, the better.
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2
Prepare a Chinese cabbage, the amount of Chinese cabbage is twice that of meat. Wash the Chinese cabbage, remove the leaves with unclean skins and peel them off one by one.
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Cut the Chinese cabbage into vegetable foam, especially at the stalk, and pay special attention to chop it into small pieces, so that the wrapped wonton tastes good.
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Sprinkle a certain amount of salt on the chopped Chinese cabbage, which will help the Chinese cabbage to drain water. Mix the Chinese cabbage with salt and leave it aside to dry until 10 minute.
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When the Chinese cabbage is dried, we put the meat foam prepared just now into a vessel, and add an egg into the meat foam to make the meat more chewy after it is finished.
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Stir the eggs and meat a little, then pour in a certain amount of soy sauce and cooking wine. You can put less soy sauce first, and then add it if the color is not enough when stirring.
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Stir with chopsticks. When stirring, you need to pay attention to the same direction. Don't turn clockwise and counterclockwise. You must always turn in the same direction.
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After mixing the meat, the water in the Chinese cabbage is almost diluted, and the remaining water in the Chinese cabbage is squeezed out with both hands.
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Sprinkle the squeezed Chinese cabbage into the stirred meat, and then continue to stir thoroughly to mix the Chinese cabbage with the meat.
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Take out the prepared wonton skin, spread it flat on your hand, and stir up some stuffing with chopsticks. The amount of stuffing in Shanghai wonton is the same as that in Bao jiaozi.
Fold the skin in half from bottom to top and wrap the meat. Press the entire edge by hand.
Pull the left and right skins towards the middle, and gently press the adhesion in the middle with your hands.
Handmade Chinese cabbage fresh meat wonton is finished. The most important thing to pay attention to when wrapping is the step of removing water from Chinese cabbage. Try to remove the water as hard as possible, so as not to affect the cracking of wonton skin because the cabbage is too wet in the later stage.