Raw materials: Shaoxing dried plum 1 2 package, 225g pork stuffing, 300g thin wonton skin, coriander 1 tree, onion1root.
Accessories:
(1) wine 1/2 tbsp, salt 1/2 tsp, a little pepper, sesame oil 1 tbsp.
(2) broth 1 bowl, a little salt
Practice:
1 soak dried prunes in water until they are softened, remove them, wash them with clear water, drain the water, and chop them for later use.
2 Chop the pork stuffing, add seasoning (1) and chopped dried prunes, and mix well to make stuffing.
3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Seasoning (2) Mix well and put it in a bowl, then put it in the cooked wonton, and finally sprinkle with washed and chopped coriander powder and chopped green onion.
Scallop fresh meat wonton
Ingredients: 2 scallops, pork stuffing150g, thin wonton skin150g, and bean sprouts10g.
Accessories:
(1) wine 1/2 tablespoons, salt 1/2 teaspoons, a little pepper.
(2) broth 1 bowl, a little salt
Practice:
1 Wash scallops, cover them with water, steam them, then tear them into shreds and cut them into pieces for later use.
2 Chop the pork stuffing, add seasoning (1) and dried Bess and mix well to make stuffing.
3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Boil the bean sprouts in the stock, season with salt, put them in a bowl, and then add the cooked wonton.
Sam sun wonton
Raw materials: 80g of fish, 80g of shrimp, 80g of pork stuffing, 240g of thin wonton skin, coriander 1 tree and onion 1 root.
Accessories:
(1) wine 1 live [13]? Teaspoon, a little pepper, sesame oil 1/2 teaspoons, egg white 1/2, starch 1/2 teaspoons.
(2) broth 1 bowl, a little salt
Practice:
1 mince fish; Drain the shrimp and chop it up for later use.
Chop minced fish, shrimp paste and pork stuffing, then add seasoning (1) to make stuffing.
3 put a little stuffing into each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.
4 Seasoning (2) Mix well and put in a bowl, then put in the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.
Chicken fillet and mushroom wonton
Ingredients: 4 strips of chicken fillet, mushroom 1 50g, thin wonton skin150g, 2 rape trees, and coriander1tree.
Accessories:
(1) egg white 1/2, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons.
(2) broth 1 bowl, a little salt
Practice:
1 Chop the chicken fillet with a knife, add seasoning (1) and mix well; Blanch mushrooms with salt water, take them out, rinse them with water, chop them up, add them into minced chicken and mix well.
2 put a little stuffing into each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats.
3 Cut open the rape, blanch it, shower it, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle the cleaned and chopped parsley powder.
Chinese cabbage and fresh meat 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 it in the cooked wonton, and then sprinkle with washed and chopped parsley and chopped green onion.
Mandarin fish wonton
Ingredients: mandarin fish meat 1 slice (about 400g), celery 1 tree, onion 1 root, thick wonton skin150g.
Accessories:
(1) wine 1 tablespoon, egg white 1/2, salt 1 teaspoon, a little pepper, starch 1/2 teaspoons.
(2) stock 1 bowl, a little salt, a little pepper
method of work
1 Wash mandarin fish meat, peel and remove bones, take out the fish and cut it into pieces, then add seasoning (1) and mix well to make stuffing.
2 put a little stuffing into each wonton bag, fold it into a rectangular pillow wonton, and cook it in boiling water until it floats.
3 Seasoning (2) Mix well and put in a bowl, then put in the cooked wonton, and then add the washed and chopped celery and chopped green onion.
Fresh meat and egg yolk wonton
Ingredients: 240g pork stuffing, 3 salted eggs, thick wonton skin 1 50g, coriander1tree.
Accessories:
(1) wine 1/2 tbsp, salt 1/2 tsp, onion Jiang Shui 1 tbsp.
(2) stock 1 bowl, a little salt, a little pepper
Practice:
1 Chop pork stuffing, add seasoning (1) and mix well to form stuffing; After removing the protein from the salted egg, dice the yolk and mix it into the stuffing.
2 put a little stuffing into each wonton bag, fold it into pillow-wrapped wonton, and cook it in boiling water until it floats.
3 seasoning (2) put it in a bowl, put it in the cooked wonton, and then add the washed and chopped parsley.
Leek and fresh meat wonton
Ingredients: pork stuffing 1 50g, leek 75g, thick wonton skin150g, coriander1tree.
Accessories:
(1) salt 1/2 teaspoons, sesame oil 1/2 tablespoons.
(2) broth 1 bowl, a little salt
Practice:
1 Wash leek and chop it; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.
2 Put a little stuffing into each wonton bag, knead it into a pillow-shaped wonton, and cook it in boiling water until it floats.
3 seasoning (2) put it in a bowl, put it in the cooked wonton, and then add the washed and chopped parsley.
Big wonton skin, put the meat stuffing in the middle, draw a circle on the outer skin of the stuffing with your index finger dipped in water, then fold the lower edge of the skin upwards to make the two semicircles overlap, sweep it with your two index fingers along the water trail to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water, and the other corner can be squeezed on it), so that wonton will stand up.
Big wonton skin is generally equilateral trapezoid, and the short side faces itself.
Wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.
To be delicious, you need to add a shrimp to each wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and take out the remaining shrimp head and shell after boiling water, which can be used to make wonton soup with salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and minced shallots).