You should rub it with your hands, hammer the meat stuffing, and beat an egg into the stuffing at the same time, which will also make the wonton meat tender. You can also add a little starch, which mainly plays a smooth and tender role. ?

Up to now, wonton has become a famous snack with various names, different productions, delicious flavor and spread all over the country, which is deeply loved by people. Wonton has many names, such as Wonton in Jiangsu and Zhejiang, Wonton in Guangdong, Noodles in Hubei, Clear Soup in Jiangxi, Wonton in Sichuan, Ququ in Xinjiang and so on.

if wonton is compared with dumplings, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; The dumpling skin is round with a diameter of about 7 cm.

1. The skin of wonton is thin, and it is transparent after cooking. Therefore, the difference between thickness and thickness is that the same amount of wonton and dumplings are boiled in boiling water, and it takes less time to cook wonton; In the process of cooking dumplings, you need to add cold water for another three times, and you can only cook them after going through the so-called' three sinks and three floats'.

2. The skin of Guangdong wonton is made of eggs and flour, and it is cut into a square about 8cm by 8cm. The stuffing is made of fat, lean pork, fresh shrimp, ground fish pieces, egg yolk and seasoning. The wrapping method of Guangdong wonton is generally fast, and it is not necessary to fold it neatly step by step. The size is based on the ability to swallow one at a time.