The practice of children's small wonton: chicken soup wonton soup
Ingredients: 250g of fried skin, egg 1 piece, pepper 1 gram, 5 slices of ginger, 3g of monosodium glutamate, 0g of refined salt12g, 250g of minced pork, 0ml of chicken soup1000ml, 3ml of Shaoxing wine, 25ml of clear water and scallion/piece.
Exercise:
1, wash and chop ginger, and soak it in water slightly; Stir the egg bowl. Cut the onion into chopped green onion.
2. Meat stuffing: put minced meat into a bowl, add 5 grams of refined salt and 225 ml of water; Add it several times, stirring vigorously in one direction. When all the water is eaten up by the meat, pour the egg liquid into the meat. Remove the residue from the ginger juice and pour it into the meat. Add monosodium glutamate 1g, 3ml of Shaoxing wine and 0.5g of pepper, and continue to stir until it becomes paste, which is the filling.
3. Filling molding: take the dough separately, put the meat stuffing in the center of the dough, fold it into a triangle, then fold the tips of the left and right corners to the middle and glue them (apply a little stuffing paste at the joint) into a water chestnut shape, thus forming the dough.
4, chicken soup: 7 grams of salt, 2 grams of pepper, 2 grams of monosodium glutamate, evenly divided into 5 bowls. Add 200 ml of chicken soup (soup cooked by hens with slow fire) to each bowl.
5. Boil wonton: Boil wonton with boiling water. After the raw wonton soup is put into the pot, gently push it to prevent the pot from boiling. After the water is boiled, add a little cold water and cook until the wonton soup is wrinkled. Remove the leaking spoon, put it in chicken soup bowls, each bowl is usually 10, and then eat it while it is hot.
The practice of children's small wonton: fresh meat small wonton
Ingredients: 300g meat stuffing, 400g wonton skin, half onion, 2 slices of ginger, salt 10g, 20ml soy sauce, cooking wine 10ml, cooking oil 10ml, 20ml oyster sauce, 5ml sesame oil, appropriate amount of laver, appropriate amount of shrimp skin and appropriate amount of chopped green onion.
Exercise:
1, chopped onion and ginger for later use.
2. Beat the eggs into the meat stuffing, add oyster sauce, salt and soy sauce, and stir in the same direction until the meat stuffing is thick.
3. Add oil to the meat to add flavor and continue to stir.
4. Finally, add chopped green onion and ginger and stir.
5. The meat stuffing is very fragrant and slippery.
6. Put a proper amount of stuffing in the middle of the wonton skin.
7. Fold the diagonal of the skin in half.
8. Glue the two sharp corners together again. This technique is the simplest, even for children. Adults and children can also exchange new wrapping methods through interactive wrapping wonton.
9. Boil the water in the pot, add wonton, gently push it away with a spoon, cover it until it boils again, open the cover and turn to low heat to continue cooking 1 ~ 2 minutes.
10, take out the wonton and put it into a deep bowl, then pour in a proper amount of wonton soup, and finally add a proper amount of chopped green onion, laver, shrimp skin and sesame oil into the bowl.
The practice of children's small wonton: pork and shrimp wonton
Ingredients: 50g fresh shrimp, 50g pork, appropriate amount of egg liquid, appropriate amount of starch or minced meat, appropriate amount of oil and salt.
Exercise:
1. Remove the head and skin of fresh shrimp, remove the shrimp line and chop it into shrimp paste.
2. It's best to choose pork with three points of fat and seven points of thinness and chop it into meat stuffing. Chop the minced meat for a while. Chop it carefully, there is fat in it, which will make the minced meat naturally mix together and stick together. You won't feel particularly hard and dry when eating. Sometimes, whether the baby likes this kind of stuffing wonton or jiaozi depends on these small details.
3. Mix the shrimp paste and meat stuffing together, and then add a little chopped green onion and Jiang Mo to improve the taste and remove the fishy smell.
4. After stirring evenly, add about 5 tablespoons of vegetable oil (seasoning spoon). (You can also add a little salt or soy sauce instead of adding it. Try to be light and adjust it slightly according to your baby's taste. )
5. Add a little egg liquid to the meat stuffing to make the wonton taste better. Be sure to pay attention to not the whole egg, but only a small part.
6, don't add a lot of eggs, otherwise the meat will become very thin, and it will easily leak out when wrapping wonton.
7. Place the stuffing in the center of the wonton skin, fold the short side below, and pay attention to stagger an angle.
8. Then, pinch the stuffing around jiaozi to prevent the stuffing from leaking. Merge the lower left corner and the lower right corner together.
9. Then pinch and compact the two corners.
10, prepare the baby's meal.
1 1. Cook in a pot.
12, wonton soup with a little shredded omelet and a little seaweed.