What's delicious in wonton?
Carrot, mushroom and pork stuffing wonton
material
Mushrooms, carrots, pork, wonton skin, raw flour, salt, soy sauce, chicken essence.
working methods
1. After peeling carrots, clean them and grind them into carrot paste.
2. Soak mushrooms in warm water, wash, dry and chop; Chop pork into minced meat, add raw flour and salt, add ginger and onion water in stages, and stir in the same direction until gelatinized.
3. Mix minced meat, carrots and mushrooms, and add soy sauce and chicken essence to taste.
4. Take a wonton skin and put a spoonful of stuffing in the middle.
5. Rub some water while covering the opposite skin and rub it.
6. Fold the lower two corners in half, wipe some water, stick them together and pinch them tightly.
7. Wrap all the wonton in turn; After the whole dish is frozen in the refrigerator until it becomes hard, it is packed in boxes or bags, frozen in the refrigerator, and it is convenient to take it out and cook it when necessary.
8. After the water in the pot is boiled, add wonton, add half a bowl of cold water after boiling, boil again, open the lid and cook for a few minutes, and it will be ok if all the wonton floats. Season with oil and salt.
9. You can also cook Wonton Noodles with a cake.
10. Similarly, after the water is boiled, add half a bowl of cold water, then open the lid and cook for a while.
1 1. If you are not sure whether it is cooked or not, you can take one out first, have a look and taste it. Season with salt and oil, and it will be more delicious if you add broth or chicken soup.
12, scalding some vegetables together is more nutritious.
wonton
material
Ingredients: 80g lean pork, 0g leek100g, egg 165438, 40 wonton skins, 50g Chinese cabbage.
Accessories: appropriate amount of oil, salt, allspice powder 1/8 spoon, cooking wine 1/2 spoon, sesame oil 2 spoon+1 spoon, chicken essence 1/4 spoon, white pepper 1/8 spoon and water.
working methods
1. Wash pork and chop it into minced meat with a knife. Sprinkle a little cold water on the meat when chopping. Chop, add 1/4 tablespoons of salt, allspice powder and cooking wine, stir well, and let stand for 10 minute.
2. Pour the right amount of oil into the wok, break up the eggs, pour the egg liquid into the wok after the oil temperature is slightly higher, and put it on the chopping board after frying.
3. Wash the leek, drain the water, cut into pieces, leave 15g (finally put it in the soup), and put the rest in a big bowl.
4. Add chopped eggs and 1/2 tablespoons of salt and mix well.
5. Add the meat stuffing, add 1 tablespoons of oil and 2 tablespoons of sesame oil, and mix well.
6. Take a wonton skin and put it in your left hand. Pick a proper amount of stuffing with chopsticks and put it in the lower corner of wonton skin. Turn the corner of the skin down with your left thumb to cover the filling.
7. Roll the stuffing forward, stop at the other corner about 2CM, and take out the chopsticks.
8. Fold one side of the skin inward, dip your hand in water and apply it to the folded wonton skin.
9. Fold the skin on the other side inward and press it on the side that has been wetted with water, and gently press it with both hands.