Wuxi eat vegetables and meat wontons in the green is chicken hairy vegetables, as shown.

Vegetable meat ravioli practice

1, chicken feather cabbage with water soaked for half an hour, wash.

2, large hot pot of water to boil, pour in the chicken broccoli, do not cover the lid, cook on high heat for 2 minutes to remove.

3, fished out of the chicken, rinse with cold water to cool, squeeze out the water.

4, chopped

5, chopped vegetables into a pot, add a spoonful of sesame oil, 2 grams of salt, 2 grams of chicken, mix well.

6, minced meat with an egg, a spoonful of cooking wine, the right amount of chopped green onion, a spoonful of soy sauce, 4 grams of salt, 3 grams of chicken essence I clockwise direction to mix with the sticky, and then add less water, and then once again mix with the sticky. Such minced meat is very tender.

7, pour into the mix, mix well together, if you want to try the flavor, use half a spoonful of filling, put in a small bowl, microwave oven turn 30 seconds, try to eat.

8, wrapped wontons.

9, high heat water boiling , add the wontons, cover with high heat and continue to cook.

10, wontons one only floated on the good.

11, modulation soup, salt, chopped green onion, June fresh soy sauce, chicken essence.

12, fish up cooked wontons into the soup. If you like to eat spicy put some hot sauce into it.

Wontons generally with the common fillings are:

Pork, shrimp, vegetables, green onions, ginger constitute the most basic choice of fillings. Large wontons with vegetables and meat and small wontons with fresh meat used to be the basic options in Shanghai snack bars.

The Wuxi Sanxian Wontons, which originated in Dongting, Wuxi, are filled with fresh pork, kaiyang and squash. Changzhou three fresh wontons, on the other hand, are filled with fresh pork, shrimp with green fish meat. The combination of pork, aquatic products, dried foods and pickled vegetables also inspired future filling innovations. In Guangdong, fat and lean pork and fresh shrimp are mixed with minced big fish and egg yolks, and seasoned. Uncooked Cantonese "wontons" are often minced because the thin skin of the wontons is not suitable for wrapping large particles of ingredients; however, for aesthetic reasons, shrimps are usually only shelled and not minced. In addition to chopping, another method is "smashing", which is often used for flatbreads. But the most common way is to use a machine to grind it.

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