The way to adjust the seafood chaos, I want to ask how to do it. Mainly soup stock.

Seaweed, chicken juice, light soy sauce, chicken bouillon, lard, pepper.

Different cities have different requirements for the taste of ravioli. For example, in Jiangsu and Zhejiang: people are accustomed to the wonton soup is water with seaweed, dried shrimp, egg skin, mustard, and a little salt and monosodium glutamate; The meat of wontons should be small and delicious.

Guangdong: Generally, broth, that is, chicken soup, bone broth is used as the base for a long time to boil out as soup, and there is more meat in the wontons, and some also put fresh lead containing shrimp, fresh mul, and fresh mushrooms.

Chongqing: Wrap and pinch exquisitely, with a variety of seasonings, and dip in seasonings.

Shanghai Old Town God's Temple Songyun Building Three Fresh Wontons: The filling is easy to look at, the thin skin is stuffed, and the taste is delicious. Urumqi City, Xinjiang: Mutton is filling, the skin is thin and the filling is tender, the soup is clear and fresh, and so on.

Seafood ravioli. <>

Ingredients. 300 grams of pork and plum meat, 100 grams of shrimp meat, a stack of wontons, a pack of dried seaweed, and a pack of small shrimp skin.

Accessories. 15 grams of ginger, a few peppercorns, a spoonful and a half of salt, and an appropriate amount of broth.

Steps to prepare seafood ravioli.

1.300 grams of pork plum meat, 100 grams of shrimp meat, whipped into puree, 15 grams of ginger mashed, add a few peppercorns and a spoonful and a half of salt with 15 grams of warm water, soak for 20 minutes, pour the soaked water into the meat puree, add an appropriate amount of chicken essence, pepper, corn starch, egg white, oyster sauce and mix well into wonton filling;

2.A stack of wonton wrappers, available at the market;

3.Wrap the wonton leech wonton wrapper with an appropriate amount of meat filling to make the wonton raw blank, I wrap a lot of them at a time and put them in the top compartment of the refrigerator, and take them out and cook them when you want to eat;

4.Always prepare a pack of dried seaweed and a pack of small shrimp skin;

5.Pour the stock into the soup pot, it can be chicken broth, bone broth, fish broth or seafood soup, I use fish bone broth, add a small amount of dried seaweed and small shrimp skin, add a spoonful of salt and a small amount of salad oil, and bring to a boil over high heat;

6.Cook the wontons in the next place, the wontons are very easy to cook, just boil the water into the pot and boil until it boils, and then cook it, so you don't have to add cold water to boil it repeatedly like boiling dumplings, and the water has to be taken out as soon as the pot is boiled, otherwise it will be rotten and not delicious.

Tips: Add an appropriate amount of chicken essence and pepper to taste.

Here's how to make the chaotic soup delicious:Tools Ingredients: 1 chicken thigh, 150 grams of wonton wrappers before the sock banquet, 4 shiitake mushrooms, 4 chives, 5 grams of minced ginger, 3 grams of salt, 8 grams of light soy sauce, 10 grams of cooking wine, 5 grams of pepper, appropriate amount of sesame oil and red oil.

1. Remove the bones and skin of the chicken thighs.

2. Chop into chicken filling, add light soy sauce, salt, cooking wine, pepper and sesame oil, stir well, and marinate for 15 minutes.

3. Finely chop the shiitake mushrooms and put them in the meat filling, and put the green onion and ginger in the meat filling.

4. Add green onions, ginger and cooking wine to the chicken bones and other parts, put them in a pot, and add an appropriate amount of water.

5. After boiling, skim off the foam and cook into chicken broth.

6. Wrap the wonton wrapper in the chicken filling.

7. Diagonal folding.

8. Pinch the corners tightly to make wontons.

9. Put the wontons in the chicken broth and cook, and add the minced chives, red oil and pepper after cooking.

1. Put the pork stick bones and chicken racks into the pot and blanch the water, skim off the foam after the water boils, and then rinse it with cold water for later use.

2. Then throw the pork stick bones, chicken rack and spice bag into the pot, put a little ginger slices and cooking wine at the same time, and then inject the appropriate amount of water back into the world, after the fire is boiled, then turn to low heat to boil it into a milky white broth.

3. After the wontons are cooked, add an appropriate amount of broth, then add a little chopped green onion and salt, and if you like the sour and hot taste, then add some aged vinegar and chili oil.

4. Light soy sauce, oyster sauce, sesame oil, aged vinegar, chili oil, monosodium glutamate, according to personal taste, the amount can be increased or decreased, and coriander, green onion, seaweed, dried shrimp (shrimp skin) are also indispensable.

The seasonings needed for chaotic soup are: shrimp skin, minced mustard, seaweed, egg skin, minced coriander and other seasonings. Wonton soup is a traditional dish with both color and flavor, which is more common in Fujian, Jiangsu and Zhejiang.

The wonton skin is made by using flour and eggs and dough to form a dough, and the wonton skin with a silver cavity as thin as a cicada's wings has a delicate taste, fresh fragrance, and chewing strength and lubrication.

禄饨 is a Chinese word, and the Chinese pinyin is húntún or húntun softly; Cantonese: w n3t n1, the same as "wonton"; Shandong dialect: húndùn; English name:

Wonton, huntun) is a traditional folk noodle dish originated in northern China, which is wrapped in meat filling with thin dough, cooked in a pot, and generally eaten with soup.

1. Salt, chicken essence, pepper, spicy pepper oil, extremely fresh and other seasonings are generally used in boiling small chaotic soup, and it will also be accompanied by seaweed, shrimp skin, coriander, chopped green onion and other ingredients. If we feel that we are too annoying to adjust the soup, we can also directly use the thick soup treasure to make chaos soup.

2. You can also refine half a spoon of salt, half a spoon of sugar, a small amount of monosodium glutamate, a small amount of Baixiana pepper, a spoonful of sesame oil, and a little green onion; 2 tablespoons of refined salt, 1/2 tablespoon of monosodium glutamate, a little black pepper, a little sesame oil, 1 tablespoon of chopped green onion, 2 tablespoons of scallion puff pastry.

1. Salt, chicken essence, pepper, chili oil, flavoring and other seasonings are generally used in boiling small chaos soup, and it will also be accompanied by seaweed, shrimp skin, coriander, chopped green onion and other ingredients. If we feel that it is too troublesome for us to make soup, we can also use the thick soup treasure to make chaos soup directly.

2. You can also refine half a spoon of salt, half a spoon of sugar, a small amount of monosodium glutamate, a small amount of white pepper, a spoonful of sesame oil, and a little green onion; Two tablespoons of refined salt, half a spoon of monosodium glutamate, a little black pepper, a little sesame oil, a tablespoon of chopped green onions, and two tablespoons of scallion oil crispy and sailing.

Step 1Beat the eggs, put a little salad oil in the wok, pour in the egg liquid after the oil is hot, spread the pan into small cakes, take out and cut into shreds; Finely chop the green onion and shred the ginger

2.Put more water in the pot, and when the water is boiling, add a few wontons.

3.When the water is boiling, mix the seasoning of the soup, salt, oyster sauce, the taste is very fresh, a little sesame oil, and put in the seaweed 4Add half of the shredded eggs and green onion and ginger.

5.When the wontons are almost cooked, take the rolling wonton soup and pour it into a seasoning bowl with a large spoon, spoonful by spoon, stir well to make the seasoning and seaweed melt about half of the bowl

6.Add the ravioli, top up the soup, cover with the remaining shredded eggs and green onion and ginger, and drizzle with a little olive oil and vinegar 7This Phnom Penh purple wonton soup is ready

Tip 1 Don't add salt when spreading the omelet to maintain the umami of the egg 2 The thinner the quiche, the better