Recipe tips for a crispy and refreshing wonton mincing

The recipe is as follows: 700 grams of pork, 700 grams of hand skin, 200 grams of green onions, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of wheat starch, appropriate amount of minced ginger, one egg, and a little chopped green onion.

1. Put all the ingredients together and stir as shown in the figure below

2. Add a small amount of water and stir the filling well, as shown in the figure below

3. Put the meat filling in the middle of the skin first, as shown in the figure below

4. Fold in half, as shown in the figure below

5. Fold the two ends along the long side and stick them together, as shown in the figure below

6. In this way, the crispy and refreshing wonton with meat filling is ready, as shown in the picture below

Ingredients: 250g pork, 250g wonton wrapper.

Excipients: sesame oil, salt, chives, 1 egg, starch, cooking wine, five-spice powder.

1. Raw materials are standby.

2. Cut the pork into small pieces.

3. Put it into the wall breaker.

4. Stir. 5. Stirred meat puree.

6. Add an egg, an appropriate amount of chives, sesame oil, starch, salt, five-spice powder, and cooking wine.

7. Stir vigorously to form the filling.

8. Take a piece of wonton wrapper, an appropriate amount of filling, and put it on the dough**.

9. Fold the wonton wrapper in half at an angle.

10. Fold the beveled edge in half again.

11. Pinch the two long horns together.

12. Wrapped wontons.

Preparation materials: 350g pork rump, 40g leek, 500g wonton skin, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, 40ml of light soy sauce, 2g of sugar, 15ml of cooking wine, 3g of pepper, 3g of ginger powder, appropriate amount of chicken essence, appropriate amount of shrimp skin, appropriate amount of seaweed, appropriate amount of coriander, appropriate amount of garlic sprouts, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of ginger.

1. Prepare all the ingredients.

2. Wash the pork and add green onion and ginger to chop.

3. Put the pork filling in a bowl and add ginger powder, pepper, cooking wine, light soy sauce, sugar and salt and stir well.

4. Wash and chop the leeks.

5. Put the leeks into the meat filling.

6. Add sesame oil and mix well.

7. Take one end of a copy of the hand skin and put in the filling.

8. Then roll up.

9. Pinch the two ends tightly to become wonton green billet.

10. Wrap them in turn.

11. Take a small bowl and add 10ml of light soy sauce, 3ml of balsamic vinegar, a little pepper, shrimp skin, seaweed, salt, chicken essence and sesame oil.

12. Bring the water to a boil in the pot and add the wonton wonton.

13. Then put the soup with wonton into a seasoning bowl and serve.

Add minced pork, scallops, wings powder, 1 3 ice water (about 33 grams), a pinch of salt in the main pot for 10 seconds, speed 3 to 6, and beat into fine minced meat.

Add baking powder, potato flour, about 33 grams of ice water, 15 seconds, speed 7-8, puree and then add the remaining ice water, add fish sauce and pepper, 15 seconds, speed 8-10, beat into meat slurry for the last 5 seconds, reverse 4-5 glue to make the wonton filling.

Serve on a plate and finish with a smooth and crispy wonton filling.

The ingredients for the wonton filling are as follows:About 1 kg of pork foreleg meat, 2 kg of wonton skin, 1 kg of water chestnut, 1 handful of chives, 1 small handful of celery, 1 piece of ginger, 2 eggs, salt, chicken essence, light soy sauce, pepper, sesame oil, and aged vinegar.

Steps to make the wonton filling:1. Chop the pork foreleg meat, the more crushed the better.

2. Peel the horse's hooves.

3. Chop the horseshoe.

4. Wash the chives, celery and ginger and cut them into small cubes.

5. Put all the cut condiments into the minced meat bowl, beat in 2 eggs, add an appropriate amount of salt, chicken essence, light soy sauce, pepper, aged vinegar and sesame oil and stir well.

Main materials; 250 grams of pork, 50 grams of coriander, 100 grams of rape (small).

Accessories; A pinch of spicy seeds, 1 tsp salt, 1 tsp sugar, 1 tsp light soy sauce, 1 tsp oyster sauce, a pinch of pepper, 150g wonton skin.

The practice of red oil wonton.

1. Chop the pork.

2. Pour water or broth into the meat until the meat does not enter the water.

3. At this time, add an appropriate amount of salt, sugar, light soy sauce, oyster sauce, finely chopped coriander, and mix well to form a meat filling.

4. Take a piece of wonton skin and put an appropriate amount of minced meat.

5. Pinch into small wontons.

6. After the water in the pot is boiled, put the wonton into the pot and cook, and at the same time blanch the rape together.

7. Add salt, sugar, light soy sauce, oyster sauce and spicy oil to the bowl, and pour a spoonful of hot soup into the soup base.

8. Put the boiled wonton in a bowl and enjoy.

9. Diagram of the finished product of red oil wonton.

The method of frying wonton is detailed.

Cuisine and efficacy:

Delicious pastries. Process: Frying.

Ingredients for pan-fried wonton:

Ingredients: 12 wonton wrappers, 200 grams of vegetable and meat filling.

Seasoning: chopped green onions, appropriate amount of salad oil.

The recipe for vegetable wonton soup is described in detail.

Cuisine and efficacy:

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Taste: Fresh and fragrant.

Process: Boiled. Ingredients for vegetable wonton soup:

Ingredients: 100 grams of wheat flour, 100 grams of pork (lean), 100 grams of spinach.

Excipients: 15 grams of pickled mustard heads, 100 grams of eggs.

Seasoning: 2 grams of ginger, 15 grams of green onions, 10 grams of soy sauce, 6 grams of sugar, 10 grams of starch (peas), 5 grams of sesame oil, 10 grams of salad oil, 2 grams of pepper.

Teach you how to make vegetable wonton soup and how to make vegetable wonton soup delicious.

1.Wash the spinach and cut it short, drain it in a basket; Pickle chopped.

2.After chopping pork, add 15 grams of green onion (minced), 10 grams of fresh soy sauce, 3 grams of sugar, 10 grams of wet starch (5 grams of starch plus water), 2 grams of sesame oil, mix well, wrap the wonton skin with an appropriate amount of filling, wrap it into wontons, and stick it with eggs.

3.Pour the hot stock into a soup bowl, high heat for 5 minutes, add 3 grams of sesame oil, 2 grams of pepper, 3 grams of sugar, an appropriate amount of refined salt, 10 grams of salad oil, 10 grams of starch (5 grams of starch plus water) wontons, spinach and ginger slices, cover on high heat for 5 minutes, take out, put in pickles, and stir well.

The key to making vegetable wonton soup: The wonton skin is made by hand rolling it out with flour and eggs and forming a dough, and the wonton skin, which is as thin as a cicada's wings, has a delicate taste, is fragrant, and chewy and smooth.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Beat the eggs, chop the pork, add the chopped ginger, green onion, soy sauce, salt, chicken essence and sesame oil, and stir in the same direction until the meat filling is strong.

Clip an appropriate amount of filling and place it in the middle of the wonton skin.

Fold the skin in half and use chopsticks to spread a little juice from the filling on the tip of the left end of the wonton skin.

Glue the two sharp corners together.

Put the stock in the pot and bring to a boil, add the wonton, gently push it away with a spoon, cover and wait for it to boil again, open the lid and turn to low heat to continue to cook for 1 2 minutes, turn to high heat, and slowly pour in the egg mixture.

In a bowl, add an appropriate amount of chopped green onions, salt, chicken essence, seaweed, shrimp skin, sesame oil, minced winter vegetables, and add the cooked wonton and broth.

Note: If you do more at once, you can store it in the freezer compartment of the refrigerator and eat it whenever you want. The broth used to cook wonton in Tianjin is an old soup made with pork bones and chicken racks for a long time, the soup is white but not greasy, and it is very delicious with wonderful winter vegetables.

The fastest way to make wanton, from adjusting the filling to the fast wrapping method, all the skills tell you, it is better than buying.

Seven points of lean meat and three points of fat, peel and pat the meat into a meat filling, add seasonings, and mix the egg whites together.

The recipe for the crispy and refreshing wonton meat filling is as follows:

Ingredients: 250 grams of lean meat, 60 wonton skins, 4 green onions, 3 grams of dried shrimp powder, 1 tablespoon of Totole Le Wen clam essence, 1 tablespoon of sugar, 1 tablespoon of cornstarch, 1 egg, 1 tablespoon of light soy sauce, 6 cloves of garlic, 20 grams of dried shrimp.

Production Steps:1First, chop the lean meat into puree, add cornstarch, light soy sauce, sugar, totole clam essence, eggs and an appropriate amount of salt and mix well.

2.Finely chop the green onion, chop the garlic, then add the dried shrimp powder and dried dried shrimp, and stir well with chopsticks in one direction.

3.Wrap the minced meat into a wonton with wonton skin, first fold the wonton skin in half, and then pinch the fold tightly in the opposite direction.

4.After wrapping all the wontons, pour an appropriate amount of cooking oil into the pan, add minced garlic and dried dried shrimp and stir-fry until fragrant.

5.Add an appropriate amount of water, put the wonton at a temperature of about 80 degrees, and cook until the wonton floats and then it can be taken out of the pot.

6.Finally, sprinkle with chopped green onions on a plate and serve.

To make the recipe for the crispy and refreshing wonton meat filling, you need to pay attention to the following points:

1.Choose tender lean meat, preferably tenderloin, stirring in one direction when stirring, so that the meat filling can gelatin and taste better.

3.When wrapping wonton, fold the wonton skin in half and then pinch the two corners to the middle, so that the wonton can be tighter and will not fall apart.

4.When boiling wonton, the water temperature should be controlled at about 80 degrees, do not wait for the water to boil before entering the wonton, otherwise the wonton is easy to boil and break the skin.

5.Don't rush to eat it at the end, let it cool a little before eating, which will ensure a better taste of wonton.

Prepare 120 grams of front leg meat, a small piece of ginger, 2 grams of salt, 5 grams of light soy sauce, half a gram of black pepper, 1 egg, 15 wonton wrappers, seaweed, shrimp skin, green onion, and 1 tablespoon of sesame oil.

The first step is to wash the foreleg meat and cut it into small pieces, chop the ginger, put it into the meat grinder together, start the meat grinder switch, and grind it into minced meat (it must be ground into minced meat to be crispy); Wash and mince the green onion and garlic, stir the eggs and set aside.

Step 2: Put the minced meat into a plate, add salt, black pepper, light soy sauce, and eggs in the same direction and stir well.

Points to pay attention to when making wonton filling:

A small amount of oil needs to be added to make the filling more tender and smooth, and increase the flavor of the filling.

While stirring the filling, stir in one direction, then add the appropriate amount of water and stir evenly again. And so on, add water until the meat filling can no longer absorb more water, so you don't need to add more water. Adding water when mixing the filling can make the wontons delicious and smooth.

Preparation and ingredients for wonton filling:

Ingredients: wonton wrappers, minced meat, eggs, water.

Seasoning: light soy sauce, dark soy sauce, oyster sauce, cooking wine.

Salt, sugar, chicken powder, sesame oil.

1. This is a pound of meat filling, according to the previous mention, including 2 taels of fatty meat, 8 taels of lean meat, the first step is to add half a spoon of salt, stir it to make the meat filling sticky, and then beat two eggs in turn.

Beat eggs also need to be skillful, after the first beating, don't continue to beat, stir until the egg liquid is absorbed, and then beat the second egg, clockwise.

Stir until well absorbed.

2. Add 20ml light soy sauce, 8ml dark soy sauce, 10ml oyster sauce and 20ml cooking wine.

3. After all the additions are completed, stir clockwise with chopsticks, that is, in one direction, add more patience, and stir until completely absorbed.

4. Prepare 250 ml of water, use a spoon for eating, add 2 spoons each time, and then stir, each time it is absorbed clean, add it again, the four-character mantra, a small amount many times, and keep stirring it.

5. Start seasoning, add sugar, salt, chicken powder, sesame oil, these four seasoning amounts, according to your own taste, stir for the last time.

6. Don't introduce too much wonton skin, but buy ready-made, use chopsticks to pick the appropriate amount of filling, and it's just a little bit, wonton is like this, the filling is more and becomes a dumpling, wrap it according to your own method.

7. Boil a pot under water, remove after cooking, put some coriander, seaweed, chopped green onion, and add sesame oil and chili oil.

Smooth and tender, nutritious and delicious.

Meat filling: Fat and lean meat (lean more) 20 yuan.

Shiitake mushrooms to taste.

A handful of chives (multi-point).

Egg whites (here I use whole eggs, too much yolk for fear of wasting) one oil to taste.

Salt to taste. Soy sauce to taste.

Fuel consumption: Moderate amount.

Chicken powder in the kitchen to taste.

Wonton skin 7 bucks.

Soup: Appropriate amount of shrimp skin.

Celery to taste.

Green onion to taste. Seaweed (no more, hydration will be a lot) to taste.

Chicken powder in the kitchen to taste.

Salt to taste. Oil to taste.

The preparation of wonton stuffing.

Soak the shiitake mushrooms in advance. Then chop the ingredients to be chopped and cut <>

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Mix well with all other spices.

Place all the ingredients for the soup in a bowl.

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Bring the wonton to a boil in a pot until it floats and cook for a while.

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When the wonton is boiling, bring the water to a boil and pour it over the seasoning bowl.

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Cook the wonton and put it in the soup.

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Finish! Let's eat!

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Wonton is what the south calls wonton stew, and the refreshing recipe for meat filling is to add a little mushroom, and it will have such a taste!

Hello, I will solve your doubts for you below, I hope it can help you. Dear, the recipe for the crispy and refreshing wonton meat filling is 700 grams of pork, 700 grams of hand skin, 200 grams of green onions, an appropriate amount of salt, an appropriate amount of chicken essence, an appropriate amount of wheat starch, an appropriate amount of minced ginger, an egg, and a little chopped green onion! I really hope I can help you, and I wish you happiness every day!