How to make chaos delicious 10, how to make chaos delicious

The skin is thin and filling, and then the chicken broth is definitely delicious.

It's been a long time since you've eaten Chaos.

Liangbao reported on the first day of school to see what kind of nutritious breakfast Bao Ma prepared.

Today I will teach you how to make fresh meat wontons, a very home-cooked staple food, let's make it quickly.

Now is the best time to supplement calcium, and prawns must be arranged for the baby.

The soul of wontons lies in the soup, and a delicious wonton lies in the combination of filling and soup.

The ingredients of chaos are:Appropriate amount of green onion and ginger water, wonton skin, foreleg meat with pork belly, eggs, light soy sauce, oyster sauce, lard.

Soak the ginger and shallots in warm water for about 15 to 20 minutes. Meat minced. Add salt, eggs, light soy sauce, oyster sauce and a teaspoon of lard to the meat and stir well.

Pour in a small amount of water from the green onion and ginger, and stir with chopsticks in one direction after each pour to stir the meat vigorously. Then just wrap the stuffing with wonton wrappers and you're good to go.

Wonton is a Chinese delicacy. Originated in northern China, a traditional folk noodle dish made with a thin dough wrapped in meat filling, cooked in a pot, and usually eaten with soup.

In the past, there was a saying in old Beijing that "winter solstice wontons and summer solstice noodles". Legend has it that during the Han Dynasty, the northern Xiongnu often harassed the frontier, and the people were not at peace. At that time, there were two leaders of the Hun tribe and the Tun clan, which were very **. The people hated it to the core, so they wrapped it in meat stuffing and made horns.

Wonton has developed so far, and it has become a famous snack with many names, different productions, delicious flavors, all over the country, and deeply loved by people. There are many names for wontons, most places such as Jiangsu and Zhejiang are called wontons, while Guangdong is called wonton, Hubei is called baomen, Jiangxi is called clear soup, Sichuan is called Zhaoshou, Xinjiang is called Ququ and so on.

If the wonton is compared with the dumplings, the wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoidal shape with a top edge of about 5 cm and a bottom edge of about 7 cm. The dumpling wrapper is round with a diameter of about 7 cm.

The wonton skin is thinner and has a transparent feel when cooked. Because of the difference between thin and thick, the same amount of wontons and dumplings are boiled in boiling water, and it takes less time to cook the wontons; In the process of boiling dumplings, cold water needs to be added 3 times to experience the so-called 'three sins and three floats' to ensure that they are cooked. Wontons are heavy on soup stock, while dumplings are heavy on dipping sauce.

You don't care how rough the rocks are, you haven't eaten chaos for a long time.

The first loss of the two treasures reported on the day of the opening of the school, and it was reported that Bao Ma was rotten and what marketing belt was lacking breakfast prepared.

Wonton may seem simple, but it's important to know what the filling is, and if you want it to be delicious, shrimp is the perfect choice.

Now is the best time to supplement calcium, and prawns must be arranged for the baby.

It's been a long time since you've eaten Chaos.

Liangbao reported on the first day of school to see what kind of nutritious breakfast Bao Ma prepared.

I think wonton wrappers should be thin and transparent. The soup should be light, fresh and fragrant. The most important thing is the filling, which is to personal taste! Don't pinch the wontons with too much filling, otherwise it won't taste good, but it will become dumplings! Hehe! Personal opinion is for reference only!

The dough used to make wonton wrappers is kneaded with white flour and egg whites, rolled out with a rolling pin, and egg whites are added to ensure the toughness and transparency of the wonton wrappers. The preparation of wonton filling is to cut and chop the pork into minced meat, chop the shrimp into shrimp puree, put the eggs into hot oil and fry the mature eggs, let them cool and chop them slightly with a knife, and then put the pork filling, chopped shrimp puree and cooked eggs in a small basin or other pre-prepared container, chop the green onions and put them in, then put in the appropriate amount of salt, pepper, sesame oil and starch, and finally put in half of the egg white, note: the effect of putting in the egg white is to ensure the viscosity of the wonton filling.

Once the wonton wrappers and wonton filling are ready, it's time to start making the three-fresh wontons. Take a wonton wrapper, put an appropriate amount of three-fresh wonton filling in it, knead it into an official hat-style wonton, and put it in boiling water like a dumpling until the wonton floats in the boiling water.

There are also a lot of particulars about the preparation of wonton soup, the relatively simple wonton soup can be directly used to cook the wonton hot soup into the bowl, and then put dried shrimp skin, seaweed and a small amount of sesame oil and sesame oil in the bowl, and the more elaborate wonton soup can be prepared with chicken broth cooked in advance.

If you want the wonton soup to be delicious, try to cook it with broth, such as chicken soup, pigeon soup, etc., and then add seasonings, seaweed, egg skin, shrimp skin, etc., these seasonings are also a good way to enhance freshness. Put an appropriate amount of lard in a bowl and pour the soup into the lardAdd salt, minced mustard, light soy sauce, etc., and you can also add seasonings such as white pepper to your taste.