The method of wrapping ingots wontons, the wrapping method of ingots wontons

Wonton is one of the noodle dishes that many people love, and it is also a very famous traditional snack in our country. If you don't want to go to the snack bar outside to eat wontons, you can also make your own wontons to eat, if not, follow me today to see how to wrap wontons, today I want to teach you how to wrap wontons, this is the most common way to wrap wontons in the north.

1.Take a wonton wrapper and place it flat in the palm of your hand.

2.Use chopsticks to pick up an appropriate amount of minced meat and place it slightly lower in the middle of the wonton wrapper.

3.Roll one side of the wonton wrapper up to about 1 2 places of the wonton wrapper.

4.Roll it in again until you reach about 3 4 places on the wonton wrapper.

5.Stack the two corners of the wonton wrapper on top of each other and pinch tightly.

An authentic northern ingots wonton is wrapped.

The above is the wrapping method of the northern ingots big wonton, and if you master the wrapping method of wontons, you can make wontons at home willfully and eat them!

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Let's take a look at what kind of food is brought to you today? Each special dish will be full of praise, and the aftertaste is endless, because the formation of a characteristic depends on countless adjustments and perfections to determine the final taste, so its deliciousness is so delicious that it is not an exaggeration to swallow it.

Today I will share with you the method of ingots wontons, which is very simple and easy to learn, and friends who like it can try it, first of all, we prepare a wonton wrapper, dip it in water with a brush, and brush a little water on the three sides above the wonton wrapper. Put the filling in the middle of the wonton skin, fold the chaotic skin in half, pinch it tightly on three sides, pay attention to the point, and push the bottom of the wonton skin filling up a bit.

A dent will appear on it, then fold the lower right corner of the wonton wrapper up. Fold the lower left corner up and glue it together with the lower right corner. The beautiful ingots wontons are wrapped.

If we have time, we can pack more at a time, and if we can't finish it, we can put it in the refrigerator and freeze it, and the next time we eat it, we can take it out of the refrigerator and cook it.

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Today I will bring you two chaotic wrapping methods, that is, simple, that is, good-looking, and you can be called a little chef if you learn it!

First, let's learn how to make Chaos Skin.

Ingredients required: gluten flour, salt, starch.

Steps: Prepare an appropriate amount of flour according to individual needs, add a little salt to the flour, then mix the dough with cold water, and mix into dough and dumplings for 20 minutes. Then sprinkle some starch on the plate, flatten the dough, use a rolling pin to roll out a thin slice of the same thickness as a dumpling wrapper, calculate the width required for the chaos, fold the dough sheet in half several times, and then spread the dough sheet and cut it along the crease.

Then change the knife and cut it into a square chaotic skin.

Chaotic modeling.

There are many ways to package chaos, and today we will introduce two kinds of chaos methods, that is, simple, that is, good-looking.

1. Ingot shape chaos.

2. Conch-shaped chaos.

How's that, after the introduction, do you think that the package chaos is not so giving, learn these two, and it is very face-saving to serve on the table. The chaos stuffing will not be introduced here, you can adjust different chaos stuffing according to the taste of your family.

Tips: When making chaos, it is best to use starch to pave the board, because its anti-stick effect is very good, and the noodles and chaos are also more transparent when cooked. It is worth noting that the starch should not be put too much, so that the chaotic skin does not stick when wrapping.

The wrapping method of ingots wontons is as follows:Ingredients: 300 grams of minced meat, 50 wonton skins, 1 handful of shallots.

Excipients: 2 pinchs of salt, 1 tablespoon of light soy sauce, 2 pinchs of white pepper, 2 tablespoons of oyster sauce, 1 pinch of sugar, 1 tablespoon of sesame oil, 1 bowl of water.

1. Prepare the ingredients, dice the shallots and soak them in water, squeeze the chopped green onions, and squeeze the juice.

2. Beat the minced meat, add salt and stir clockwise.

3. Stir until slightly viscous.

4. Add the green onion water several times, stir the upper gluten clockwise, and pour it in each time it is absorbed.

5. After gluten, pour the chopped green onion in the bowl and stir well.

6. The state after the upper rib is like this, sticky and not scattered. Bending Lee.

7. Add seasonings, light soy sauce and white pepper in turn and stir well.

8. Add white sugar, oyster oil and stir well.

9. Stir in the sesame oil clockwise and set aside to avoid the juice from being buried and seeping out.

10. Use a wonton wrapper and wrap it with an appropriate amount of minced meat.

11. Dip some water in water to smear the wonton skin on the folded surface, and fold the skin in half and dip it.

12. Fold a concave shape at the meat filling, smear water on the corner and then overlap.

13. An ingots is complete.

The ingots wonton wrapping method is as follows:

1. Take a wonton wrapper and place it on the top side of your palm, and put an appropriate amount of meat filling in the middle of the skin.

2. Fold the wonton wrappers in half from top to bottom, and fold them in half without pinching tightly.

3. Gently hold the minced meat part with the index finger of the left hand, and pinch the top two corners together.

4. A ingots wonton is wrapped.

Yuanbao wontons get their name because they resemble ingots, a traditional Chinese food that originated in northern China. It is the earliest snack that the Manchurians like to eat, the filling is divided into high and low, the highest is roast duck, winter bamboo shoots, chicken breast, bowl of beans for the filling; Generally, pork and leeks are filled. Before 1950, Donghua Gate, Beijing"Wonton Marquis"Bao Xiao wonton is the most elaborate and famous.

When wrapping wontons, don't pinch out the folded edges, so that the image is realistic. The cooking time should not be too long, so as not to break the filling and leak.

Materials. Pork 260g minced green onion and ginger Appropriate amount of fungus 6 shrimp 20 light soy sauce, Sichuan pepper powder, chicken essence, salt, sesame oil Appropriate amount of eggs 1 wonton skin About 70 seaweed, shrimp skin, coriander A small amount.

Steps. <>

1. Chop the pork into minced meat.

2. Finely chop the green onion and ginger.

3. Add minced green onion and ginger and an egg white to minced meat.

4. Add light soy sauce, salt, pepper powder or pepper water, and sesame oil to stir clockwise.

5. Soak the fungus in advance. Chop and add to the minced meat and continue to stir. (If you don't like to eat, you can leave it out) stir well and let it marinate for 20 minutes. For breakfast, you can marinate it at night, cover it with plastic wrap and put it in the refrigerator.

6. If you have wrapped some shrimp, marinate the shrimp in a small amount of cooking wine, salt and pepper for 15 minutes.

7. This is the wonton wrappers I bought, about 70 or so.

8. Put the wonton wrapper into the meat filling.

9. Roll up a part to cover the meat filling.

10. Roll it around again.

11. The inner layer of the two ends can be dipped in some water to facilitate sticking.

12. Pinch the two ends with the left and right hands and turn upwards, pinch the bonding at both ends, and it is easier to pinch the connection with some water.

13. The same method is used for shrimp, first put a small amount of meat filling, and then put shrimp. The shrimp is not too big, just put it whole, and the large shrimp can also be cut into two pieces for convenience.

14. The same method is wrapped.

15. Wrap all the wontons and cook them in a pot under boiling water.

16. Beat the remaining egg yolks and fry them in a pan into thin omelettes and cut them into strips.

17. Put seaweed, shrimp skin, egg skin, a small amount of light soy sauce, salt, sesame oil and coriander in a bowl. There is no coriander at home, and there are garlic seedlings to put in it. There is a pouring of pork rib soup, and the pork rib soup is more fragrant.

18. Put the boiled wontons on it and start eating.

Tips: 1. The uneaten wontons are frozen in the refrigerator, and the next time you eat them, you can cook them in boiling water without thawing them in advance. 2. You can prepare the meat filling at night and wrap it directly in the morning, or you can wrap it in the evening and freeze it and cook it directly in the morning.

3. The filling can be added according to your preference.

Ingredients: Wonton wrappers.

Filling: The method of wrapping ingots wontons.

Prepare the wonton filling.

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Wipe the top of the wonton wrapper with the filling.

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Wonton wrappers Fold in half and pinch tightly.

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In the upper right corner, wipe with water.

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Overlap the two corners of the wonton wrapper.

Pinch tightly.

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Finish. <>

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Let's go! <>

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Wontons have different shapes in different regions, among which ingots wontons are a more common one, the shape of this wonton is very cute, and the meaning is also very auspicious, let's take a look at the wrapping method of ingots wontons.

How to wrap ingots wontons.

1. Use chopsticks to clip an appropriate amount of wonton filling in the middle of the wonton skin.

2. Fold the top and bottom sides of the dough in half, or keep the edge of about one centimeter, and then pinch both sides of the wonton skin tightly with your hands to ensure that the filling will not leak.

3. Fold the dough down to make the filling hail stand up.

4. Finally, fold both sides in half, and pinch the corners firmly.

How to make the stuffing of ingots ravioli.

Ingredients: pork, leeks, shrimp;

Method: 1. Wash the shrimp and dispose of the mud line.

2. Slightly chop the shrimp and mix with the minced meat.

3. Add cooking wine and marinate for a while.

4. Chop the leeks and stir into the filling.

5. Add sesame oil or vegetable oil before seasoning, which can effectively prevent leeks from coming out of the water.

6. Add salt and pepper.

7. Crack in an egg.

8. Stir the minced meat in one direction until it is strong.

Tips for making ingots wonton filling.

1. The wonton filling should be stirred in one direction, so that the wonton filling can be strong and delicious. When playing, you can set clockwise or counterclockwise, in the same direction, do not "three circles on the left, three circles on the right" random stirring, will make the fresh meat filling become not strong enough.

2. Stir an egg in advance, add it to the wonton filling when adjusting it, and then continue to stir it in the direction of the original wonton filling, which will make the meat of the wonton filling more delicious.

3. Not only is the adjustment method of wonton filling exquisite, even cooking wontons is a science, master the correct way to cook wontons, and the adjusted wonton filling can give full play to the greatest deliciousness, and there will be no damage to the wonton skin. After the water boils, put in the wontons, and when the water boils again, add a bowl of cold water, and repeat this three times, and the wontons that come out of Lao Qi are more vigorous and delicious. When serving wontons, the fire in the boiler should be kept on, if the fire is turned off and then the wontons are served, you will find that the wontons become slimy, and the taste is relatively affected.

The nutritional value of ingots ravioli.

Wonton belongs to stuffed pasta, and the biggest advantage of stuffed pasta is that it has complete nutrients and meets the needs of the human body. It has both meat and vegetarian dishes, contains a variety of nutrients that meet the needs of the human body, and can play a variety of complementary nutritional roles, in line with the requirements of a balanced diet.

Wonton noodles are delicious and easy to digest. Because of the filling with a variety of fresh meat, eggs, fish, shrimp and seasonal fresh vegetables, and some people's favorite seasonings, the wontons have a unique flavor and are particularly fragrant and delicious, thus increasing the appetite. Especially for some elderly people who are old and not very vigorous in metabolism, it is not only beneficial to gastrointestinal digestion, but also can supplement calories, which is undoubtedly an ideal food.

The steps for wrapping wontons are as follows:Ingredients: pork, egg whites, water, green onions, seasonings, etc.

1. There are many kinds of meat filling, according to your preference. It is recommended to mix water and egg whites after chopping, so that the meat filling will be very sticky, like an adhesive, and will never fall out after cooking.

2. Put an appropriate amount of meat with chopsticks and dip it in water around it.

3. Gently close your fingers. Pay attention to where the skin is placed, always at the finger position and not on the palm of the hand.

4. Continue to fold gently.

5. Gently pull your fingers together to this extent.

6. Pinch it gently. Finish.

The method of pie shop mu of wonton is as follows:Ingredients: any wonton wrapper, a few meat fillings, and an appropriate amount of water.

1. Prepare the stuffing and take a wonton wrapper with an appropriate amount of meat filling.

2. Dip your fingers in water and hail and wipe them along the circumference of the wonton skin, and fold them in half in an irregular diagonal line.

3. Rub a little water on the wonton wrapper, pinch the right wonton wrapper and fold it to the center.

4. Fold the left side to the middle and pinch it gently.

5. In this way, the wontons are wrapped.