How to make a new way to eat wontons, how to make wontons delicious

Put a little chopped green onion in the middle of the two wontons, stick them with water around them, and prick a few small holes with a toothpick in the middle (so that they won't be deformed when fried for a while), and it's OK to fry them

Ingredients: 200 grams of minced pork, 150 grams of wonton wrappers, 1 egg.

Appropriate amount of oil, appropriate amount of salt, appropriate amount of sesame paste, appropriate amount of ginger, appropriate amount of shallot, appropriate amount of starch, appropriate amount of shrimp skin, appropriate amount of oyster sauce, appropriate amount of red pepper oil, appropriate amount of soy sauce, appropriate amount of vinegar.

Steps. Step 11 of the method of mixing wontons with sesame sauceAdd seasonings such as eggs, pepper, minced ginger, starch, pepper, oyster sauce and salt to the minced meat;

Step 22 of the method of mixing wontons with sesame sauceStir well in one direction and marinate for 10 minutes;

Step 33 of the practice of mixing wontons with sesame saucePut an appropriate amount of minced meat into the bottom middle of the wonton wrapper;

Step 44 of the recipe for mixing wontons with sesame sauceFold up twice;

Step 55 of the preparation of the sesame sauce mixed with wontonsFold the ends together after folding into strips;

Step 66 of the method of mixing wontons with sesame sauceUse your fingers to press the two ends to connect (if it's too dry, stick some water), just like ingots;

Step 77 of the practice of mixing wontons with sesame sauceWrap all the ravioli and set aside;

Step 88 of the practice of mixing wontons with sesame sauceAdd the tahini to an appropriate amount of boiling water and a small amount of olive oil to slacken;

Step 99 of the method of mixing wontons with sesame saucePrepare other ingredients:

sesame paste, soy sauce and vinegar, minced shallots, minced ginger and minced garlic soaked in salt, shrimp skin and red pepper oil;

Step 1010 of the practice of mixing wontons with sesame sauceBoil the water in a pot, and then put the wrapped wontons into the water;

The practice of mixing wontons with sesame sauce is step 1111After all the wontons float up, cook for half a minute and remove them;

Step 1212Put it in a bowl and add the prepared soy sauce, vinegar and other seasonings;

Step 1414It's on the table;

The practice of mixing wontons with sesame sauce is step 1515Stir well when eating.

How to cook ravioli? Stir the minced meat, according to the ratio of three or seven points, add ginger and shallots, salt, chicken essence, white pepper, sesame oil, stir evenly and then wrap it with dough.

Ingredients: minced meat, dough, eggs, salt, allspice.

1. After buying the pork, stir it with a blender, add eggs, salt and five-spice powder and stir well.

2. Use chopsticks to pick a little meat and put it in the middle of the wonton wrapper.

3. Fold the sharp corners of the wonton wrapper in half and glue it tightly, fold the corners of both sides inward along the fingers of your hand and completely overlap the two corners and glue them firmly.

4. Put oil in the pot to stir-fry the green onions, add water to boil, add seaweed, coriander and salt to form a soup base for later use.

5. Boil water in another pot, put in the wrapped wontons and cook them, remove them and pour them over the boiled soup.

Teach you how to make wontons simple and delicious.

Cuisine and efficacy: boutique staple food constipation recipe elderly recipe indigestion recipe anemia recipe Process: Cooking wonton soup production materials: Ingredients: 150 grams of wheat flour, 100 grams of pork (fat and lean), 100 grams of cabbage, 50 grams of celery.

Excipients: 30 grams of egg whites.

Seasoning: 25 grams of salt, 5 grams of sugar, 5 grams of monosodium glutamate, 5 grams of white pepper, 10 grams of sesame oil, 20 grams of green onions.

Preparation of wonton soup: 1Add 5 grams of refined salt, sugar, 2 grams of monosodium glutamate, 2 grams of white pepper, 5 grams of sesame oil, and 5 grams of minced green onions, mix evenly, and wrap them in wonton wrappers for later use;

2.Cook on high heat for 7 minutes until boiling, add wrapped wontons, baby cabbage, minced celery, 20 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of pepper, 5 grams of sesame oil, 15 grams of chopped green onions, cover and cook on high heat for 4 minutes and 30 seconds until boiling.

The key to making wonton soup: The wonton skin is made of flour and eggs and formed into a dough and then rolled out manually, and the wonton skin is as thin as a cicada's wings. Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

Teach you how to make wontons, the key is to adjust the filling, refreshing and clean.

How to cook ravioli? Add pork, shrimp, green onion and ginger to the meat grinder, light soy sauce and sesame oil, and then start the machine package.

The ancient Chinese believed that this was a sealed bun without seven tricks, so it was called "chaos", and according to the rules of Chinese character making, it was later called "wonton".

Chase the skin with flour, chop the meat, put a little salt, wrap it in the skin, make some bone broth and boil it for a few minutes, then pick it up and put some green onions, oil, soup powder and other condiments, so it is a good meal.

Shredded mushroom and pork shrimp wonton noodles.

Ingredients: 5 pasta willows, 1 shallot, 10 dried shiitake mushrooms, 1 small piece of pork, 5 shrimp wontons, 1 small handful of Chinese cabbage, appropriate amount of sunflower oil, water, appropriate amount of salt.

Steps: 1: 5 large shrimp wontons, wash and cut the cabbage and shallots, shred the pork against the grain, soak the dried shiitake mushrooms in water and cut into shreds, and keep the mushroom water for later use.

2) Stir-fry the chives in a hot oil pan and stir-fry the shredded shiitake mushrooms. Add the mushroom water, add the water and cover the pot and let the water boil, after the water boils, put in the Guanmiao pasta, and spread the noodles with tongs. Bring the water to a boil again, then add the wontons and shredded pork.

3: Cover the pot, reduce the heat to medium and let the ingredients cook for about 5-6 minutes. When the noodles are properly done, add the bok choy and green onions. Add an appropriate amount of salt to taste, and mix all the ingredients in the pot slightly. Remove from heat and serve in a soup bowl.

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, which are rare in food, so the flavor is particularly delicious.

Fried wontons: Guangdong wontons In the Jiangnan region, the association between wontons and soup is like fish water. Chicken broth and meat and bone broth are the best choices for soup bases.

However, in ordinary stores, only seasonings and seaweed are added to boiling water. Common soup ingredients include shredded egg skin, shredded mustard, dried shredded, shrimp skin, quail eggs, and chopped green onions.

In Guangdong, wontons are often added to noodles and soups to become wonton noodles. There are also those who only eat wontons. The wonton soup is made with pork bones, dried fish, and shrimp skin.

In Hong Kong, some restaurants also serve wontons fried in hot oil until golden brown and crispy, which is also popular in foreign countries.

In Baise City, Baise City, Guangxi, people like to eat sweet food, and wontons are eaten sweetly after being introduced to Baise from wontons in Guangdong. Sweet swallow is generally the sweet bean paste wrapped into a thin wonton dough, the wrapping method is the same as Guangdong wonton, the wrapped sweet swallow into 5 hot warm oil fried until golden crispy, charred outside and tender inside, then take out, pour the pre-boiled brown sugar soup and eat together, the taste is sweet but not greasy.

The flat food in northern Fujian generally only uses the clear soup made from the pork bones as the soup base, and no other ingredients are added. Season with cooking wine and monosodium glutamate and sprinkle chopped green onions before serving. Flat noodles are often eaten together, but mixing the two together is less common.

Filling: Buy fresh vegetables, which can be celery, cabbage, etc. Celery should be stalked, cabbage should be helped A green onion, which should be large enough

Fresh meat, beef, sheep and pigs are all OK However, the specific pork should be fat and lean 3:7 The ratio of vegetables to meat is also 3:7 Only in this way will it be delicious

The meat should be finely minced, and the vegetables should also be finely chopped, stirring in one direction until you see all the fat changing into filaments

As for the ingredients, most of them are optional, chicken essence, sesame oil, oyster sauce, five-spice powder, salt and other appropriate amounts Be careful not to add water

Wrapping method: The wrapping method is different in different places, and you can buy the wonton wrapper sold in the market It is generally 1 catty of skin and half a catty of filling

Of course, if the quality is excellent, you can increase the amount of filling in an appropriate amount However, 6 or 7 taels is enough

The most convenient way to wrap is to put the stuffing in the center, roll two rolls, and then fold the wings to the middle and place them upside down neatly

Generally, it is on the quick-frozen layer of the refrigerator and kept for eating in the morning Generally, one and a half pounds of wontons are just placed in one layer, about 40

Be sure to put a plastic sheet under the bottom to prevent the bottom from sticking

Soup: Generally speaking, the best breakfast is simple and the largest amount of food can be 15, and 8 10 is enough for ordinary people

Boiling under water, about 3 to 5 minutes to remove the soup stock, add soup Now add soup A large bowl with a few small slices of seaweed, about 10 shrimp skins

Authentic is to use white pepper in small amounts, a small amount of salt to taste You can add a drop of sesame oil, a drop of oyster sauce, or you can not add it

25 grams of white flour, 25 grams of salt, 250 grams of fresh shrimp, 250 grams of net herring meat, 500 grams of shredded egg skin, 300 grams of egg white, 5 fresh eggs.

75 grams of minced green garlic, 75 grams of Shao wine, 50 grams of refined salt and 50 grams of monosodium glutamate.

10 kg of chicken broth (savory): 300 grams of cooked lard, 500 grams of dried rice flour (about 75 grams).

How to make it]:

Put the flour into the noodle tank, pick up the nest in the middle, melt the alkali with 550 grams of water and pour it in, add egg white (if made in summer, minus 50 grams of water, minus 100 grams of egg white), knead it into snowflake noodles, knead it repeatedly after 20 minutes, and then roll it on the machine (2 times for double layer, 3 times for single layer. When rolling in a single layer, sprinkle dry rice flour to prevent sticking). After the dough is rolled, spread on the panel, folded into several layers, and cut into 9 cm square wonton wrappers with a knife, a total of 500 sheets.

Wash the pork leg meat and herring meat, cut and chop them into rice grains and put them in the same pot with shrimp, add eggs, Shao wine, refined salt, monosodium glutamate (25 grams) and 600 grams of water, and stir evenly into a filling heart (kg).

Place the dough diagonally on the palm of your left hand, pick in the filling (gram), then roll the corner of the dough forward, wrap the filling and roll it to half of the dough (triangular), and put the two ends of the roll together to form a "ingot-shaped" raw wonton.

Divide the monosodium glutamate (25g), cooked lard and minced green garlic into 50 bowls. Add 10 kg of water to the iron pot, boil it over a strong fire, boil the raw wontons in 3 batches, add a little water when boiling, wait for the wontons to float, first rush into each bowl 200 grams of chicken soup prepared in advance, and then take out the wontons and put them in the bowl, and then sprinkle the egg skin shreds (10 grams).

50 grams of refined flour, 150 grams of lean pork, 50 grams of sesame oil, 100 grams of noodles, 2 eggs, 50 grams of Sichuan pepper water, seaweed, leeks or fragrant lais, monosodium glutamate, minced ginger, shrimp skin, pepper, chopped green onions, refined salt, soy sauce, chicken soup appropriate amounts.

1.Chop the lean pork and put it in a basin, pour in pepper water and beat it into a paste, then add minced ginger, refined salt, monosodium glutamate, sesame oil, etc. and mix well to form a filling.

2.Pour the noodles into the basin, knock the eggs, add 200 grams of water and form a dough, knead evenly and knead the light, cover with a damp cloth for about 30 minutes, knead the case again, roll it into a millimeter thick sheet (the thinner the better), cut it into a 6 cm wide strip with a knife, and then cut it into a trapezoidal dough (250-300 pieces) with a knife according to the upper end of 6 cm and the lower end of the 3 cm bevel.

3.Spread the finished filling (about 2 grams) on one corner of the dough, roll the filling inward, and then pinch the lower ends of the two corners outward to form a cat ear shape.

4.After the water is boiled, add the wontons and cook until they float and cook. Take several bowls, add an appropriate amount of soy sauce, monosodium glutamate, and chicken broth respectively, scoop in the wontons, and then add seaweed, leeks, shrimp skin, and sesame oil.