What condiments to add when making chaos and noodles, cold water or hot water and noodles,

The key to making wontons is how to wrap them, and the second is soup.

Don't roll out the wonton wrappers yourself, buy some. I can't roll it out that thin.

For large wonton skin, put the meat filling in the middle, draw a circle with your index finger dipping water on the outer skin of the filling, then fold the lower edge of the skin upwards to make the two semicircles coincide, use your two index fingers to press it along the water trail and sweep it to make it bond, and then glue the bottom two corners of the bottom edge of the folded skin under the meat filling (one corner can be dipped in a little water, and the other corner can be pressed on top and pinched), so that the wonton will stand up.

Large wonton wrappers are generally equilateral trapezoidal with the short side facing themselves.

For small wonton skins, grab the skin with your left hand, dip some meat filling with chopsticks or a wide ice cream stick with your right hand, scrape it in the middle of the skin, and then pinch it tightly.

Wonton soup: It is best to boil some chicken broth or bone broth, and add some seaweed, shrimp skin and other fresh products after boiling, which will make egg skin better and shredded. It doesn't have to be so troublesome to do at home, what to put there. Green onions, coriander, and pepper noodles are also indispensable.

Wonton filling: similar to dumpling filling, mainly a fine word, mainly meat, with some shrimp, dried shrimp and the like, less vegetables, generally minced green onions or leeks are appropriate. The sesame oil mixed with the filling has a stronger taste, and less stuffing is put in the package.

In addition, when you go abroad, a few drops of sesame oil in the bowl will make it fragrant! It's an appetite. I don't know if I can score points.

Whether to make ravioli blunt skin with cold or lukewarm water.

1. You can use cold water or hot water to knead flour, and you can also use warm water and noodles. The taste of the pasta will be different when different water and noodles are added, so the type of water to add to knead the flour depends on the food being made.

2. If you are making dumplings, wontons and rolling noodles, cold water should be added when kneading the flour, cold water can make the dough very tough after kneading, so that it is refreshing and strong to eat.

3. If you are making scallion pancakes, then you should add warm water of about 50 degrees Celsius when kneading flour, the warm water and the dough that come out are more malleable, easy to form, and the pasta made is not easy to deform, and the taste is better.

4. If you are making the dough of steamed dumplings, roasted wheat, potstickers and other pasta, you need to add hot water when kneading the dough, hot water can make the plasticity of the dough better, it will make the protein in the flour coagulate, the gluten will be destroyed, and the starch will absorb water and become a paste, so that the pasta will taste delicate and sweet.

5. However, when some pasta is kneading flour, hot water, cold water, and warm water need to be added separately.

6. If it is steamed buns or steamed buns, when kneading the flour, you should first add warm water to let the yeast melt, and then add cold water after the yeast and flour melt together, so that the combination of cold and hot can make the steamed steamed buns soft and chewy.

7. When you are making pancakes, you should first add hot water to remove the gluten of the flour, which can make the pancakes softer, and then add cold water, so as to maintain the strength of the flour, so that the pancakes made are easier to layer and taste better.

Just plain tap water is fine.

Let's make noodles first. Add 300 grams of flour to an appropriate amount of water is about 120 grams and form a hard dough, then let it rise for 15 minutes, then knead it smooth, and let it rise for another 30 minutes.

When the noodles are risen, mix the wonton filling. Add an appropriate amount of salt, sugar, dark soy sauce, light soy sauce, oyster sauce, pepper, thirteen spices, shallots, ginger, egg mixture, scallion oil and water to 150g of minced meat.

Note: Add water little by little, mix thoroughly every time you add it, and the purpose of adding water is to make the meat taste tender.

Then add about 180 grams of chopped celery and green beans and mix well (what vegetables to use, and how much to choose according to your preference). Note: If you use green beans, you must blanch them first, because green beans cannot be eaten without being cooked thoroughly.

Press the dough into long slices with a dough sheeter, then roll it out a little thinner by hand.

Then cut into small cubes of wonton wrappers. Take a piece of skin, put a small ball of meat filling in the middle a little down, then fold it in half, fold it a little more, and finally pinch the left and right ends below into an ingot. Wrap them all in turn.

According to the ratio of the food noodles to the water, add the water directly to the flour and mix. Here's how:

The ingredients that need to be prepared in advance include: 500g of flour, 250g of water, and 6g of yeast.

1. Prepare the raw materials: flour, water, yeast.

2. Pour the flour into the container, mix the prepared water and yeast powder into the flour, and stir it into a flocculent shape with chopsticks.

3. Knead the dough with your hands until it is dough-shaped.

4. After kneading, the cover cloth can be fermented to twice the size.

When making pasta and noodles at home, it is best to add water to it little by little, and many masters of food shows have taught us this. In addition, a novice and noodle tip is to use two chopsticks and noodles, stir back and forth, basically even, and then dip some water on your hands, and knead them with your hands.

It is best to use warm water, it is best to add water within two to three times, and it is not good to use more water a little by little. The first time is more, and then there is a little water for remediation, and a little water in the third part and the number of times and noodles are too much, so you can't use it, practice makes perfect.

Add less water first, mix the noodles into a ball of general shape, knead repeatedly, if it is too sticky, add a little dough, knead to the same level as usual, otherwise the more you knead, the more sticky it becomes.

It depends on whether the noodles are hot or cold, the sides and noodles of the cold water are added with water, and the hot water should be added at one time, of course, according to the softness and hardness of the noodles.