Do you know how chaos is tuned, how chaos is done?

There is nothing different, it's all fresh meat, MSG salt.

Put a lot of salt and monosodium glutamate seasonings, which will make the flavor heavier and fresher. But it's not very good for the body.

There is also a lot of fat on the outside meat filling.

If you want to make your own ravioli, you can try this one of mine :

Pork belly foam (if you love meat, you can eat more, if you don't love it, you will have less, if you don't have it at all, it's not very delicious, you must have pork belly).

Chinese cabbage (I don't know if the name is the same, it's the kind of cabbage that is wrapped, the sister of baby cabbage **

Shiitake mushrooms (some are called shiitake mushrooms).

Thirteen spice or five-spice powder, soy sauce, oil, salt, butter or cooking wine, one or two eggs.

1. Marinate the meat foam first, if there is no meat foam, you can take the pork belly yourself, peel it, cut it, and stomp it! (Work hard!) Put the meat foam in a large bowl (if the bowl is not big enough, use a small pot), put rice wine, soy sauce, five-spice powder or thirteen spices, salt (you can add more, there are other side dishes), oil, and then mix.

2. Cut the Chinese cabbage. Wash the Chinese cabbage and cut into cubes. Spare.

3. Wash the mushrooms and cut them into cubes. Mix together in a bowl of minced meat.

Wait half an hour or more for the minced meat and shiitake mushrooms to absorb the flavor. Add Chinese cabbage and eggs before starting to make wontons and stir. If there is less of an ingredient such as salt, you can also add it at this time.

After mixing, you have to wrap it quickly, and after a long time, the Chinese cabbage will come out of the water, and it will be difficult to wrap.

Pork ravioli method:

Ingredients: Wonton wrapper....1 bag.

Pork stuffed with ho cherry blossoms....150g

Mince the shiitake mushrooms....1 large pointed spoon.

Chopped green onions....1 large pointed spoon.

Minced garlic....1 teaspoon.

Pork soup....6 cups.

Wine....2 tablespoons.

Salt....1 teaspoon.

Shredded green onions....Amount.

Vegetables guess the rows....Amount.

Seasonings (wine, starch...)1 tsp of salt each....1 3 teaspoons.

Pepper....A small amount).

Method: 1. Put the ground pork into a small pot, then add seasonings, chopped green onions, minced garlic, crushed shiitake mushrooms, ginkgo, mix evenly, and use as filling.

2. Coat some water around the perimeter of the wonton wrapper, put the filling on the wonton wrapper, and wrap it into a wonton.

3. After the soup is boiled, add wine and salt to taste, add wontons and cook quickly over a strong fire, and then add green vegetables and shredded green onions.

It is important to note that:

Pork stuffing can also be without green onions, ginger, salt, monosodium glutamate, Wang Shouyi thirteen spices are enough, the fat and thin can be, I like to eat pure fat meat with feast, there is no thin kind.

Mince the pork, mince the green onion and ginger and set aside. Add salt, sugar, thirteen spices, white pepper, cooking wine, light soy sauce, oil consumption, and minced ginger to the minced meat filling, and then add sesame oil and clear oil, pour in chopped green onion and mix evenly, and the filling is completed.

Mix water with water and dough, stir into a flocculent; Knead repeatedly to form a dough, cover with plastic wrap and let rise for 30 minutes.

Take out the proofed dough, sprinkle starch on top, flatten evenly with the palm of your hand, and roll it out into a millimeter thick dough. Cut the rolled dough into rectangles, then cut the large rectangular dough into equal-sized squares, and the wonton crust is ready.

Place the filling on the wonton wrapper, fold the two corners in half, and fold the two corners in half again.

Bring water to a boil at 90 degrees and remove the wontons from the pot.

Take another bowl, add sugar, white pepper, chicken essence, salt, oil, sesame oil, shrimp skin, coriander, chopped green onion, and seaweed to the bowl in turn, pour hot water into the pot and boil, and remove the wontons and put them in the bowl.

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

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

Stuffed with noodles and dumplings.

Wonton is a Chinese delicacy, and the Chinese pinyin is hún tún or hún tun softly; Cantonese: w n3 t n1, the same as "wonton"; Shandong dialect: hún dùn; English name:

Wonton, huntun) is a traditional folk noodle dish that originated in China, wrapped in meat filling with a thin dough, cooked in a pot, and generally eaten with soup.

In the "Dialects" written by Yangxiong of the Western Han Dynasty, it is mentioned that "the cake is called the wonton", and the wonton is a kind of cake, the difference is that the meat filling is sandwiched in it, and it is eaten after steaming; If it is cooked in soup, it is called "soup cake".

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". At this time, there is no difference between wontons and dumplings. Since the Tang Dynasty, the names of wontons and dumplings have been officially distinguished.

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.

Chaos 372 Collection 79939 views.

Other processes. Other flavors.

Higher calories. Try it for newbies.

Ingredients: 300 grams of flour.

Appropriate amount of peanut oil as an excipient.

Salt to taste. Carrots to taste.

Pepper to taste.

Sesame oil to taste.

Shrimp to taste. Appropriate amount of chicken bouillon.

Step 1 Add salt, chicken essence, oil, pepper, minced green onion and ginger and a little water to the minced meat and stir well in one direction and set asideStep 2

Add flour and water to form a dough with moderate firmness and softness, leaving it out for a while.

Step 3 Roll out the dough into a large dough with a thin and thick dumpling skin.

Step 4 Cut into triangles with sides about 4 cm long.

Step 5 Take a dough and put the meat filling, fold up one corner, pinch it tightly around it, and then fold it in half to pinch Step 6

Wrap all the dough through.

Step 7 Slice the cucumber and carrot and finely chop the green onion.

Step 8 Stir-fry the green onions and carrots in a hot pan with cold oil, add water to boil, add chaos and shrimp and cook for about 10 minutes until cooked, add cucumber slices, salt, chicken essence, pepper

Step 9 Pour in the sesame oil and remove from the pan.

Wonton is a noodle dish loved by people all over the country, it is called wonton in the north, it is called Zhaoshou in Sichuan, it is commonly known as clear soup in Jiangxi, it is called wonton in Guangdong, and it is called flat food in Fujian. Although the name and wrapping are slightly different, they are both the same food. And the home-cooked wontons we often eat, mainly big wontons and small wontons, the big wontons are beautiful in shape and big in filling, and they are very satisfying to eat!

And small wontons are easier to wrap, saving time and effort.

Hot and sour ravioli.

Open Categories: Recipes.

Ingredients: 500 grams of minced pork, 1 egg, 8 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate, 15 grams of dried shrimp, 10 grams of green onions, 10 grams of ginger, wonton skin.

Other ingredients: 200 grams of pea sprouts, 20ml of balsamic vinegar, 15ml of soy sauce, 3 grams of sugar, 3 grams of cooked lard, 3 grams of white pepper, appropriate amount of oil chili pepper.

Method: 1. Soak the dried shrimp in warm water in advance until soft, leave the water in which the dried shrimp are soaked for later use, and then cut the dried shrimp, green onion and ginger into evenly sized pieces;

2. Then add chopped green onions, ginger and dried shrimp to the pork filling, add salt, eggs, sugar, monosodium glutamate, stir well, and use chopsticks to stir the mixed meat filling in the same direction and beat the tendons;

3. Then take a piece of wonton wrapper in the palm of your hand, put an appropriate amount of meat filling on 1 3 places of wonton wrapper, roll it up according to the diagram, and glue the two ends tightly;

4. After the water in the soup pot boils, blanch the washed pea seedlings for a few seconds, then drain and remove them, and at the same time put balsamic vinegar, soy sauce, sugar, white pepper, cooked pork and other seasonings in the bowl to make a seasoning sauce for hot and sour wontons;

5. After the water in the soup pot is boiled again, put in the wontons, stir well with a colander to prevent sticking to the bottom, keep the heat medium, pour about 100ml of cold water into the soup after boiling, continue to boil until it boils and pour cold water again, add cold water at least 2-3 times, the wonton skin becomes transparent and soft and can be out of the pot, drain the water slightly, put it in hot and sour sauce, and pour in the appropriate amount of oil and chili pepper according to your taste.

Tips: This is the most common and delicious bowl of wontons, the recipe is very simple, follow the diagram step by step, you can also make a bowl of sour and spicy appetizing wontons for family and friends on the weekend;

If you can't accept the hot and sour taste, after the wontons are cooked, put them in a bowl, add an appropriate amount of side dishes (rape, seaweed, sea rice are acceptable), and then add the stock to season slightly, and the taste will be very delicious;

It is recommended to add cooked lard to the sour soup, which is the essence of this bowl of wontons! Don't worry about being greasy and fat, as long as we use it in moderation and reasonably distribute the calories we take every day, this little bit of oil quality will not be burdened at all!

Pea seedlings are very common in the south, but they may not be easy to buy in the north, and we can replace them with vegetables such as blanched rape;

As mentioned before, wonton wrappers, like dumpling wrappers, can be bought in staple kitchens that sell flour and noodles, and it is very convenient to tell the shopkeeper directly how many we want to wrap. However, there is a difference in the shape of the wonton skin in the north and south, and the trapezoidal one in the south, and the meat filling is placed on the narrower side when wrapping, and the operation can be operated according to the diagram, and there is not much difference in cooking time and taste.

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

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

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.

To make the wontons, the filling is first prepared, and the minced pork filling is added with green onions, Sichuan peppercorns and other seasonings. Wrap the wontons in a pot and cook until they float and serve.

Ingredients: 250 grams of wonton wrapper, 250 grams of minced meat, 30 grams of Sichuan pepper water, 20 grams of chopped green onion, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of peanut oil, 1 tablespoon of salt.

Excipients: 2 coriander, 1 tablespoon of rice vinegar, 1 tablespoon of seafood soy sauce, 1 tablespoon of chili oil, 3 grams of Sichuan peppercorns, add hot water, soak for 10 minutes, make Sichuan pepper water for later use.

2. Prepare the pork filling.

3. Add chopped green onion and pepper water.

4. Add all the seasonings and beat clockwise.

5. Pour a bowl of water and put it next to it for later use, and it will glue the wonton wrappers for a while.

6. Take a wonton wrapper and put in an appropriate amount of minced meat.

7. Wipe a little water at the interface and glue and wrap it.

8. Make a backup in turn.

9. Put the ingredients of the soup base into a bowl and mix thoroughly.

10. Boil water in a pot and add the wontons.

11. Cook the wontons until they float, turn off the heat, and put them in a sour soup bowl.

Notes:The flour used to make wonton wrappers should be dumpling flour with high gluten, and adding a small amount of alkaline noodles can make the wonton wrappers smoother.

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".

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

The softest and most waxy, no dough, no dough, one peel and one press, perfect.

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