What seasonings should be added to the meat to make it more delicious

The condiments to be placed in the wonton filling and the method are as follows:

First, the materials. Appropriate amount of wonton skin, 250 grams of shrimp, 1000 grams of pork, 3 eggs, a spoonful of oil, 10 grams of salt, 10 grams of soy sauce, 20 grams of chopped green onions, 10 grams of ginger.

Second, the steps. 1. Cut the shrimp and don't chop the shrimp too much. Chop the pork into a filling and set aside.

2. Finely chop the chopped green onion and ginger, put it in a basin, beat three eggs into it, as shown below, and prepare to stir.

3. Add an appropriate amount of oil and salt, and start stirring. Stir into a puree, as shown below, it means that the filling is ready.

4. Put the wrapped wontons on a plate and freeze them in the refrigerator first, and then put them in a sealed box or fresh-keeping bag when they are a little hard. This way you won't freeze by then.

5. Make a little more at one time, quick-freeze well, and cook directly when you want, which is very convenient.

Extended Materials. If you compare wontons with 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.

Usually make dumplings at home, wontons are also more often made, many friends will make more wontons and put them in the refrigerator, take them out and cook them when you want to eat them, and you can eat them, the wonton filling is generally made of pork, if the filling is not done, the wontons made are not fragrant, so when adjusting the wonton filling, these two seasonings must be put in.

Wonton is also called "copying hands", the name is more, some places also call it wonton, fresh and fragrant, also loved by everyone, is also a famous snack, I personally think that wontons are better than dumplings, because the skin of wontons is thin and meaty, although the dumplings have more filling, but the skin is thicker than the wontons.

What seasoning wontons are delicious, generally put some salt, soy sauce, vegetable oil, and lard in the meat filling, and then put some monosodium glutamate, chicken essence, and some tempeh, with bone broth, chicken soup, and some seaweed, shrimp skin, and coriander, so it is delicious. Nowadays, people's tastes are high, and it is difficult to make better ravioli.

Wontons are a very common snack, available in both the north and south, with a variety of fillings. But you're asking about soup, so I'm not going to talk about wontons. Nowadays, people live at a fast pace, and it seems unrealistic to use chicken or pork bones to hang soup because of eating a bowl of wontons (of course, it is okay to have enough time).

My usual soup is a common spice at home. Take a bowl and put 1 and a half tablespoons of salt (small tablespoons), 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of vinegar, 2 grams of pepper, half a tablespoon of sesame oil (sesame oil), half a tablespoon of chicken powder (not chicken essence), mix with 200ml of boiling water and stir well. Wontons boil in an underwater pot, add seaweed, chives, coriander, and shrimp skin to the bowl, first flush a spoonful of soup into the bowl, then take out the wontons and put them into the bowl, and scoop the appropriate amount of seasoned soup when eating.

There are two types of seasonings for wontons: filling and soup. Let's talk about the filling first: the general filling is to use the pork leg meat into a meat puree, add salt, eggs, starch, ginger, paste pepper, vegetable oil and mix to strengthen.

Let's talk about the soup stock: soak the pork stick bones to remove the blood water, boil the pot under cold water to remove the foam, turn on low heat and simmer for two hours, and then remove the oil slick on the upper layer. After the wonton is cooked, sprinkle some shrimp skin, chopped green onions, and purple in the soup bowl.

Copying hand filling: mainly pork puree.

Condiments: eggs, shallots, apples, minced ginger, salt, sugar, white pepper, cooking wine, sesame oil, essence of chicken (optional).

Soup base: green vegetables, minced ginger, minced garlic, mustard, salt, sugar, chicken essence (monosodium glutamate), soy sauce, vinegar, lard, sesame oil, Sichuan pepper oil, Sichuan pepper powder, oil chili, minced mustard (chopped sprouts), white sesame seeds, chopped peanuts, chopped green onion.

The above is a common practice, and the rest will be introduced next.

Ingredients: 500 grams of clear soup and hand skin, 400 grams of minced pork, 15 grams of ginger, 1 egg, 10 grams of sesame oil, 20 grams of lard, 100 grams of clear soup, 1 gram of pepper noodles, 1 gram of monosodium glutamate, 25 grams of salt. Method:

1. Put the minced pork into a basin and add clear soup, egg liquid, monosodium glutamate, pepper noodles and juice, mix well and stir to form a filling. Wrap the filling heart into a "water chestnut" shape with a copy of the hand skin. 2. Put salt, pepper noodles, monosodium glutamate, soy sauce, chemical lard, sesame oil and chopped green onion into a bowl and add the clear soup.

3. When boiling your hands, the fire should be vigorous, the water should be wide, and the water should be boiled, and boiled until the skin is wrinkled and shiny, and it is ready to be fished into the bowl. Features: The skin is thin and the meat is tender, and the soup is delicious.

Ingredients: 20 pieces of red oil hand-made hand skin, 50 grams of minced meat, 10 grams of cooking wine, chili oil, soy sauce and sesame oil, 3 grams of refined salt, 2 grams of monosodium glutamate, 20 grams of green onions. Cooking method:

1.Mix the minced meat with refined salt and cooking wine, and wrap it into a copy of the hand skin; 2.Put chili oil, soy sauce, sesame oil and monosodium glutamate in 4 bowls and sprinkle with chopped green onions; 3.

Put an appropriate amount of water in the pot to boil, cook it in the pot until it floats, and put it into a bowl to eat.

Beef Copy】 Ingredients: Ingredients: Beef Filling Accessories:

Peel, egg, leek, coriander, celery Seasoning: salt, pepper powder, soy sauce, sesame oil, chili oil, chicken essence, green onion and ginger water Method: 1. Wash and chop the leeks, celery, and coriander; 2. Chop the beef into minced pieces, add eggs and beat them, then add green onion and ginger water, salt, chicken essence, minced celery and sesame oil and stir well to make a filling; 3. Take the hand skin and wrap it into the adjusted filling; 4. Pour water into the pot and light the fire, and put it into the hand to boil after the water boils; 5. Take a vessel and put soy sauce, chili oil, salt, pepper powder, chicken essence, minced celery, minced leeks, minced coriander, and boiling water into the soup, and then pour the cooked handmade into the prepared soup.

Ingredients: (10 bowls) 500g of extra flour 2 grams of pepper 10 grams of ginger 5 grams of monosodium glutamate 25 grams of refined salt 500 grams of pork leg meat with skin and bones 15 grams of sesame oil 2000 grams of original soup 5 grams of Shao wine.

Stuffed pork, wash the fascia, chop the mushroom with a knife, add 10 grams of refined salt, 450 grams of water, add while stirring, and add forcefully to the stirring water, all the meat absorbs eggs? Stir in a bowl, pour in the meat, wash the ginger, add a little water, soak the residue, take the juice, pour it into the meat, add sesame oil, grams of monosodium glutamate, 5 grams of Shao wine, 1 gram of pepper, and continue to mix until it is a paste, that is, the filling.

馄饨 (Hanyu pinyin: hún tún or hún tun soft; Cantonese: w n3 t n1, the same phonetic"Wonton";Shandong dialect:

hún dùn;English name: Wonton) is one of the traditional Chinese Han noodle dishes, which is stuffed with thin dough and is usually eaten with soup after cooking. Originated in northern China.

Copying hands is also called wonton, and the specific method is as follows:

1.Wash and mince the ginger and green onion first, and the ginger foam should be finely cut.

2.Put the ginger and green onion in the chopped meat filling, and add an egg; After that, you can add some meat tenderizer powder, an appropriate amount of seasoning (salt, MSG, pepper).

3.In the last step, pour in some sesame oil, add a little salad oil, and finally stir it evenly and the delicious meat filling is complete

Salad oil plays a lubricating role in the meat filling, and the taste is good! You can also pour some into the dumpling filling or meatballs, so that the meat will be very tender and have a better taste.

Condiments to be put in the red oil copied hand filling.

Add rice wine, appropriate amount of salt, pepper, sesame oil, ginger juice, and water starch.

The practice of red oil copying.

First, the materials. Ingredients: 180 grams of pork, 200 grams of wonton wrappers.

Excipients: 1 teaspoon chili powder, 1 green onion, 1 piece of ginger, 1 egg white, half a teaspoon light soy sauce, half a teaspoon rice vinegar, 3 garlic, 4 grams of salt, 3 teaspoons corn oil, a few drops of sesame oil, an appropriate amount of monosodium glutamate, an appropriate amount of five-spice powder.

Second, the practice. 1. Fresh pork, cleaned and cut into small pieces.

2. Stir into minced meat with a meat grinder.

3. Chop the green onion, chop the ginger, 1 teaspoon light soy sauce, appropriate amount of monosodium glutamate, appropriate amount of five-spice powder, 1 gram of granulated sugar, egg white, 1 teaspoon corn oil, umami soy sauce, sesame oil, and mix all the seasonings.

4. Beat clockwise until completely absorbed.

5. Prepare the wonton wrappers.

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

7. Wrap it in your favorite shape.

8. And so on.

9. In a large bowl, prepare minced garlic, half a teaspoon light soy sauce, half a teaspoon rice vinegar, grams of salt, and chili powder.

10. Heat oil in a pot.

11. Use a teaspoon to pour the hot oil on the paprika to make the red oil.

12. Remove from the pot, boil hot water, add 2 grams of salt, and cook the wontons for about 2 minutes.

13. Cook until the wontons are cooked through.

14. Put the boiled wontons together with the soup into a bowl of chili oil and serve.

Wrapping ravioli at home:

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.

To be delicious, you need to add a shrimp to each large wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and the shrimp head and shell left over from the shrimp can be boiled in water and removed, and the water is used to make wonton soup, add salt, pepper, no-sand seaweed, monosodium glutamate, diced mustard, oil, and minced shallots).

Tea-flavored ravioli. Ingredients: 500 grams of flour, 250 grams of water, 2 catties of pork, 3 grams of jasmine tea.

Seasoning: 12 grams of salt, 7 grams of monosodium glutamate, 5 grams of chicken essence, 30 grams of corn starch.

Preparation method: 1. Add water, alkali and dough to the flour, roll it into a thin skin, and cut it into 6cm square slices. 2. Cut the pork into minced pieces with a knife, add salt, monosodium glutamate, chicken essence and water to beat well, and finally add cornstarch and mix well.

3. Wrap the minced meat in the wontons one by one. 4. Hot water in the pot, put the wrapped small wontons into it, then add salt, monosodium glutamate, chicken essence and other seasonings, then put in lotus leaves, remove them and put them in a bowl.

Food experience: Most of the wontons we liked before were the ones with seaweed, shrimp skin, and sesame oil in the soup, but this time the soup was replaced with the aroma of jasmine tea, which is absolutely different from the rest. It is important to note that:

Whether the wonton is wrapped with pork or seafood, the freshness of the raw materials must be ensured, otherwise the stale taste and chic jasmine tea aroma are definitely not suitable.

It's actually very easy to operate, and the taste is absolutely authentic. Therefore, it is recommended that even if you plan to hastily cook a bag of quick-frozen wontons to solve your food and clothing, you should use such a trick brought by jasmine tea, because the soup with the fragrance of tea is really unbearable.

The wonton filling can be self-made according to the taste of bai

Line collocation, we only take green vegetables and mushroom stuffing here as an example:

1. Wash the vegetables in small oil and blanch them in boiling water for 3 minutes.

2.Remove the blanched rape and let it cool, squeeze out the excess water by hand and chop it.

3.Wash the fresh shiitake mushrooms, drain them and cut them into cubes.

4.Put the chopped rape and shiitake mushrooms into the minced meat, beat in an egg, add minced ginger, soy sauce, sesame oil and salt.

5.Use chopsticks or spoons to beat the filling clockwise until firm.

Northern ingots wonton wrapping method: Take a piece of wonton wrapper and place it flat in the palm of your hand, use chopsticks to pick up an appropriate amount of meat filling and put it slightly lower in the middle of the wonton wrapper.

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

Roll it in again until you reach 3 4 of the wonton wrapper.

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

Cut the pork leg into small pieces and put it in a food processor and whisk it into minced meat...

Pour pepper water over the meat foam and stir until the chopsticks are less than enough.

South (shi) tempeh, north sauce Add sweet sauce, soy sauce, green onions, ginger and garlic, chicken essence, and sesame oil.

Pour water into the pot, after boiling, disperse into the flat food raw body, gently push it in one direction with a spoon until the flat food surfaces, cover the pot, simmer for four or five minutes with a boiling but not rising heat, pour a little cold water, then boil and then pour cold water, cook until the flat food is cooked thoroughly, and then eat. It can also be made into Sichuan red oil fried hands, add some red oil, salt, monosodium glutamate and other seasonings.

Scallops and fresh meat wontons.

Ingredients: 2 dried scallops, 150 grams of pork filling, 150 grams of thin wonton skin, 10 bean sprouts.

Excipients: (1) 1 2 tbsp wine, 1 2 tsp salt, a pinch of pepper.

2) 1 bowl of stock and a pinch of salt.

Method: 1 Wash the scallops, add water to cover them and steam them first, then tear them into shreds, cut them into thin pieces and set aside.

2 Chop the pork filling finely, stir in the seasoning (1) and dried scallop shreds and mix well to form the filling.

3 Wrap a little filling in each wonton skin, knead it into an official hat wonton, and cook it in boiling water until it floats.

4 Put the bean sprouts in the broth and bring to a boil, add salt to taste, put them in a bowl, and then put in the boiled wonton.

Ingredients: about 150 grams of ground pork and ground beef, 18 wonton skins, 2 chopped shallots, 1 minced garlic, 2 teaspoons corn starch, about 80 grams of mushrooms, 2 teaspoons of oyster sauce, 1 2 teaspoons of sesame oil, 1 egg white, appropriate amount of raw oil and butter.

Ingredients: Seasoning: 1 tablespoon dark soy sauce, 2 tablespoons chili juice.

Method: 1. Melt the butter over slow heat, fry the chopped chives and minced garlic, take out and add minced meat, chopped mushrooms, oyster sauce, sesame oil and cornstarch, and mix well to form a filling.

2. Divide the filling evenly into 18 portions, wrap each portion in a piece of wonton skin, coat egg whites around the wonton skin, and then fold diagonally to form wonton.

3. Coat a shallow dish with a little raw oil, put in the wonton, steam in boiling water for 10 minutes until the wonton is cooked thoroughly, dip it in seasoning and serve.

Remarks: To cook wonton, in addition to steaming in boiling water, it can also be put into the soup and cooked and eaten. If you use the soup to cook wonton, you can first soak the wonton in water, wash off a thin layer of powder on the outer skin and then cook it, and the wonton will be more fragrant and refreshing.