Cantonese wonton s practice, how to make Cantonese wonton the most delicious

I think the Cantonese wonton method is relatively simple, the wonton skin bag I bought, the dough, and then put some meat filling in it yourself, and you can wrap it.

Wonton is made by wrapping the minced filling in wonton skin. Cantonese wonton wrappers are made from eggs and flour and cut into squares of about 8cm by 8cm. The filling is made of fat, lean pork, fresh shrimp, ground fish minced and egg yolk, seasoning.

The wrapping method of Guangdong wonton is generally fast, and it does not have to be folded neatly gradually. The size is based on the ability to swallow one in one bite. Most wontons are boiled in boiling water and added to noodles and soup to make wonton noodles.

There are also those who only eat net wontons. In Hong Kong, some restaurants also serve wontons fried in hot oil until golden brown and crispy, which is called "fried wonton", and this practice is also popular abroad.

Testimonials of Modern Emotions:

Cantonese wonton stuffing is an authentic method of cutting semi-lean and fat pork into fine grains and then adding fresh scare kernels and mixing well, the pork should not be stirred, nor can it be completely lean, otherwise it will not be refreshing. Hong Kong has the same approach to wonton, but Hong Kong has a higher living index, and shrimp is available in big-name stalls, tea restaurants or boutique noodle shops. Guangzhou tea restaurants, high-end food streets, noodle shops, the price of a bowl of noodles will be more than ten mosquitoes before it will be enough.

Other snack shops sell a bowl of three or more mosquitoes, and the wonton noodles are not enough to make horns.

Testimonials of Modern Emotions:

Ingredients: minced meat; Wonton bai skin; Allium dulcis; Ginger; Egg.

Practice zhi:

1.Add chopped green onions to the minced meat

To chop ginger, add an egg version of the white, pepper water, salt, Shaoquan wine, a little pepper, and add a little.

Light soy sauce, sesame oil:

2.Stir the minced meat in one direction:

4.Turn the wonton wrappers from bottom to top:

5.Then roll it down into small rolls:

The preparation of wonton stuffing.

The main ingredient is bai, lean meat, and muddy.

80g wonton wrapper.

1202g of sesame oil for excipients

Appropriate amount of dao light soy sauce to appropriate amount.

Appropriate amount of dark soy sauce. Appropriate amount of green onions.

Galangal. Coriander to taste.

Pepper to taste.

Cooking wine to taste. Appropriate steps.

1.Required main ingredients.

2.Add a little light soy sauce, dark soy sauce, pepper and cooking wine to marinate the meat puree to fully absorb the flavor 3Chop the green onion and ginger.

4.Place in a larger container and mix well.

5.Take a wonton wrapper (wonton wrappers are bought in a supermarket) and put an appropriate amount of minced meat on 6Roll up from top to bottom to about 2 3 places and pinch both sides together 7Wrap all the wonton wrappers in turn.

8.Water boils ravioli.

9.Stir while cooking to avoid sticking to the bottom of the pan, and cook for about 7-8 minutes.10Wash the coriander and cut it into sections, pour in sesame oil, light soy sauce and pepper 11Put the boiled wontons in a bowl with the soup and eat.

I won't, wonton is delicious.

Ingredients: minced meat; wonton skin; Scallions; Ginger; Egg.

Light soy sauce, sesame oil:

2.Stir the minced meat in one direction:

4.Turn the wonton wrappers from bottom to top:

5.Then roll it down into small rolls:

Method: Main ingredients required: 80g of lean pork puree, wonton skin, 1202g, sesame oil, light soy sauce, dark soy sauce, green onions, galangal.

2.Add a little light soy sauce, dark soy sauce, pepper and cooking wine to marinate the meat puree to fully absorb the flavor.

3.Chop the green onion and ginger.

4.Place in a larger container and mix well.

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

6.Roll it up from top to bottom to about 2 3 places and knead both sides together.

7.Wrap all the wonton wrappers in turn.

8.Water boils ravioli.

9.Stir while cooking to avoid sticking to the bottom of the pan for about 7-8 minutes.

10.Wash the coriander and cut it into sections, pour in sesame oil, light soy sauce and pepper.

11.Put the boiled wontons in a bowl with the soup.

Guangdong big wonton practice steps:

1.Prepare shiitake mushrooms, don't use a lot, only 5 for two people like me;

2.Pour hot water to soak, on the one hand, it can remove the green and astringent taste of shiitake mushrooms, and on the other hand, the shiitake mushrooms will become larger and softer, making it easier to cut into cubes;

3.Chop the meat and add the diced shiitake mushrooms. Then add salt, oil, sugar, and soy sauce to taste;

4.Spread out the wonton skin and put the meat in the middle;

5.diagonal, folded into a triangle;

6.Fold it again;

7.Glue the wings on both sides;

8.The last chubby little wonton stood in line and was ready to get out of the pot.

Wonton method: 1. Wash the pork and cut it into small pieces.

2. Scrub the shrimp meat with salt, rinse, wipe dry, add marinade and ground fish powder and mix well to form a filling. Wrap each piece of wonton skin with an appropriate amount of filling, put it in boiling water and cook until it floats, take it out of a bowl, add a little blanched vegetables and sesame oil, and pour the rolling soybean milk into it.

Remarks: After the soy milk is ready, you can put it in the refrigerator and boil it when eating, and you can add sugar or salt at will.

The earth fish meat is fried in slow-fire boiling oil, cooled, placed on a rich plate, and crushed with a knife to become ground fish minced. It takes 10 hours to soak soybeans in 5 and 1 4 cups in winter and 6 to 7 hours in summer.

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.

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.

The main ingredient is a piece of plum head meat.

Seasoning salt. Mix the oil to taste.

Corn in moderation. The practice of a Cantonese wonton.

1.Chop the plum meat into pieces, add an appropriate amount of salt, sesame oil, peanut oil, soy sauce, and a little sugar, and stir vigorously with chopsticks in one direction until the meat foam is sticky.

2.Spread out a piece of wonton skin, use a single chopstick to pluck an appropriate amount of meat filling, put it on the wonton skin, then roll it up with chopsticks, and then gently glue the two sides of the interface.

3.Finished product. 4.Boil a pot of boiling water, drop a few drops of oil (to prevent the pan from sticking), carefully put them in the pot one by one, and stir gently, when the water boils again, add some cold water, the purpose is to make the wonton non-stick, and at the same time the taste is smoother, about two minutes to carefully scoop up the cooked wonton and set aside.

5.Pour the freshly cooked pork bone soup into the other pot, pour in the wonton and lettuce for one minute, because the soup and wonton meat filling are flavorful, so there is no need to add salt.