How to make pork ravioli, how many grams of salt and chicken bouillon are added to the filling of po

Add five grams of salt and chicken essence per catty, first blanch the pork, then take it out and chop it, add five grams of salt and chicken essence and stir well, put it in the chaos skin and bread it.

First of all, add ginger, garlic, salt, chicken essence and other seasonings to the minced meat, stir clockwise, and then wrap the prepared chaotic skin into boiling water and cook for about 10 minutes. Generally speaking, one pound of filling is about one gram of salt, and about 2 grams of monosodium glutamate.

Generally, it is about 15 grams per catty of salt and **, so that it is just right, and then the taste will be particularly fresh and tender, and the ingredients are uniform.

Not long ago, I went to my mother-in-law's house to chat, and my mother-in-law knew that I loved dumplings and wontons, so I bought pork filling and wonton wrappers, saying that eating a bowl of hot wontons in winter is comfortable. I thought that my mother-in-law was not as delicious as the wonton filling I adjusted, but after cooking, I was pleasantly surprised, and the meat was fragrant. I ate all the 25 wontons in a bowl, and there was no soup left.

It's a blessing to be able to eat! Haha) So I asked my mother-in-law how to adjust the filling, and it turned out that my mother-in-law added one more thing to the meat filling, which was "cooked oil". My mother-in-law said that many people put sesame oil, but in fact, cooked oil is the most fragrant, which can stimulate the fragrance of the meat filling.

No wonder it's so delicious, it turns out to be the trick!

"Cooked oil" still needs to add a little condiment to taste enough, I want to know how to make it? Then tell everyone the tricks you learned from your mother-in-law one by one, and make sure you eat well

【Home-style secret wontons】

Main ingredients: shallots, eggs, ginger, minced pork.

It is better to buy freshly minced pork, not ready-made minced pork.

【How to make】

1.Stuffed pork with shallots, eggs, and minced ginger. Drizzle in two spoons of light soy sauce, one spoonful of cooking wine, one spoonful of salt, one spoonful of five-spice powder, one spoonful of sugar, one spoonful of oyster sauce, and half a spoon of dark soy sauce.

2.Stir well, at this time, the meat filling can not be used, you need to add some cooked oil.

The method of making cooked oil is simple:Heat the pan with cold oil and put a handful of peppercorns. Wait for the aroma of peppercorns to gradually become stronger, and turn off the heat.

4.When the oil temperature is reduced and the 4-5 layers are hot, pick out the peppercorns, then pour them into the meat filling and stir well. If you don't grasp it well, wait for the oil temperature to drop to almost no temperature before pouring it in.

The mother-in-law first makes cooked oil, puts the pork filling directly into the pot after the oil temperature is reduced, and then begins to put various condiments, and finally fetches water for the meat filling. It's very easy to do, and the scene of mixing the stuffing in the pot looks very enjoyable, haha.

5.Whether it's dumplings or wontons, the meat filling needs to be fetched. In this way, the minced meat tastes fluffy and not loose, and the taste is better. Almost all the wontons sold outside are less meat and big skin, and they are not enjoyable to eat. Every time I make wontons at home, I like to put a little more minced meat, haha.

6.There are many ways to wrap wontons, guess what I wrap looks like? (looks a little ugly).

7.Once the wontons are wrapped, it's ready for the seasoning bowl.

In a bowl, put chopped green onion or chives, seaweed, dried shrimp, and chopped mustard. Drizzle in light soy sauce, balsamic vinegar, sesame oil, chili oil. Finally, scoop in the boiled wontons, and the aroma comes to your nose.

The wontons made by my mother-in-law are so fragrant! It turns out that there is a trick to adjust the filling and put more "oil", and the meaty wonton soup can be used bone broth or chicken broth, which is more delicious.

Tips for making secret wontons:

Using cooked oil is not only delicious for wonton filling, but also delicious for dumpling filling. I used to make wontons and dumplings, and I would put sesame oil. Since I learned this trick with my mother-in-law, I have switched to cooked oil. Haven't tried the baby, be sure to try it, you are satisfied.

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.

Wonton (hún tún or hún tun)., Liangguang and Tianjin are called wonton, and Bashu is called copying, which is a traditional Chinese food. Wonton originated from a traditional folk noodle dish in northern China, where a thin dough is wrapped in meat filling, cooked in a pot, and usually eaten with soup.

Origin

The Han Dynasty Xiongnu said, the development of wontons so far, but also become a variety of names, different productions, fresh and fragrant, all over the country, deeply loved by people of the famous snacks.

There are many names for wontons, most places such as Jiangsu and Zhejiang are called wontons, while Guangdong is called wonton, Hubei is called baomen, Jiangxi is called clear soup, Sichuan is called Zhaoshou, Xinjiang is called Ququ and so on.

The method of adjusting pork wonton filling, making wontons is mainly based on lean meat, after chopping the filling, add the required salt water to adjust the filling, and at the same time put a little sugar to improve the freshness, generally water is about one-third of the weight of the meat, stir in one direction, so that the protein in the meat forms a chain, so that the meat will have a sense of Q, and after keeping the whole adjustment, add cooked oil and stir it evenly again, so that the filling forms a filling of oil and water.

The shrimp stuffed and the three fresh stuffed wontons are also very delicious, the fresh and tender shrimp makes the whole wonton extra delicious, and the three fresh stuffed wontons are delicious and refreshing, making you forget to return.

Shrimp filling, refreshing and delicious; Ground beef, which has a unique taste of beef, is not as greasy as pork; There are also some relatively novel fruit fillings, which are difficult to buy, you can make them yourself at home, and eat them occasionally, which has a sense of novelty.

In addition to the wontons stuffed with pork, the wontons stuffed with chicken or fish are very delicious, not only delicious, but also low-fat can be **. The chicken and fish recipes are basically the same as Zhu Xiaxin's, but the ingredients have changed.

The wontons stuffed with shrimp are on par with pork, as well as the beef stuffing, the donkey meat stuffing are delicious, and the wontons can be added with sour soup, especially in winter, and they are particularly warm to eat.

Breakfast ravioli. Ingredients: 200 grams of minced meat, appropriate amount of wonton skin, 1 egg, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of salt, appropriate amount of green onion and ginger water.

Production method: 1. Prepare wonton wrappers for 2 yuan and about 200 grams of meat filling;

2. Season the minced meat first: add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, half a tablespoon of salt, knock in 1 egg, and stir clockwise until strong;

3. Soak a little green onion and ginger water in advance, squeeze the green onion and ginger hard, squeeze the juice into the water as much as possible, and then add a small amount to the meat filling;

5. Take a wonton wrapper and wrap an appropriate amount of meat filling into it;

6. Wrap it into your favorite look;

7. Wontons are trouble-free, and you can wrap a lot of them in a while;

8. Boil water in a pot and put the wrapped wontons in;

9. Close the lid and continue to bring to a boil over low heat.

10. Boil for about 2 minutes and it is almost cooked. Then add salt, seaweed, coriander, sesame oil, and shrimp skin to serve in a bowl.

The details of the pork wonton filling are as follows:

Fillings: Pork, shrimp, vegetables, green onions, and ginger make up the most basic fillings.

Eggs: moisturizing, enhancing immunity, eye protection, pepper: blood nourishment, tooth protection, bone protection, ingredients and materials:

1 egg Xiangke food, 500g of minced pork, 100g of fragrant Xiangke food, appropriate amount of minced ginger, a little sesame oil, a little salad oil, an appropriate amount of tender meat powder, an appropriate amount of salt, chicken essence, a spoonful of pepper, recipe method:

1) Wash and chop the ginger first, and chop the ginger as finely as possible.

2）.This step is to cut the green onions.

3) At this time, you can put the first two things in a bowl with the minced meat, and don't forget to add an egg.

4）.At this time, you can add tender meat powder, an appropriate amount of salt and monosodium glutamate, pepper, and a little sesame oil.

5) This is the most critical step! Just add a little salad oil and the meat will be very tender.

6) At this time, you will stir it, be sure to stir it evenly, you can stir it more, and you will smell the fragrance at this time! The minced meat is done, so hurry up and make a pack.

Salad oil plays a lubricating role in the meat filling, and the taste is good! I think I should try it in the dumpling filling, because I usually add a little bit when making meat balls, so that the meat quality will be very good, and the effect is greater than that of tender meat powder.

Ingredients: Capsule, to taste.

Small greens to taste.

Pork belly to taste.

Salt a pinch of salt. Ginger a little.

A pinch of green onions. Rice wine a little.

A pinch of cooking oil.

Soy sauce A little method 1

Ingredients: Put pork belly and rice in a container, then add salt, wine, green onions, ginger, soy sauce and other seasonings.

2 In one direction, mix it well until it is starched (this part is very important), then set aside (marinate for a while) to let it taste.

4Then wash it in the sink, soak it for another 10 minutes (because there may be sand on the roots of the shepherd's cabbage), and finally rinse it.

5 Boil the water, after the water boils, pour the shepherd's cabbage and small greens into the pot and blanch.

6. Wait until the shepherd's cabbage and green cabbage change color, then take it out and rinse it in cold water (until the vegetable cools, otherwise the vegetable will turn yellow).

7. Squeeze the cooled shepherd's cabbage and baby greens (this step is very important: it should not be too dry or too wet). Then chop it finely and chop it.

8Then set aside the marinated minced meat in the container, and put the chopped shepherd's cabbage and small greens on the other side. Drizzle some cooking oil over the shepherd's cabbage and baby greens and stir well (to lock in moisture in the vegetables).

9 Then stir the minced meat and the shepherd's cabbage and small greens together (in one direction) until the vegetables and meat are mixed together (pulp), so far, the wonton filling is delicious, no matter what kind of ingredients are chosen, the dry humidity of the wonton filling is very important.

First: first make a large amount of water, add an appropriate amount of water to the pot, put two star anise, a little peppercorn, boil over high heat, boil for 5 minutes after the water boils, turn off the heat.

Second: first remove the pork skin, cut the pork into pieces, then cut some green onions, then cut a few slices of ginger, and put the meat and green onion and ginger into the meat grinder, so that the meat is more flavorful.

Third: After the meat filling is wrenched, pour it into the basin, pour in an appropriate amount of light soy sauce, oyster sauce, a little thirteen spices, put a little chicken essence, a spoonful of salt, stir in one direction, and then pour in three large water, put a little less first, stir evenly along one direction, the meat filling is not firewood at all, stir the meat into a brushed state, and then beat in an egg white and stir in one direction.

Fourth: Cut some chives, put them in the meat filling, then pour some hot oil to bring out the flavor of the chives, stir well in one direction, and refrigerate for an hour.

The method of adjusting pork wonton filling, making wontons is mainly based on lean meat, after chopping the filling, add the required salt water to adjust the filling, and at the same time put a little sugar to improve the freshness, generally water is about one-third of the weight of the meat, stir in one direction, so that the protein in the meat forms a chain, so that the meat will have a sense of Q, and after keeping the whole adjustment, add cooked oil and stir it evenly again, so that the filling forms a filling of oil and water.

Chop the meat into the end, add ginger and green onions, add soy sauce, cooking wine, white sugar, sesame oil, starch and salt and stir.

Du mix evenly, and the specific method is as follows:

Ingredients: Pork

DAO ginger, green onion, soy sauce, cooking wine, sugar, sesame oil, starch, salt.

1. Chop the pork into minced pieces.

2. Finely chop the green onions.

3. Chop the ginger as well.

4. Put the ginger, green onion and beef into a bowl.

5. Add soy sauce, cooking wine, sugar, sesame oil, starch and salt.

6. Mix evenly and marinate for a while.

1. Prepare the ingredients: half a catty of pork filling, an appropriate amount of ginger, an appropriate amount of salt, cooking wine, monosodium glutamate, and sesame oil.

2. Put the pork filling (half a catty) in a slightly larger bowl, then put a large tablespoon of purified water or mineral water, and stir well.

3. Then, rinse the ginger, cut it into chopped pieces (the more chopped the better), and put it in a bowl.

4. Then, add an appropriate amount of salt (York), monosodium glutamate (York), cooking wine (about 2 small tablespoons of fierce dust) and pure Zen.

5. Start to continue stirring, the direction of stirring should be consistent with the direction of the previous stirring, do not stir indiscriminately, stir in one direction.

6. After stirring, finally add an appropriate amount of sesame oil (about 1 tablespoon), continue to stir the pants and mix evenly (consistent with the previous stirring direction).

7. After the prepared pork filling, it is best to start wrapping the chaos immediately, otherwise the fresh and fragrant taste is easy to lose.

In addition, it should be noted that the pork filling chaos with more ginger should be as much as possible, so that it tastes good, if you don't like ginger, you should also match a little less, and the nutritional value is higher.