What are the production methods and essentials of wontons? How do you make a delicious ravioli?

Do it yourself and try your hand at your craft.

If you don't think so.

You can find someone to help.

In conclusion, although the steps of making wontons are tedious, as long as you master the skills, you can make delicious wontons. You can change it according to your taste and create your own special ravioli.

3.Wrapping method of wontons: roll out the dough into a thin crust, cut it into a round skin of the same size with a dough cutter, put the filling on the skin, fold the skin in half, pinch both sides, and then close the two sides to the middle and pinch tightly.

1.Making wonton wrappers: Mix flour and water into a dough in a ratio of 2:1, knead it into a smooth dough, let it rest for 20-30 minutes, and then knead it until smooth.

2.Filling: Finely chop pork, shrimp, tofu and other ingredients, add chopped chira, add minced ginger, minced green onion, salt, Donghuai Bureau chicken essence, pepper, cooking wine, soy sauce, and stir well.

4.How to cook wontons: Put the wrapped wontons into boiling water, wait for the water to boil again, add a cup of cold water, boil again, and remove them.

1. Prepare the ingredients for the meat filling: eggs and pork, the pork should not be too fat, and the pork should be minced.

2. After the eggs are broken, put them in the meat filling and stir evenly, sprinkle with an appropriate amount of salt and chicken essence, if you like to eat green onions, you can also sprinkle some green onions in the meat filling, stir well, and the wonton meat filling will be completed.

3. Take a piece of wonton wrapper and place it in the palm of your hand, and use chopsticks to hold an appropriate amount of meat filling in the middle of the skin.

4. Then we fold the chaotic skin in half to form a triangle, and the meat filling must be square in the middle.

5. Tighten from the bottom edge of the triangle to the middle, and pinch the thin skin while closing, just like a cable tie.

6. After tightening the mouth, we should also pinch it with your thumb at the sealing place to prevent the meat filling from spreading out in the pot.

7. The wontons are ready, and the finished wontons can be put in the refrigerator for refrigerated storage, and they can be cooked when they are to be eaten.

If you want to make a bowl of delicious wontons, the first point is to work the filling, the filling is very important, like we usually make wontons will put water chestnuts, because it will feel more like eating, and the second is the soup base for cooking wontons, which is also to be considered, and what kind of soup base you like will be perfected.

To make a bowl of good wontons, the first thing to do is to prepare enough ingredients, green onions, garlic, seasonings and the like are appropriate, and the wonton skin must be fresh, pigs, choose fresh! It's more flavorful!

1. The wonton soup should be boiled with a big stick bone, and slowly boiled for at least two hours on low heat, so that the soup is delicious, fragrant and delicious.

2. Remember to beat the water for the filling, the water in the filling will make the filling more tender, and it will not be hard or woody to eat.

In addition to the delicious filling, the soup should also be delicious, so that the two can be perfectly combined to make people have an endless aftertaste. Wontons in restaurants are usually cooked in bone broth or chicken broth, but as an ordinary family, this method of making soup is not only time-consuming, but also costly.

When the wonton soup is adjusted, some people use big bones, some people use chicken soup, plus this dish, the soup is rich in flavor and nutritious, today I will share a family version of fresh meat wontons, delicious and satisfying, more delicious than the restaurant.

Fresh meat wonton] Main ingredients: pork belly, wonton skin, minced green onion, mushroom, coriander, seaweed, mustard, shrimp skin.

1. Put the cleaned pork on the board, let's cut it vertically, don't cut it thoroughly, and then turn around and continue to cut it into small vertical strips, and cut the other side like this, cut the pork into small pieces after all the cuts, this method chops the meat filling very fast, it can be done in a few minutes, and the manual mincing of the meat filling is much better than using a meat grinder.

2. Add minced green onions, a teaspoon of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, an appropriate amount of pepper, a spoonful of starch, a spoonful of water, stir the seasoning well, then stir in one direction, and let it marinate for 10 minutes.

3. Prepare some fresh mushrooms, wash them and break off the roots, the soup cooked with mushrooms is particularly delicious, and it is better than chicken soup.

4. Put a small amount of oil in the pot, brush it evenly with a brush, and then put the mushrooms in the mouth and fry them slowly over low heat, and fry the juice out.

5. When the time is up, all the juice in the mushrooms comes out, then pour in enough water, then cover the pot and cook for 10 minutes.

6. Then let's wrap the wonton, put an appropriate amount of meat filling on the wonton skin, and then put the wonton skin in the position of the tiger's mouth, dip the chopsticks in a little water, gently press the meat filling down, press the thumb, and the wonton will be wrapped.

7. Put chopped green onion, coriander, mustard, seaweed, shrimp skin, a spoonful of salt, a little monosodium glutamate, an appropriate amount of pepper, and some sesame oil in a bowl.

8. At this time, the soup is also cooked, let's take out the mushrooms, in fact, the mushrooms can also be fished out without fishing, it is very delicious to eat with wontons, put in the wontons, cook until the wontons float, and look a little transparent and you can get out of the pot.

9. Put the wontons in the bowl, then put in the fresh soup, stir it, and enjoy.

The wonton is a very delicious meal, with thin skin and large filling, round and juicy, and a bite full of meaty aroma. I firmly believe that everyone has made small wontons at home, so how can you make a bowl of wontons that are really just right to eat?

Some people say that whether a bowl of wontons is good or not, it is all in the delicious soup, and if there is no soup, the small wontons are actually dumplings, so when we cook wontons at home, we must mix them into a pot of essence. First of all, we can use the soul chicken soup or the dragon bone soup of the Dazi Calendar to make the broth, and then add some sea vegetables and shrimp skin to it, put the small wontons in the soup stock and boil, the small wontons of dumpling size, just boil until they float up to be cooked, after they are served, put a little green onion and fragrant lai, this is the most basic method of wontons with soup. In addition to the broth of sea vegetables and shrimp skin, you can also make the soup stock of pork ribs and corn, first boil the pork ribs and corn, put more water in the same pot, and then put the small wontons in it and boil them up, bring the aroma of bud rice and lamb chops, eat a small wonton, and then eat a piece of pork ribs, full of happiness.

In fact, the small wonton is called Lao Ma in Sichuan, how to do it, in fact, it is to replace the original taste of light and delicious broth with the soup of the chili oil spicy pot, everyone out of the pot to add a little oil, and then fry the chili dried pepper to make the fragrance, put in the Pixian bean paste and hot pot material, put the small wonton into it and boil, add some rape seeds or oil wheat vegetables, etc., put out a bowl, the small wonton will also become very spicy, this kind of method of cooking wontons is also very delicious.

Many people use wheat flour to roll out the dumpling skin at home to wrap the wonton why it is not delicious, because the skin is too thick, a bite can not bite the filling, we can use the existing kind of lead wonton skin, unfreeze it in advance, and then wrap the raw pork and shrimp filling in the quadrilateral wonton skin, fold it up and pinch it, 2 bevels are pinched together, like a gold coin like a small wonton will be done, this wonton skin will be more crystal clear, take a bite, you can feel the happiness of flowing juice, the dumpling filling is very round and firm, Adding some fresh shrimp and bud rice can also enhance the flavor very well, and the taste is also rich in taste. Remember, you must put more stuffing, but you must not break the wonton skin, because that kind of skin is very thin, so we have to explore how much can be put in the stuffing in the case of the package.

If you want to make a delicious wonton at night and then adjust the filling, you should pay attention to the use of some pork neck is the best, beat the pork neck into a meat filling, then add two spoons of light soy sauce and a spoonful of oyster sauce An appropriate amount of sesame oil, then add a spoonful of salt, a spoonful of pepper, stir the spine evenly and add some chives, and then prepare the wonton skin, the wonton skin must be thinner, and then you can dip it in some water when sealing, which also makes the wonton have some air feeling, and the taste will be more delicious.

Then when we eat the wonton, if we want to make the soup a little more fragrant, we can put more oil in the pot, and then fry the dried chili peppers until fragrant, and then my team must be thin in the skin, and the filling can be wrapped in some shrimp and corn in the round.

If you want to make a good wonton with tung pants, it is very important to adjust a tender and juicy filling. You should use fresh meat to add an appropriate amount of chopped green onion to the source wheel and stir it several times. When wrapping wontons, the skin must be thin hail plums.

Put the meat filling, light soy sauce, extremely fresh flavor, five-spice powder, salt in the bowl and mix well, pour in the pepper water soaked in advance, mix well and marinate for 15 minutes. Wash and chop the leeks, pour them into the meat filling, add cooking oil and mix well, and wrap them in wonton wrappers.

Put it in water and boil. Put the wontons in after the water is boiling, so that they don't get mushy.

Start by preparing your favorite wonton filling, then make some noodles, and finally make it into that thin shape, then wrap it in your favorite wonton filling, and then put it in a pot to cook.

Go to the street and buy a little wonton wrapper, mince the pork and wrap it in it, cook it in boiling water and eat it.

Do you like wonton noodles for breakfast? This breakfast is also a must-have breakfast for southerners, and the taste is very delicious. So today I brought you wonton noodles, I hope you like it, let's make it together.

Wonton is the name of the northern region, and the ravioli are very large in the northern region** not smooth, and the total number is large. The way to eat wontons is to eat the flavor of the filling and the delicious soup. Judging from the fusion of eating meat and drinking soup.

The wonton meat filling is stronger with shrimp, leeks or garlic. Leeks are used to decorate the design of the flavor of the meat and the freshness of the shrimp. I am from Lishui City, Zhejiang Province.

The beef and mutton wontons here are usually purple mulberry pork, Aibao pork and tofu meat. These three types of stuffing are more common. If you put the ball stuffing in it, there will be more and more stuffing, like pork filling, pork cabbage filling, mushroom filling, leek filling, lily filling.

In general, you only need to put a little shrimp skin, lavender, egg drop, xianglai, green onion, and finally add a small amount of sesame oil. Chuanlong's manuscript is another topic to discuss. You can add a little shrimp to make it cold, or leeks.

You can pick and choose between each other. If you're putting shrimp, remember to remove the shrimp line and add a little cooked wine to the minced meat, while mixing in a clockwise direction. It doesn't have to be rocked clockwise for a while, but in the opposite direction for a while, and then in one direction.

It's even tastier. >Whole meat is the easiest and hardest. When mixing juices, you can feel greasy if they are thick, and very little if they are diluted. Therefore, after the electrode connection line is adjusted, the oil residue in the greasy pork is cut and put in.

These blends not only improve the taste, but also the aroma of the whole ravioli. After cutting the minced meat, add fried shrimp to improve the taste (I prefer to put some dried seafood products such as scallops, large squid, etc.) The filling has a texture, and the seafood product has a unique fresh taste), and then the right amount of salt, sugar, oil and light soy sauce is added to adjust the taste.

First of all, you should add water to the pot, wait until the water is boiling, put the bought wontons into the pot, add the right amount of salt, and then you should also add the right amount of sesame oil, and at the same time, you need to add such noodles in the chaos, add the right amount of enoki mushrooms and lotus root slices, seaweed and shrimp skin, and cook for about 15 minutes to get out of the pot.

First, bring the pot to a boil, add the wrapped wontons and noodles, then add some shrimp skin and seaweed before seasoning; Just add a little shrimp skin and seaweed to enhance the freshness of the wontons and noodles while they are cooking, and then add an appropriate amount of salt or sesame oil.

After adding water to the pot and boiling the water, you should put in the wontons, and after the wontons are cooked until medium-rare, add the noodles, then add some of your favorite vegetables, add some shrimp skin, and it is ready.

1.Chop the chicken breast into a filling, and chop the green onion and ginger into foam.

2.Put it in the same container, add salt, monosodium glutamate, soy sauce, sesame oil, cool and boil an appropriate amount, stir well, and stir in the same direction.

3.After the filling is ready, put it in the refrigerator fresh-keeping room for about an hour and take it out.

4.After the purchased wonton wrapper is wrapped, put it in the pot after the water boils!

5.Put the green onion and coriander and seaweed in a bowl and add seasoning to taste!

6.Once the wontons are cooked, add a spoonful of soup to the bowl to mix the seasonings well, and then scoop the cooked wontons into the bowl!

400 grams of chicken breast, 200 grams of fatty pork, 1 green onion, 1 small piece of ginger, 3 4 cups of cold boiled water, a3 2 teaspoons salt, 1 teaspoon monosodium glutamate, 1 teaspoon of fine sugar, b1 tbsp white powder, 1 tsp white pepper, 1 tbsp sesame oil.

Method 1After washing the green onion and ginger, cut the green onion into sections, and cut the ginger into slices for later use.

2.Pour the green onion and ginger slices of method 1 into the juicer together with cold boiled water, and beat for about 20 seconds to form green onion and ginger juice for later use.

3.Chop the chicken breast with the fatty pork and set aside.

4.Take a stirring basin, put the ground meat of method 2 into the basin, and stir until the ground meat is sticky.

5.Add seasoning A to the ground meat in method 4 and stir together in the same direction until it is completely homogeneous.

6.Divide the green onion and ginger juice of method 2 into 3 equal parts, and add them to the ground meat filling of method 5 respectively, and pay attention to stirring constantly every time you add it, so that the ground meat can completely inhale the green onion and ginger juice.

7.After all the green onion and ginger juice in method 6 is added, add seasoning B, and stir together until even.

1.Soak the shiitake mushrooms 2 hours in advance, put them in a mini blender and beat them into small pieces, and pour them out.

2.Cut the chicken breasts into large pieces and puree them in a blender (super fast) and pour out.

3.Spinach (spinach or domestic long-leaf spinach is fine), throw it into boiling water and blanch it, and then put it in a blender to break it (if it is not hot, it will be too fluffy to beat).

4.Pour together the minced shiitake mushrooms and spinach leaves, add salt, pepper and green onion and stir well (stirring in one direction). You can also put a little bit of concentrated stock stock, not too much.

5.Begin to wrap and pull, the ingot-style is to fold the dough in half and then circle it, most of my bags are rabbit ear type, the dough is crossed and folded in half (side to corner), and then circle and pinch up.