How to make wonton (video on how to make wonton and ingredients)

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List of contents for this article:

• 1、Faced with this lost traditional and famous dish, you will earn something after eating it! I will teach you how to do it today
• 2、Wonton filling and soup
• 3、Hong Kong-style wonton practice

Faced with this lost traditional and famous dish, you will earn something after eating it! I will teach you how to do it today

Beat the eggs into egg liquid, add some salt, and set aside. Pour the prepared water into the frying pan. After boiling, add the dried shrimp or shrimp. When you smell the delicious flavor floating out, turn off the low heat, pour in the eggs, and slowly push and stir fry. The eggs will be finalized quickly. You can decide what taste you want to eat and how much soup you want, but you must push and stir fry on low heat throughout the process.

Historical origin of chrysanthemum cabbage: Traditional salty steamed vegetables are complex to make and were once an exquisite dish in Northeast China banquets.

It feels like it's going to be lost. Other famous dishes that are about to be lost include herring bald lung and Jiangnan Baihua chicken. These two famous dishes are hard dishes. Although there is nothing new in the name, it is not that easy to make. For example, if the black carp has bald lungs, one needs to choose large herring, and this fish is slowly decreasing. In addition, the process of Baihua Chicken is even more difficult, and these two dishes are also facing the risk of being lost.

Wonton filling and soup

1. The special freshness of wonton is created by the complementarity of three parts: stuffing, soup and wrapping, and it is indispensable.

2. Wonton: Using Dadi fish (dried halibut) as the soul soup, the mellow and delicious flavor of seafood is extracted through long-term cooking. It is often combined with pork bones to increase the layering. The soup color is milky and rich, and it is the core of Cantonese wonton noodles. Different wrapping methods: When wrapping, place the stuffing in the center of the skin, fold it in half into a triangle, turn the two corners down and knead it to form a gold ingot shape, with a large head, thick skin and many fillings, and pay attention to the feeling of fullness.

3. The filling of wonton is often mainly shrimp meat, marinated with a little salt and pepper, and the taste is tender and tender.

4. Seasonings: 1 tablespoon dark soy sauce, 2 tablespoons chili juice. Preparation steps Melt the butter over slow heat, saute chopped chives and minced garlic, remove and add minced meat, chopped mushrooms, oyster sauce, sesame oil and cornflour, and mix well to form a filling. Divide the filling evenly into eighteen portions, wrap each portion in a piece of wonton skin, spread egg white around the wonton skin, and then fold it diagonally to form wonton.

5. Add a small amount of edible oil to the meat filling, stir well, then add a handful of chopped green onion, and continue to stir until the meat filling is completely blended. Next, make scallion oil, chop the onions, green onions and garlic, mix them together, fry them in the oil until golden brown, and remove them for later use. Prepare the wonton skin, wrap it in appropriate amount of meat filling, spread it around the dough with water, and wrap it according to the method used for wonton, set aside.

Hong Kong-style wonton practice

The formula and preparation method of Hong Kong-style wonton are as follows: Formula: 500 grams of prawns, 100 grams of shepherd's purse fat, 20 grams of salad oil, 20 grams of onion, ginger, rice wine, salt, and monosodium glutamate, each appropriate amount. Production method: Prepare shrimp meat: Remove the head, tail and shell of the prawns, and remove the net meat. Marinate the shrimp meat slightly with green onions, ginger, rice wine, and salt to taste it.

The formula and preparation method of Hong Kong-style wonton skin wonton noodles are as follows: Formula: Ingredients: 500g of shrimp, appropriate amount of wonton skin (specific weight is not listed, need to be adjusted according to the amount of shrimp meat and personal preference) Filling: 100g of shepherd's purse, 20g of fat meat seasoning: 20g of salad oil, appropriate amount of onion and ginger, appropriate amount of rice wine, appropriate amount of salt, appropriate amount of monosodium glutamate Production steps: Prepare shrimp meat: Remove the shells and impurities: Remove the head, tail and shells of the shrimp, and remove the net meat.

The steps for wrapping Hong Kong-style wonton are as follows: Place the filling: Take a wonton skin and place it flat in the palm of your hand, use chopsticks to pick up appropriate amount of meat paste and place it in the center of the wonton skin.

The steps for wrapping Hong Kong-style wonton are as follows: Place the filling: Take a wonton skin and place it flat in the palm of your hand, use chopsticks to pick up appropriate amount of meat paste and place it in the center of the wonton skin. Pressing the filling: Use chopsticks to gently press the filling downward to make it more closely fit the wonton skin. Kneak the edge of the skin: Gather the wonton skin around with five fingers towards the middle to initially form a wrapped shape. Sealing treatment: Use the tiger's mouth to repeatedly pinch the seal tightly to ensure that the wontons are completely sealed and have a full shape.