Fresh meat wonton
I suddenly wanted to make wonton by myself, so I searched the wonton bun method in "Gourmet". I learned to sell it now. This is the second time I have made it, but I still have a certain distance compared to the masters I studied. But I'm still a little excited that I finally know how to pack it. The wonton I bought is thin, and the skin will break if I touch it twice. Therefore, I suggest that friends who have just learned to buy one with a thicker skin. I bought wonton skin for a lot of 5 yuan this time (the following fillings only contain wonton skin for 3 yuan) I bought these the night before last, but I bought less fillings. I picked up the bag again yesterday. What a lot of trouble! I still keep a lot in the refrigerator. I guess I can eat breakfast for two or three days. I won't dare to do this again. I made a mistake when I bought it for the first time. I would like to ask for your advice on the shortcomings of the practice.
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Fresh meat wonton
1
Put the meat in the cooking machine and beat it to a pulp.
2
Blanch corn in boiling water for two minutes, remove and drain in cold water.
3
Chop the corn slightly and chop the horse into small pieces.
4
Chop ginger into small pieces and cut green onions into small pieces.
5
Add all fillings.
6
Add appropriate amount of water and stir hard and let stand for 20 minutes.
7
Take a wonton skin.
8
Take 1 tsp of stuffing and place it in the center of wonton skin.
9
Fold in half with your hands and pinch tightly. (Leave a short paragraph and don't fold it in half)
10
Roll the filling upwards.
11
Contract both sides of your hands inward.
12
Press the filling inward toward the other corner.
13
Wrap them one by one, and this first wrapping method is completed.
14
Take a wonton skin.
15
Take 1 tsp of stuffing and place it in the center of wonton skin.
16
The upper left corner and lower right corner are folded into a triangle.
17
Fold the upper right corner to the left to form a triangle.
18
Fold the lower left corner in half.
19
Wrap them one by one, and the second wrapping method is completed. (This method is relatively simple and beautiful)
20
Pour water into the pan and bring to a boil, add the wrapped wonton, cover the lid and cook until it floats to the surface. (Add some salt before boiling the water to prevent sticking to the skin)
21
Sprinkle with chopped green onion and serve in a bowl.