Beef wonton
By JaymeNienow
Ingredients: chicken essence,salt,wonton skin,fungus,beef,eggs,pepper,cooking wine,sesame oil,soy sauce,onion,Jiang,cornflour,peanut oil
Recipe Recommendations
- beef half a catty
- wonton skin 1 kg
- fungus appropriate amount
- eggs one
- salt appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- sesame oil appropriate amount
- peanut oil appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Beef wonton
1
First, prepare raw materials.
2
Chop the beef filling, add salt, soy sauce, shredded ginger, cooking wine, chicken essence, pepper, a little corn flour and 1 egg to mix well, and finally add sesame oil to seal and marinate for 10 minutes; soak and chop the fungus into thin pieces.
3
Mix the marinated meat paste, fungus, and chopped green onion well. Stir in the same direction to make it strong. If you feel that the filling is a little dry, you can add some peanut oil to moisten it.
4
You can make wontons.
5
About 130 pieces are wrapped in 1 catty of skin, but because of the addition of fungus, the filling is too much.
6
Add water to the pot and bring to a boil over high heat. Add about 20 at a time. The wontons that have just been put in will sink to the bottom. Gently stir with a rice spoon to make them do not stick to the bottom of the pot. Cook in boiling water for 1-2 minutes, and the wontons will naturally surface to the water., cook for another 2-3 minutes.
7
Put salt, soy sauce, pepper, chicken essence, sesame oil into the bowl, or add some vinegar, onions and coriander, just according to your favorite taste.
8
Pour the soup water from the wontons hot into the bowl with the seasonings (Step 7), scoop it well and add the wontons. I boiled two pakchos with the soup water, which tasted very good.Beef wonton Make Tips
The wontons you eat out are basically pure meat. I think adding some wood ear mushrooms is a healthier way to eat that also adds a fresh, crisp texture; some people also put in fresh mushrooms, which definitely tastes good, but you need to squeeze the water out of the mushrooms, which is relatively more troublesome. If the filling gets watery, it becomes hard to wrap. It just depends on personal preference~