Bian Shi
My hometown is called Bianshi, and the county is called Geng. I heard that Shanghai is called big wonton, but I don't know what to call it anyway. It's just different from the dumpling making method. The shape of the skin is round, but it's square.
Recipe Recommendations
Steps for Bian Shi
1
Let the boss process the pork filling at the market, otherwise you will be tired by chopping it yourself. Choose according to your own taste. If you like more pork, put more pork. If you like more celery, buy more celery. You can put it as much as you like. It's your own.
2
This is the flat food skin, which is square. It's almost the same as dumpling skins, just in different shape.
3
Chop the celery into stuffing, and place the pork in a slightly larger basin
4
Put tofu, celery and pork in a large basin and knead together!! (Wash your hands clean. I am afraid of people with long nails)
5
Good things depend on the filling, so I forgot to take photos of the stir-frying part. The fire is better. The main process is still: add the oil. When the eight parts are separated, add the filling, make it noisy until the water is quickly sucked dry, add the cooking wine, and then continue to stir-fry. It's best to make it noisy until the aroma reaches your nostrils. It can be a little salty under normal circumstances. I need to improve how to stir-fry this piece well.
6
When the filling is slightly cooler, use a spoon to make the appropriate amount and place it on the top of the skin
7
Fold in half with the middle part and press it inside. During the folding process, press the gap next to it with the head.
8
Continue to fold in half.
9
Tilt it along the filling. Hold it together hard. If you can't hold it together, dip it in some water
10
The shape after wrapping, wow.. I'm sorry, I didn't pack it professionally enough.
11
Okay, it's been processed quite a bit, so you can steam it on various steaming utensils. The taste is really beyond saying... There are no pictures after steaming. I was thinking about eating them and forgot to take them.Bian Shi Make Tips
If you can't stick to it, stick to it quickly. If you wrap a lot and want to save it until tomorrow, remember to steam it first. Otherwise, the flour will be scattered when it hardens. If you don't like steaming, you can put soup in it...