Leek fresh meat ravioli stuffing
Material
400g fresh meat stuffing, 300g leek, 1/2 teaspoon salt, 1/4 teaspoon of monosodium glutamate, 1/4 teaspoon of fine sugar, 1 tablespoon of sesame oil
Practice
1. Wash the leeks, drain, and chop them for later use.
2. Take a mixing bowl, put the chopped leeks of Practice 1, and then add all the seasonings together and mix slightly.
3. Add the prepared fresh meat filling to the 2 pots of Practice 2 and mix until it is completely uniform.
Dried scallops and fresh meat wonton filling
Material
600g ground pork meat, 1 green onion, 1 small piece of ginger, water 3/ 4 cups, 70 grams of scallops, A. 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of fine sugar, B. 1 tablespoon of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
Practice
1. The scallops are soaked in water and steamed for about 20 minutes, and then drained. Leave the drained water and peel off for use.
2. Wash the green onions and ginger and drain them, and leave the drained water.
3. Cut the green onion of Practice 2 into sections, and cut the ginger into slices.
4. Pour the green onion segment of Practice 3, sliced ginger, green onion, ginger and dried scallops into the juicer, and beat for about 20 seconds to make green onion ginger juice for later use.
5. Take a mixing bowl, put the ground meat in the bowl, beat and stir until it is sticky.
6. Add Seasoning A to the pot of Practice 5, and stir in the same direction until uniform.
7. Take the green onion and ginger juice of method 4, divide it into 3 equal parts, and add them to the minced meat of method 6, and pay attention to keep stirring every time, so that the ground meat will make the green onion and ginger juice completely Inhale.
8. After all the onion and ginger juice of method 7 is added, add the scallops of method 1 and seasoning B, and stir together until uniform.
Three fresh wonton filling
Material
Grind pork, 200 grams, 200 grams of squid, 200 grams of shrimp, 1 green onion , 1 small piece of ginger, 3/4 cup of cold boiled water, A. 3/2 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, B. 1 tablespoon of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
Practice
1. Wash the green onion and cut into sections; wash the ginger and slice it, put it in a juice machine with cold water, and beat it for 20 seconds into green onion ginger juice for later use.
2. Wash the shrimp and squid meat, drain, and cut into fine cubes for later use.
3. Take a mixing bowl, put the pork belly and practice 2 diced shrimp and diced flower branches into the bowl and beat until it is sticky, then add seasoning A and stir in the same direction.
4. Add the green onion and ginger juice of method 1 to the ground meat of method 3 in 3 times, and pay attention to keep stirring every time you add the green onion and ginger juice, so that the ground meat can completely absorb the onion and ginger juice Then you can pour another part.
5. After the onion and ginger juice of Method 4 is added, add seasoning B and stir together in a basin until it is uniform.
Chicken wonton filling
Material
Chicken breast 400g, fat pork 200g, 1 green onion, 1 small piece of ginger, cold 3/4 cup of boiling water, A. 3/2 teaspoons of salt, 1 teaspoon of MSG, 1 teaspoon of fine sugar, B. 1 tablespoon of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
Practice
1. Wash 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, sliced ginger and cold boiled water into the juice machine, and beat for about 20 seconds to make green onion and ginger juice for later use.
3. Chop the chicken breast and fat pork together.
4. Take a mixing bowl, put the ground meat of practice 2 into the bowl, beat and stir until the ground meat is sticky
5. Add seasoning A to the ground meat of practice 4 , Stir together in the same direction until completely uniform.
6. Divide the green onion and ginger juice of practice 2 into 3 equal parts, and add them to the ground meat filling of practice 5, and pay attention to keep stirring each time to allow the ground meat to completely remove the green onion and ginger juice. Inhale.
7. After all the onion and ginger juice of Method 6 is added, add seasoning B, and stir together until uniform.
Flavorin wonton filling
Material
1 large piece of plate tofu, 50 grams of mushrooms, 40 grams of green beans, 60 grams of carrots , 60 grams of baby corn, A. 3/2 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1/4 teaspoon of clove powder, B. 2 tablespoons of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
Practice
1. Soak the shiitake mushrooms; wash the green beans, carrots, and bamboo shoots and cut into fine grains for use.
2. Take a soup pot and add all the ingredients of Practice 1 After blanching, remove, rinse, and drain the water for later use.
3. Cut the tofu into cubes, blanch it and rinse with cold water for later use.
4. Strain the tofu of method 3 with a strainer into a puree for use.
5. Take a large bowl and put the ingredients of Practice 2 and the tofu puree of Practice 4.
6. Add seasoning A to the material of Practice 5.
7. Mix the ingredients of Practice 6 evenly.
8. Add seasoning B to the pot of Practice 7 and stir together until it is uniform.
Leek yellow beef ravioli filling
4588#04a0d#Beef , 200 grams of fat pork, 1 green onion, 1 small piece of ginger, 1 cup of water, 200 grams of chives, A. 3/2 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of fine sugar, B. 3/2 tablespoons of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
Practice
1. Combine the green onion, ginger and water with a juice machine for about 20 seconds into green onion ginger juice for later use.
2. Chop the chives; mince beef and fat pork for use.
3. Take a mixing bowl, put the ground meat of Practice 2 into the bowl, beat and stir until it is sticky, add seasoning A together and stir in the same direction completely and evenly.
4. Take the green onion and ginger juice of method 1, divide it into 3 equal parts, and add them to the minced meat of method 3, and pay attention to keep stirring every time, so that the ground meat will make the green onion and ginger juice completely Inhale.
5. After adding the green onion and ginger juice of method 4, add seasoning B and the minced leeks of method 2, and stir together until uniform.
Coriander and lamb wonton filling
Material
mutton 500 grams, fat pork 100 grams, 1 green onion, 1 small piece of ginger, water 3/4 cup, 200g coriander, A. 3/2 tsp salt, 1 tsp monosodium glutamate, 1 tsp sugar, 1/4 tsp clove powder, B. 3/2 tbsp cornstarch, 1 tsp white pepper, sesame oil 1 tablespoon
Practice
1. Wash the green onion and cut into sections;Wash ginger and slice; wash coriander and cut into a bowl, set aside.
2. Combine the green onion segments, ginger slices and cold boiled water of Practice 1 with a juice machine for about 20 seconds to make green onion ginger juice.
3. Chop the mutton and fat pork together.
4. Take a mixing bowl, put the ground meat of Practice 3 into the bowl, beat and stir until it becomes sticky, add seasoning A and stir in the same direction until it is completely uniform.
5. Divide the green onion and ginger juice of practice 2 into 3 equal parts, and add them to the ground meat filling of practice 4, and pay attention to keep stirring every time to allow the ground meat to completely remove the green onion and ginger juice. Inhale.
6. After all the onion and ginger juice of Method 5 has been added, add Seasoning B and the ground coriander of Method 1 and stir together until uniform.
Egg yolk wonton filling
Material
Pig red meat 400g, pig fat 200g, chopped green onion 20g, minced ginger 10g, A. 3/2 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of caster sugar, B. 1 tablespoon of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
Practice
1. Dice red meat and fatty meat (about 0.5 cubic centimeters in size).
2. Each salted egg yolk is cut into 8 portions on average.
3. Put the red meat in a basin, beat and stir until it is sticky, then add seasoning A and mix well.
4. Add fat, green onion, minced ginger and seasoning B and mix well.
5. Wrap the wontons with large and thin wonton skins, boil a pot of water, throw in the wontons after boiling the water, and boil for about 4 minutes.
Tuna wonton filling
Material
400g tuna meat, 200g fat pork, 1/2 cup of cold water, spring onion 2 Root, 20 grams of ginger, A. 3/2 teaspoons of salt, 1 teaspoon of MSG, 1 teaspoon of fine sugar, B. 3/2 tablespoons of cornstarch, 1 teaspoon of white pepper, 1 tablespoon of sesame oil
1. Add the tuna to the juicer and beat for about 20 seconds until it becomes puree.
2. Take a large bowl, take out the tuna of practice 1 and pour it into the bowl for later use.
3. Chop the fat pork, add it to the method 2 tuna and stir until it is sticky.
4. Wash the green onion and ginger and chop them into fine pieces. Add them with seasoning A and stir in the same direction.
5. Add water to the fish filling of Method 4 three times, and pay attention to keep stirring each time to allow the fish to be completely absorbed, and finally add seasoning B to mix well.
Refreshing and delicious wonton with coriander filling
Material
Lean pork-3 taels, coriander-2 taels, ginger- -1 tael, egg-1 piece, wonton wrapper-1 catty, dried chili-2 pcs, dried pepper-a few pieces, pepper powder-0.5 tablespoon, pepper-0.5 tablespoon, soup essence-1 Tablespoon, cooking wine-2 tablespoons, soy sauce-1 tablespoon, vinegar-0.5 tablespoons, sesame oil-1 tablespoon, dried shrimps-1 tael, seaweed-1 tael
Practice
1. Wash the meat, coriander and ginger and chop into fine pieces
2. Heat oil in a hot pan, add dried chilies and peppercorns to the fragrant heat, put the broth essence and pepper powder on the chopped stuffing, and choke the hot oil Put the egg into the filling, add 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, mix well
3, the stuffing can be beaten up and the mixed stuffing can be placed on the egg yolk, in the microwave Heat for 1 minute and taste the saltiness of the filling. (The egg yolk needs to be pierced with toothpicks, otherwise it will explode)
Shrimp and mushroom ravioli
Materials
4da1a, water, shrimp, 4da1a Salt, white pepper, minced meat, 0.5 egg whites, dried shiitake mushrooms, green onions, ginger, salt, chicken essence, sesame oil, chicken soup, seaweed, wonton, mustard tuberPractice
1. Shrimp thread Remove the shells and pick out the shrimp thread. Sprinkle cornstarch, add a little water, and grab well. It is a process of washing the shrimp, and then repeatedly rinse with water. At this time, the shrimp will become very white!
2. Control dry water, add appropriate amount of salt and white pepper, and marinate the shrimp first. Then prepare the meat filling, which is a little more fat, but the 4 fats and 6 lean are almost the same. Pour in half of the egg whites and stir them in one direction to fully mix them.
3. Dried shiitake mushrooms are soaked and minced, green onion and ginger are also minced, put in the meat filling, or fully stirred in one direction, add a little water, and beat into the meat, be sure to fully beat the water into the meat In the stuffing!
4. Finally put in a suitable amount of salt, chicken essence, white pepper and stir, and finally add a little sesame oil, and then stir evenly.
5. Finally, neutralize the shrimp in the meat, and it can be wrapped.
6. When wrapping, first put a little minced meat, then put a shrimp, and then a little minced meat, you can wrap it up
Leek fresh meat wonton
Material: Three tips for making delicious wontons:
1. Filling: The meat filling should be whipped in one direction, so that the meat filling can be adjusted. Delicious;
2. Cooking wontons: You know all the ways to cook wontons, right? Put the wontons after the water is boiling, and add a bowl of cold water when the water boils again. After three times, the wontons will be delicious;
3. Sheng wontons: do you know how to hold wontons? Be sure to open the fire to hold the wontons. If the fire is turned off, the wontons will be soaked in the pot, and the wontons will be sticky and not so chewy. Many bobbins make leek fillings always encounter the problem of water leaking out of the filling. There are many ways to prevent water leaking out of the leek, such as mixing some oil in the leek first and wrapping the vegetable juice to make it difficult to leak water. But I don’t use this method at all, as long as two practices
Two tips for leeks that do not leave water:
1. Cutting the leeks: I think the most important thing is to cut the leeks. Yes, it is not easy to get water. Once with my mother-in-law, I cut leeks, and my mother-in-law said that if you cut the leeks like this, the water came out. From now on, I always cut it in the same way as my mother-in-law, and the result was really no water. How do you cut it? Just wipe the knife and cut vertically, not pulling the knife back and forth to cut.
2. When adjusting the stuffing: Add seasonings to the stuffing first, and then put the leeks in the end. And just mix the leeks well, don't stir them, not only will it be easy to get water, but also there will be no leeks smell. As long as you master the above tips, you can make delicious and invincible wontons. Before, I didn't have any confidence in making stuffing, because when I was a child I just wrapped the stuffing with my family, and I never saw how my family made stuffing, at least I even saw it when cooking. So my filling is not as delicious as the quick-frozen outside! The filling I prepared now is really much better than the quick-frozen outside! And it's real and fresh! It’s no exaggeration to say that my favorite frozen wonton and the big bowl of wonton that Xiaopang always likes to eat outside were all taken down by my summer brand wonton PK. I finally became a qualified one. The cook, because I always think that if you can’t mix stuffing, it’s not a good cook!
Fresh small wontons
Materials:
The high-precision flour made of 14cm*7cm small wontons, Add water, salt, monosodium glutamate, chicken essence, etc. to the filling meat sauce to form a filling.
Practice
12 pieces of wonton wrappers (50 grams), 50 grams of sandwiches are wrapped into a small wonton. Use the pointed chopsticks with the right hand to pick the filling heart into the leather of the left hand, and the finger of the left hand falls. After filling the filling, bend the index finger, ring finger, and thumb at the same time to pinch the four corners of the leather to form a square diamond shape. Pay attention to pinch the four corners as much as possible when pinching the leather. Don't squeeze the filling in the palm of your left hand. The jargon calls this wontons. After the wontons are put in the pot, the water-boiled wontons float up, and the four-corner diamond-shaped side is raised twice. At this time, the wontons will undoubtedly be cooked.
Sichuan wonton
Materials
Meat filling 400g, rapeseed 300g, 1 green onion, 400g wonton wrapper, 5g salt, 20ml water, raw Smoke 5 grams, 3 grams of pepper, 2 grams of sesame oil, 1 egg
Practice
1. Chop the fresh half-fat ground meat and add salt in a large bowl , Eggs, water and stir until sticky.
2. Wash the rapeseed, put it in boiling water and quickly blanch it to remove; flush cold water to cool, squeeze the water, put it into a food processor to break or chop, and then squeeze the water.
3. Put the green onion and rapeseed into the meat filling, then add light soy sauce, pepper and sesame oil and mix well to make the filling for fried wontons.
4. Wrap the stuffing into the skin to form a wonton shape.
shepherd’s purse fresh shrimp wonton
4da7a#a0d dishes , 200 grams of fresh sea prawns, 250 grams of pork stuffing, 350 grams of commercially available wonton wrappers, 1 egg white, ground ginger, cooking wine, sesame oil, salt, white pepper appropriate amountPractice
1 .The sea prawn is headed and shelled to remove the gut, chopped and minced and mixed with the pork filling (I added ginger in the pork filling in advance). Add egg white, a little cooking wine, and salt. Stir in one direction and set aside;
2 .Shepherd's purse, remove the roots, remove the old leaves, wash and drain the water, chop finely and sprinkle some salt, squeeze out the water;
3. Add 2 to 1, add a little salt and white pepper according to your taste Mix well into wonton filling;
4. Take a piece of wonton wrapper and put a proper amount of filling, wrap it up, dip both ends in water and squeeze it;
蝦米鮮
Raw materials
50 grams of dried shrimp, 30 grams of pork filling, 25 grams of chives, 100 grams of mixed tonkins, 15 grams of seasoning salt, 15 grams of monosodium glutamate, 10 grams of green onions, a little pepper, sesame oil 5 Gram
Practice
1. Wash the leeks and cut into pieces, and wash the dried shrimps;
2. Put all the raw materials except the wonton wrapper into the bowl, mix with the seasoning Evenly;
3, put the filling into the center of the wonton wrapper;
4, roll the edge of the wrapper from one end to the middle;
5, roll to half of the skin;
6 , Then pinch both ends tightly;
7, pour water into the pot and bring to a boil, put in the wrapped wonton;
8, cover the pot and cook for 3 minutes.
Leek, egg and minced meat ravioli
Ingredients: chopped leek, minced pork (fat and thin), fried eggs, minced ginger . Put salt in the egg and beat in one direction. After the oil is hot, pour the egg liquid into the pot and stir-fry immediately. After the eggs are cooked, turn off the heat, and you have to use a spatula to break the eggs in the pan. The more broken the better. Pour all the fillings into the container, add salt and a little oil (I usedIt's salad oil, you can also use other vegetable oil) to stir.
Leek is easy to get water, so it is best not to stir in a circle when mixing stuffing. Instead, use chopsticks like cooking, turn over from here, and then from there.
Prepare a small bowl of cold water, take out the wonton wrapper, now you can start to wrap it.
Stuffed pork and shrimp ravioli
Material:
Fresh pork, fresh shrimp, green onion, pepper, salt, sugar, soy sauce, wonton wrapper
How to:
1. Prepare the meat filling: take fresh pork (mostly lean meat, with a little fat) and chop into meat filling, shell the shrimp, remove the shrimp thread, chop into small particles, and add a little Stir chopped green onion, pepper, salt, sugar and soy sauce from one direction with chopsticks, and let it stand for about 10 minutes to taste.
Vegetarian wonton soup
Ingredients: 30 pieces of wonton wrappers, 100 grams of golden needles, 5 mushrooms, 100 grams of vegetarian ham, 60 scallions G, 50 g winter vegetables, 2 celery. The amount of salt, monosodium glutamate, soy sauce, sesame oil a little.
Practice
A, winter vegetables, celery, golden needles, shiitake mushrooms, and vegetarian ham are washed and cut into fines, wonton wrappers and vegetarian scallion oil for later use.
B, start the pan with 2 tablespoons of oil, add all the ingredients except wonton wrappers and winter vegetables, stir fry for 1 to 2 minutes.
C, stir-fried ingredients, wrap them with wonton wrappers one by one.
delicious ravioli
Material: pork minced 500 grams, mushroom 50 grams, salt 8 grams, white sugar 3 grams, MSG 3 grams, dried shrimp 15 Grams, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, wonton wrappers. Other ingredients: 100 grams of coriander, 20ml of balsamic vinegar, 15ml of soy sauce, 3 grams of sugar, 3 grams of sesame oil, 3 grams of white pepper, appropriate amount of chili pepper.
Practice
1. Soak the mushrooms and dried shrimps in warm water in advance until they are soft, leave the water for soaking the dried shrimps for later use, and then cut the mushrooms, dried shrimps, green onions, and ginger into uniform sizes. At the end;
2, then add chopped green onions, ginger, dried shrimps to the pork filling, add salt, eggs, sugar, monosodium glutamate, stir well, stir the mixed meat filling in the same direction with chopsticks, and place 10 minutes, wake up;
fresh wonton
material
wonton skin, 1 catty pork belly, 4, 5 shiitake mushrooms, shrimp 3 Two, 1 green onion, 2 eggs
Wonton filling method:
1. Chop pork belly, dice shrimp, dice mushrooms, and chop green onions.
2. Put the meat in a larger container, add eggs, salt, shrimp, shiitake mushrooms and green onions.
3. Whip vigorously in one direction to make the meat filling.
4. Put the meat in the wonton wrapper, and that's it.
Nutritious ravioli to make yourself
Materials
Pork filling 150g, shrimp 80g, ginger, carrot 70g, water chestnut 100g , Chopped chives, appropriate amount of cooking wine, soy sauce, salad oil, salt, pepper, a little pepper powder, half a catty of wonton wrappers
Practice
1. 150 grams of pork, 80 grams of shrimp Minced ginger together into minced meat, 70g carrots, 100g water chestnuts, chopped a few chives, add chives to minced meat, put egg white, cooking wine, Soy sauce, salad oil, salt, pepper, and pepper powder, stir together, and finally add the chopped carrots and water chestnuts together and mix well into meat filling. (The seasoning is added according to personal taste)
Mushroom fungus wonton
Material
Skin, meat, 2 eggs, shiitake mushrooms, fungus, vegetables, sesame oil, salt, Essence of chicken, white pepper, sesame, seaweed
Practice
1. Also chop the mushrooms and fungus, add the meat filling, and beat two more eggs in. It is said that this will make the filling. Tender, add the ingredients and stir-fry the meat in the pot until it is ripe, turn off the heat.
2. The green vegetables need to be chopped. My knife is not good, and the American long-handled knife is not easy to use, so I greeted it with a blender. After the green vegetables are chopped, stir in the meat and start wrapping.
Southern package wonton
Material
Buy ready-made wonton skin, pork, corn kernels, carrots, horseshoes, celery, green onions , Five-Spice Powder
Practice
1. The pork is chopped with a little white meat, corn is peeled, carrots and horseshoes are finely diced, green onions and celery are chopped and added to the pork, and a little Five-spice powder and salt, stir up the glue in one direction.
Wonton Melaleuca Cake
Materials
1. 30 pieces of wonton skins, 5 green onions,
2. 1/2 cup flour, 1 egg, 3. 2 tablespoons flour, 1/3 tablespoon salt, 1 tablespoon black sesame seeds, 3 tablespoons lard, 1/3 sugar Tbsp, 2 tbsp water, 2 tsp cinnamon powder
Practice
(1) Wash the green onion and drain, chop into fines, add flour, egg and all seasonings and mix together Reserve evenly.
(2) Divide wonton wrappers into 6 groups, each with 5 slices. Flatten 5 pieces of wonton wrapper, spread the filling of method (1) on 4 of them, stack them one by one, cover the last one, make 6 portions in order, and sprinkle a little flour around each portion , To prevent the filling from flowing out.
(3) Heat the oil in a pan to 160∼170℃, put in the cooked puff pastry, fry until cooked, and the surface becomes golden brown. You can pick up and drain the oil. It takes about 6∼8 minutes. It can be eaten whole or cut into small pieces.
Pork Prawn Wonton Soup
Material
225 grams of boneless pork, chopped as desired, 50 grams of shelled prawns, fine Cut, 1 teaspoon of brown sugar, 1 tablespoon of Chinese or Japanese rice wine, 1 tablespoon of light soy sauce, 1 teaspoon of chopped fresh ginger, 1 handful of chopped green onions, 24 wonton wrappers, 750 ml of chicken broth
Practice
1. In a large bowl, stir together the pork, shrimp, sugar, rice wine, soy sauce, ginger and a handful of green onions, and let stand for 25-30 minutes.
2. Fill one tablespoon of stuffing in the middle of the wonton wrapper, moisten the four corners with water and fold 2 sides to form a triangle, then fold the other two sides in half and squeeze the original half together. Use the same The method of making leftover wonton wrappers.
3. To make a soup, boil the chicken soup and add wontons to boil for 5 minutes. Garnish with the remaining green onions before serving.
Salted egg yolk fish wonton
Material
black fish, salted egg yolk, salsa, celery, egg, wonton wrapper
Practice1. Cut the fish away firstBone (spine), and then remove the big spines from the belly of the fish, leaving two pieces of fish with skin.
2. Use the back of a knife to pat on the surface of the fish while scraping off the loose fish. It will become muddy, and the bones will remain on the skin. That's it.
3. Add chopped salted egg yolk, refined minced meat (1:1 fish and minced meat, 4 or 5 salted egg yolks), appropriate amount of celery leaves and filling, and wrap it into wontons. Facai and frangipani are made into wonton soup.
Wenzhou wonton
Materials
Shrimp 6 taels, 6 taels of ground meat, 1/2 catty wonton skin, 2 spinach, 1 egg, egg Peel a little, measure seaweed slices, 1 stick of celery, 1 tbsp red onion crisp, appropriate stock, 1 tsp pepper, a little salt, and measure sesame oil
Practice
(1) Pound the shrimps into a puree, add seasonings and 1/2 egg liquid to make a filling.
(2) The spinach is crushed with a conditioning machine, mixed into the ground meat, and then the other half of the egg liquid is added to mix into another flavor filling. Take out the wonton wrapper, wrap the finished filling into the wonton wrapper, and fold it from all sides to the middle.
Soup wonton
055881#a#7d9ed#04a , Sea rice, cucumber, lean meat, ginger, minced, wonton skin, sesame oil
Practice
1. Wonton skin is bought in the supermarket, stuffing with cucumber, lean meat, sea rice, It is made with minced green onion and ginger, oil, salt and chicken essence.
花状Wonton
Material
Wonton skin, red oil, shrimp skin, lard, pinch of salt, MSG, chopped green onion, tempeh sauce , Sesame, pepper, balsamic vinegar
Practice
1. Wonton wrapper is bought, and the filling is pork, shrimp, chive and yellow filling.
2. The wrapped wontons are swollen, like ingots; they are packed with plenty of minced meat, and the one you eat at home is a real thing,
3. The bowl on the left is filled with shrimp skin and lard , A pinch of salt, monosodium glutamate and chopped green onions; the bowl on the right contains tempeh hot sauce, sesame seeds, pepper and balsamic vinegar
Refined plum meat, wonton skin, appropriate amount of salt, soy sauce, a little sugar, sesame oil, peanut oil, a few drops of oil, lettuce
Practice
1. Put plum meat Cut into pieces and chop into minced meat, add appropriate amount of salt, sesame oil, peanut oil, soy sauce, a little sugar, and stir vigorously in one direction with chopsticks until the minced meat is sticky.
Xinjiang Ququ (also known as wonton)
Materials: 250g refined flour, 50g beaten egg liquid, lamb hind leg 150 grams, 50 grams of shallot and coriander, 2 grams of chili powder, 20 grams of refined salt, a little cumin, 7 grams of MSG, 2500 grams of mutton soup
Practice
1. Flour, egg Put the liquid together, add 100 grams of water and make a dough. Let the gairen damp the cloth and let it rest for 10-15 minutes. Use a rolling pin to roll out the dough as thin as paper, and cut into pieces about 2 cm square.
2. Cut the lamb into cubes, add 1.5 g salt, 2.5 g monosodium glutamate, 1 g chili powder in a basin and mix well, then add 50 g water and stir evenly, then add the diced shallots to make the filling.
Pumpkin vegetarian ravioli
Material
Pumpkin, ginger, salt, edible oil, chicken essence
Practice da1a7d##1. Wash the pumpkin and shred it.
2. Marinate with salt for a while, squeeze the soup to dry.
3. Add finely chopped ginger and stir evenly.
4. Stir-fry for a few minutes in a frying pan, add chicken essence to taste.
5. Wrap right amount of pumpkin stuffing with wonton skin one by one.
Leek and egg pie
Material crust: Flour 250g, boiling water 150ML, cold water 70ML, salt 2g,
Filling: leeks, eggs, dried shiitake mushrooms
Practice filling:
1. Rinse the dried shiitake mushrooms and soak in water
2. Wash the leeks and dry them fully. , Chopped sections
3, beat the eggs, fry them, use a shovel to chop the large sliced eggs into finely chopped pieces
4, soak the mushrooms and squeeze the moisture, chop
5, Pour chopped chives, chopped eggs, and chopped mushrooms together, mix well, add a little sesame oil, pepper, and add salt and mix well when you pack it to prevent water from filling
Pork filling thousand Layer cake
Material
Ground pork, flour, water, chopped green onion, salt, monosodium glutamate, allspice
Practice
1. Mix noodles, Or decide by yourself, the noodles need to be soft! Chop the green onion, pour the minced meat, MSG, salt, five-spice powder, and oil into a bowl and stir evenly. Roll the dough into a round cake, thin it a bit, and spread the minced meat on the cake.
2. Cut the noodles with a knife up and down, left and right, and layer them from the right. When they are folded to the shape of Figure 3, press them with your hands or a rolling pin. Put oil in the pan and press the noodles. Put the cake in both sides and fry it yellow. After being out of the pan, use a knife to cut into small pieces and put on a plate.
stuffed cabbage rolls
Ingredients: 1 cabbage, 75g white bread, 350g milk, cut cold cooked meat or Fresh lean beef filling, 1 egg, beaten well. 30 grams of celery, 50 grams of chopped garlic, fresh skim milk mozzarella, beans in the pod, 75 milliliters of olive oil, 1 shallot, and chopped. 250ml of dry white salt and black pepper
Practice
1. Cut the leaves of the cabbage, remove the heart (for soup), and blanch the leaves in boiling water for 4～5 Minutes, take out the cold water once, and put it on the cloth to dry.
2. Cut off the crust of the bread, soak the remaining part in the milk, take it out after 5 minutes, and squeeze dry.
3. Take a large bowl, add minced meat, eggs, freshly processed bread, celery, garlic mash, buttermilk mozzarella, beans, salt and black pepper, and stir.
4. Cut the leaves of the cabbage into appropriate sizes and discard the hard stems. Place the stuffing just made just now on the side of the leaf and roll it up slowly. Be careful to fold the edge of the leaf inward. After rolling, place the cabbage roll in the palm of your hand and slightly roll it.
5. Take a larger frying pan (ensure that you can hold all the cabbage rolls), heat it up, pour olive oil, add the shallots, stir-fry on a low heat, increase the heat and put Add the cabbage rolls, turn them over, don't let the cabbage rolls fall apart.
6. Pour in half of the dry white prepared in advance, add half-cooked meat, low heat, and after the wine has evaporated, add the other halfCover the pot and simmer for 10-15 minutes until the water has evaporated. Pick out the meat and let the remaining cabbage rolls dry for 5 minutes before serving.
Vegetarian Pie
Materials: Fine flour 500g, accessories: eggs, leeks, vermicelli, seasoning: green onions, ginger, salt, Chicken essence, cooking wine, sesame oil, edible oil
Practice
1. Use warm water to gradually synthesize the flour into a soft surface, put it in a basin and cover it with a damp cloth to wake up for 30 minutes;
2. Wash the green onion, ginger and chives, and cut into the ends. Soak the vermicelli and cut into the ends;
3. Use the beaten egg to make the vermicelli into a paste, add the chopped green onion, ginger and chives to make the filling;
4. Divide the awake noodles into small notes, press them into a dough wrapper, and press them into a pie shape by hand;
5. Put the oil in a pot on the fire, and put the oil into the cake when baking. flip.
