Beef wonton(niu rou hun tun )

Beef wonton

Introduction:

Production steps:

Step 1: prepare all the raw materials first.

Step 2: chop beef stuffing, add salt, soy sauce, ginger, cooking wine, chicken essence, pepper, a little raw powder and 1 egg, mix well, add sesame oil to seal flavor and marinate for 10 minutes; soak agaric and chop fine.

Step 3: marinate the meat stuffing and agaric, add chopped scallion and stir in the same direction to make it strong. At this time, if you think the stuffing is slightly dry, you can add some peanut oil to moisten it.

Step 4: you can make wonton.

The first step is about 130 Jin of stuffing.

Step 6: add water to the pot and bring to a boil. Add about 20 wontons at a time. The wontons just put in will sink to the bottom. Gently stir with a rice spoon to keep them away from the bottom of the pot. Boil the water for 1-2 minutes. The wontons will naturally surface. Cook for another 2-3 minutes.

Step 7: put salt, soy sauce, pepper, chicken essence, sesame oil in the bowl, or add some vinegar, green onion and coriander, just as you like.

Step 8: pour the soup of wonton into the seasoning bowl while it is hot (step 7), then put it into wonton. I cooked two cabbages with the soup, and the taste was very good.

Materials required:

Beef: half a catty

Wonton skin: 1 jin

Auricularia auricula: right amount

Egg: 1

Salt: right amount

Soy sauce: moderate

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

Raw powder: appropriate amount

Sesame oil: appropriate amount

Peanut oil: right amount

Note: the wonton eaten outside is basically pure meat. I think it's healthy to add some Auricularia auricula. It can also increase the fresh and crisp taste. There are also fresh mushrooms, which are sure to taste delicious. However, it's relatively troublesome to squeeze the water from the mushrooms. It's not easy to wrap the stuffing out of the water. Everyone likes it~

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Hun Tun