Crab meat wonton(xie fen xiao hun tun )

Crab meat wonton

Introduction:

Nouveau riche, in order to make the most important part of the biggest upgrade, remove crab powder and boil a pot of bald butter is the most luxurious. Collocation of pork and pork is a small wonton like goldfish.

Production steps:

Step 1: buy the wonton skin, fold it in several layers and cover it with a wet towel

Step 2: add scallion into minced pork, then add soy sauce, salt, sugar, sesame oil and ginger to taste

Step 3: beat the meat in a bowl and a pot for about 20 minutes

Step 4: stir in the butter and stir clockwise with chopsticks

Step 5: take a wonton skin and put a small amount of stuffing in the middle of the skin

Step 6: diagonally, obliquely, fold over

Step 7: squeeze the corner tightly here. If the skin is dry, you can dip it in water with your fingers and wrap it

Step 8: fold the leather to the left

Step 9: fold the right side over and squeeze it tightly

Step 10: Boil the wonton in boiling water, add the small wonton and cook it over high heat. After the small wonton floats, turn to medium heat and cook it for about 30 minutes. Then, put the soy sauce, lard, sugar and scallion into the soup

Materials required:

Baldness butter: 2 liang

Minced pork: half a Jin

Small wonton skin: 1.5 Jin

Ginger: 2 teaspoons

Scallion: right amount

Egg: 1

First soy sauce: 1 teaspoon

Sesame oil: 1 teaspoon

Salt: right amount

Sugar: right amount

Note: 1. Small wonton skin is thin, easy to stick, need to powder placed, it is best to wrap a batch of the next batch, the surplus can be put napkin bottom, put in the fresh box, refrigerated. 2. Bald butter method: http://home.meishichina.com/recipe-145499.html3. Minced ginger can be added to the stuffing to remove the fishiness. Soy sauce with lard makes it more delicious. 4. Don't put vinegar in the soup because of the crab meal. The taste will definitely spoil.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xie Fen Xiao Hun Tun