Crispy candy rolls: wonton(su cui tang guo juan hun tun qiao bian shen )

Crispy candy rolls: wonton

Introduction:

"When you make meat wonton, you can always cook it like this, or you can eat it in a different way, and then the candy roll will be born! At the beginning, the candy roll was twisted. Later, it was too hard to roll it into a more solid column. After deep frying, it was filled with favorite sauce, and the whole wonton was changed! This kind of appearance is also very attractive to little friends. My seven-year-old cousin eats a lot. Mothers can change the stuffing into vegetables to coax the family's baby to eat. "

Production steps:

Step 1: select fresh pork, chop;

Step 2: chopped onion, chopped onion and ginger, continue to chop with meat;

Step 3: mix the chopped meat with oyster sauce, salt and white pepper;

Step 4: add proper amount of starch to the meat stuffing after hydration, stir evenly;

Step 5: when the meat is ready, take out the wonton skin and prepare it;

Step 6: put an appropriate amount of stuffing on one end, roll it up, dip it in a small amount of water to seal it, and then twist the dough on both ends to make candy makeup;

Step 7: pour the oil into the pan, put in the candy roll when it is 45% hot, fry it in warm oil over low heat, and remove it when the surface begins to change color;

Step 8: continue to heat the oil until 70% to 80% heat, and then fry it again until the surface is golden;

Step 9: take out the oil absorption paper and absorb the excess oil. You can eat it directly or squeeze on the sauce you like.

Materials required:

Fresh meat: moderate

Wonton skin: right amount

Purple onion: 1 / 4

Chopped scallion: small amount

Shredded ginger: right amount

Water: moderate

Starch: a spoonful

White pepper: a pinch

Salt: right amount

Oyster sauce: 1 teaspoon

Note: 1. Oil temperature judgment: when you put the chopsticks in the first frying, a large number of bubbles will appear quickly; when you put the chopsticks in the second frying, a large number of clear bubbles will appear around the chopsticks; second frying can spit out oil, so you won't feel greasy; 2. Cylindrical, as long as you fold the dough on both sides after the first roll, and then continue to roll; 3. Starch water can be put in the stuffing Let meat taste more tender, will not send firewood;

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Cui Tang Guo Juan Hun Tun Qiao Bian Shen