Wonton with fresh meat and shrimps(xian rou xia pi hun tun )

Wonton with fresh meat and shrimps

Introduction:

"What I like most about wonton is the smooth skin of niuniuu and the stuffing of QQ. A few days ago, a friend asked me: "why do I make wonton, stuffing is always plate, not play it.".. And it's not as fresh as it is outside? " When she asked, she realized that there were some problems with the kind of meat she had chosen and the method of stuffing. The most common stuffing for wonton is pork stuffing. To make pork stuffing, we should choose the pork with fat and thin. The wonton stuffing made of lean meat tastes more powdery and woody, but not oily. After choosing the raw materials of wonton stuffing, the next step is to chop the stuffing. Many people chop wonton stuffing with one size fits all, cutting fat and lean meat together. In fact, this method is wrong. The right way is to separate the fat and lean meat as much as possible (of course, there are a few parts mixed together, it doesn't matter much ha), cut the lean meat into small pieces, then chop the lean meat into minced meat, finally mix the fat and lean meat, stir and season. The meat stuffing processed in this way has a rich and round taste, and is oily but not greasy. In addition, because there is less stuffing in wonton, we can't add a lot of vegetables as ingredients like dumpling stuffing to enrich the taste and taste. Therefore, when making wonton stuffing, we can add some dried products such as dried shrimps and fungus to the stuffing, which can also improve the freshness and flavor. The wonton in this bag is "fresh meat and shrimp stuffing". I hope you like it

Production steps:

Step 1: prepare the meat, onion and ginger. Wash the meat, drain the water, separate the fat from the lean, and freeze in the refrigerator for about 30 minutes;

Step 2: take out the frozen hard meat and slice the fat and lean meat first;

Step 3: cut it into strips;

Step 4: finally dice. Step diagram, I do with lean meat demonstration;

Step 5: add minced ginger into lean meat and chop it into meat paste;

Step 6: chopped lean meat paste, diced fat meat, and shrimp skin;

Step 7: mix Hefei lean meat in a large bowl;

Step 8: add the cooking wine, soy sauce, oyster sauce, black pepper, sugar and salt in seasoning a, and stir them in one direction until they are evenly mixed (the process of seasoning is not necessary, or it will be too long ~ ~);

Step 9: wash the shrimp 1, drain the water, chop, and then add it into the meat;

Step 10: add water in several times and stir in one direction. Each time, the water added in the previous time should be completely absorbed by the meat stuffing, and then the next time should be added;

Step 11: the wonton stuffing is well watered;

Step 12: add proper amount of homemade shrimp oil and mix well;

Step 13: add the chopped scallions and mix well (I also cut corn kernels by hand);

Step 14: the final wonton stuffing should be moist and glossy;

Step 15: take a piece of wonton skin and put some wonton stuffing on it;

Step 16: knead it into a ball and put it in a container. Repeat the action and pack the amount you want to eat;

Step 17: boil a pot of water, heat it over high heat, boil the water, add a little salt;

Step 18: add the wonton and stir it gently along the edge of the pot with a spoon to prevent the wonton from sticking to the bottom

Step 19: boil over high heat, add appropriate amount of cold water;

Step 20: Boil the wonton again, make it transparent, float on the surface, and it's cooked;

Step 21: while cooking wonton, put shredded seaweed, concentrated chicken juice, shrimp skin 2 and scallion in the bowl;

Step 22: pour boiling water;

Step 23: fill in the cooked wonton, drop a few drops of sesame oil and eat it!

Materials required:

Pork: 250g (fat and lean 3:7)

Shrimp: a little

Ginger: a small piece

Chives: 2-3

Seaweed: moderate

Homemade shrimp oil: a little

Cooking wine: 5ml

Soy sauce: 15ml

Oyster sauce: 5ml

Black pepper: moderate

Salt: right amount

Sugar: 2G

Water: About 35g

Chicken juice concentrate: a little

Sesame oil: a few drops

Precautions: 1. The stuffing of wonton should be filled with seasoning, then water, and finally oil, so as to lock the water and taste; 2. The scallion in the stuffing should be put before the wonton, which is easy to taste when put early; 3. The stuffing should be stirred to make it taste good; 4. The diced fat should be cut about 0.2mm, not too small. The wonton cooked in this way, the diced fat meat will melt, wrapped in the meat mud, full of fragrance, not wood not greasy; 5. Homemade shrimp oil can be replaced by sesame oil or ordinary edible oil, I just have to use it. The amount of oil can be adjusted according to the degree of fat and lean meat and your own taste; 6. When cooking wonton, put some salt in the water, and the wonton will be cooked faster; 7. You can pack more wonton at a time, and put it in the refrigerator until it is hard, and then put it in a bag to seal it. When eating, you don't need to thaw, just boil the wonton directly; 8. You can pack the wonton as you like. 1. The stuffing of wonton should put seasoning first, then water, and finally oil, so as to lock the water and taste; 2. The scallion in the stuffing should be put before the wonton is wrapped, so that it is easy to taste; 3. The stuffing should be stirred up, so that it tastes good; 4. The diced fat meat should be cut about 0.2mm, not too small. The wonton cooked in this way, the diced fat meat will melt, wrapped in the meat mud, full of fragrance, not wood not greasy; 5. Homemade shrimp oil can be replaced by sesame oil or ordinary edible oil, I just have to use it. The amount of oil can be adjusted according to the degree of fat and lean meat and your own taste; 6. When cooking wonton, put some salt in the water, and the wonton will be cooked faster; 7. You can pack more wonton at a time, and put it in the refrigerator until it is hard, then put it in a bag and seal it. When eating, you don't need to thaw, just boil the wonton directly. 8. Make wonton as you like. 1. The stuffing of wonton should put seasoning first, then water, and finally oil, so as to lock the water and taste; 2. The scallion in the stuffing should be put before the wonton is wrapped, so that it is easy to taste; 3. The stuffing should be stirred up, so that it tastes good; 4. The diced fat meat should be cut about 0.2mm, not too small. The wonton cooked in this way, the diced fat meat will melt, wrapped in the meat mud, full of fragrance, not wood not greasy; 5. Homemade shrimp oil can be replaced by sesame oil or ordinary edible oil, I just have to use it. The amount of oil can be adjusted according to the degree of fat and lean meat and your own taste; 6. When cooking wonton, put some salt in the water, and the wonton will be cooked faster; 7. You can pack more wonton at a time, and then put it in the refrigerator until it is hard, and then put it in a bag to seal it. When eating, you don't need to thaw, just boil the underwater wonton directly; 1 Avenue;

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Rou Xia Pi Hun Tun