Celery and pork wonton(qin cai zhu rou da hun tun )

Celery and pork wonton

Introduction:

"I remember when I was very young, it was absolutely a big thing to wrap wonton at home. I watched my mother pick vegetables, wash vegetables, twist, chop, wring, cut meat, chop meat, add seasoning, and stuffing. Finally, I wrapped around her all the time. I wanted to eat delicious Wonton early. At that time, I thought it was the happiest thing. Of course, it might be because I ate it only once a month or two, so I couldn't hold it every time. If it was winter, Later, when I grow up, my mother will assign me jobs, such as washing vegetables, cutting vegetables and chopping meat. If I can't do it, my arms will fall off. My mother will let me put it away. I will continue to chop meat. Ha ha. Now, it's a happy thing for my family to have a big meal around the table. "

Production steps:

Step 1: I choose the hind leg meat of Fuyuan Dahe black pig, which is more tender. Please wash it and beat it into strips with meat shredder. When you come back, chop it with a chopper. Cut the fat meat into strips, chop it and put it in the lean meat. Wash the celery, peel and wash the ginger

Step 2: put water in the pot and bring to a boil. Blanch the celery for about half a minute. Remove the leaves immediately after they turn green

Step 3: put it in a drip and cool it in cold water

Step 4: dry the celery, cut it into small pieces and chop it. Then dry the water. Shred the ginger and chop it

Step 5: put minced meat, celery and ginger into a large bowl, add a spoonful of cooking wine, two and a half teaspoons of salt, half a teaspoon of monosodium glutamate and stuffing

Step 6: prepare half a cup of water, wonton skin and start wrapping

Step 7: boil water in the pot, put wonton into the pot, cover the pot, bring it to a boil over high heat, remove the pot cover and continue to cook

Step 8: when the wonton is all floating, cook for another minute and cook thoroughly (the whole process takes about four minutes)

Step 9: in the middle of the cooking, prepare the sauce, a small spoon of soy sauce, a small spoon of vinegar, a few drops of sesame oil, scallion, add the hot soup into a small bowl, and then directly take it out and put it into a bowl

Step 10: it's delicious. It's salty and mild. It's like my mother's taste. It's like a storm. When I eat the last one, I think of taking pictures, biting open it and seeing the stuffing after it's cooked

Materials required:

Lean meat: 600g

Pork slices: 40g

Celery: 250g

Ginger: a small piece

Cooking wine: a spoonful

Salt: two and a half teaspoons

MSG: half a teaspoon

Shallot: one

Raw soy sauce: half spoon

Zhenjiang vinegar: half teaspoon

Sesame oil: three or four drops

Note: 1. In summer, most of the green vegetables are medicated, so choose the tender celery, which is about 20-30 cm in length. Remove the roots, remove the old leaves, and soak in water for 15 minutes. Keep the tender leaves, as will be mentioned later. 2. The celery should be blanched quickly and cooked in half. After being cooled in cold water, it won't change color. It should be wrung dry and chopped, otherwise there will be too much water when cutting, and then wrung dry again, 3. Ginger should be cut to pieces, and you should not feel it when you eat it. Children generally don't like ginger, so do I. 4. Ginger and cooking wine can eliminate the fishy smell of meat, so they can't be less. 5. Pure lean meat stuffing always feels less meat flavor, so it will be more fragrant if you add a little fat meat appropriately. The ratio is about 15:1.6, 7. Finally, celery Baidu: cool, rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc., leaf stem also contains effective components of apigenin, bergamot lactone and volatile oil, with the role of reducing blood pressure, blood lipid, prevention and treatment of atherosclerosis oh. At the same time, it has the functions of calming the liver and clearing away heat, dispelling wind and dampness, removing vexation and swelling, cooling blood and stopping bleeding, detoxifying and dispersing lung, strengthening stomach and blood, clearing intestine and defecation, moistening lung and relieving cough, reducing blood pressure, strengthening brain and calming.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Qin Cai Zhu Rou Da Hun Tun