Shrimp wonton(xian xia xiao hun tun )

Shrimp wonton

Introduction:

"Wonton, also known as wonton, originated in the north, is a traditional pasta. Shrimp is very popular because it is light and easy to digest, suitable for all ages, especially for mothers with children. But to do well, we need to pay attention to the following: first, select fresh, non-toxic, non polluting, non rotten, non impurity shrimp; second, sizing protection is an effective way to tender shrimp, which can maximize the water content of shrimp and make the cooked shrimp full and fresh; third, control the oil temperature. It is better to cook shrimp with 30-40% hot oil temperature (about 100 ℃); fourth, it is better to pay attention to the cooking of shrimp dishes, the input of condiments should be less than more, too many condiments will highlight the flavor of condiments, and suppress the original flavor of shrimp, so that the shrimp lost its light and refreshing, fresh and tender characteristics. But this shrimp wonton, save the above trouble, with soup to boil, and not lose nutrition

Production steps:

Step 1: set up a chicken rack

Step 2: put cold water and high heat to boil, remove foam, add onion and ginger wine, and then change to low heat

Step 3: keep the noodles slightly open and turn over the small bubbles

Step 4: the soup is light yellow after hanging

Step 5: Chop pork into stuffing, add ginger

Step 6: pour in a small amount of water and stir in one direction

Step 7: remove the sand line from the shrimp

Step 8: into small particles, salt, pepper, cooking wine marinate

Step 9: mix well with the meat

Step 10: soak the fungus in water

Step 11: prepare the wonton skin

Step 12: take a piece of wonton skin and put it in the middle of your left hand. Use a chopstick to pick the right amount of stuffing and put it on one corner of the wonton skin,

Step 13: roll down one corner of the skin with your left thumb to cover the filling, about 2cm at the opposite corner

Step 14: pull out the chopsticks

Step 15: wrap them in turn

Step 16: add proper amount of water to the soup, add agaric and shrimp skin to boil

Step 17: bring the wonton to a boil

Step 18: add a little salt and pepper to taste, wait for the wonton skin to shine, and add Schizonepeta

Step 19: drop a little sesame oil before leaving the pot

Materials required:

Pork: 200g

Wonton skin: 300g

Shrimp: 100g

Dried shrimps: right amount

No ear: right amount

Schizonepeta tenuifolia: moderate

Pepper: a little

Salt: a little

Soy sauce: moderate

Ginger: right amount

Cooking wine: a little

Note: 1, with boiling water is OK, but the taste is not as good as soup. 2. You can't put salt in soup. 3. When hanging the soup, you must master the fire. If the fire is too small, the fresh flavor is not strong. 4. I think minced meat tastes better than minced meat (unfolded)

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Xia Xiao Hun Tun