Make your own Bianshi / Geng / wonton(zi ji qin zi lai zuo bian shi geng hun tun )

Make your own Bianshi / Geng / wonton

Introduction:

"The hometown is called Bianshi, and the county is called Geng. It's said that Shanghai is called big wonton. Anyway, I don't know what to call it. It's just different from the way dumplings are made. The shape of the skin is round. Dumplings are square. "

Production steps:

Step 1: let the boss process the pork stuffing in the vegetable farm, otherwise you will be tired when you chop it by yourself. Choose according to your own taste. If you like more pork, put more pork, and if you like more celery, buy more celery. You can put it as you like.

Step 2: This is the flat skin. It's Square. It's similar to dumpling skin, but it's just different in shape.

Step 3: Chop celery into stuffing and place pork in a slightly larger bowl

Step 4: bean curd, celery and pork are kneaded together in a big bowl!! (wash your hands clean, I'm afraid of people with long nails)

Step 5: look at the stuffing for good things. I forgot to take a picture for the stir frying part. The fire is better. The main process is as follows: add oil. When 8 is separated, add the stuffing. When the water is noisy, drain it quickly, put cooking wine, and then continue to stir fry. It's best to stir up the smell. It's just a little salty under normal circumstances. How to fry this piece well? I need to improve

Step 6: when the filling is a little bit cooler, use a spoon to get the right amount and put it on the top of the skin

Step 7: fold the middle part in half and press it inward. In the process of folding, press the side gap tightly with the head.

Step 8: continue to fold.

Step 9: Lean along the filling. Squeeze it together. If you can't hold it, dip it in water

Step 10: wrap the shape, WOW.. I'm sorry, but I'm not professional enough.

Step 11: Well, after a lot of processing, you can steam it on all kinds of steamers. I don't know about the taste.... There is no picture after steaming. I want to eat and forget to take pictures..

Materials required:

Flat skin: 1.5 kg

Pork stuffing: 1.3 Jin

Tofu: look at the taste

Celery: moderate

Oil: right amount

Salt: right amount

Note: can't stick with some water to stick, the speed should be fast. If you have a lot of bags and want to save them for tomorrow, remember to steam them first. Otherwise, the flour will harden and disperse.. If you don't like steaming, you can have soup...

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Zi Ji Qin Zi Lai Zuo Bian Shi Geng Hun Tun