How to make chicken ravioli? Hurry up and learn it, out of the pot makes people have an appetite

Hello everyone, I am Lao Wang, today I share with you a little trick to do chaos!

Chicken shredded ravioli

Ingredients: 5000 grams of refined powder, 1750 grams of lean pork fat, 2 fat hens. Ingredients: 10 eggs, 3000 grams of bones, powder to taste, ginger rice 15 grams, coriander 1000 grams, squeezed vegetables 1000 grams, seaweed 150 grams, shrimp skin 100 grams, leek 250 grams, pepper noodles 50 grams.

Ingredients: MSG 75 g, salt 250 g, soy sauce 400 g, cooking wine 100 g, small grinding oil 250 g.

Preparation Method: (1) Grind the meat into a filling, mix with ginger rice, salt (5 grams), cooking wine (10 grams), monosodium glutamate (1.5 grams), and mix the meat filling well. When stirring, mix the appropriate amount of water twice, stir until the meat filling is sticky, the thickness is appropriate, and the appropriate amount of small grinding oil is added and stirred well. (2) Put 5000 grams of fine powder into a basin or noodle case, pick a pit in the middle, beat 10 eggs, and put salt and alkali water into it (500 grams of noodles need 150 to 200 grams of warm water in spring, 100 to 150 grams of cold water in summer, 150 to 200 grams of cold water in autumn, and 200 grams of warm water in winter), copy into noodle spikes, and gradually knead into non-soft and hard dough blocks; Yang half an hour, you can roll the skin by hand. When rolling, the noodles should be lightened and the force should be even. Roll out the edges of the pink cloth bag and shake it evenly on the surface, roll it out until the skin is thin and translucent, cut into 6 cm square pieces and set aside. (3) With the skin in your left hand and the ravioli or chopsticks in your right hand, you can roll the filling into the corner of the skin and wrap it into a "cat's ear" or "lotus leaf clip" shape. (4) Wash the chicken and bones in a pot of water, cook over high heat, skim off the foam, and make it milky white. After the chicken is cooked, fish it out, let it dry a little, remove the bones and tear it into chicken shreds. Pick and wash the dried shrimp skin, wash and cut the parsley and leek into sections, cut the squeezed vegetables into cubes (silk), tear the seaweed into pieces, and set aside. (5) Put the wrapped wontons into the soup pot, see the wontons floating up, fish out, add squeezed vegetables, seaweed, leeks, coriander, shrimp skin, chicken shreds, salt, soy sauce, cooking wine, monosodium glutamate, pepper, a little ground oil and an appropriate amount of broth, you can eat.

Features: The soup tastes fresh and fragrant, smooth and tender.

After reading the above content, I hope to be helpful to everyone, welcome to forward the comments + attention!