Cantonese-style wonton has always been favored by people Eating wonton outside is mostly not fresh, and most restaurants use refrigerated meat fillings. Today, let's make your own "Cantonese wonton" The method is easy to learn, and the kitchen xiaobai can easily learn the necessary ingredients for making: dried shrimp I replaced the traditional "earth fishmeal" with a powder polished with dried shrimp, so that it is more convenient in terms of materials, and conditional partners can also add an appropriate amount of shelled fresh shrimp to the filling part
By ritual sense small week week
Fatty lean meat filling 250g
Wonton skin 60 sheets
4 green onions
Dried shrimp powder 3g
Mrs. Levin clam essence 1 scoop
1 scoop of sugar
1 scoop of corn starch
1 egg
1 scoop of light soy sauce
6 cloves of garlic
Dried shrimp rice 20g
1: Add 1 spoonful of corn starch, 1 spoonful of light soy sauce, 1 spoonful of sugar and 1 spoonful of Mrs. Lewen clam essence to 250g of fat lean meat filling
2: Beat an egg
3: Sift in 3g of dried shrimp powder
4: Finely chop 4 green onions
5: Add minced green onion and stir well in one direction with chopsticks
6. Repeatedly beat the wonton filling with your hand to make the filling gel
7: Add an appropriate amount of wonton filling to the wonton skin
8: Fold the wonton skin in half
9. Pinch the fold in the opposite direction
10. Wrap the wontons one by one according to their own habits
11: Add an appropriate amount of cooking oil to a hot pot, pour in minced garlic and dried shrimp and stir-fry until fragrant
12: Add an appropriate amount of water
13: Enter the wonton at about 80 degrees celsius, cook until the wonton floats up and then come out of the pot
14: Sprinkle the green onion on a plate, let it cool slightly and you can eat it
15, the thin skin and tender meat of cantonese wonton is ready, very fresh and sweet
1. Wonton should be put in about 70-80 degrees of water temperature, not when the water is boiled, or the skin is easy to boil; 2. Wonton is boiled several times in small quantities, the water is more than the wonton is less, the heat is even, the wonton can be quickly cooked through, which can also be a good "prevention" of the meat filling is not yet cooked thoroughly but the wonton skin is broken.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.