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Crispy wonton
Step 1 small wonton ~ take it out of the refrigerator without thawing. Step 2 heat the oil in the pot and reduce the heat! Pour in small wonton fried, originally small wonton meat stuffing has salt, so there is no need to put seasoning, if heavy taste, you can add a small amount of salt in the oil. Step 3 stir-fry, gradually change color, do not worry about undercooked or sticky.
250g fresh pork, 15 wonton skins, 5g shrimp skins, 5g Laver, 5g coriander, 10g spring onions, 10g ginger and 5g salt. Chop 7% lean meat and 3% fat meat into minced meat and stir well with chopped onion, ginger and salt. Wrap the wonton skin with mixed meat stuffing, put it in boiling hot water in turn, and wait for the wonton to surface. Put the cooked wonton in a large bowl with shrimp skin, Laver and coriander.
Because the skin of crispy wonton is made of egg white and noodles, the cooked skin is crisp and delicious.
Plate: remove the cooked wonton, put it into a bowl and pour into the bottom of the hot soup. According to personal taste, add chopped onions, coriander, soy sauce and other seasonings to add flavor. Matching ingredients: can be paired with some shredded vegetables, fried soybean sprouts and other ingredients to add crisp taste and nutrition. Taste: the hot wonton is ready and ready to eat.
The crisp wonton stuffing is as follows: ingredients: 30 wonton skins, 3 horseshoes, 100g meat stuffing, a little chopped onions, 2 tablespoons shrimp skin, some Laver, a little black sesame, 2 tablespoons light soy sauce, 1 tablespoon wine, 1 teaspoon spice powder, 2 teaspoons salt, 1 teaspoon ginger powder, 1 teaspoon chicken essence, 1 tbsp sesame oil.
The practice of frying wonton
Ingredient: 250g wonton. Excipients: appropriate amount of blending oil and water. Prepare the wrapped wonton and put it in a cool place to prevent adhesion. Boil the wonton in the pot and bring the wonton to a boil. Change the fire and simmer slowly for 3-5 minutes. Don't cook it too badly. After the wonton floats on the surface of the water, rinse it with cold water and drain it to dry. Heat the frying pan until it is 70% hot. Put the dried wonton into the pan and fry slowly.
Mix the minced meat with salt, monosodium glutamate, cooking wine, sugar, chopped onion and ginger, and 200 grams of water. Wash the green vegetables, scald them in a boiling water pan, put them into cold water, cool, remove and squeeze out the water, chop into the end, then squeeze out the juice and mix it into the minced meat to form the stuffing. Then wrap the wonton skin and stuffing into wonton and set aside.
The steps for making fried wonton are as follows: first, prepare the meat stuffing. Chop up the fresh pork and add the right amount of refined salt, monosodium glutamate, cooking wine, sugar and chopped onion and ginger. Then, pour 200 grams of water, stir fully, so that the minced meat fully absorb the seasoning, to achieve the effect of strength. Blanch the washed vegetables in boiling water, immediately cool them in cold water, squeeze out the excess water, and then cut into powder.
Fried wonton (not cold wonton) Fishler pot is hot, the water droplets will roll to a large water drop, add the right amount of oil, put in the raw wonton, leaving a gap between the wonton. After adding the lid for about 30 seconds, open the lid and pour in water, which has nothing to do with the proportion of oil at about 2:1, a little more. (but if there is too much, the wonton skin will not be crispy.
Raw fried wonton, ingredients Shanghai green, meat, sesame oil, salt, light soy sauce, oyster sauce, dry flour, oil, starch water method Shanghai green bubble water wash, blanch soft, remove water after slightly drying, chop and minced meat, mix well, season with sesame oil, salt, light soy sauce and oyster sauce.
Beat eggs with 1 gram of salt and set aside. Boil the water in the pot and cook the wonton in the pot first. When cooking wonton, just boil it until the water boils. You don't have to cook it too badly. Drain the cooked wonton. Put the wonton into the egg and wrap it with the egg. Pan-fry the wonton wrapped with eggs in a frying pan until golden brown and turn over. Don't throw away the extra eggs, pour them into the pot and quickly separate each wonton with chopsticks.
What is the way to fry wonton
1. After the wonton floats on the surface of the water, rinse it with cold water and drain it to dry. Heat the frying pan until it is 70% hot. Put the dried wonton into the pan and fry slowly. Pan-fry the wonton until golden brown and fry the wonton until golden brown on both sides. Drain the fried wonton and put it on a plate.
2. Mix the minced meat with salt, monosodium glutamate, cooking wine, sugar, chopped spring onion and ginger, and water for 200 grams. Wash the green vegetables, scald them in a boiling water pan, put them into cold water, cool, remove and squeeze out the water, chop into the end, then squeeze out the juice and mix it into the minced meat to form the stuffing. Then wrap the wonton skin and stuffing into wonton and set aside.
3. Heat the pan and pour in the right amount of oil. After the oil temperature rises, carefully put the wonton into the pan. Pan-fry until golden brown at the bottom, turn over and continue to fry, which can make the skin of wonton crisp and delicious. Finally, use a paper towel to absorb the excess oil to ensure that the wonton tastes better. Add seasonings such as soy sauce, vinegar and chili sauce to add rich layers to the fried wonton.
4. Fried wonton is a snack that combines cooking and frying techniques, which is characterized by crisp outer skin and tender and slippery inner stuffing. To make fried wonton with crispy outside and tender inside, you need to pay attention to the following steps: prepare the material: first, you need to prepare the wonton skin and stuffing. Wonton skin can be made ready-made in the supermarket or made by yourself. The stuffing is usually made from a mixture of pork, shrimp, eggs and vegetables, which is adjusted according to individual taste.
5. Main ingredients: egg 50g, wonton skin 300g. Seasoning: the right amount of salt, spring onions, cooking wine. Make meat stuffing and get ready. Beat minced meat with eggs, snacks, wine and salt. Wrap the wonton. Put the wonton into the boiling water and roll it and fish it out. Remove and drain. Deep fry over low heat. Turn over to avoid sticking to the pan.