Shrimp meat wonton
The local wonton in Shanghai should be vegetable meat wonton, with many fillings and a little thick skin; There is also a small meat wonton with thin skin and little meat. My father called it Jiangxi wonton. I don't know if it's a Jiangxi specialty. Although it tastes good, I don't like it very much, because there is really little meat. I feel like eating wonton skin.Since the small wonton outside doesn't meet my needs, it's better to do it yourself and wrap more meat! You can also make some changes in the meat quality. No, my meat filling is made of shrimp and pork. I'll call it shrimp wonton.① Most of the wonton skins sold in the Shanghai food market are large wonton skins, and some sell small wonton skins, but very few, so I use large wonton skins to process them into small wonton skins.② Onion and ginger water has a very good deodorizing effect. It can replace cooking wine and increase the moisture of meat filling, killing two birds with one stone.③ The mixing method of meat filling must be in the same direction, and the water should be added a small amount of times, otherwise the water in the meat filling will spit out. Finally, the oil is added to lock the water in the meat filling.④ The development of children's five internal organs has not been completed, and the seasoning should not be too heavy. It is a very good choice to use June fresh light 8g light soy sauce. If it's for adults, the seasoning should be adjusted according to their own taste.
Step 1 . Cut ginger and scallion into sections, knead with water until the water turns slightly green, and stand for 10 minutes to form scallion and ginger water, which has excellent deodorizing effect.
Step 2 . Chop shrimps into shrimp paste.
Step 3 . Pork is also chopped into mud.
Step 4 . Add a tablespoon of June fresh • light 8g light soy sauce to taste, and give it to children. The seasoning should not be too heavy.
Step 5 . Stir in one direction with chopsticks until sticky.
Step 6 . Add scallion and ginger water in two times, one tablespoon at a time, stir in the same direction until it is viscous, and then add - tablespoon. Finally, add 1 tablespoon of corn oil and stir evenly to lock the water.
Step 7 . Cut the wonton skin into 4 parts.
Step 8 . Each piece is "big" and "thin", which is almost translucent.
Step 9 . Place the wonton skin in the 4-finger depression, and use a popsicle stick to dig out an appropriate amount of shrimp meat filling and put it into the wonton skin.
Step 10 . 4 fingers closed, wonton skin wrapped on popsicle sticks.
Step 11 . Pull out the popsicle stick.
Step 12 . Boil the small wonton with water, copy the bottom with a colander to prevent sticking to the bottom, add a bowl of cold water after boiling, and then boil until all the small wonton float on the water.
Step 13 . Add favorite condiments to the bowl, such as shredded egg skins, shredded green vegetables, etc., spoon in small wonton, inject clear soup, and a bowl of delicious small wonton is ready!
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