Fresh meat, beef, sheep and pigs are all acceptable. However, pork is 3: 7. The ratio of vegetables to meat is also 3: 7.
This will be delicious. Meat should be subdivided, vegetables should be subdivided, and stirring should be in one direction.
Until you see all the fat turn into filaments. As for the ingredients, most of them are optional.
Chicken essence, sesame oil, oyster sauce, spiced powder, salt, etc. Be careful not to add water.
Package method: the package method varies from place to place. Just choose the wonton skin sold in the market. Generally, it is 1 kg of skin and half a kg of stuffing.
Of course, if the quality is excellent, the amount of stuffing can be appropriately increased. However, six to seven taels is enough.
The most convenient way to wrap is to put stuffing in the middle, roll two rolls, then fold the wings in the middle and put them upside down neatly.
Usually put it in the refrigerator and save it for eating in the morning. Generally, a pound and a half of wonton just fills one layer, about 40.
Be sure to put a layer of plastic cloth under it to prevent sticking.
T: Generally speaking, breakfast is best to be simple. You can eat 15 for a large appetite, and 8 ~ 10 is enough for ordinary people. In boiling water,
It takes about 3 to 5 minutes to get it out. Now add soup. A big bowl is made of several pieces of laver and about 10 pieces of shrimp skin.
Authentic is seasoned with a little white pepper and a little salt. You can add a drop of fragrant oil or oyster sauce, or you can not add it.
If you like vegetables, you can add less green leaves, but never more. There is no bone soup, and the thick chicken soup is replaced by chicken essence, but breakfast is still ok.
Ingredients (50 bowls):
White flour, 2.5 kilograms of salt, 25 grams of fresh shrimp, 250 grams of clean fish, 250 grams of shredded eggs, 500 grams of egg white, 300 grams of egg white.
Fresh eggs, 5 chopped green onion and garlic, 75g Shaoxing wine, 75g clean pork leg, 1.75kg refined salt, 50g monosodium glutamate and 50g chicken.
Clear soup (salty) 10 kg cooked lard 300 g dry rice flour 500 g (about 75 g)
Production method: Put the flour into the flour jar, scrape off the middle nest, dissolve 550 grams of edible alkali in water and pour it in.
Add egg white (if it is cooked in summer, the water is reduced by 50g, and the egg white is reduced by 100g) and knead it into snow pollen.
Wash pork leg and herring, cut them into rice grains, put them in the same pot as shrimp, add eggs, Shaoxing wine, refined salt, monosodium glutamate (25g) and water, and stir them evenly to form stuffing (3.25kg).
Put the dough obliquely in the palm of your left hand, pick in the stuffing (6.5g), then roll one corner of the dough forward, wrap the stuffing to half of the dough (in a triangle shape), and put the two ends of the roll together to make a "golden ingot"-shaped raw wonton.
Put monosodium glutamate (25g), cooked lard and minced onion and garlic into 50 bowls. Add 10 kg of water to the wok and bring to a boil. Cook raw wonton in three batches, add a little water until it boils, until the wonton floats.
Pour 200g chicken soup into each bowl, then take out wonton and put it into the bowl, and sprinkle with shredded chicken (10g).
Knead repeatedly after 20 minutes, and then roll on the machine (double layer twice, single layer three times.
When single-layer rolling, sprinkle dry rice flour to prevent adhesion). After the dough is rolled, spread it on the panel, fold several layers, and cut into 9 cm square wonton skins with a knife, totaling 500 pieces.