This is very popular with my family, and I will introduce it to you now. Fangzi is the amount of 200 scorpions. Please adjust all the materials according to your own skin.
Meat cut, my pork belly is three layers, not too much fat, but the taste is super good. Ginger and shallots are chopped and broken as much as possible. After a while, the ginger and shallots are minced together with the meat, so that the meat stuffing does not have the graininess of ginger and green onions, and the taste will be better.
Pour the ginger onions into the pork and knead them into meat. I am lazy to grind with a meat grinder, and the meat must be twisted into a meat chop. After a while, the meat can be stirred to make the glue. The fat meat on the photo has already become a smash, and the fat is not completely broken. After taking it out, you can use a kitchen knife to smash it.
Prepare the juice bowl: 2 tablespoons cooking oil, 1 tablespoon sesame oil (sesame oil), 3 tablespoons soy sauce, 1.5 tablespoons oyster sauce, 2.5 tsp salt, 1 tsp chicken powder, 1.5 tsp pepper powder. The fillings must be oily and delicious. We add an onion and we must add oil.
Pour all the ingredients from the juice bowl into the meat. Stir well clockwise.
Add 7 minutes (180 grams) of water to the rice bowl. Add water once and for all. Once every time, stir the meat filling clockwise until the meat is completely absorbed and add water until all the prepared water is added. Finish.
Add the water to the meat must be stirred clockwise, stir until the meat is on the glue, feel the chopsticks stir resistance to stop.
Cut the onion into pieces and chop it up. I used a meat grinder to grind the onions. Also try to break it as much as possible. The mink is small and thin, the meat stuffing must be broken, and the glue must be stirred to glue the skin. The boiled clams are beautiful and delicious, even if the boiled skin is too full of meat dumplings, because the meat is stuffed.
Pour the onions into the meat.
Stir all the materials evenly clockwise. Also stir up the strength, feel that the meat stuffing material is agglomerate, and stir it.
It started to be awkward. The method I use is very simple, just use one hand to do it. You can pack 200 wontons in 30 minutes. Parents watch the video. This package is simple, easy to cook, and good looking.
The packaged crisp storage box is stored frozen, and it can be replaced with a fresh-keeping bag when it is chilled, saving the refrigerator.
Cooking 馄饨: The next morning, put more water in the pot and boil water. Cut the celery shallots and boil a small piece of seaweed. My seaweed is a cleaned head water seaweed, no need to clean it.
Take out the knots in the crisper and don't unfreeze them. Put them directly into the boiling water.
Use a large spoon of hot water to keep pouring the knots on the clams. He slowly spread out, in a hurry. You can use the chopsticks to gently pick up the fast-opening cockroaches.
The water rolled away again and turned into a medium fire. At first, there was a cockroach floating up. Add 1 tablespoon of cooking oil. I added lard, so good! Judging that you are not familiar with it, mainly depends on whether you are all floating up. Because it is meat, it must be cooked before it can be picked up. So when you start to float, you start to add seasonings.
Add 1 tsp of pepper.
Add 2 tsp of salt.
Add 1 tsp of chicken powder.
Add celery shallots and seaweed. Gently push back all the material with a large spoon.
Cover the lid and cook for 30 seconds. 30 seconds is a while to open the lid. My neighbor, I told her to open the cover in 30 seconds. She opened the cover in 10 seconds. I asked her to open the lid from 1 to 30. 30 seconds is mainly to make the side dish cooked and release the aroma, simmering in the boiling water after 30 seconds of capping and cooking is absolutely cooked, and not broken. The boiled clams are put into the boiling water pot and put into the boiling pot for no more than 5 minutes.
Cooked and looked good!
The authentic Cantonese people of the family also ate their own delicious wonton (馄饨, 抄手).
Regarding the filling, the fresh meat is basically 1 kg of suede with 1 kg of meat. We added onions for the sake of freshening, so the ratio of molting to meat can be reduced to 2:1.6.