Chinese Food
Yuanbao wonton
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Yuanbao wonton is named after its shape. It was the first favorite snack of Manchu people. Before 1950, Beijing Donghuamen wonton Hou Bao xiaowonton was the most exquisite and famous. Miscellaneous chants of the capital gate contains - & quot; the package of wonton tastes better than usual. The stuffing melts the spring leek mouth to fragrance;. The stuffing can be divided into high and low. The high ones are roast duck, winter bamboo shoot, chicken breast meat and peas; the general ones are pork and leek. Wonton is a traditional Chinese food. It comes from the north of China. In dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that pancakes are called dumplings . Wonton is a kind of pancakes. The difference is that it is filled with stuffing and eaten after cooking. If it is cooked in soup, it is called soup pancakes . The ancient Chinese thought that it was a kind of sealed bun without Qiqiao, so it was called chaos. According to the rules of Chinese character making, it was later called wonton. At this time, there is no difference between wonton and dumpling. For food, like tradition
Cooking ingredients
Cooking Steps
Step1:Mix flour and dough (slightly stiff). Wake up for 10 minute
Step2:Chopped lee
Step3:Mix minced meat with ginger, monosodium glutamate and sesame oil, then mix with soy sauce, finally mix with chopped leek and salt to make stuffin
Step4:Roll into strips, pull out the agent, roll into wonton ski
Step5:The dough is wrapped into the stuffing. The two corners are glued and pinched tightly. It is in the shape of Yuanbao.
Step6:Add soup (generally pork bone soup) to the pot and bring it to a boil. Put it into wonton and cook it. Put the soup into a bowl. Pour sesame oil and vinegar on it. Put shredded laver, cilantro, shrimp skin and pepper on it
Cooking tips:Private talker-1. Don't fold the half folded edge when making wonton. It's vivid. 2. The cooking time should not be too long, so as to avoid breaking the stuffing and making delicious dishes.
