Beef wonton and four kinds of package

Beef wonton and four kinds of package

Introduction:

"It is said that during the Han Dynasty, the northern Xiongnu often harassed the border areas, and the people were restless. At that time, Hun and Hun tribes had two very ferocious leaders. The common people hate it to the bone, so they wrap it with meat stuffing and take the sound of & quot; Hun & quot; and & quot; Tun & quot;, calling it & quot; wonton & quot;. Hate to eat, and seek to calm down the war, can lead a peaceful life. Today, wonton has become a famous snack with various names, different productions, beautiful fresh flavor, all over the country and deeply loved by people. There are many names of wonton. In most places such as Jiangsu and Zhejiang, it is called wonton. In Guangdong, it is called wonton. In Hubei, it is called Baomian. In Jiangxi, it is called Qingtang. In Sichuan, it is called chaoshou. In Xinjiang, it is called ququ. There are many distinctive wonton products that are well received by customers. The famous Chengdu city dragon hand food restaurant has many varieties, its skin is thin and tender, and its taste is delicious. Chongqing city's bridge crossing, bag kneading, various condiments, dipping seasoning food, Shanghai city old temple, Song Yun house, three fresh wonton, stuffing, thin skin stuffing, delicious color.

Production steps:

Materials required:

Wonton skin: right amount

Beef: moderate

Chives: right amount

Minced egg skin: appropriate amount

Coriander powder: appropriate amount

Onion and ginger powder: appropriate amount

Beef bone soup: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Pepper: right amount

Salt: right amount

Pepper water: right amount

White granulated sugar: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh