Four Ways to Make Wontons
Here are four ways to make wontons: 1. The stuffing was placed on the corner, folded in half, and then folded again. He pinched both sides, dipped them in some water, and folded them in half. 2. Dip a little water on one corner of the wonton skin, and put the stuffing on the opposite corner. Don't take the chopsticks out, just roll it up. Then, he pressed his thumb and pinky against both ends, pulled the chopsticks away, and kneaded them. 3. The stuffing was placed in the middle, and the two corners were dipped in a little water. He folded it in half and kneaded it. In the middle, he used chopsticks to press a little water. 4. The stuffing was placed in the middle, and the flat surface was folded over to squeeze out the air inside.
Several ways to make wontons
Here are some ways to make wontons: 1. He beat the stuffing on the corner, folded it in half, then folded it in half again, pinched it on both sides, dipped it in a little water, and folded it over. 2. Dip a little water on one corner of the wonton skin and put the stuffing on the opposite corner. Don't pull the chopsticks out, roll it up directly, then use your thumb and pinky to press against both ends. After removing the chopsticks, knead it. 3. The stuffing was placed in the middle, and the two corners were dipped in a little water. He folded it in half and kneaded it. In the middle, he used chopsticks to press a little water. 4. The stuffing was placed in the middle, and the flat surface was folded over to squeeze out the air inside. 5. The fillings were placed in the middle, and the chopsticks were not removed. The skin was directly wrapped on the chopsticks and squeezed with the tiger's mouth. 6. He placed the stuffing in the middle, folded the two corners diagonally, kneaded them, and squeezed out the air. 7. The stuffing was placed in the middle, spread out with chopsticks, and all the fingers of one hand folded in the middle. 8. He cut the dough in half into a triangle, and then folded the filling in the middle corner to drain the air inside. Then, he dipped it in some water. 9. The method of wrapping Shanghai wontons: A square piece of leather was laid diagonally on the table. Using chopsticks to pick the appropriate amount of meat and vegetables, first wrap one corner, then turn over the two sides, and finally dip some water in the other corner, wrap it up, and put it firmly. 10. The home-cooked version of the small wonton bun method: Dip the wonton skin in some water, put the stuffing in the middle, fold it, and then fold it in half at both ends.
Quick Wontons
Steps of Making Wontons
The main steps to making wontons were as follows: 1. Prepare ingredients such as pork foreleg meat, onion and ginger water, light soy sauce, white sugar, oyster sauce, chicken essence, salt, white pepper, sesame oil, high-strength flour, eggs, room temperature water, edible soda, corn starch, onions, lard, secret ingredients, seaweed, etc. First, he made the stuffing. He added scallion, ginger, and pepper with hot water to make scallion ginger pepper water and let it cool. Then, he washed the pork foreleg meat and chopped it into a big bowl. He added a spoonful of light soy sauce, white sugar, oyster sauce, and half a spoonful of chicken essence and stirred evenly. Then, he added scallion ginger pepper water in batches. After each addition, he stirred until the minced meat completely absorbed the water. Finally, the minced meat was in a delicate and elastic state. Then, he added an appropriate amount of salt and pepper to remove the fishy smell. Then, he added a little sesame oil and stirred evenly. 2. To make wonton skin, put half a catty of high-strength flour in a big bowl, add eggs and stir them up. Add about 80 grams of room temperature water into the flour in small amounts many times while adding water and stirring. Add half a gram of edible soda mixed with water into the flour and knead it evenly to obtain a slightly dry dough. Cover it with plastic wrap and relax for 5 minutes before kneading until the dough is smooth. He sprinkled corn starch on the chopping board, rolled the dough into a rectangular shape, rolled it up, pushed it while rolling it to make it bigger and longer, and continued rolling at different angles. Then, he rolled up and stacked the leather, pressed it slightly with a rolling pin, rolled out the thick parts, rolled up the rolling pin again to make the leather into a barrel shape, pressed the front and back of the leather, opened it, rolled out the thick parts at the edges, sprinkled a little corn starch to prevent sticking, stacked it, cut it into the size of a wonton skin, spread it out, and cut it into pieces. 3. To wrap wontons, one had to put meat fillings on the wonton skin and pinch it according to different wrapping methods, such as: - One method was to beat the stuffing on the corner, fold it in half, fold it in half again, pinch it on both sides, dip it in a little water, and fold it over. - Or, he could dip a corner of the wonton skin in a little water and put the stuffing on the opposite corner. He could not pull out the chopsticks but roll them up directly. His thumb and pinky would press against both ends, and he could remove the chopsticks and knead them. - He could also place the stuffing in the middle, dip a little water on the two corners, fold it in half, and knead it. He could use chopsticks to press a little water in the middle, then press a little water on one corner, and fold it in the middle. - He could also place the stuffing in the middle and fold it flat to squeeze out the air inside. - The fillings were placed in the middle, and the chopsticks were not removed. The skin was directly wrapped on the chopsticks and squeezed with the tiger's mouth. - He placed the stuffing in the middle and folded the two corners diagonally. He kneaded them together to squeeze out the air. Then, he dipped a little water on one corner and folded it in half. He pressed the other corner over. - The stuffing was placed in the middle, spread out with chopsticks, and all the fingers of one hand folded in the middle. - For the Shanghai wonton, the square skin could be spread diagonally, and the appropriate amount of meat could be picked with chopsticks. First, one corner was wrapped, then the two sides were turned over, and finally, the other corner was dipped in water, wrapped, and secured. - Another method was to use chopsticks to pick up an appropriate amount of meat filling and place it on the wonton skin. Then, he flipped it up along the rectangular side of the wonton skin, rolled up the filling, and continued to roll it to the other side until it was 3/4 of the wonton skin. Then, he pinched the two sides tightly with both hands, dipped a wooden spatula in water, and wiped it on one side of the wonton. Then, he folded both sides of the wonton inward. The side that had been soaked in water was on the bottom, and the side that had not been soaked in water was on the top. He pinched it gently. 4. After cooking the wontons, he added water to the pot to boil it. Then, he added the wrapped wontons. After the water boiled, he added water twice. The wontons floated up and the skin became transparent. It was cooked. 5. After mixing the soup, he added a little chopped green onion, pork fat, light soy sauce, chicken essence, salt, secret ingredients, and a little seaweed into the bowl. Then, he scooped in an appropriate amount of wonton soup. If there was soup stock, it would be better to use soup stock. Finally, he scooped the cooked wontons into the bowl.
How to wrap wontons?
Here are some of the key points to making delicious wontons: - ** In terms of fillings ** - ** Meat selection **: You can choose pork foreleg meat. The meat is fresh and tender, and the taste is good. You can also choose the ratio of fat to lean according to your personal preferences. For example, the ratio of fat to lean for big wontons is 2:8, and the ratio of fat to lean for small wontons is 1:9. Shrimp and other ingredients could also be added to enrich the fillings. For example, when making fresh meat shrimp wontons, the shrimps were peeled off and cut into small pieces, mixed with the pork belly that had been mashed into meat paste. - ** Seasoning **: Put the meat, onion, ginger, etc. into the meat grinder and stir. Add an appropriate amount of soy sauce, oyster sauce, white pepper, chicken essence, salt, and other seasonings. He could also add egg white to make the meat filling more tender and smooth. He could stir it in one direction to make the meat taste better. If pepper water is used, add it in 3 - 5 times, and after each absorption, add it again and stir in one direction. - ** Other ingredients **: In addition to meat, you can also add ingredients such as mushrooms to enhance the flavor. For example, you can chop or mush the mushrooms, add oyster sauce, salt, and mix them evenly with the meat stuffing. - ** For the skin **: Choose the appropriate wonton skin. Pay attention to reducing the overlapping parts of the wonton skin when wrapping the wonton. For example, some wrapping methods are to fold the long side of the wonton skin with water and pinch it tightly. The lower left corner is dipped in water, and the two corners below the wonton skin are overlapped and glued together. There was also a wrapping method that applied some water on the two corners of the folded portion, and the overlapping portion was also smeared with some water to make it firmer. His fingers only pinched a little on the top. This way, the wonton would taste better with less overlapping. The wonton skin would be elegant and the filling would be more firm. - ** Cooking wontons and soup base ** - ** Boiling wontons **: Boil the water in the pot, add the wontons into the pot, and boil them over high heat. The small wontons basically boil the pot again, add water, and boil for a while before floating up. The big wontons may take a longer time to cook, such as about 5 minutes, but be careful not to overcook, or the stuffing will be rotten. You can also add various green vegetables when cooking the wontons. - Soup Base: Seaweed, dried shrimp, coriander, chopped green onion, sesame, light soy sauce, salt, oil, white pepper, sesame oil, etc. can be added into the bowl. If you like spicy food, you can add oil and chili. If you like sour and spicy food, you can add vinegar. The seaweed could be caught in the pot with chopsticks and placed into the bowl. It could also be torn into pieces and placed into the bowl. Or, when the wontons were almost cooked, it could be placed into the pot and scooped up together with the wontons to increase the freshness of the soup.
How to wrap wontons
The following are some ways to wrap wontons: 1. The first method of wrapping: Place the stuffing on the corner, fold it in half, and then fold it in half again. He pinched both sides, dipped them in some water, and folded them in half. 2. The second method of wrapping: Dip a little water on one corner of the wonton skin and put the stuffing on the opposite corner. Don't pull out the chopsticks and roll it up directly. Then, he placed his thumb and pinky against both ends and pulled the chopsticks away. 3. The third method of wrapping: Place the stuffing in the middle, dip the two corners with a little water, fold them in half, and press a little water with chopsticks in the middle. 4. The fourth method of wrapping: Place the stuffing in the middle, fold it over and knead it to squeeze out the air inside. 5. The fifth wrapping method (Air Wonton Technique) was to fold the first fold inside, fold the second fold inside, and press the third fold inside. If it was empty, he would stuff it into the fourth corner. 6. ** The sixth wrapping method **: - He prepared the wonton skin, wonton filling, and a bowl for water. - He used his chopsticks to pick up a suitable amount of meat stuffing and placed it on the wonton skin. - He rolled up the filling along the rectangular edge of the wonton skin. - He continued to flip it up and rolled it to the other side until it was 3/4 of the wonton skin. He pinched both sides tightly. - He dipped a wooden spatula in some water and smeared it on one side of the wonton. - He folded both sides of the wonton inwards, with the wet side at the bottom and the non-wet side at the top. He pinched it gently. 7. ** The seventh method of making dumplings (small wonton bun method)**: - He held the wonton skin in his left hand and picked a ball of meat filling with a bamboo stick in his right hand and placed it in the middle of the wonton skin. - With the help of his left hand, he picked the four sides of the wonton skin together. As long as one side could overlap with the other sides, it would be fine. - The four sides intersected at a point. He closed his left hand and grabbed the ball together. He used a bamboo stick to gently poke the seal. He was careful not to pierce the wonton skin. He could not wrap it too tightly. He had to make the small wonton appear hollow. 8. ** The eighth method (Yuan Bao Wonton, Pocket Wonton, Lotus Wonton, Sichuan Wonton, Goldfish Wonton, Boat Wonton, Ring Wonton, Triangle Wonton, One-handed Wonton, etc.)**: - For different wontons such as Yuan Bao Wonton, the specific operations varied according to the shape. For example, Yuan Bao Wonton might be shaped into a Yuan Bao shape by folding the wonton skin in half and kneading the two corners after putting the stuffing in the middle. Pocket Wonton might be shaped like a pocket after putting the stuffing in the middle. However, the detailed operation of each shape did not clearly give the standard steps. It could be made according to traditional methods and creativity.
How to wrap wontons
Here are some wonton bun recipes: 1. The stuffing was placed on the corner, folded in half, then folded in half again, pinched on both sides, dipped in water, and folded in half. 2. He dipped one corner of the wonton skin in water and put the stuffing in the opposite corner. He rolled the wonton skin up without pulling out the chopsticks. He pressed his thumb and pinky against both ends and pulled out the chopsticks to knead. 3. The fillings were placed in the middle. The two corners were dipped in water and folded in half. In the middle, he used chopsticks to press the water. In one corner, he pressed the water again and then folded in the middle. The corner that was not dipped in water was pressed over. 4. The stuffing was placed in the middle, and the flat surface was folded over to squeeze out the air. One corner was dipped in water and folded in half, and the other corner was pressed over. 5. The fillings were placed in the middle, and the chopsticks were not removed. The skin was directly wrapped around the chopsticks, and he used the web between his thumb and forefinger to squeeze and remove the chopsticks. 6. The stuffing was placed in the middle, and the two corners were folded diagonally to squeeze out the air. One corner was dipped in water and folded in half, and the other corner was pressed over. 7. He placed the stuffing in the middle and spread it out with chopsticks. He folded all his fingers in the middle with one hand and kneaded the dough. 8. The dough was cut in half into a triangle, and the stuffing was placed in the middle corner and folded to expel air. After dipping it in water, the two sides were folded in the middle, and the thumb and index finger pinched in the middle to form a small goldfish shape. 9. The stuffing was placed in the middle, and the dough was folded in half to form a blessing bag. In addition, there was a method to wrap the big wonton in the sea: spread the square skin diagonally, use chopsticks to pick an appropriate amount of meat, first wrap one corner, then turn it over on both sides, and finally wrap it firmly in the other corner. The home-cooked wonton could be dipped in water on the edge of the wonton skin, and the stuffing could be placed in the middle. After folding it, the two ends could be folded and pressed.
What are the four ways to prevent the four pests?
There were four ways to prevent the four pests: killing rats, killing flies, killing mosquitoes, and killing cockroaches.
Ways to Eliminate the Four Pests
The four pests referred to rats, flies, mosquitoes, and cockroaches. Here are some ways to eliminate the four pests: 1. [Mouse extermination: You can use traps, cages, and other equipment or drugs to exterminate rats.] At the same time, improve the environment, block the rat holes, and eliminate the food source of the rats to prevent the survival and reproduction of the rats. 2. Fly extermination: You can use an insect repellent to spray in space, or apply an insect repellent on the surface of an object where flies often stay, or place a sticky fly paper in a place with a high density of flies. 3. Mosquito Control: Eliminating mosquito breeding sites is the key to killing mosquitoes. The growth of mosquito larvae could be prevented by removing daily waste water, overturning flowerbeds, idle containers, filling holes, removing weeds, and other methods. You can also use pesticide spray to kill adult mosquitoes. 4. Cockroach extermination: For cockroaches, methods such as removing cockroach feces, cockroach corpses, and egg sheaths, smearing cracks to prevent breeding, and using drugs to kill can be used. In addition, keeping the environment clean, cleaning up garbage and debris, regularly cleaning up stagnant water and stagnant water, sealing doors and windows, using appropriate pesticides or other insect repellent products for regular killing activities, as well as maintaining household hygiene, garbage sorting and sewer unobstructed measures were also important methods to eliminate the four pests. Please note that the above methods are only based on the search results provided. There may be other more detailed and professional suggestions for specific ways to eliminate the four pests.
A tutorial on how to make wontons
Here are some tips on how to make wontons: * * 1. Little Wonton Bun Method ** 1. * * Basic package method ** - He held the wonton skin in his left hand and picked a ball of meat with a bamboo stick (or a spoon) in his right hand and placed it in the middle of the wonton skin. With the help of the bamboo stick, he picked the four sides of the wonton skin together. As long as one side could overlap with the other sides, the four sides would meet at a point. Then, he closed his left hand and grabbed the ball together. He used the bamboo stick to gently poke the seal. He made sure that the wonton skin could not be pierced throughout the whole process. He could not wrap it too tightly. He had to make the small wonton appear hollow. - He could also use his left hand to hold the wonton skin and his right hand to pick out the stuffing. After that, he could spread the wonton stuffing flat. He placed his left thumb in the middle of the wonton skin and used the thread picking spoon to gather the three corners of the wonton skin in one place (try to pick the edge of the wonton skin). He then used the thread picking spoon to press against the wonton skin and pulled out his thumb. Then, he used his left index finger and thumb to gather the last corner of the wonton skin in one place. He used the thread picking spoon to touch the last corner of the wonton skin to shape it. Four fingers on his left hand flipped up and turned the wonton over with the stuffing facing up. He used the thread picking spoon to help his left palm roll the wonton into a circle. He did not pinch it tightly. He had to wrap it into a hollow shape. 2. * * Another common method of making small wonton buns ** - The home-cooked version of the small wonton could be placed in the middle of the wonton skin, folded on both sides, and kneaded at the two corners. * * 2. Wonton Buns in Various Forms ** 1. * * The first type ** - The stuffing was placed on the corner, folded in half, and then folded again. He pinched both sides, dipped them in some water, and folded them in half. 2. * * The second type ** - Dip a little water on one corner of the wonton skin and put the stuffing on the opposite corner. Don't pull out the chopsticks and roll it up directly. Then, he used his thumb and pinky to press against both ends, pulled the chopsticks away, and kneaded them. 3. * * The third type ** - The fillings were placed in the middle, and the two corners were dipped in a little water. Then, they were folded and kneaded. In the middle, they used chopsticks to press a little water. Then, they pressed a little water on one corner, folded in the middle, and pressed the other corner that was not dipped in water. 4. * * The fourth type ** - The stuffing was placed in the middle. The flat surface was folded over and kneaded to squeeze out the air inside. One corner was dipped in a little water, then folded in half and the other corner was pressed over. 5. * * The fifth type ** - The stuffing was placed in the middle, and the chopsticks were not removed. The skin was directly wrapped on the chopsticks, and then squeezed with the web of his hand before removing the chopsticks. 6. * * The sixth type ** - He placed the stuffing in the middle, folded the two corners diagonally, kneaded them, and squeezed out the air. One corner was dipped in water, then folded in half, and the other corner pressed down. 7. * * The seventh type ** - The filling was placed in the middle, spread out with chopsticks, and folded all the fingers of one hand in the middle. Then, he kneaded the dough. 8. * * The eighth type ** - He cut the dough in half and cut it into a triangle. The stuffing was placed on the corner in the middle and folded in half to drain the air inside. He dipped it in some water and folded the two sides in the middle. He pinched the middle with his thumb and index finger. 9. * * The ninth type ** - The stuffing was placed in the middle, the dough was folded in half, and some water was placed in it. Then, it was folded in the middle, forming a shape similar to a blessing bag.