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How to make wonton soup

Boil water, pour into a bowl, sprinkle with chopped onions, coriander and white sesame seeds, and prepare a simple and delicious Wonton soup juice. Boil another pot of water, boil the wonton, pick it up, put it into the soup and serve. This is a method that can be used without broth. If there is broth, it tastes better to replace plain boiled water with broth.

Pour soup wonton, light taste of Wonton soup, usually use the method of pouring soup, do not boil, that is, plain boiled water, Laver as the bottom of the soup, while adding some dried shrimp and chopped onions to enhance the flavor and freshness of Wonton soup, the taste is fresh and delicious. Broth wonton, such as the chicken soup wonton in Shanghai, is naturally dominated by the old hen soup, and the wonton in the north is dominated by pig bone soup.

First of all, prepare Wonton soup's ingredients: Laver, shrimp skin, chicken essence, soy sauce, salt, white pepper, sesame oil, coriander. Then clean the parsley, control the dry water and cut into the parsley section, soak the shrimp skin with water for a while, clean and control the dry moisture, and wash the Laver with water to control the dry moisture and set aside. Then put the parsley, shrimp skin and Laver into the soup bowl, then add salt, chicken essence and soy sauce.

The method of wonton soup

Wash and chop coriander. Stir-fried white sesame seeds. Wash, drain, tear up porphyra. Prepare some shrimp skin. Cover the bottom of the bowl with Laver and shrimp skin. Add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vinegar, 1 tablespoon sesame oil, 1 tablespoon chili oil, 1 tablespoon sugar, a little pepper, a little salt. Boil water, pour into a bowl, sprinkle with chopped onions, coriander and white sesame seeds, and prepare a simple and delicious Wonton soup juice.

Ingredients: the right amount of coriander, Laver, shrimp skin, chopped mustard, salt, light soy sauce soy sauce, sesame oil, pepper, monosodium glutamate, vinegar. Remove the yellow leaves and roots of parsley, then rinse thoroughly, cut into about 1 cm pieces, and place them in each bowl that will hold wonton. Put half a pot of water in the pot (or pre-cooked chicken soup or bone soup), boil the water (or bone soup) and put the wonton into the pot.

Add cooking oil in hot pot, stir-fry minced ginger and garlic slightly, then pour in clear soup or stock. After the soup is boiled, add light soy sauce, soy sauce, white pepper and pepper powder and stir well. Put the fresh meat wonton into the soup and cook for about 5-7 minutes until the wonton is done. Add salt and chicken essence or chicken powder and adjust according to your taste. Add the right amount of sesame oil and Tixiang before turning off the fire.

Raw materials: 1000 grams of pig keel, 10 slices of dried flat fish, 60 grams of dried shrimp, 200g mung bean sprouts, water 6000CC, 4 slices of ginger, 2 tablespoons salt, 2 teaspoons of monosodium glutamate powder, 1 teaspoon of sugar. First bake dried flat fish in an electric oven at 150 ℃ until slightly charred. After washing dried shrimp and mung bean sprouts, dry water is reserved. Take a hot pot, blanch the water until it boils, put it into the pig keel, scald and remove, dry wash and reserve.

Wonton soup juice is mixed as follows: tools / materials: coriander, Laver, shrimp skin, salt, chicken essence, soy sauce, white pepper, sesame oil, soup bowl. Wash the coriander, cut it into sections, soak the shrimp skin with water for a while, clean and control the dry moisture, and wash the Laver with water to control the dry moisture. Put the parsley, shrimp skin and Laver into the soup bowl, then add salt, chicken essence and soy sauce.

Chopped onion, ginger and parsley for use. Seasoning with egg white, spring onions, ginger, salt and cornflour. Wonton skin, cold boiled water, meat stuffing ready. Put the meat stuffing into the wonton skin, then fold it in half, fold the edge without the stuffing, and turn around to stick the dough with water on the half-folded side. Bring the wonton to the boil. Boil the chicken feathers with wonton. Mix the soup with salt, delicious taste, monosodium glutamate, chopped onions, minced coriander, lard and shrimp skin.

The blending method of chaotic soup

1. Ingredients: the right amount of coriander, Laver, shrimp skin, chopped mustard, salt, light soy sauce soy sauce, sesame oil, pepper, monosodium glutamate and vinegar. Remove the yellow leaves and roots of parsley, then rinse thoroughly, cut into about 1 cm pieces, and place them in each bowl that will hold wonton. Put half a pot of water in the pot (or pre-cooked chicken soup or bone soup), boil the water (or bone soup) and put the wonton into the pot.

2. Wash the coriander, cut it into sections, soak the shrimp skin with water for a while, clean and control the dry moisture, and wash the Laver with water to control the dry moisture. Put the parsley, shrimp skin and Laver into the soup bowl, then add salt, chicken essence and soy sauce. Scoop a few tablespoons of boiling water into the soup bowl, according to your taste, add white pepper, order a few drops of sesame oil and gently stir well with a spoon, and the soup is ready.

3. Wonton soup's practice is as follows: ingredients: one chicken rack, six pig bones, 700 grams of salad oil, 300 grams of lard, 1 kilogram of red onion rhizome, 150 grams of bean sauce, 50 grams of chop sauce, 30 grams of seafood sauce.

4. There are three kinds of shrimp skin, Laver and lard, plus seasonings such as light soy sauce, aged vinegar, salt and sugar. Before boiling water for wonton, scoop up a spoonful of boiling water and rinse it into the bowl. Then the lard melts and the fragrance spreads. This soup is even more delicious than chicken soup.

5. The delicious ingredients of chaos soup are as follows: material preparation: coriander, Laver, shrimp skin, salt, chicken essence, soy sauce, white pepper, sesame oil, soup bowl and so on. Wash the coriander, cut it into sections, soak the shrimp skin with water for a while, clean and control the dry moisture, and wash the Laver with water to control the dry moisture. Put the parsley, shrimp skin and Laver into the soup bowl, then add salt, chicken essence and soy sauce.

6. After the wonton is wrapped, boil water in the pot and mix a soup by the way. Cut the garlic into minced garlic, take the green onion leaves, wash them, cut them into chopped onions, and put them all in a bowl. 6. Pour the oil in the hot pot, heat the oil and add a little sesame to deep-fry the flavor. 7. Pour the fried sesame seeds and oil over the chopped onions and garlic to arouse the fragrance. Then add 4 tablespoons light soy sauce, half tablespoon balsamic vinegar and a little sesame oil, stir well and mix the sauce well.

How to make the juice of wonton

1. Wash the spring onions and cut the chopped onions. Wash and chop coriander. Stir-fried white sesame seeds. Wash, drain, tear up porphyra. Prepare some shrimp skin. Cover the bottom of the bowl with Laver and shrimp skin. Add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vinegar, 1 tablespoon sesame oil, 1 tablespoon chili oil, 1 tablespoon sugar, a little pepper, a little salt.

2, sauce: 2 tablespoons light soy sauce, 2 tablespoons sesame oil, 2 tablespoons vinegar, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 tablespoon chili oil, a little pepper, a little cumin powder, a little shrimp can be mixed well. First of all, prepare materials: wonton: moderate, light soy sauce: 2 tablespoons, sesame oil: 2 tablespoons, vinegar: 2 tablespoons, sugar: 1 tablespoons, oyster sauce: 1 tablespoons, chili oil: 1 tablespoons, pepper: a little, cumin powder: a little, shrimp: a little, cold water: right amount.

3. Ingredients: appropriate amount of coriander, Laver, shrimp skin, chopped mustard, salt, light soy sauce soy sauce, sesame oil, pepper, monosodium glutamate and vinegar. Remove the yellow leaves and roots of parsley, then rinse thoroughly, cut into about 1 cm pieces, and place them in each bowl that will hold wonton. Put half a pot of water in the pot (or pre-cooked chicken soup or bone soup), boil the water (or bone soup) and put the wonton into the pot.

How to make wonton soup delicious

1. Boil water, pour into a bowl, sprinkle chopped onions, coriander and white sesame seeds, and prepare simple and delicious Wonton soup juice. Boil another pot of water, boil the wonton, pick it up, put it into the soup and serve. This is a method that can be used without broth. If there is broth, it tastes better to replace plain boiled water with broth.

2. Minced pork. Chopped onion, ginger and parsley for use. Seasoning with egg white, spring onions, ginger, salt and cornflour. Wonton skin, cold boiled water, meat stuffing ready. Put the meat stuffing into the wonton skin, then fold it in half, fold the edge without the stuffing, and turn around to stick the dough with water on the half-folded side. Bring the wonton to the boil. Boil the chicken feathers with wonton.

Raw materials: pig keel 1000 grams, dried flat fish 10 slices, dried shrimp 60g, mung bean sprouts 200g, water 6000CC, ginger slices 4 slices, salt 2 tablespoons, monosodium glutamate powder 3 times 2 teaspoons, fine sugar 1 teaspoons. First bake dried flat fish in an electric oven at 150 ℃ until slightly charred. After washing dried shrimp and mung bean sprouts, dry water is reserved. Take a hot pot, blanch the water until it boils, put it into the pig keel, scald and remove, dry wash and reserve.

How to make the soup of wonton richer?

Thicken: in order to thicken the soup of wonton, add the right amount of starch water to the bottom of the boiled soup to thicken the soup. But pay attention to the proportion of thickening, too much starch will make the soup too thick, affecting the taste. Seasoning: when enjoying wonton, you can match some seasonings such as chopped onions, coriander and pepper according to your own taste to increase the flavor of the soup.

Temperature control: Wonton soup cooked, it is best not to eat immediately, cool a little bit before eating, so as to avoid scalding the mouth, but also make the taste of the soup more integrated. Personalized adjustment: everyone's taste is different, according to their own preferences to add some special ingredients, such as chili oil, vinegar, mustard, etc., to make Wonton soup more in line with personal taste.

Using bone broth or broth as the bottom of the soup, compared with the bottom of the soup boiled in clear water, will be more delicious and rich. You can buy ready-made high-quality bone broth or broth in the supermarket, or cook it at home. Avoid using too much starch, although starch can thicken the soup, but too much starch will affect the taste and freshness of the bottom of the soup. Through the above steps, you can make a bowl of delicious and rich wonton soup.

If you don't like spicy, you can add chicken soup when cooking wonton, and add white pepper after the wonton is out of the pot and put in a bowl. In this way, the soup of wonton can become more delicious, and the addition of white pepper aggravates the taste. I'll give you a warmth in the cold winter.