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The package method of wonton

Lotus bag method: take a wonton skin, put the stuffing in the center, fold it into a triangle, and fold both sides to the middle to form a lotus. Yuanbao bag method: similar to the lotus style, but in the end, the marginal parts left at both ends are folded inward to form a Yuanbao shape. Wenzhou wonton bag method: fold the wonton skin into a semicircle, put the filling in the center, roll up both sides without sealing, and then merge the two ends.

Place the wonton skin in the palm of the left hand, take the meat stuffing with bamboo sticks or chopsticks in the right hand, and place it in the middle of the skin. The four fingers of the left hand fold the four corners of the skin inward and squeeze it tightly at the mouth of the tiger to form wonton. Hand and bamboo stick common wrapping method: holding wonton skin in left hand, filling with bamboo stick in right hand, folding skin in left hand, and helping to adjust wonton shape with bamboo stick in right hand. Oblique half-fold wonton skin: fold the wonton skin in half, squeeze both ends, and then knead the two corners in water.

Place a wonton skin flat on the palm of your hand, use chopsticks to pick up the right amount of meat stuffing and place it in the middle of the wonton skin. Fold the wonton skin in half along the diagonal and squeeze the edges tightly. Press the meat stuffing with your middle finger. Take the opportunity to squeeze the two corners on top of each other. Hong Kong-style wonton method: put a wonton skin flat on the palm, use chopsticks to pick up the right amount of meat stuffing and put it in the center of the wonton skin. Press the stuffing down with chopsticks.

What is the practice of authentic Shaxian flat meat?

1. Boil flat meat: add enough stock or water to the pot and bring to a boil. Put the wrapped flat meat into boiling water one by one and stir it gently with a spoon to prevent sticking to the pot. After the flat meat floats, continue to cook for about 2-3 minutes to make sure the meat is well done. Prepare the bottom of the soup: add stock or water to another pot and bring to a boil. According to personal taste, you can add salt, soy sauce, sesame oil and other seasonings, boil and skim off the floating foam to keep the bottom of the soup clear.

2. Shaxian flat meat: prepare meat stuffing, tofu, onion, ginger, garlic and other ingredients. Cut the tofu into small pieces, blanch it with boiling water, remove and drain. Put the meat stuffing into a bowl, add the right amount of salt, chicken essence, cooking wine, light soy sauce, starch, onion, ginger and garlic, stir well. Add the tofu after blanching to the meat stuffing and stir well. Put the right amount of meat in the palm of your hand and squash it into a fleshy shape.

3. Boil the flat meat: put the wrapped flat meat in boiling water and cook until the flat meat floats and the skin is transparent. Prepare the bottom of the soup: heat the broth to the boil and adjust the proportion of seasonings such as salt and monosodium glutamate according to your taste. Put the bowled flat meat on the table: put the cooked flat meat into the bowl, pour into the steaming stock, sprinkle with chopped onions, coriander, fried crispy meat, Laver and other side dishes, a bowl of delicious Shaxian flat meat is finished.

Wonton, flat meat skin, flour, mashed meat, half a jin of fresh lean pork, flat meat skin three or four taels (the thinner the better). Beat the meat with a mallet, preferably with a flat, thick stick, or with a rolling pin that looks like mashed meat. Add appropriate amount of salt, monosodium glutamate or chicken essence to the mashed meat and stir well. Wrap the stuffing like wonton.

5. Fish out the cooked flat meat, put it in a bowl, pour the seasoned soup, sprinkle with chopped onions and coriander, and a bowl of hot Shaxian flat meat is finished. Note: when mixing noodles, the amount of water should be moderate, and the dough should be kneaded until smooth and elastic. The meat stuffing should be seasoned evenly and can be adjusted according to individual taste. Roll the skin evenly to avoid being too thick or too thin in the middle. When cooking flat meat, the water should keep boiling, but should not be too hot, so as not to break the flat meat.

6. start another pot, add the right amount of water, put in the cooked flat meat, add the right amount of salt, soy sauce, sugar, cooking wine, minced ginger, chopped onions, five-spice powder, pepper and chicken essence, and simmer over low heat for about 10 minutes, so that the flat meat can fully absorb the taste of the soup. Finally, remove the stewed flat meat, put it into a bowl, pour over the stewed soup, sprinkle with chopped onions, coriander, etc., and serve.

How is the authentic Shaxian flat meat made?

1. Wrapped flat meat: take a dumpling skin or dough crust, put an appropriate amount of meat stuffing, fold it into a half-moon shape, and then squeeze both ends to form a flat oval shape, that is, flat meat. Boil flat meat: add enough stock or water to the pan and bring to a boil. Put the wrapped flat meat into boiling water one by one and stir it gently with a spoon to prevent sticking to the pot. After the flat meat floats, continue to cook for about 2-3 minutes to make sure the meat is well done.

2. Boil the wrapped flat meat in boiling water. After boiling, skim off the foam and continue to cook until the flat meat floats and the skin is transparent. Some bone soup or water can be added to the cooking process to keep the soup delicious. Mix soup in boiled flat broth, add salt, monosodium glutamate, chicken essence, sesame oil and other seasonings according to your taste, sprinkle with chopped onions to increase flavor.

3. Shaxian flat meat is a traditional local snack in Shaxian County, Fujian Province. The specific methods are as follows: beat the meat into mashed meat with wooden sticks; add the right amount of salt and monosodium glutamate to the mashed meat; put the mashed meat into the dough, fold the dough in half and squeeze it tightly; add water to the pot, boil and add wonton, and wait for the wonton to surface and cook.

4. First of all, beat the selected pieces of meat carefully with wooden sticks until they become delicate mashed meat. This step requires a high choice of meat quality and hammering strength to ensure that the final flat meat tastes fresh and delicate. Next, add the right amount of salt and monosodium glutamate to the prepared mashed meat. The addition of salt and monosodium glutamate not only enhances the taste of flat meat, but also adds rich flavor levels to it.

What are the cooking tips for making Shaxian flat meat worth learning?

1, the choice of meat: the soul of Shaxian flat meat lies in the meat stuffing, usually choose pork hind leg meat or sandwich meat, this part of the meat is delicate with a certain proportion of fat and thin, can keep the meat stuffing fresh and juicy after chopping. The choice of flour: flour choose high-gluten flour, so that the flat meat skin is tough, not easy to break, and more smooth.

2. Yongan casserole: Yongan casserole is a characteristic snack in Yong'an City of Sanming. It is famous for its unique cooking methods and rich ingredients. Fresh meat, seafood and vegetables are usually used with special sauces for delicious taste. Taining dried bean curd: Taining dried bean curd is a traditional specialty of Taining County, which is famous for its unique flavor and production technology. Dried bean curd is golden in color and crisp in taste. It can be eaten directly and can also be used as a cooking material.

3. Shaxian snack is one of the most famous delicacies in Sanming area, and it is also a well-known snack brand in the country. Among them, the most famous is Shaxian flat pork, which is a snack steamed with pork stuffing wrapped in bean skins as thin as paper. In addition, Shaxian Steamed Pork Dumplings and Shaxian fish balls are also very popular. Yong'an casserole is a special snack in Sanming Yong'an City. It is famous for its unique cooking methods and rich ingredients.

What is the recommended practice of Shaxian flat meat?

Prepare seasoning: put the cooked flat meat into a bowl, add pre-prepared chopped onions, coriander, green vegetables, etc., according to personal taste can add vinegar, chili oil and other seasonings. Pour soup: pour the hot soup into a bowl filled with flat meat and seasoning, and finally sprinkle with some peanut oil to increase the aroma. Mix well and serve: mix the flat meat and seasoning in the bowl well, and you can enjoy the delicious Shaxian flat meat.

Boil the flat meat: put the wrapped flat meat in boiling water and cook until the flat meat floats and the leather is transparent. Prepare the bottom of the soup: heat the broth to the boil and adjust the proportion of seasonings such as salt and monosodium glutamate according to your taste. Put the bowled flat meat on the table: put the cooked flat meat into the bowl, pour into the steaming stock, sprinkle with chopped onions, coriander, fried crispy meat, Laver and other side dishes, a bowl of delicious Shaxian flat meat is finished.

In another pot, add the right amount of water, put in the cooked flat meat, add the right amount of salt, soy sauce, sugar, cooking wine, minced ginger, chopped onions, five-spice powder, pepper and chicken essence, boil and simmer for about 10 minutes, so that the flat meat can fully absorb the taste of the soup. Finally, remove the stewed flat meat, put it into a bowl, pour over the stewed soup, sprinkle with chopped onions, coriander, etc., and serve.

Wonton, flat meat skin, flour, mashed meat, half a jin of fresh lean pork, flat meat skin three or four taels (the thinner the better). Beat the meat with a mallet, preferably with a flat, thick stick, or with a rolling pin that looks like mashed meat. Add appropriate amount of salt, monosodium glutamate or chicken essence to the mashed meat and stir well. Wrap the stuffing like wonton.