How to make wonton fillings for Shaxian snacks

I don’t know if you have ever eaten Shaxian snacks. Even if you haven’t, you will see small shops selling Shaxian snacks in various regions. When you see these small shops, many people must be curious, because they are particularly curious about what these snacks are. Shaxian snacks are most famous for wonton fillings. Here is a detailed introduction to the method of making wonton fillings for Shaxian snacks.

【Material】

0.5 pound of lean meat (not frozen, the fresher the better), 300 to 400 grams of wonton wrapper (the thinner the better).

【practice】

1. The meat is not cut, but beaten with a stick. A flat and thick wooden stick is best. Use a rolling pin to divide half a pound of meat into three portions and beat each piece for about five minutes. When it is like meat paste, it is almost done.

2. Add salt and MSG to the meat paste according to your taste.

3. When making soup dumplings or wontons, fry one or two spoons of scallion oil first (to make scallion oil: cut the scallion whites into cubes, put oil in the pan, when the oil is hot, add the scallion whites, don't fry them until they are burnt, generally fry them on high heat for about ten to twenty seconds). Adding a little bit of it into the soup will make it more delicious.

4. Put three bowls of water in the pot. Put the wontons in after the water boils. The wontons will be cooked easily and float to the surface of the pot.

How to make Shaxian wonton

1. The meat is not cut, but beaten with a stick. It is best to use a flat and thick wooden stick, which is hard to find. Divide half a pound of meat into three portions and beat each piece for about five minutes. It is almost done when it is like meat paste.

2. Add salt and MSG to the meat paste according to your taste;

3. Everyone knows how to make wontons, so you can start making them now;

4. Here are some more tips for you. When making soup dumplings or wontons, fry one or two spoons of scallion oil first (to make scallion oil: scallions, remember they are scallions, not scallions. Dice the scallion whites, put oil in a pan, and when the oil is hot, add the scallion whites. Don't let them burn. Generally, fry them on high heat for about ten to twenty seconds). Adding a little to the soup will make it more delicious.

5. Put three bowls of water in the pot. After the water boils, put in the wontons. The wontons will be cooked easily and float to the surface of the pot. That’s it. The meat filling made in this way will taste very different, very smooth and chewy.