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上海荠菜大馄饨个大有嚼劲,吃的是菜肉馅,首选的便是香喷喷的荠菜了。妈妈在菜园地里撒了一些也荠菜的种子,每年春天当蒲公英开花的时候,荠菜也就肥硕了。对于我们在国外生活的中国人来说,吃到新鲜的荠菜大馄饨已不是梦了 大馄饨馅配方(50个) 肉末 300克 7分瘦3分肥 姜末 10克 盐 6克 胡椒粉 3克 糖 10克 蚝油 1勺 鸡蛋 1个 淀粉 少许 食用油 20克 荠菜 450克 (视频中用了300克) 香油 30克 上海云吞皮 一包 50个左右 步骤一:拌馅 1. 将450克荠菜洗清,焯水5-10秒,冷水降温,拧干切碎 2. 取300克肉末,依次加入姜末、盐、胡椒粉、糖、蚝油,搅匀后加入鸡蛋、淀粉,继续搅成胶状,加食用油封住鲜香 3. 加入荠菜碎、香油翻拌均匀即可 步骤二:包大馄饨 1. 将大馄饨皮放在左手掌心,把荠菜鲜肉馅放在大馄饨皮中间压紧 2. 大馄饨皮上方一边沾水,然后把大馄饨皮向上对折压紧 3. 大馄饨皮左下角沾水,右边角压左边角,交合点一定捏紧,防止下锅煮后散开。 步骤三:大馄饨汤 碗里加入盐、葱末、胡椒粉、紫菜、虾皮,用高汤冲开。也可以用下馄饨的汤,淋一些香油。 步骤四:煮馄饨 锅里烧水,水开后下入大馄饨,中途水开了加2次冷水,总共约煮5分钟后,馄饨浮上水面即可。 Big Wonton Recipe (50 pcs) Minced meat 300g Minced ginger 10g Salt 6g Pepper 3g Sugar 10g Oyster sauce 1tbsp Egg 1 Starch 3g Cooking Oil 20g Jicai 450g Sesame oil 30g Shanghai wonton wrapper 50 pieces Step 1: Mix Minced Meat 1. Wash 450g of jicai, blanch for 5-10 seconds, cool in cold water, wring out and chop finely 2. Add ginger, salt, pepper, sugar, and oyster sauce in sequence into 300g minced meat, stir well, add eggs, starch, continue to stir, add cooking oil to seal the fragrance 3. Add shredded shepherd's purse and sesame oil, stir evenly Step 2: Make Wontons 1. Place the big wonton wrapper on the palm of your left hand, and put the jicai meat in the middle of the big wonton wrapper. 2. Dip the top side of the big wonton wrapper with water, then fold the big wonton wrapper up in half and press tightly 3. Dip the bottom left corner of the big wonton wrapper with water, put the right corner to the left corner, and the junction must be pinched tightly to prevent it from spreading after being boiled in the pot. Step 3: Wonton Soup Add salt, pepper, seaweed, and shrimp skin to a bowl, and rinse with broth. Step 4: Cook Wonton Boil water in the pot, add large wontons after the water is boiled, add cold water twice in the middle, and cook for 5 minutes, and the wontons will float to the surface. facebook: / xia.hui.79 blibli: https://space.bilibili.com/1969100221 暇游: http://xiayouo.blogspot.com/