Crispy Candy Roll-wonton Transformation

Name: Crispy Candy Roll-wonton Transformation
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh meat; Some Wonton wrapper; 1/4 Purple onion; A small amount Chopped green onions; Some ginger; Some water; 1 spoon starch; A handful of White pepper; Some salt; A teaspoon Oyster sauce

by Yi Yi

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I made fresh-meat wontons and thought about wrapping wontons, always cook wontons directly, or eat them in a different way, and then this wonton candy roll is born! The candy roll that was twisted at the beginning was rolled into a more solid cylinder after it was too much effort. After being fried in the pot, squeezed with the favorite sauce, the whole wonton was changed! This appearance is also very attractive to small pot friends. The seven-year-old cousin has eaten a lot. Moms can replace the stuffing with vegetables and coax the baby at home to eat~"

Crispy Candy Roll-wonton Transformation

1. Choose fresh pork belly and chop;

Crispy Candy Roll-wonton Transformation recipe

2. Chop the onion, mince the green onion and ginger, and continue to chop together with the meat;

3. Add oyster sauce, salt and white pepper to the chopped meat, mix well;

4. Add appropriate amount of starch to hydrate, then add it to the minced meat in batches, whipping evenly;

5. The meat filling is ready, take out the wonton wrapper and prepare;

6. Put an appropriate amount of filling on one end, roll it up, dipped in a small amount of water to seal, and then twist the dough on both ends to make candy makeup;

7. Pour oil in the pot, put in the candy roll when it is 40-50% hot, fry in warm oil over medium and small fire, remove it when the surface starts to change color;

8. Continue to heat the oil until it is 70% to 80% hot. Re-fry once until the surface is golden and you can get it out;

9. Just take out the oil-absorbing paper and absorb the excess oil. You can eat it directly or squeeze it with your favorite sauce.

Tips:
1. Judgment of oil temperature: a large number of small bubbles will appear quickly when chopsticks are put in the initial frying; when the chopsticks are placed in the re-frying, only large clear bubbles appear around the chopsticks; the re-frying can play the role of spitting oil, and it will be eaten Doesn’t feel greasy anymore;

2. For the cylindrical package, just fold in the dough on both sides after the first roll is started, and then continue to roll;

3. Putting starch water in the filling can make the meat filling taste more tender, without burning wood;