What kinds of wonton fillings are there? Why is the meat in Shaxian wontons white and crispy?

Wontons are made in different ways in different places. In Sichuan and Chongqing, they are called chao shou and bao mian. In Fujian, they are called bian shi and bian rou. In Guangdong, they are called wontons. So what are the fillings of wontons? Why is the wonton meat in Shaxian County white and crispy? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What kinds of wonton fillings are there?

2. Why is Shaxian wonton meat white and crispy?

3. Can wonton wrappers still be used after they are thawed?

What are the types of wonton fillings?

Wonton fillings mainly include leek beef filling, chicken wonton filling, fresh meat wonton filling, fresh shrimp wonton filling, leek egg filling, vegetable and meat wonton filling, shepherd's purse wonton filling, etc. Wonton fillings can be made into various kinds, with vegetables and meat, pure vegetables or pure meat, etc.

Why is Shaxian wonton meat white and crispy?

The wonton meat in Shaxian County is not cut with a knife, but is beaten with a wooden mallet until the meat is pureed, and then salt is added to cook the meat. The wonton meat in Shaxian County is flattened. The meat is put into a blender and blended, and then the meat is pounded with a wooden mallet until it is pureed. The wonton meat made in this way is elastic when eaten.

Can wonton wrappers still be used after they have been thawed?

If the wonton wrapper becomes sticky and easily damaged after thawing, affecting the texture and shape when wrapping, then it is probably not suitable for wrapping. If it does not deteriorate after thawing and is of good quality, it can be used again. The shelf life of wonton wrapper is relatively short, so it is recommended to use it all at once to avoid deterioration.