如何煮上海餛飩. 菜肉大餛飩. 如何調肉餡鮮嫩多汁. 食譜. 簡單的步驟.美味.港式. How to make Shanghai Wonton. Vegetable and Pork Big Wonton. How to marinate pork meat Stuffing. a Recipe. Easy Step.
材料：
上海餛飩皮1包
骨湯：
雞骨
豬骨
湯調味料（每碗）:
醬油 9 毫升
鹽 3.1 克
白胡椒
芝麻油
香菜
蔥
餡料：
豬肉碎 500 克
熟上海白菜 300 克
冬菇粒 50 克
鹽 10 克
醬油 10 克
糖 15 克
白胡椒 5 克
麻油 10 克
Ingredients:
Shanghai Wonton Skin1 pack
Broth:
Chicken bone
Pork bone
Seasonings for soup(each bowl)
Soy sauce 9 ml
Salt 3.1 g
White pepper
Sesame oil
Cilantro
Scallion
Fillings:
Ground Pork 500 g
Cooked shanghai Pak Choy 300 g
Mushroom diced 50 g
Salt 10 g
Soy sauce 10 g
Sugar 15 g
White pepper 5 g
Sesame oil 10 g
Chef Michael Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. Won multiple awards. The purpose of establishing this channel is to summarize and show my experience. Dedicated to all food lovers to share. So if you like, please subscribe. I will update every week.
Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新