Old Beijing due to the shape of the gold ingot ravioli named.Before 1950, Beijing Donghuamen "Wonton Hou" small package wonton most attention, fame is also large. It was originally full of people like to eat snacks. "All doors Zayong" set: "ravioli flavor pack too often wins, stuffing leek mouth to melt in spring incense." Filling high and low points, the higher duck, bamboo shoots, chicken breasts, peas for the filling; Fair by pork, leek for the filling. Ravioli is a traditional Chinese food, from northern China. Yang Xiong made "dialect" is mentioned: "bread that of ravioli," ravioli is a kind of cake, which folder is the difference stuffing, after cooking and eating; In terms of cooked soup, called "soup cake." Ancient Chinese people think this is a tight bun, not distributed to them, so called "chaos", according to the rules defined in the Private Chinese, later known as the "ravioli." At this time, ravioli and dumplings is no different.

- ingot ravioli -

ingot production methods ravioli

Ingredients: 500 grams of flour, 200 grams minced pork, 150 g leek, 10 g of soy sauce, 3 grams of salt, 20 g of sesame oil, coriander 5 grams, a little seaweed, shrimp, Jiang Mo, monosodium glutamate, pepper. 　　

Production Method: 　　

1, the flour into the dough, and (slightly hard), wake up for 10 minutes. 　　

2, leeks mince. 　　

3, after adding Jiang Mo minced meat, MSG, sesame oil mix, then add soy sauce mix, and finally cut into chives, salt Ban Cheng stuffing. 　　

4, twisted strip, pulling agents, ravioli roll into the skin. 　　

5, the bag filling plane behind corners bonding, crimping, was shaped ingot. 　　

6, add soup pot (usually pork soup) boil down into the wonton cooked soup in a bowl, sprinkled with sesame oil, vinegar, put shredded seaweed, coriander, shrimp, pepper can be . 　　

Points to note:　　

1, when the packs off ravioli Niechu not folded edges so as vivid. 　　

2. When cooking time not too long, so as not to cook stuffing leaking.