A Must for Cantonese Breakfast! No Kneading! Boss! Let's Have A Bowl of Wonton~
1.
Shred carrots and boil in water for two minutes, beat them into juice. Mix flour with carrot juice and salt to form a dough and let stand for 30 minutes.
2.
Start pressing into a sheet with a noodle press. Start with the thickest position and press it into a large sheet. Sprinkle a thin layer of flour on the surface. Spread it evenly by hand; adjust the noodle press to a medium thickness and continue pressing into a sheet.
3.
Sprinkle with flour again.
4.
Continue to press, and after repeated several times, press to the thinnest thickness.
5.
Cut into 7*7CM squares and cover with plastic wrap for later use.
6.
Start preparing the fillings. Chop chicken breast into puree, carrot and shiitake mushrooms into mince, and scallion and ginger into mince.
7.
Add the cooking wine, light soy sauce, and chopped green onion and ginger to the chicken bowl and stir well.
8.
Add the egg white and continue to mix well.
9.
Add chicken essence, salt, monosodium glutamate, thirteen incense, oyster sauce and mix well.
10.
Add salad oil and sesame oil and mix well. After taking, put the mushrooms and carrots in and mix well.
11.
The filling is ready.
12.
Take a wonton wrapper and put a little chicken and mushroom filling.
13.
Fold in half and pinch the edges tightly.
14.
Fold the two corners inward and close the upper edge in the middle.
15.
Pinch out the folds, and the little goldfish wonton is wrapped.
16.
Put the shallots and mustard greens into a bowl together with the chopped seaweed, and add half a spoon of sesame oil for later use.
17.
Put the wontons in the pot and cook until they float.
18.
Put the cooked wontons in a bowl, pour a large spoonful of the soup of cooked wontons, and the delicious wontons are ready.
Tips:
1. The skin should be as thin as possible to make the wontons delicious;
2. You can pack a little more at one time and freeze it. Just boil it when you eat it, and keep it tightly sealed after it is frozen to prevent it from drying out and cracking.
3. The article is from @非儿.
