Baby Shrimp Wonton Baby Food Supplement, Green Vegetables + Wonton Wraps+

Baby Shrimp Wonton Baby Food Supplement, Green Vegetables + Wonton Wraps+

1. Ingredients: (15 large wontons): 160 grams of shrimp meat, 60 grams of green vegetables, 15 blunt skins of wontons, 2 spring onions

2. Shrimp to shrimp line, shrimp shell.

3. First chop the green cabbage and shallots.

4. The pak choi, green onions, and shrimps are mashed together.
Tips: The green cabbage leaves are not added and beaten together, one is to avoid too much water, and the other is to better exercise the baby's chewing ability. After pouring out, if you want to add seasoning, you can add a little salt here, it is not recommended to add light soy sauce and so on, it will destroy the umami taste of the shrimp itself.

5. Chop the green cabbage leaves, and stir well with the freshly beaten shrimp paste.
Tips: I bought the ready-made skins for the big wontons I will pack next. If you roll the skins by hand, the first 3 steps have been completed. Roll the skins first, and then finish this step when you want to wrap them. That is, cut the green cabbage leaves and add them to the filling before finishing. Avoid too much water, which is not easy to wrap, or easy to reveal after wrapping.

6. Today, the big wonton looks like yuanbao. You can call it yuanbao wonton: spread a circle of water around, put a little more stuffing in the middle, fold the two ends of the pastry in half, pinch the sides, and put some water on the upper right corner, which is close to the body. The dough is turned up a bit here.

7. Pinch the upper left and upper right corners tightly, and the ingot wonton will be squeezed.

8. Sit in rows.

9. Next, cook as much as you eat, and the rest will have to be frozen here.

10. Boil the wontons, boil the pot under water, and cook for 2 more minutes after floating.

11. The thin skin and big stuffing, lots of shrimp meat, lots of green leafy vegetables are all ingredients I want babies to eat more. Since the big wonton is a bit big, after cooking, it will be easier for babies under 2 years of age to cut the wonton into small pieces.

12. Look, this tender and tender ravioli reminds me of the ravioli wrapped by my mother when I was a child, and the picture of a family eating together, warm and mellow~. I hope that what I do for my child will become his fond memory.

Tips:

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