Big Wontons
1.
Ingredients preparation
2.
Add 2g salt, 1g sugar, 10ml light soy sauce, 1g pepper, 5ml cooking wine and 1ml sesame oil to the minced pork and stir clockwise.
3.
Put the shepherd’s purse and greens into the sink dishwasher, select the fruit and vegetable cleaning mode, and clean the standard stall for 9 minutes.
Boil a pot of boiling water, blanch shepherd’s purse and greens, then remove the cold water and chop
4.
Mix the minced meat, shepherd's purse and greens, add salt to taste, and finally add a spoonful of lard to mix
5.
Take a piece of wonton wrapper, put the filling in the middle, fold the wonton wrapper in half, squeeze it tightly around, fold it inward, and stick the corners with water
6.
Fold inward, soak in water to stick the corners
7.
Shell the eggs, beat them into egg liquid, turn on the power of the Fangtai cooker, adjust the fire power to the 5th gear medium heat, heat the pan, and then adjust the firepower to the 1st gear low heat, brush a thin layer of oil with the oil brush in the pot , Pour in egg liquid, spread into egg skin
8.
After taking out the egg skin and letting it cool, cut into shredded egg skin
9.
Take a large bowl, add chopped green onion, seaweed, shrimp skin, shredded egg peel, 1g salt, 1g sugar, 5ml light soy sauce, 1g pepper, 1ml sesame oil, add in boiling water and set aside
10.
Turn on the power of the cooker, adjust the fire power to 9 high heat, boil a pot of boiling water, add the large wontons, boil until boiling, adjust the heat to the 6th gear, continue to cook for 2 minutes, the large wontons are cooked and out of the pot
11.
Put the wonton into the prepared soup.
