Breakfast Ravioli
1.
Put the minced fish in the pork filling and prepare (the mixing ratio of the meat filling is attached).
2.
Take a small amount of meat and put it on the wonton wrapper.
3.
Fold the four corners, press lightly, and pinch tightly.
4.
I have happily packed countless of my results.
5.
Beat the eggs, add salt and beat evenly. After the starch is boiled with water, pour it into the egg liquid.
6.
Spread a layer of oil on the bottom of the pot, pour the egg mixture, and spread three egg skins on the 25cm pot
7.
Chopped coriander and mustard greens, diced egg skin and cut into strips
8.
After the water in the pot is boiled, put the small wontons, cover them, and continue to boil on high heat. After the wontons come to the surface, add a bowl of cold water, continue to cover and boil, and just float.
9.
Scoop the wontons with a small slotted spoon, drain them and put them in a bowl, add diced mustard, egg skins and coriander with a little light soy sauce, scoop a few tablespoons of the original soup in the pot, the amount of soup is less than the wontons, stir a few times, start eating!
Tips:
Each recipe of mincemeat has its own characteristics. I used to be amazing because my mother could smell salty and blandness just through the nose when mixing the stuffing. It was amazing. Now I can learn a thing or two. So happy! Minced meat ratio: 250g minced pork, 3 tablespoons light soy sauce, 1/2 tablespoon rice wine, 1 teaspoon salt 3g, sugar 4g minced ginger 5g, 1 teaspoon sesame oil. Light, everyone at your discretion.
Because it is frozen, after the water is boiled, add cold water again, and the fresh package is usually floated once and then boiled for 1 minute to see if the color of the skin is transparent and the flesh changes.
The fish meat is partly removed when making smoked fish, not much, and then chopped with a knife back and added to the meat filling.
In order to save precious time in the morning, students can wrap them overnight, freeze them in the refrigerator, and cook them directly in the morning!
