Colorful Wonton
1.
First, make the green dough: wash the spinach, boil water in the pot, add half a spoon of edible alkali, add some cooking oil to the spinach, remove, chop, put in the cooking machine and add some water in, start the cooking machine to make juice, pour it into a bowl and set aside .
2.
Add flour to the basin, add a little bit of edible alkali, slowly pour in the spinach juice, stirring side by side until it forms a slightly hard dough (the dough that needs to be rolled is too soft to roll into a thin crust), and the spinach dough is put in plastic wrap Wake up for 15 minutes (wake up is to quickly knead the dough smoothly without effort).
3.
Yellow dough: Wash and peel the pumpkin, remove the flesh, slice it, put it on a plate or on a shelf, steam it, and press it into a puree in a container.
4.
Press the pumpkin into a puree and add flour (pay attention to the amount of flour and add little by little, depending on the water absorption of the pumpkin), add a little edible alkali, knead it into a slightly hard dough, wrap it in plastic wrap, and wake up for about 15 minutes.
5.
White dough: ordinary flour (called all-purpose flour) with a little edible alkali to make a slightly hard dough, wrap it in plastic wrap and wake up for about 15 minutes.
6.
The dough of the three colors is ready (the color of the normal ingredients is actually not so gorgeous, and the color is lighter when it is cooked in the pot).
7.
Let’s make the fillings for the time to wake up the noodles: remove the shrimp threads and cut into granules (so that it tastes good), chop the pork into puree, preferably with a little fat (you can also use a cooking machine to make it) There is a big difference in the taste of pureed meat from a food processor and hand-chopped meat), mince ginger, carrots, and parsley (mainly because children eat it, so a little vegetables are added). Those who like to eat pure meat can not add vegetables.
8.
Put pork puree + diced shrimp into a spoon of cooking wine + a little salt + a little cornstarch in the container and stir vigorously in one direction (forgot to take pictures in this step). Add the carrots, parsley, and ginger to the stirred meat puree. Add oyster sauce, shrimp powder, a little salt, and a little oil, stir well, set aside and set aside.
9.
All three doughs were awake, and they were taken out and kneaded into smooth dough.
10.
Roll the three doughs into a thin crust one by one.
11.
Cut into vertical strips of similar width.
12.
The vertical strips are arranged and cut into dough with one side narrow and the other wide.
13.
Take a piece of wonton skin with the narrow mouth facing outwards (in the direction of your fingers) and the wide mouth facing the palm of your hand.
14.
Put in the stuffing and roll it from the outside to the inside, leaving a bit of noodles at the end.
15.
After rolling, pinch both sides tightly.
16.
Pinch both sides tightly and pinch the two circled corners of the picture together.
17.
Follow this method to do all in order.
18.
Marinate the shrimp head with cooking wine and shredded ginger for 5 minutes.
19.
Pour a little oil in the pot (there is less oil here, it’s not easy for children to eat too much oil), add the shrimp heads and fry out the red oil, add the big bone soup (the rest of the bone soup I cooked at noon, just add water if I don’t have it) ) The colorful wontons are boiled in water and boiled with some light soy sauce and a small amount of edible salt. The wontons can be put in a bowl with a spoon, and the soup in the pot is blanched with green vegetables.
20.
This time it is paired with braised beef + parsley leaves (you can match the side dishes according to your personal taste).
Tips:
1. Don't put too much stuffing in the wonton to prevent the stuffing.
2. When cooking, if the wonton is frozen, it is in a cold water pot, and the freshly wrapped wonton is boiled in an underwater pot.
