Name: Egg Hold Portulaca Wonton
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g purslane; 100g Minced meat; About 20 Wonton wrapper; Xiao Xu Plain Water; 1 piece egg; Xiao Xu Black sesame; Xiao Xu Chopped green onions; Xiao Xu Cooking oil; Xiao Xu salt; 0.5g Chicken Bouillon Powder; 5g Soy sauce; Xiao Xu shallot; Xiao Xu Bubble ginger

Egg Hold Portulaca Wonton

by Not being a fairy for many years

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It rained all night and the air was so cool.
Wake up early, get up quickly, go around the yard a few times, breathe in the fresh air, and fry a small wonton to eat. "

Egg Hold Portulaca Wonton

1. Wash the purslane.

2. Boil water in a pot, put the purslane in blanching water, and the heat will paste on the lens.

3. Discoloration, remove the cold water, and dry the water.

4. Mince the purslane, mince the green onions and pickled ginger.

5. Take the minced meat.

6. Put onion ginger and cooking oil.

7. Put table salt.

8. Put chicken essence.

9. Release light soy sauce.

10. After mixing well, add purslane and mix well.

11. Take wonton wrappers.

12. Wontons are wrapped, all wrapped up.

13. Heat the pan with oil, put the wontons and fry them.

14. The bottom is fried golden brown.

15. Pour in water about one-third of the height of the wontons, cover the pot and cook on high heat.

16. Take an egg.

17. Break up.

18. The soup is dried up.

19. Pour in the egg mixture and sprinkle with black sesame seeds.

20. Sprinkle green onion leaves, and the eggs will set.

21. Lift the pot and serve it on the plate.

22. Finished product.

Tips:
Purslane is known as a natural antibiotic, and it is also anti-allergic and has cosmetic effects. If possible, you might as well eat something every day.