1. The alfalfa is cleaned, blanched in boiling water, and placed in cold water for cooling.
2. Pinch the water and cut into sections and put it into a food processor to smash.
3. After the eggs are beaten, put them in a frying pan and fry them until they are cut into small pieces.
4. Add the scrambled eggs and chopped green onions to the chopped alfalfa and season with salt. Finally, add peanut oil and sesame oil, and stir to form a filling.
5. Take the noodles made last night out of the refrigerator.
6. Roll it out with a rolling pin.
7. Roll out into thin slices.
8. Fold it up anyway.
9. Cut into strips of similar width.
10. Unfold and stack each strip, and then cut into wonton wrappers.
11. Take a wonton wrapper and add the filling.
12. Fold in half and press the edges tightly.
13. Connect diagonally together and serve as a wonton.
14. Place everything after wrapping.
15. Mix with oyster sauce, extremely fresh and fragrant sauce and set aside.
16. Put an appropriate amount of water in the pot and heat it until the water boils.
17. Put the wontons and cook until the wontons float, and turn to a low heat.
18. Pour the sauce when it's almost ripe, add vegetable leaves or eggs according to personal preference.
19. I sprinkle a bit of vegetable leaves with cherry tomatoes, it's pretty pretty.
The noodles of homemade wonton wrappers should be slightly harder, and should be fully prepared so that they can be easily rolled into thin wrappers.
When cooking wontons, you can choose broth, vegetable leaves or eggs according to personal preference.
If you want to eat wontons for breakfast to save time, you can make the fillings and wonton wrappers in advance and store them in the refrigerator. It will be quick to wrap them in the morning and cook them again. Or wrap the wontons and freeze them directly, which is very convenient to eat and take.