Leek Sea Rice Wonton
1.
Add light soy sauce and cooking wine to the pork filling, and then beat an egg.
2.
Add pepper powder and monosodium glutamate to taste, and stir in a clockwise direction.
3.
At this time, add the golden hook sea rice soaked in advance, and then add the chopped green onion and ginger in advance.
4.
After stirring evenly with chopsticks, add lard. The lard is also rich in fat-soluble vitamin A, which is more suitable for people who lack vitamin A and children.
5.
Add some salt to taste.
6.
After mixing all the ingredients with chopsticks, add the chopped leeks.
7.
Finally, sesame oil is added to increase the flavor of the mouthfeel.
8.
Stir well with chopsticks and the filling is ready.
9.
Take a piece of wonton wrapper and put in an appropriate amount of the prepared filling.
10.
Press the upper skin in the middle and pinch the wonton skin tightly with your hands.
11.
Then pinch the two sides of the wonton together with your hands. Isn't it particularly simple?
12.
After wrapping all the wontons in turn.
13.
Pour an appropriate amount of water into the pot and bring it to a boil. Put in the wrapped wontons. After boiling over high heat, add a little water and repeat 3 times. When you see all the wontons floating on the water, you can turn off the heat.
14.
Put the cooked wontons in a bowl, add some coriander and chopped green onion. If you like it spicy, add a little millet to it, and if you don’t like it, you can ignore it.
15.
A bite of warm wontons in the cold winter is really super cool.
16.
My husband ate 30 of them in one go, and said that he hadn't had enough.
Tips:
You must use the lightly dried golden crocheted haimi. Don’t look at it as small, but the taste is enough to make your eyebrows fresh. Don’t stir the leeks repeatedly, which will make the taste of the leeks stinky. Just add the leeks and stir gently...
