1. Shred carrots and boil in water for two minutes, beat them into juice. Mix flour with carrot juice and salt to form a dough
2. After standing for 30 minutes, use a noodle machine to start pressing into pieces, starting with the thickest position
3. Press it into large pieces, sprinkle a thin layer of flour on the surface, and spread it evenly by hand
4. Adjust the noodle press to a medium thickness and continue to press into pieces
5. Sprinkle flour again, continue to press, after several times, press to the thinnest thickness
6. Cut into 7*7CM squares, cover with plastic wrap for later use
7. Start to prepare the filling~Chop chicken breast into puree, carrot and shiitake mushrooms into mince, and green onion and ginger into mince.
8. Add the cooking wine, light soy sauce, chopped green onion and ginger to the chicken
9. Add the egg white and continue to mix well
10. Add chicken essence, salt, monosodium glutamate, thirteen spices, oyster sauce and mix well
11. Add salad oil and sesame oil and mix well
12. After taking it, put the shiitake mushrooms and carrots in and mix well
13. Take a wonton wrapper and put a little chicken and mushroom stuffing
14. Fold in half, pinch the edges tightly
15. Fold the two corners inwards
16. Tuck the top in the middle, squeeze out the folds, and the small goldfish wonton will be wrapped
17. Put the shallots and mustard greens into a bowl together with chopped seaweed, add half a spoon of sesame oil
18. Put the wonton in the pot and cook until it floats
19. Put the cooked wontons in a bowl, pour a large spoonful of cooked wonton soup, and the delicious wontons are ready
Tips:1. The skin should be as thin as possible to make the wontons delicious
2. You can pack a little more at one time and freeze it. Just boil it when you eat it, and keep it tightly sealed after freezing to avoid air-drying and cracking
