Malantou Fresh Meat Wonton
1.
Wash Malan head and prepare minced pork
2.
Add 3 grams of salt to the flour and mix well
3.
Add 230 grams of water and knead the dough, cover it with plastic wrap and wake up for 30 minutes (wonton wrapper dough should be slightly harder)
4.
After the water in the pot is boiled, add 2 grams of salt, turn off the heat, then pour in the Malan head and scald until the color changes, pick up and take a shower
5.
Squeeze the water, chop and squeeze the water into a bowl, add salt, chicken essence, oyster sauce and sesame oil, mix well
6.
Add an egg to the minced pork, add 20ml of cooking wine, 3g of salt and mix well, stir in a clockwise direction to make it sticky, then add 30ml of water and stir again to make it sticky
7.
Pour in the mixed Malan head and mix well
8.
The awake dough is pressed into a skin with a dough press
9.
Cut into wonton wrappers
10.
Take a piece of skin and add the stuffing to wrap it up
11.
Pack all
12.
Prepare the soup (crushed coriander, crushed mustard tuber, crushed seaweed and shredded egg crust)
13.
In the soup bowl, use fresh soy sauce, cooked oil, chopped seaweed and chopped mustard tubers into boiling water to make a fresh soup.
14.
Put the wontons in the pot after boiling
15.
Cover and boil, open the surface and add a little water along the side of the pot, and cook until all of them float.
16.
Put the wonton into the bowl, add the fresh soup, then add the egg crust and chopped coriander, and serve
Tips:
1. Malan head is very tender, wait until the water is boiled, turn off the heat and then pour it in until it changes color, so as to keep the fresh and tender taste.
2. Fillings Pork and vegetables must be seasoned separately before fusion, so that the prepared fillings are delicious.
3. The amount of salt is clearly written in the step diagram.
