Mixed Vegetable Wonton
by Big thief
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put ginger, salt and cooking wine in the minced meat and beat with chopsticks
2. After the vermicelli is boiled in the pot, rinse it with water and chop it. The cowpeas, carrots, mushrooms, dried tofu and pickles are cut into dices. The more chopped the better, the pickles are cooked first in the oil pan.
3. Stir-fry the minced meat in a frying pan and serve
4. Wash and chop green onions
5. Heat oil in a pan, add green onions and stir fragrant
6. Add shrimp skins and fry until fragrant, then pour in diced carrots
7. Stir-fry and add cowpeas, shiitake mushrooms, dried tofu, vermicelli and pickles in turn
8. Finally, pour in the minced meat, add salt and sugar and stir well
9. Set it up and let it cool for later use. I put it in a fine-mesh rice sieve to filter out some of the soup. Otherwise, the filling will not be easy to pack if it contains too much water.
10. Take the wonton wrapper and wrap it with the filling
11. Put water in the pot, we can proceed to step 12 during the process of boiling water. After boiling, put the wontons and boil. After boiling, pour cold water once, and simmer for a while after boiling again, because the filling itself is already cooked. So don’t cook for too long, otherwise the skin will break out easily
12. Put the chopped green onion in a bowl, heat it with another oil pan, then pour the hot oil into the chopped green onion, scoop a spoonful of boiling water in the bowl, add appropriate amount of light soy sauce and balsamic vinegar to make the soup
13. Put the wonton into a bowl, add the soup according to your needs
