1. Let's talk about making noodles first, and use warm water to make noodles the night before. Add 1 teaspoon of salt to a bowl of noodles to make a slightly softer dough, not too hard. After mixing the dough, put a little oil on the dough and put it in a food bag in the refrigerator overnight. For the filling, I used chicken, carrots, celery, pleurotus eryngii and spring onions, added corn oil, sesame oil, oyster sauce, salt, and five-spice powder. For the soup, I chose seaweed, spinach, eggs, and a small bowl of beef is hard to chew. I put it in the soup.
2. The noodles were mixed overnight the night before, and the noodles were very easy to use without rubbing them directly.
3. Cut the agent.
4. First roll out the dumpling skin as thinner as possible, then cut it from the middle, stretch it wide with your hands, wrap the stuffing in, stagger the corners of the dough and press it to make it thin and beautiful.
5. It's very convenient, it will be finished in a while.
6. I didn't burst the soup, so I added water and seaweed directly, and added some oil, salt and five-spice powder. Put the wonton in.
7. The skin is especially thin, and the pan is just fine, and the eggs are topped.
8. Place the spinach and turn off the heat.
9. You can eat delicious wontons in less than five minutes after boiling.
