Sesame Oil Seaweed Wonton
1.
Prepare materials. Mince the shallots and ginger. The taro is steamed.
2.
Put the taro and minced pork in a bowl and grind.
3.
Add all the seasonings and stir in one direction to make the paste.
4.
Measure the flour, be lazy this time, use a noodle machine to make wonton wrappers.
5.
Put flour and an egg into the noodle maker.
6.
Pour 100ml of water slowly from the water inlet. Automatic stirring.
7.
When the noodle maker came out, it was a long noodle.
8.
Cut the noodles into square noodles, which are wonton wrappers.
9.
Cover the finished wonton wrapper with a damp cloth to prevent it from drying out.
10.
Put meat filling in the middle of the wonton wrapper. Fold it in half.
11.
Roll it up and squeeze both ends gently.
12.
Fold the two ends in half and press firmly.
13.
The big wontons are ready.
14.
Pour an appropriate amount of oil into the pot, heat it, add the scallions and fry slowly until golden brown, then add green onion leaves and diced garlic, and fry together until golden brown.
15.
Boil water in another pot, add wontons, seaweed and shrimp skins, cook until wonton skins become transparent, pick them up, pour in scallion oil, sesame oil, and mustard greens and ready to serve.
Tips:
1. You can also roll out the dough directly to make wonton wrappers.