Shrimp in Red Oil

Name: Shrimp in Red Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 40~50 sheets Wonton wrapper; 100g Pork filling; 10 shrimp; 2 pcs egg; 1 tbsp Corn flour; A handful Seaweed; 2 pieces Shallots; 3 teaspoons Dried shrimp; 2 teaspoons salt; 2 teaspoons pepper; 1 teaspoon Chicken noodles; 1 tbsp You Chili

by Leyla REIRA

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In fact, Chaoshou, wontons and wontons are one thing. It is called wonton in the north, Chaoshou in Sichuan, and wonton in Guangdong. They are called differently, and there are some differences in the way of wrapping them: just use chopsticks to dip the filling and pinch it, with less filling. Wonton wraps are generally fast, have non-standard shapes, and have enough fillings. However, there are many regular wrapping methods, and there are more fillings.

Shrimp in Red Oil

1. Wash the shrimp and remove the shrimp thread;

2. Mix the ground pork with a knife and chop into puree;

3. Add salt, pepper, cornstarch and eggs to the meat;

4. Stir clockwise evenly;

5. Prepare the wonton wrapper, put the meat filling in the center of the dough wrapper, fold the dough wrapper in half, press the filling tightly, overlap it with the middle finger as the supporting point, and press it tightly. If you are afraid that the pressure will not be tight, you can stick some water in the overlapping position;

6. This is how it is packaged. In fact, there are six or seven package methods, which are relatively simple.

7. After wrapping, you can prepare to cook. After the water in the pot is boiled, copy your hands, turn it from time to time to avoid sticking to the pan. Put salt, pepper, seaweed, shrimp skin, spicy pepper, and fry the egg skin in a pan and cut it into Wire spare.

8. When making a hand, because the filling is sufficient, it is recommended to order cold water at least twice after the water is boiled, serve it after boiling, and garnish with chopped green onion and egg crust.