Shrimp Wontons in The Mashup World
1.
The protagonist is Jiwei shrimp, minced meat and small wonton wrappers
2.
Wash and freeze the shrimp as usual for a quarter of an hour
3.
After peeling, cut into small sections with kitchen scissors
4.
Then cut the ginger into small pieces, add light soy sauce, white pepper, and salt, stir well and let stand for five minutes
5.
Then put in the pork filling and mix well
6.
The next step is to wrap small wontons. The small wonton skin I chose is very thin and easy to digest.
7.
This is the look of the wrapped plump
8.
It's done in less than two minutes
9.
Put the dried shrimp skin, seaweed and a small amount of white pepper in the bowl in turn. I really love white pepper~~ Then pour in boiling white water (when mom makes it, I like to use chicken broth or bone broth to taste more delicious) and stir well. This method is probably also a characteristic of Dazhongyuan. When I was making it, I suddenly remembered that when I was a child, the chef who sold ravioli in stock soup at the night market didn’t know if he was still gray-haired and continuing this enticing livelihood.
10.
After the water has boiled, put the wontons and cook them on medium heat for about five minutes.
11.
Quickly pick up a fat wonton entrance
12.
With a bite, the scent of shrimp overflowed, so satisfying!
Tips:
Ershui Lohas, the excitement continues. Thanks for your attention and forwarding, bow~
Hi I am Ershui, the mother of two children. I grew up in the Central Plains. I have been running along the coastline as an adult. I dislike physics the least but have been dealing with the computer supply chain for decades. I feel that creation makes people, so I cherish it even more. Love reading, love food, thank you for sharing with me~
