Small Wontons with Shrimp and Vegetable Meat
1.
Soak dried shiitake mushrooms in warm water in advance. Wash well, squeeze dry water, and chop into shiitake mushrooms.
2.
Wash the vegetables and blanch them with boiling water.
3.
After draining the water, chop.
4.
Use gauze to squeeze the water from the chopped green vegetables slightly.
5.
The shelled shrimps are chopped into shrimp paste.
6.
Put the prawns and minced pork in a bowl, add salt, cooking wine, green onions, and mix well.
7.
Pour the mixed shrimp paste and minced meat into the shiitake mushrooms and chopped green vegetables, add an egg and oil, and stir.
8.
The well-stirred wonton filling can be used for wrapping wontons.
9.
Wrap everything and place it on the plate if you can't finish it, leave a space, and put it in the freezer. Take it out of the plate and put it in a fresh-keeping bag and store it in the freezer. Take it as you eat.
Tips:
1. When the greens meet salt, water will come out, so the chopped greens should be squeezed out of the water, and the shrimp and pork should be mixed with salt and then mixed with the greens, all to reduce the excessive moisture in the filling and soak the wonton wrapper.
2. Freeze the unfinished wontons and take them as you eat.
3. In order to let the children eat more dishes and meat, so use the small wonton skin to wrap the big wonton, and you can use the big wonton skin directly.
4. The salt I use is baby salt. Adults need to add salt if they eat lightly. If it is given to babies, mothers should pay attention to the amount of salt suitable for their baby's age.
