1. The ingredients purchased by COFCO Womai.com are all fresh, and they are stored in the freezer immediately after they arrive home. When needed, put it in the refrigerator to thaw the night before.
2. After blanching the spinach, add a little water to make a juice, filter and add to the flour to neutralize the noodles.
3. Make a green dough and wake up for half an hour.
4. Carrots are also operated in the same way: cut carrots into pieces, add a small amount of water to puree, filter and take juice and noodles.
5. Make it into an orange dough and wake up for half an hour.
6. Press the two-color dough into a dough sheet with a dough press.
7. Brush a little water in the middle, overlap the two-color dough sheets, and cut them in half from the middle.
8. Overlap again to form a two-color 4-layer thick dough sheet.
9. Cut into strips with a thickness of one centimeter.
10. Go through the noodle machine again.
11. Sprinkle cornstarch on both sides to prevent adhesion and cut into trapezoids.
12. The wonton wrapper is ready.
13. Next, adjust the filling: chop the pork into mashed meat and add a little water. Add ginger, green onions, pepper, light soy sauce and marinate for 10 minutes.
14. Add the blanched shepherd's purse, chopped shepherd's purse, cut into small pieces of shrimp and carrots.
15. Add oyster sauce, peanut oil, and sesame oil and stir in one direction.
16. Put the filling on the wonton wrapper, fold it down twice, and pinch it tightly.
17. I made a lot of it at once, and stored it in the refrigerator freezer if I couldn't finish it, and took it as I eat.
18. Put clear water in the pot, add the wontons after the water is boiled, add a little salt, add a few drops of sesame oil, and sprinkle a little chopped green onion. (You can also put shrimp skins, seaweed or wakame, etc.)