Three Fresh Wontons

Name: Three Fresh Wontons
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pork belly; 80g shrimp; 50 sheets Wonton wrapper; 1 tablespoon ginger; 5 pieces Chives; 1 tablespoon Soy sauce; 1 tablespoon Sesame sesame oil; 1 tsp pepper; 1 tsp Cooking Wine; a little salt; a little Sugar; a little Chicken Essence; a little Egg skin silk; Some Hot chicken soup; a little Seaweed; a little Dried shrimp

by Celery

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

It is said that Shanghainese are most particular about eating wontons, large wontons, medium wontons, small wontons... from wonton wrappers to fillings to soups, all of which are refined. Northerners are rough and unambiguous when eating wontons. Although it is difficult to simply treat a bowl of wontons as a dinner, there are soups, water, noodles and vegetables, but they are also well-matched. Add a marinated egg and a shortbread. , Is a good meal-breakfast is more comfortable.
Packing wontons, cooking wontons, and mixing a bowl of simple soup, can be regarded as the basic skills of a cook. No matter the size of wonton, but the filling is smooth and smooth; the soup is not high-end, as long as the taste is sufficient.
Be lazy, today’s wontons were not rolled and bought by themselves (you are lazy, and you can probably do this).
The stuffing and soup are very simple, very homely, and very delicious——

Three Fresh Wontons

1. Soup preparation: hot chicken soup (or boiling water or boiling wonton soup), some seaweed, shrimp skin, egg peel, coriander; very fresh soy sauce, balsamic vinegar, sesame sesame oil, chili oil (if you don’t like spicy food, don’t use it) A little salt, sugar, and pepper

Wash the pork and shrimp, mix and chop finely into minced meat

2. Mix the minced meat in a large bowl, add soy sauce and sesame oil, and stir in the same direction until it is strong

3. Add appropriate amount of salt, sugar, chicken powder, pepper and ground ginger, and mix well in the original direction; (according to the amount of filling and taste, first determine the amount of salt, colleagues consider that the soy sauce has been put, then add sugar and chicken essence, general salt, sugar 、The ratio of chicken essence is 1:1:1, it will be salty and fresh and delicious)

4. Put the chopped green onion flowers in a large bowl, mix well in the original direction before using, and the filling is ready

5. Take a piece of wonton wrapper and put some filling on the short side

6. Roll up the dough to wrap the filling, usually in two layers

7. Pinch the two ends to the middle, and wrap a wonton; (the ready-made wonton wrapper you bought sometimes uses too much dry powder, and it may not be pinched tightly, so you can pinch it by putting a little water on the mouth)

8. All wrapped up. You can’t eat 50 of them in one meal. Reserve what you want to eat at that time, and put the rest in the refrigerator for quick-frozen and sealed and frozen.

9. Beat an egg, spread out an egg crust

10. Let it cool and roll it up and cut into filaments

11. Prepare seaweed, dried shrimp skins and coriander; (different kinds of seaweed have different ways of eating; see the instructions, if you need to soak, please soak in advance)

12. Put an appropriate amount of soy sauce, vinegar, pepper, salt and sugar in the bottom of the bowl, then add an appropriate amount of seaweed and shrimp skins, and pour into the hot chicken soup (boiling water or boiling wonton soup can be used)

13. Boil the wontons while preparing the soup: wide water, add the wontons after the fire is boiling, immediately push the anti-stick pan with a soup spoon, cook until the wontons float, turn to medium heat and cook for a while.

14. Pick up the wontons and put them in the soup bowl