Wonton Skin Made-sour Noodle Soup Ye'er
1.
Finely chop green onion, ginger, and coriander, and cut millet pepper into diagonal shreds.
2.
Cut half a tomato into small pieces.
3.
Wash half of the soybean sprouts and set aside.
4.
Half a pot of clear soup, add soybean sprouts and diced tomatoes in a cold pot and cook.
5.
Put the chopped green onion, ginger and parsley in a bowl, add appropriate amount of salt, light soy sauce, sesame oil, chopped seaweed, and pepper powder to taste, and a little more mature vinegar to highlight the sourness, numbness and spicyness. (Children and the elderly can reduce it, my family likes spicy, it belongs to no spicy but not happy 😄)
6.
Sprinkle some cornstarch on the chopping board, and an appropriate amount of wonton wrapper.
7.
Cut into noodle leaves.
8.
Throw away.
9.
In the pan, the wonton wrapper is ultra-thin, and it's ready in one or two rolls. Turn off the fire.
10.
Add seasonings and stir well. Add salt and vinegar to your taste. Sprinkle the dried shrimps on the skin last.
11.
Finished product. The hot and sour mochi is delicious, but not greasy. Most of my son's casserole is not enough, so I made another pot 😂
12.
Finished product.
