Wontons with Winter Vegetables in Pouring Sauce
by Pick a name
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Chop pork, green onion, and ginger together into minced meat.
2. Add winter vegetables and continue to chop. Until the winter vegetables and minced meat are fused, the chop process is completed.
3. In the seasoning bowl, add sesame oil, thirteen incense, and MSG. Because winter vegetables contain salt, no salt is added to the meat filling. Add an egg and grab it with your hands.
4. Take an appropriate amount of flour, beat an egg, add a little salt, and mix the noodles. When the noodles are hard, add a little water to make the dough slightly harder than the dumpling noodles.
5. After 10 minutes of waking the dough, move it to the panel and knead again. Use cornstarch as a cushion powder and roll it into thin, large pieces.
6. Cut into square wraps for wonton wrappers.
7. Wrap into wontons and set aside.
8. Boil water in the pot, add the wontons and push the water to avoid sticking to the bottom of the pot. Add water twice to the wonton halfway until the wonton is cooked, add the prepared greens, and blanch it in the pot.
9. Prepare cold water, remove the cooked wontons and blanched vegetables out of cold water for later use.
10. Use red oil, oil to splash chili, umami juice, fresh shellfish, cold sauce and mix together to make a delicious splashing juice.
11. Sprinkle it on the wontons, ready to eat.
