Wonton with wild vegetables and meat(ye cai rou hun tun )

Wonton with wild vegetables and meat

Introduction:

"The sauce for cooking wonton is made by my husband. I can't say where I eat it. Our family always eats it like this. The delicious wonton and the delicious soup are very delicious."

Production steps:

Step 1: Chop pork into meat paste.

Step 2: clean the amaranth, wash it well, take out the flying water and dry it.

Step 3: cut green onion, ginger, amaranth into fine grains.

Step 4: add onion, ginger, soy sauce, rice wine, sugar, salt, monosodium glutamate, sesame oil to the meat stuffing and stir it up.

Step 5: mix the meat and add the amaranth.

Step 6: mix well.

Step 7: prepare and stir the stuffing and wonton skin.

Step 8: take a piece of wonton skin and put the stuffing on one side of wonton skin to leave space on both sides. Roll it up first.

Step 9: fold it again, leave some space on the top, and squeeze it to death on both sides.

Step 10: pinch the two corners at the bottom of the filling together.

Step 11: pack the wonton neatly on the curtain.

Step 12: Boil the water in the pot, add the wonton, boil the water twice, and then boil it.

Step 13: put seasoning, mustard mustard, laver, soy sauce, salt, white pepper, shallot, chicken powder, sesame oil in a bowl.

Step 14: after the wonton is cooked, first pour the wonton water into the bowl, rinse the seasoning, then put the wonton in, and finally sprinkle the coriander section on the table.

Materials required:

Pork stuffing: 200g

Wonton skin: 300g

Amaranth: 200g

Onion powder: appropriate amount

Ginger powder: appropriate amount

Soy sauce: right amount

Yellow rice wine: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Coriander: moderate

Mustard tuber: right amount

Laver: right amount

White pepper: right amount

Chicken powder: right amount

Note: if the wonton skin is not easy to pinch, put some water on it.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ye Cai Rou Hun Tun