Spanish mackerel wonton
Introduction:
"Seeing that there are people selling small wonton skin in the market, I think that I just bought two Spanish mackerel yesterday, so I'll give Chenchen wonton to eat!"
Production steps:
Step 1: Chop green onion, ginger, coriander, mushroom, stir pork and set aside
Step 2: put all the ingredients into a large container, pour in the salt and dumpling ingredients
Step 3: pour soy sauce in turn
Step 4: flavor the sesame oil and stir clockwise
Step 5: cut the baby cabbage, put it into the mixed meat and continue to stir
Step 6: start making wonton!
Step 7: wonton is wrapped. Chen Ma is a novice. I'm sorry if it's not wrapped!
Materials required:
Spanish mackerel: 2
Pork stuffing: 100g
Baby cabbage: 1
Mushroom: 6
Minced green onion and ginger: 20g
Minced coriander: 10g
Soy sauce: 1 tbsp
Salt: 1 teaspoon
Sesame oil: 1 teaspoon
Note: the mushrooms are dried in autumn. It's convenient and practical to soak them in warm water. Considering the baby's food, the Spanish mackerel meat is scraped clean with a spoon and picked again for fear of thorns! Baby cabbage is easy to make soup, but it's not easy to make package, so it's put after mixing meat stuffing!
Production difficulty: simple
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Ba Yu Xiao Hun Tun
Spanish mackerel wonton
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