Wonton with carrot noodles and mutton stuffing(hu luo bo mian yang rou xian hun tun )

Wonton with carrot noodles and mutton stuffing

Introduction:

"Today, I used a juice squeezing machine, got a cup of carrot juice, and I used it to make noodles. I thought it was really beautiful. I bought some mutton stuffing, and I made wonton. It was delicious. I put wonton in the refrigerator to freeze, and I can make breakfast tomorrow! If you like, try it! "

Production steps:

Step 1: wash the two carrots, peel them, and press out a cup of carrot juice with a Juicer; < br > put two bowls of flour, carrot juice and noodles in small bowls, with moderate hardness.

Step 2: put seasoning into mutton stuffing, stir evenly, a little salt, an egg, a little red wine, ginger, and then cut celery into it. Celery has been washed and scalded with hot water. If you don't put water, it will be too thin. Put in a spoonful of vegetable oil.

Step 3: roll the noodles into thin slices, cut them into trapezoidal wonton skin, then wrap them. After wrapping, they can also be put into the refrigerator for freezing and cooking.

Step 4: heat a small pot with hot water, then add a few pieces of sea rice, laver, scallion, ginger, a teaspoon of vegetable oil and a teaspoon of salt; < br > cook the wonton and eat it while it's hot. You can put some leaves on the soup.

Materials required:

Carrot: 2

White noodles: two bowls

Mutton: half a catty

Red wine: 2 teaspoons

Carrot: 2

Ginger: a small piece

Salt: right amount

Precautions: put a little salt when mixing noodles; try to be thinner when rolling noodles; Haimi and laver are bought from Beijing and rarely sold abroad.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Hu Luo Bo Mian Yang Rou Xian Hun Tun