Celery and pork wonton(qin cai zhu rou yun tun )

Celery and pork wonton

Introduction:

"Wonton with celery stuffing is a favorite for babies."

Production steps:

Step 1: turn the meat into puree, add salt, onion oil, zanthoxylum oil, sesame oil, egg, cooking wine, Zanthoxylum powder, sugar, soy sauce, ginger foam, mix well, stir vigorously in one direction.

Step 2: blanch celery in water, cool and chop

Step 3: squeeze the water in the celery into the meat stuffing, put a little soy sauce on the remaining celery, and season with salt.

Step 4: stir the minced meat until the celery juice is completely absorbed, and add the seasoned celery

Step 5: mix well

Step 6: buy chaos skin, 3 yuan is enough.

Step 7: put some stuffing on one corner

Step 8: roll up, seal, dip in some water, fold up and pinch tightly.

Step 9: you can freeze more for later use

Materials required:

Pork: 300g

Celery: 250g

Wonton peel: 300g

Scallion: 2 teaspoons

Salt: 2 tbsp

Cooking wine: 2 teaspoons

Pepper powder: 1 tbsp

Egg: 1

Sesame oil: 3 tbsp

Oil: 3 teaspoons

Soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Ginger foam: 2 tbsp

Note: 1. The best choice of parsley, leaves to retain, fragrance is stronger. 2. Blanched celery should not be over cold water, it must be cooled naturally. 3. Meat stuffing can be pickled one day in advance.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qin Cai Zhu Rou Yun Tun