Delicious breakfast wonton(mei wei zao can xiao hun tun )

Delicious breakfast wonton

Introduction:

"It's happy to have a warm breakfast every morning. I remember when I was a child, I often went to the door to eat small wonton. After eating small wonton, I went to school to have fun. We call it" Jiepai wonton "here. It's made from wood. It's always delicious. Small wonton doesn't care how much stuffing is, but its soup is the best. Soup inside can put lard, laver, shrimp and so on, and egg skin is the best to eat. I miss it. Last night, because a piece of recipe couldn't pass, I thought about going through the refrigerator. Then I found that there was a little surimi left in the last time when I made the egg bun. In the morning, I asked my father to buy some wonton skin. Let's talk about how to do it. "

Production steps:

Step 1: mix minced meat with salt, monosodium glutamate, cooking wine and scallion in advance. It's good to mix more, and then put the surplus into the refrigerator. If you want to eat, you can buy some small wonton skin, which is very convenient.

Step 2: small wonton skin bought half a catty can pack a lot of Oh, ha ha.

Step 3: put the wonton skin on your hand, and then put a little minced meat on it, as much as you like. Less is better.

Step 4: put the chopsticks in the middle, and then pinch them, just like the paper we don't use. Just pinch them.

Step 5: the wonton is very beautiful. Ha ha, they are very small.

Step 6: Boil the water in a bowl, add the wrapped wonton and stir it with a spoon.

Step 7: take a bowl and add the soup, salt, MSG, lard and pepper. Rinse with boiling water.

Step 8: just wait for the wonton to float. It won't take long for me to make the soup.
You can lift it up.
Then, if there are seaweed, egg and shrimp, they can be put in at this time to taste good.

Materials required:

Minced meat: moderate

Wonton skin: right amount

Scallion: right amount

MSG: right amount

Cooking wine: moderate

Lard: right amount

Salt: right amount

Pepper: right amount

Note: in fact, if you have Porphyra at home, egg skin, shrimp skin and so on can be put in, put lard taste better, ha ha, I suggest putting lard, ha ha.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Mei Wei Zao Can Xiao Hun Tun