Rice paper wonton(mi zhi hun tun )

Rice paper wonton

Introduction:

"Ever since I knew there were meat swallows, I always thought about how to make them, but I couldn't buy any skin. Later, I ate Vietnamese rice rolls and thought that maybe I could make them with rice paper. This afternoon, I tried them and the results were good."

Production steps:

Step 1: soak Lentinus edodes in water for two hours, drain the water and cut into pieces; cut into chopped green onion and ginger; put the above and minced pork into a container, add sesame oil, pepper oil, salt, soy sauce, cooking wine and white pepper, stir well, and refrigerate for half an hour; < br > take advantage of this time to make egg skin, and shred the egg skin and cucumber.

Step 2: cut the round Vietnamese rice paper into four or six parts. It is recommended to cut according to the size of the rice paper. If it is too small, it is not easy to wrap it. If you cut too much, it will be wasted.

Step 3: soak each piece of skin in warm water and take it out immediately. Put the meat stuffing in the middle of the skin and pinch it all around. It doesn't matter if you can't pinch it at first. When the skin softens, it will stick together. This is a small plate of finished products. Pay attention not to put the wrapped wonton next to each other, otherwise it will stick up.

Step 4: add chicken powder to the water and bring to a boil or soup. Turn to medium heat. When the boiling is not strong, put the wonton in the water one by one. Do not stick to each other. Keep the medium and low heat. So the wonton will float and turn off the heat for one minute. Sprinkle shredded egg, shredded cucumber and dried shrimps. Add vinegar if you like. The taste is not inferior to wonton made of noodles.

Materials required:

Vietnam rice paper: 10 sheets

Minced pork: 200g

Dried mushrooms: 4

Cucumber: 1

Egg: 1

Shallot: 1

Ginger: right amount

Dried shrimps: right amount

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Salt: right amount

Soy sauce: right amount

White pepper: right amount

Cooking wine: moderate

Note: do not use boiling water to cook, otherwise it will break; there is not much stuffing, so it is easy to cook, if you are really afraid of not cooked, you can fry the stuffing first; it should be good to make shrimp dumplings or vegetables.

Production difficulty: unknown

technology:

Production time: 20 minutes

Taste: Original

Chinese PinYin : Mi Zhi Hun Tun