Seafood Wonton (hai xian hun tun )

Seafood Wonton

Introduction:

"Wonton is a traditional pasta of the Han nationality in China, originated in North China. Some of them are called wonton in Guangdong, chaoshou in Sichuan and Bianshi in Fujian and Taiwan. In dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "cake is called Zhidun". Wonton is a kind of cake. The difference is that it contains stuffing and is eaten after cooking; if it is cooked in soup, it is called TangBing. Ancient Chinese believed that it was a kind of sealed bag, which was called hundun. According to the rules of Chinese characters, it was later called wonton. Because Dalian is rich in seafood, the family like to eat all kinds of wonton, thin skin, tender stuffing, delicious soup, often with all kinds of seafood and pork as the material, make big wonton, delicious and healthy

Production steps:

Step 1: wash rape and set aside

Step 2: peel the carrot and soak the fungus.

Step 3: reserve the eggs.

Step 4: chop the scallion and set aside.

Step 5: raw wonton set aside.

Step 6: Boil the water.

Step 7: add salt.

Step 8: add the wonton.

Step 9: use the shovel to push clockwise to prevent sticking to the bottom of the pot.

Step 10: add soy sauce

Step 11: add shredded carrot

Step 12: add agaric

Step 13: add rape.

Step 14: add salt

Step 15: add black pepper.

Step 16: add the onion.

Step 17: after boiling the soup, add the egg liquid and push it clockwise with a spoon.

Step 18: add sesame oil.

Materials required:

Egg: 1

Rape: 300g

Wonton: 50

Carrot: right amount

Moderate amount: Auricularia auricula

Water: moderate

Soy sauce: moderate

Scallion: right amount

Black pepper: moderate

Salt: right amount

Sesame oil: appropriate amount

Note: 1, add salt after boiling water, so wonton is not sticky. 2. Push the wonton clockwise to prevent sticking to the bottom of the pot. 3. Put the ingredients in order. After the soup is boiled, the wonton will float and become cooked.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hai Xian Hun Tun