Delicious wonton noodles(xian xiang yun tun mian )

Delicious wonton noodles

Introduction:

"Wonton" is a kind of snack of Han nationality in Guangdong. It originated from the "wonton" in the north and was classified as a kind of cake in the early stage. It's called wonton because the Cantonese pronunciation of wonton is similar to that of wonton. After years of development, wonton also has its own unique style, the skin and stuffing are different from wonton. The size is generally based on "one swallow". There are children at home to go to school, breakfast time is very tight, only eat a nutritious breakfast, in order to ensure the morning supply. I wrapped some wonton in advance, put it in the refrigerator and make breakfast in the morning. The delicious breakfast will come out in less than ten minutes. "

Production steps:

Step 1: bring the water to a boil.

Step 2: Join wonton.

Step 3: add salt

Step 4: add soy sauce.

Step 5: add celery leaves and shredded carrots.

Step 6: add noodles

Step 7: after the wonton floats, add the eggs.

Step 8: add pepper

Step 9: add sesame oil and scallion.

Materials required:

Egg: 1

Carrot: 10g

Celery leaf: 20g

Frozen wonton: 9

Sesame oil: appropriate amount

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Scallion: right amount

Note: for the big wonton skin, put the meat stuffing in the middle, draw a circle on the outer skin of the stuffing with the index finger dipped in water, and then fold the lower edge of the skin upward to make the two semicircles overlap. Sweep the top with the two index fingers along the water mark to make it bond, and then glue the two corners of the bottom edge of the skin under the meat stuffing (one corner can be dipped with a little water, and the other corner can be pressed on the top tightly) So wonton stands up. Big wonton skin, generally equilateral trapezoid, short side facing themselves. Small wonton skin, left hand grasp the skin, right hand with chopsticks or wide ice cream stick dipped in meat, scrape in the middle of the skin, and then pinch, you can.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xian Xiang Yun Tun Mian