Big clam 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. "
Production steps:
Step 1: wash the material and cut into shreds.
Step 2: bring the water to a boil, beat in the eggs and fix them into poached eggs.
Step 3: add wonton
Step 4: add fresh soy sauce
Step 5: add kohlrabi
Step 6: add green onion
Step 7: add shredded carrot
Step 8: add mushrooms
Step 9: add salt
Step 10: add pepper
Step 11: add sesame oil
Materials required:
Eggs: 2
Wonton: 12
Carrot: right amount
Lentinus edodes: right amount
Turnip: moderate
Scallion: right amount
Water: moderate
Pepper: right amount
Soy sauce: moderate
Salt: right amount
Sesame oil: appropriate amount
Note: 1, when the water temperature is not open, add eggs, fixed, set after adding other ingredients. 2. The wonton will be cooked when it floats, and it will be fished out immediately.
Production difficulty: ordinary
Process: boiling
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Da Ha Hun Tun
Big clam wonton
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