Wonton stuffed with super fresh vegetable(chao xian su xian hun tun )

Wonton stuffed with super fresh vegetable

Introduction:

"Wonton is called" wonton "by southerners and" chaoshou "by Sichuanese. Different places have different names and tastes! This vegetable wonton is as delicious as meat! "

Production steps:

Step 1: mix the flour first: pour the flour into the mixing container and add cold water while stirring. Don't add too much at a time. Stir the flour into a uniform flocculent shape and knead it together. The dough is soft and hard. The kneaded dough wakes up for 20 minutes.

Step 2: wake up time is used to prepare stuffing and ingredients for soup: Chop radish and cabbage together, sprinkle with two teaspoons of salt, mix well, put aside, wait to kill the excess water, and dry. Cut the mushrooms into four pieces, put them in boiling water and cook for about two or three minutes. Take them out and rinse them with cold water. Then squeeze out the water and chop them up. Put the radish and cabbage together. Chop the green onion and ginger, add 1 tbsp oyster sauce and 1 tbsp soy sauce. Chop tomato and coriander, a little onion and ginger. Heat up the oil which is twice as much as the usual frying oil. Add a pinch of Chinese prickly ash, stir fry a large material and take it out. Put the fat slices in. After frying, do not take it out. When the oil is a little cooler, pour it into the stuffing and mix well. Then add a little salt, monosodium glutamate and sesame oil to mix well. The stuffing is ready!

Step 3: rolling bag wonton: knead the dough repeatedly to make it smooth, then roll it into a thin big dough just like usual rolling dough, roll it up with a rolling pin, and draw a knife from left to right on the top of the rolling pin, the dough will become a long one, and then cut it into trapezoidal small dough longitudinally. Wonton skin is done! Package wonton: put the small stuffing on the narrow side of the trapezoidal dough, roll the skin to the wide side, when the stuffing is wrapped, hold the two ends of the mouth, completely wrap the stuffing, and then put the stuffing side up, pinch the upper two corners together!

Step 4: when the wonton is all wrapped, start to make soup and cook wonton: put oil in the pan, saute shallot and ginger, add tomato and stir fry until the soup, add water, (cold water and mushroom water) and then put wonton after boiling. Because it's plain stuffing, it's cooked faster. After the wonton is bleached, add a little raw soy sauce, soy sauce, pepper, salt, sesame oil and coriander to enjoy it!

Materials required:

Flour: a big bowl

Chinese cabbage: half a piece

Fresh mushrooms: 10

Carrot: 1

Tomato: half

Coriander: moderate

Scallion: right amount

Ginger: right amount

Oyster sauce: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salad oil: right amount

Fat pork: two small pieces

Salt: right amount

Note: 1. Because the dish is salted with water, so the salt in the stuffing and soup should be appropriate, don't add too much at a time! 2. The shredded carrot is a little bad this time. Although it doesn't affect the taste, it is recommended to chop it. 3. If there is spinach or lettuce, you can add some in the soup, which is more perfect!

Production difficulty: unknown

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chao Xian Su Xian Hun Tun