Leek and egg wonton(jiu cai ji dan yun tun )

Leek and egg wonton

Introduction:

"This is the second time to wrap wonton. It's a bit of a challenge, because half of the wonton is scattered when it's cooked for the first time. Later, a friend said that it's better not to cook the wonton in a big fire, and a little water should be put on the skin of the wonton when wrapping. Try to cook it over medium heat or scatter it, but it's not so miserable. It's probably related to the way I make dumplings. It's really more difficult to make wonton than dumplings. My friend's family planted a lot of leeks, and my family planted a lot of leeks. I like the smell of leeks very much, and she especially likes leeks, so we often exchange leeks and leeks, ha ha! As soon as she gave me a big bag of leeks, I went to the Chinese supermarket and bought a bag of whole egg wonton peel. It's impossible for me to take the postgraduate entrance examination. The wonton is yellow. I'm asking myself, is this wonton? Fortunately, although the appearance is still not ideal, but the taste is really very good

Production steps:

Materials required:

Leek: 300g

Eggs: 3

Shrimp: right amount

Wonton peel: right amount

Coriander: moderate

Olive oil: right amount

Vegetable oil: moderate

Sesame oil: right amount

Salt: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: onion

Chinese PinYin : Jiu Cai Ji Dan Yun Tun