Shepherd's purse wonton(qi cai hun tun )

Shepherd's purse wonton

Introduction:

"On New Year's day, I went to Changfa and bought my husband's down jacket. I said we would try the authentic Lvyang wonton in Suzhou. Changfa was on Linton road. I went out against the northwest wind and walked for about five minutes at about zero. Just arrived at a very small, very humble shop. Although it's already two o'clock in the afternoon, the shop is full. My husband went to buy wonton. I went to find a seat. After tasting it, it was better than other branches. Unfortunately, there is no shepherd's purse wonton that my husband likes. After going home in the evening, I went to the market to buy shepherd's purse and meat. I'll make wonton for my son's breakfast, too. Eat a bowl of hot wonton in the morning in winter to add some calories. "

Production steps:

Step 1: 600 grams of 30% fat and 70% lean pork leg, 1 jin shepherd's purse washed, blanched in boiling water, drained and chopped into pieces. Add 2 eggs and half a bag of mustard

Step 2: put proper amount of rice wine, fresh soy sauce, black pepper, salad oil, sesame oil, sugar, salt and pizza grass in minced meat.

Step 3: put everything in a basin and stir in one direction. 100 pieces of wonton skin just used up all the stuffing.

Step 4: pack a pile of wontons and freeze them in the refrigerator. You can eat it any time. Very convenient.

Step 5: when eating, it's better if you put egg skin and laver in the wonton.

Materials required:

Pork: 600g

Shepherd's purse: 500g

Wonton skin: 100 pieces

Mustard: 50g

Eggs: 2

Salad oil: 50ml

Sesame oil: 20ml

Fresh soy sauce: 50ml

Yellow rice wine: 20ml

Black pepper: small amount

Pizza grass: small amount

Salt: small amount

Sugar: small amount

Chives: a little

Note: must put salad oil or lard, otherwise the meat will be old. This time there's Pizza grass. It's delicious.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Hun Tun