Shepherd's purse meat and mushroom wonton(qi cai xian rou xiang gu hun tun )

Shepherd's purse meat and mushroom wonton

Introduction:

"I found shepherd's purse in the Chinese supermarket, though it was frozen! I bought some ready-made wonton skins and thought I could make shepherd's purse wonton, which is popular among Shanghai people. I can eat it for three meals. And you can fry it in oil, dip it in vinegar to fry wonton, add some chili oil to make red oil, and leave saliva if you want! The extra can be frozen and eaten in the future

Production steps:

Step 1: soak mushrooms and chop them. Soak ginger slices in hot water to get ginger water.

Step 2: wash shepherd's purse and cook it in a skillet for about 3 minutes.

Step 3: drain the cooked Capsella and chop it.

Step 4: shepherd's purse, pork and mushrooms into a large basin, add eggs, salt, cooking wine, five spice powder, white pepper, pepper oil stirring. Then add ginger water and stir until the meat is strong and the ginger water is completely absorbed.

Step 5: the next step is to make wonton dumplings. We can do whatever we like.

Step 6: the wonton skin that has not been wrapped is suggested to be covered with cloth to prevent the surface from drying. If the wonton skin is dry, you can dip a little water on the edge of the seal to help the dough stick together without exposing the stuffing.

Step 7: Boil enough water in a deep pan. Put in the wonton and stir it gently to prevent sticking. Bring to a boil, pour in a spoonful of cold water, bring to a boil again, then turn to medium heat and cook for 5 minutes.

Step 8: in a soup bowl, add appropriate amount of shrimp, laver, chicken essence, scallion, salt and sesame oil.

Step 9: pour in a spoonful of hot water to cook wonton, and then spoon in the cooked wonton to enjoy.

Materials required:

Pork filling: 900g

Shepherd's purse: 500g

Dried Lentinus edodes: 50g

Eggs: 2

Ginger slices: 4

Hot water: moderate

White pepper: right amount

Salt: right amount

Cooking wine: moderate

Five spice powder: a little

Pepper oil: a little

Soup: right amount

Dried shrimps: right amount

Laver: right amount

Chicken essence: appropriate amount

Scallion: right amount

Sesame oil: right amount

Note: 1. The wonton stuffing can be seasoned according to personal taste. 2. Ginger water can not be put too much, it is recommended to add a small amount. 3. The prepared stuffing can be put for a while to taste. 4. Put the excess wonton on the cutting board into the freezer, and then put it into the fresh-keeping bag or box to freeze. 5. When cooking wonton, you can't boil it with high heat all the time. The skin is easy to break. 6. It is recommended to cover the wonton skin with cloth to prevent the surface from drying. If the wonton skin is dry, you can dip a little water on the edge of the seal to help the dough stick together without exposing the stuffing. 7. Stir the wonton lightly to prevent it from sticking to the bottom. 8. Wonton will float when it is cooked.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Xian Rou Xiang Gu Hun Tun