Spicy wonton with celery leaves(nong xiang qin ye hun tun )

Spicy wonton with celery leaves

Introduction:

"In general, we only leave stems when we make celery, but I only love celery leaves. We not only leave them, but also regard them as better than celery stems, because the antihypertensive effect of celery leaves is much better than celery stems. If someone in the family has high blood pressure, we must leave them, and then make them into a delicious food for them to eat. But the celery leaves are bitter and have a bad taste. I usually chop them up and mix them with pork to make wonton. Now with shiyunsheng thick soup, it's even more icing on the cake. With the fragrance of celery leaves and the rich flavor of the soup, people can't help eating up all the wonton and soup with water and soup! "

Production steps:

Step 1: blanch celery leaves in boiling water, cool them in the air, and then squeeze dry.

Step 2: chop and set aside.

Step 3: mix the lean and fat pork stuffing with it.

Step 4: add cooking oil.

Step 5: add soy sauce.

Step 6: add five spice powder.

Step 7: add refined salt.

Step 8: add monosodium glutamate and stir well.

Step 9: get ready to buy wonton skin and a bowl of water.

Step 10: take a piece of skin and add the right amount of stuffing.

Step 11: make a wonton and put it on the chopping board.

Step 12: Boil the water in the pan. After the water boils, add the wonton and a spoonful of salt.

Step 13: stir with a spoon from time to time to prevent adhesion.

Step 14: add two pieces of shiyunsheng thick alcohol soup.

Step 15: after the wonton is cooked, turn off the heat and sprinkle with coriander.

Step 16: add monosodium glutamate to taste, and then serve..

Materials required:

Wonton skin: 300g

Celery leaves: moderate

Pork: moderate

Corn oil: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Refined salt: right amount

MSG: right amount

Shi Yunsheng soup: 2

Note: 1 celery leaves a little bitter, to add spiced powder to increase flavor. 2. It's better to eat kunton as soon as possible, otherwise it's easy to absorb too much water and become soft and rotten.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nong Xiang Qin Ye Hun Tun