wonton soup (ji tang hun tun )

wonton soup

Introduction:

"Recently, there are always people who say something about the post-90s with brain damage. They are really upset. In which era, there are few scum? And they always say that we can't do anything. Who stopped us when we were learning to struggle and wanted to do housework? Oh, not to mention these unhappy people. In fact, we have been cooking at home for a long time, but we are getting lazier and lazier, I haven't uploaded it for a long time. Today's wonton made by myself is handmade from skin to stuffing. It's very successful

Production steps:

Step 1: in half a jin of flour, put a little baking powder, do not put more, put more into the dough. Then beat in an egg, with hands and clouds, until it is a dry small ball. Then add 50ml of warm water, not more than 30 degrees, and smooth dough. When the dough is hard, knead it vigorously and soften it. Then cover it with the lid to make the dough sweat;

Step 2: divide the dough into two pieces. Spread starch on the panel, not flour ~ ~ spreading starch can make the dough more extensible. Roll the dough into a rectangle (I'm not good at it, not square). Roll both sides to make the dough as thin as possible. If you have a good dough, you can almost see the panel

Step 3: fold the dough, remember not to drop a layer, to sprinkle a thin layer of starch, must be thin, otherwise the package when sticky. And then cut into square

Step 4: open each square and cut it one after another along the folding line. The wonton skin is ready

Step 5: then it's the bag ~ ~ I'll bag what type I like. My mother and I packed it together. The Yuanbao type she packed is random ~ ~ my mother praised me for making good leather~~

Step 6: next wonton. The chicken soup at home is gone, so I use nongtangbao instead. It tastes the same. Oh, by the way, I choose qingjiliangtang. Then I dice the mushrooms, put them in the soup, and wait for the water to boil. After boiling, put the wonton in, open the lid, cook for 6 / 7 minutes, and float up. If you like, you can also put some laver in the soup

Step 7: take a recent photo ~ ~ hee hee, transparent ~ ~ do you think my wonton is sexy?

Materials required:

Eggs: 2

Flour: half a Jin

Fresh shrimp: 4

Minced meat: 3 Liang

Mushroom: 7

Warm water: 50ml

Starch: right amount

Baking powder: a handful

Ginger: two small pieces

Fuel consumption: moderate

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Note: 1. The amount of water and the temperature of the noodles must be controlled. If the water is too much, the noodles will be soft. If the water is too hot, the noodles will be cooked. The dough won't be thin or strong. 2. I heard a public elective course in school, which is about nutrition and health. The teacher said that the noodles and dough sold on the street are all filled with alkali. It's not good for people to eat too much alkali, Now some unscrupulous businesses put some preservatives in order to make noodles not easy to break, which are very bad for human body. So I hope you can make them yourself when you have time. Especially if there are children at home and I'm still at school

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Tang Hun Tun