Fat wonton(shuang hua xian xiang pang hun tun )

Fat wonton

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: peel the shrimps and slice the dried shrimps.

Step 3: put the shrimps, dried slices, chopped scallions and minced ginger into the blender and stir them into meat paste.

Step 4: beat the mashed meat into an egg, 1 tbsp soy sauce, a small amount of five spice powder, 1 / 3 tbsp salt, and stir well.

Step 5: take a piece of wonton skin, put the meat in the middle, fold the two sides in half, pinch tightly, and then pinch the bottom two corners tightly, a wonton is wrapped.

Step 6: Boil the water in the pot, put the wonton into the pot and cook it.

Step 7: gently shovel the bottom of the pot with a spatula to prevent the wonton skin from sticking to the pot. Add seaweed and shrimp skin.

Step 8: make the wonton transparent, float all the soup noodles, add half a teaspoon of salt, drop a few drops of sesame oil, sprinkle with chives, then turn off the heat and put on the plate.

Materials required:

Prawn: 400g

Dried incense: 2 tablets

Egg: 1

Wonton skin: right amount

Laver: right amount

Dried shrimps: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Note: 1. If you don't have a blender at home, chop shrimp with a knife. It's a little harder, but it tastes good. 2. When cooking wonton, it's better to open the lid of the pot for observation. 3, you can also put a small amount of salt in the pot to prevent wonton adhesion. 4. I bought a ready-made wonton skin, which can also be rolled by hand.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shuang Hua Xian Xiang Pang Hun Tun