Colorful wonton(cai se hun tun )

Colorful wonton

Introduction:

"I've wanted to try color dough for a long time. This weekend, when I'm free, I'll toss around at home and see what effect it can have. It took two hours to make this wonton. Please taste it

Production steps:

Step 1: pork stuffing, put the right amount of soy sauce, cooking wine, oil and salt, add the right amount of onion, ginger, pepper and pepper powder, stir hard and set aside.

Step 2: wash spinach, carrot, purple cabbage, blanch spinach, press juice separately, add a little salt to melt and set aside.

Step 3: 125 grams of flour, into a bowl, slowly add water, stir into snowflakes, and into a slightly hard dough.

Step 4: mix yellow dough, purple dough and green dough in turn.

Step 5: flatten the white dough, press it several times with the 0 (thickest) position of the dough pressing machine, and fold each time until the dough is smooth.

Step 6: press the other dough in turn until smooth.

Step 7: fold the patches together (water can be applied in the middle) and cut off the irregular edges and corners.

Step 8: cut into two pieces from the middle, fold them together again and refrigerate for 30 minutes.

Step 9: take out the dough and cut off three pieces about half a centimeter thick with a knife.

Step 10: wipe some water on the patch connection place, and press the patch by hand.

Step 11: put in the press, press smoothly, shift to 2, press thinner, cut into rectangle or trapezoid.

Step 12: make wonton and put it into a pot to cook.

Materials required:

Flour: 500g

Minced meat: 300g

Carrot juice: 50g

Purple cabbage juice: 50g

Spinach juice: 50g

Water: 50g

Oil salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Onion and ginger: right amount

Note: 1, cut off the corner into monochrome wonton on it. 2. You can press the skin thinner according to the degree you like. The one I made is a little thicker. 3. Basically, 125 grams of noodles use 50 grams of water. When you add water, you need to add it bit by bit. The noodles and hardness are good, because the noodle machine is soft and easy to stick.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Cai Se Hun Tun