Egg skin shepherd's purse wonton(dan pi qi cai da hun tun )

Egg skin shepherd's purse wonton

Introduction:

"Shepherd's purse is also known as hushengcao and water chestnut. They feed on tender leaves. The wild shepherd's purse has been collected in China since ancient times and recorded as early as 300 BC. The nutritional value of shepherd's purse is very high. Every 100 grams of shepherd's purse contains 5.2 grams of protein, 0.4 grams of fat, 6 grams of carbohydrate, 420 mg of calcium, 73 mg of phosphorus, 6.3 mg of iron, 0.19 mg of riboflavin, 55 mg of vitamin C and 0.7 mg of nicotinic acid. Shepherd's purse can be fried, cold, as stuffing, vegetable soup, a variety of edible methods, special flavor. Our hometown, the spring favorite is shepherd's purse wonton! If you have a lot of stuffing, eat a bowl, and you won't feel sleepy in spring! "

Production steps:

Step 1: prepare shepherd's purse, wonton skin and minced pork

Step 2: soak black fungus, wash, shred, prepare egg, onion, sesame oil and other seasonings

Step 3: wash shepherd's purse, scald it with boiling water, take it out and rinse it with cold water.

Step 4: chop the shepherd's purse, squeeze a little juice, and set aside.

Step 5: put the minced meat into the mixing basin, add ginger and scallion

Step 6: add salt, sugar, chicken essence and pepper

Step 7: knock in 2 eggs,

Step 8: flavored wine, fresh extract, vegetable oil, sesame oil,

Step 9: add proper amount of water in two times. Stir in one direction

Step 10: add shepherd's purse

Step 11: mix well

Step 12: wrap the wonton for use

Step 13: beat 1 egg well, put it into the pot and spread it into egg skin.

Step 14: smash with a shovel and add 1 bowl of water.

Step 15: add black fungus, mustard and bring to a boil

Step 16: add salt, chicken essence and scallion to make egg skin soup

Step 17: let go of the water to cook the wonton and let it out.

Step 18: pour egg skin soup and drizzle with red oil

Materials required:

Pork hind leg: 500g

Shepherd's purse: 500g

Wonton skin: 1000g

Eggs: 3

Auricularia auricula: right amount

Mustard tuber: right amount

Oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Red oil: right amount

Fresh: moderate

Pepper: right amount

Precautions: 1. Wonton meat stuffing is best to use 3 fen fat and 7 Fen lean meat, I use leg meat, so I need to add some oil to stir. 2. 3. The water for scalding shepherd's purse doesn't need to be too boiling, 90 degrees is OK, otherwise shepherd's purse is easy to turn yellow. 4. Put some salt in the water for cooking wonton, it's not easy to stick together

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dan Pi Qi Cai Da Hun Tun