Chinese Food
Super cute wonton
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Once, I thought the color of happiness was transparent, because memories were transparent. Once, I think the taste of happiness is tasteless. Because time has weakened the taste of happiness in memory. Now relieved. I just found out. Just understand. Originally happiness has color, also has taste. Happiness is fair. She doesn't care whether you are poor or rich, noble or vulgar, talented or illiterate, beautiful or not. You all enjoy your glory. When happiness comes, everything is yours. When I look back, the roads you have walked, the deep and shallow footprints, the muddy, regretful, melancholy and sighing that trip you. I don't know that happiness is around and in front of you. You just need to treasure and find it. Happiness is colorful. Happiness should be like a rainbow. Everyone has a different interpretation of happiness. What you see from different angles, in different situations
Cooking ingredients
Cooking Steps
Step1:Remove the head and tail of leek and wash it. Chop it up. Mix it with minced meat, water, salt and five spice powder to make meat stuffin
Step2:Carrot, spinach and purple cabbage juice are pressed and filtered for us
Step3:Flour is divided into four parts. Each part is added with a little salt. Three parts are made of vegetable juice and colored dough. One part is made of clear water and white dough. Knead until the hand is smooth and the bowl is smooth
Step4:Roll 4 dough into thick doug
Step5:Cut the patch into a uniform size, overlap layers, and leave for half an hou
Step6:Splice the overlapped patches into appropriate width. Roll them into Zero point one Centimeter thick ski
Step7:Cut the long noodle skin into wonton skin of appropriate siz
Step8:Just wrap the meat in the wonton ski
Cooking tips:Luo Li BA shuo-1. Make the dough harder. The water should be less. It's a better shape. You try it. 2. When overlapping the dough, press it gently with your hand to make it fully adhere. 3. The color of the raw wonton will be bright. The color will be lighter after cooking. 4. It's said on the Internet that the color will be lighter after cooking because the natural pigment is afraid of high temperature. After heart blue observation and careful consideration, I think it's totally nonsense. If the natural pigment is afraid of high temperature, why is the orange color of carrot and green color of spinach not serious in the process of cooking?. Are they not natural pigments?. The theory of fear of high temperature can't stand at all. Don't believe this kind of nonsense. In order to avoid making experts joke 5. The conclusion of heart blue is that there is no relationship between color fading and temperature in the process of cooking. Whether color fading or not depends on whether the color is water-soluble. Spinach and carrot will not change color when boiling water, but purple potato and amaranth will change color when boiling water
