Chinese Food
That's what I eat: garland chrysanthemum meat wonton
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Chrysanthemum - chrysanthemum is rich in vitamins, carotene and a variety of amino acids. Its unique fragrance and volatile oil can eliminate the appetite, help to regulate qi and increase appetite, and its crude fiber can help the intestinal tract to peristalsis and promote defecation; in addition, chrysanthemum has a fragrant smell, can eliminate phlegm, open depression, avoid pollution and turbidity. There are many kinds of amino acids, fat, protein, sodium, potassium and other mineral salts in the chrysanthemum, which can regulate the metabolism of water in the body, promote urination and eliminate edema. The chrysanthemum contains a kind of volatile essential oil, choline and other substances. It also has the effect of lowering blood pressure and tonifying brain. Garland filling wonton is one of my favorite tastes. It's also the best choice for people who are not good at digestion..
Cooking ingredients
Cooking Steps
Step1:Pour 4G salt into the flour.
Step2:Then pour in water slowly. Stir with chopsticks.
Step3:Knead into a ball. Wake up for half an hour.
Step4:Wash and prepare the vegetables and meat.
Step5:Mince Pork, garland and ginger and pour them into the basin.
Step6:Add 2 tablespoons salt, 2 teaspoons soy sauce, 1 teaspoon chicken essence, 1 teaspoon thirteen spices, 1 teaspoon white pepper for seasoning. Stir well in one direction.
Step7:Pour in the onion.
Step8:Put some peanut oil into the pot. Heat it up. Turn off the heat.
Step9:Pour into the stuffing while it's hot. Stir well and set aside.
Step10:Take out the dough and roll it into thin skin.
Step11:Cut one into trapezoids.
Step12:Take a piece of dough and put some stuffing in it.
Step13:Roll up from one end.
Step14:Fold it in half at both ends to make Yuanbao wonton.
Step15:Put water in the pot and bring to a boil. Put wonton in. Order 2 to 3 times of water.
Step16:It's better to eat it with vinegar, coriander and spicy oil.
Cooking tips:There are skills in making delicious dishes.
