Cooking Steps

1. 

   Step1:Slice ginger with Scallio

2. 

   Step2:Put it into the blender, add a little water and stir to make a paste. Chop mushroom

3. 

   Step3:Put all the seasonings into the meat stuffing and stir it vigorously in the same direction as the Cong Jiang mud and shiitake mushroom pieces

4. 

   Step4:(this can completely absorb the water into the meat. When there is some resistance in the stir, it's just hard. Only in this way can the sink be tender, smooth and juicy

5. 

   Step5:Prepare - 500g flour, one egg, 200g water and 5g salt. Knead into a slightly hard dough. Cover with plastic wrap and wake up for half an hour

6. 

   Step6:Five copies (easy to operate

7. 

   Step7:Use the first gear of the press respectively to press into thick patche

8. 

   Step8:Set the press to second gear. Press five patches agai

9. 

   Step9:Adjust to fourth gear. Press separatel

10. 

    Step10:Note - to prevent the flour from sticking, corn starch should be used. The flour skins should not stick to each other

11. 

    Step11:Turn the dough press to sixth gear. Press it into a long, thin skin

12. 

    Step12:Cut through the middle

13. 

    Step13:Overlap separately. Cu

14. 

    Step14:Overlap again

15. 

    Step15:Cu

16. 

    Step16:Wonton skin about 6cm square note - remember to puff more corn starch on the doug

17. 

    Step17:Put the stuffing on

18. 

    Step18:Roll it down. Dip one end with wate

19. 

    Step19:Connect the two ends tightl

20. 

    Step20:The wrapped wonton is packed in a fresh-keeping bag. It's frozen

21. 

    Step21:How to cook wonton - put some scallion, shrimp skin, shredded coriander, sesame oil, pepper and salt into a bowl, put the pot into water (or soup) and boil it. Put the wrapped wonton into boiling water. After boiling the pot, point twice and half a bowl of cold water. Turn off the heat and spoon half a bowl of soup and pour it into the bowl. Take out the wonton