Chinese Food
Wonton
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Dumplings are cooked in the north every new year's day. But in my memory, when I was a child, I often ate wonton, which is also a difference between the north and the south. Dumplings are heroic. Wonton is just like a small jasper in a water town in the south of the Yangtze River. People in the south of the Yangtze River are not good at making pasta. Therefore, both the dumpling skin and the wonton skin are ready-made. I haven't rolled the skin once until now. It's estimated that if it rolled, it won't work Shape usually has few opportunities to make pasta. I admire those people who roll their own skin. They need to knead their own noodles. It's really powerful. This time, the wrapping method of big wonton and small wonton and small wonton is what I forgot to see. I didn't expect that they can scare people after wrapping. It seems that the stuffing is quite many. The mother said, if you want to do business with this wrapping method I said, I eat at home. I always pack more. I thought about it later. It seems that this kind of packing method is very similar to the wonton packing method in Hong Kong Restaurants
Cooking ingredients
Cooking Steps
Step1:When pork is three fat and seven thin, let the chef of the market make meat stuffin
Step2:Soak the fresh mushrooms in the water, wash them and cut them into minced mushroom
Step3:Wash the carrot, peel it and cut it into piece
Step4:Ginger is cut into mince. Garlic is cut into mince. The proportion is about 1-
Step5:Add a small amount of water. It's ok if you can't pass the garlic and ginger. Leave it for a few minutes. Remove the garlic and ginger and only take the garlic and ginger water
Step6:Add garlic and ginger water to the pork stuffing. Mix the starch, cooking wine, soy sauce, sesame oil and sal
Step7:Add egg, mushroom and carrot. Stir in one direction. Mix well. Then the stuffing will be ready
Cooking tips:There are skills in making delicious dishes.
