Chinese Food
Shanghai Sanxian small wonton
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Shanghai Sanxian small wonton. In the light, it's full of delicacy. In the winter, it's full of warm memories. It's full of soft fragrance. Traditional snacks not only satisfy the taste buds, but also the feelings and temperament. -
Cooking ingredients
Cooking Steps
Step1:Prepare meat stuffing and small wonton skin (meat stuffing can be mixed clockwise according to your own taste, such as wine, soy sauce, onion and ginger, white sugar, etc. until it is strong.)
Step2:The traditional way of wrapping small wonton is to use a chopstick to select a proper amount of meat filling and put it in the center of the wonton skin. Then, pinch the skin on the thumb first.
Step3:One more step. Press the skin on the forefinger, middle finger, ring finger and little finger in turn. Finally, pull out the thumb. Finish.
Step4:It's basically like this.
Step5:Now there is also a simple way to wrap. Because the wrapped image of goldfish, it is called goldfish wonton. Also use chopsticks to select a proper amount of meat stuffing and put it in the center of wonton skin. Use chopsticks to help fold it into a triangle shape
Step6:Then use the tiger's mouth and finger ring to pinch in the middle.
Step7:Two shapes.
Step8:Prepare some eggshells, onions and laver.
Step9:Put salt and seaweed in the bowl according to your taste.
Step10:Add more than half a bowl of boiled stock or water.
Step11:Don't put it in a pot. Boil the water. Put the wonton in.
Step12:Boil it again for about 20 seconds.
Step13:Take out the wonton and put it in the seasoned bowl.
Step14:Put on the eggshell.
Step15:Sprinkle with scallion. Pick a chopstick of lard or pour some sesame oil. It's OK.
Step16:The meat filling is very full. It's much better than the food sold outside.
Step17:Done.
Step18:Done.
Cooking tips:There are skills in making delicious dishes.
