Chinese Food
10m + Mini fresh shrimp pork wonton - baby's supplementary diet recipe recipe
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My refrigerator always stores wonton and dumplings. It's too late to cook when Kwai cooked. With this regular food, you can sleep another half an hour in the morning. The small wonton wrapped by my method is thin, crystal clear, tender and delicious. It's not firewood at all. Each one is a little bigger than the adult's thumb. The baby will eat one mouthful at a time. It's not enough to cook less. I added shrimp meat to the pork. Not only the meat stuffing became more q-shaped, but also the nutrition was more abundant. It was also easier to chew and digest the finely stirred shrimp meat. She used to give warm dumplings. She always cut out the meat and ate it. She didn't eat the skin at all. The old mother was angry and helpless. Now change to this kind of wonton. The children don't care about peeling. They can eat a big bowl in minutes.
Cooking ingredients
Cooking Steps
Step1:Remove the fascia and fat from the pork tenderloin. Cut into small pieces. Remove the head and shell of shrimps. Cut the back with scissors. Pick out the shrimps' thread. Wash and reserve.
Step2:Put the pork, shrimp and scallion into the blender to make a delicate meat filling.
Step3:Pour 10 grams of corn oil and 4 grams of corn starch into the meat filling. Cut the ginger into slices and put it into the meat. In order to avoid that the ginger cannot be picked out when it is stirred later, it is recommended to cut the ginger a little thicker. The older baby can add some low salt baby soy sauce.
Step4:After the seasoning is added, start to stir the meat stuffing with chopsticks. Make sure to stir in one direction. After the seasoning is stirred evenly, add a small amount of clear water. Add a little stir until it is absorbed and then add another time. Until the meat filling can't absorb more water. The color of the meat filling becomes lighter and the texture becomes thick, it can stop. I added 80 grams of water in total. The water absorption of meat filling may be different, so the water volume needs to be adjusted according to the situation.
Step5:Then you can deal with wonton skin. Take seven or eight wonton skins and fold them together. Roll them thin with a rolling pin.
Step6:Cut it into four parts with a knife. This small wonton skin is thin. A small one is more suitable for babies.
Step7:Take ginger out of the stuffing. Spread a little stuffing in the middle of the skin. Don't spread the stuffing too full. It's only a quarter of the skin.
Step8:Take the leather in both hands and fold it gently to the middle. Don't pinch it. It's a little loose. Don't be afraid the wonton will spread. The meat filling can stick to the wonton skin well after the previous treatment. The meat filling shrinks after being put into the pot. The skin will naturally be tight.
Step9:The wrapped wonton can be kept for about three weeks in the refrigerator. When freezing, in order to avoid all frozen together, it is not easy to separate. You can separate the frozen according to the amount of each meal of the baby. It doesn't matter if the wonton is frozen to a plate. Don't break it hard. Use chopsticks to gently pull it twice after cooking. It's easy to pull it apart.
Step10:Soak some shrimp skin with water in advance. Boil some water in a small pot. Put in wonton. Add a bowl of cold water after the water boils again. After the water is boiled again, put in the soaked shrimp skin and continue to cook. Cook until all the wontons are floating on the water.
Step11:Put a few drops of sesame oil in the bowl. Scoop in wonton and some soup. A small bowl of fragrant wonton will be cooked. cooke
Step12:
Cooking tips:1. When seasoning the meat filling, add a little salt. Because shrimp itself is salty. Don't make it salty all of a sudden. 2. The corn oil added in the meat filling can also be replaced with other oil without special flavor. 3. Oil and starch can make the meat tender without firewood. It is not recommended to omit. There's not much oil in every little wonton on average. Moms don't have to worry. 4. When adding water, make sure to add a small amount of water several times. Add it step by step. Don't add more at one time. Make sure to stir in one direction. Only in this way can the meat stuffing be elastic. 5. The baby under one year old shall be mashed and fed according to the situation to avoid choking the baby. 6. The amount of wonton skin should be adjusted according to the amount of meat filling. Generally, twice the amount of skin filling is enough. 7. Suitable for babies who are not allergic to food materials for more than 10 months. 8. It is recommended to adjust the size of food particles according to the baby's age and chewing ability. The amount displayed in the recipe does not represent the amount added to the baby
