Chinese Food
Wonton with shrimps and corn
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When I was a child, I always set up a small stall on the street to eat a bowl of hot wonton. When I grow up, I can only order a bowl of wonton in all kinds of exquisite stores. I think what I eat is memory. In fact, what I forget is memory.
Cooking ingredients
Cooking Steps
Step1:Prepare the wonton skin. I bought it for four yuan. I can pack about fifty. Pork stuffing + shrimp is about 500g. One third of corn and one third of onion. Pepper right amoun
Step2:Pour the seasoning into the pork stuffing and mix well; chop the shallot; soak the pepper in hot water for ten minutes; divide the corn into grains, remove the shell of the shrimp and chop the line with the back of the knife.
Step3:Pour the ingredients into the meat filling one by one. Stir evenly. Pour the pepper water into the filling for the second time. I stir it once with three spoons. Clockwise. It's about three or four times. Stir the filling clockwise.
Step4:It's in the shape of Yuanbao. If you like, you can upload wonton later. Actually, there are many ways to wrap wonton. It depends on your personal preference.
Step5:Boil in hot water for ten minutes. Put the shrimp skin, seaweed, coriander, pepper, salt into the bowl in advance. After the wonton is filled, stir it to eat.
Step6:With my favorite cold vegetables and fruits. I'm going with my own lemon pickled chicken feet and grape green tea. A beautiful breakfast will be ready. I like the wonton on the street when I was a child. So I'll try to make it myself. If I can't eat it, I can freeze it in the refrigerator. It's the same taste when I cook it next time.
Cooking tips:1. Don't put prickly ash into the filling. 2. Remember to blanch the corn if it's too old. 3. Don't wrap it too big because there's corn. It's easy to break. 4. Remember to put a small amount of seasoning in the bowl many times. Otherwise, it will be salty if you add too much at one time. 5. If it's frozen, the filling should be salty a little. So you have skills to make dishes and delicious next time.
