Cooking Steps

1. 

   Step1:Green wonton with spinach juice and noodles. Purple with purple cabbage. Chop some spinach and use the milkshake function of the wall breaking machine to break it. The wall breaking machine needs to add some water slightly. Otherwise, it can't operate. The water must not be added too much. Otherwise, the color of the noodles is too light to look good. Purple cabbage is also juiced in the same way. Filter out the vegetable dregs. It's better to use a juicer to separate the juice. Because there is no Juicer at home, we can only use a wall breaking machine instead. It's more troublesome to use a wall breaking machine to squeeze the squeezed spinach juice.

2. 

   Step2:Wake up the live noodles for an hour. In fact, the longer you wake up, the softer the noodles will be. In this way, the rolled wonton skin will be thinner.

3. 

   Step3:When you wake up, roll the wonton skin. The thinner the better. It's easier to cook in this way. The first batch of wonton packages were inexperienced. The rolled skin was too thick. It took a long time to boil in the pot. The stuffing was ripe, but the place where the wonton skin was squeezed was not ripe. So the skin must be thin.

4. 

   Step4:Mix the stuffing. Pork is seven parts thin and three parts fat. It's more delicious if it's fat. Put the minced ginger and fat together and put them into the blender to make minced meat. Beat the minced meat and add in the soy sauce, thirteen spices and salt. Stir to make it mixed evenly.