Chinese Food
Eating wonton in spring equinox
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Every time I pack wonton, I think of grandma. Grandma is from Shanghai. I often pack wonton with various fillings. My favorite fresh shrimp and pork fillings. Now it's passed down from grandma to her family-
Cooking ingredients
Cooking Steps
Step1:300g flou
Step2:Add 150g water and knead into dough. Wake up for 15 minute
Step3:A bag of black tiger shrimp. 500g por
Step4:Minced por
Step5:Mash shrimp with Mince
Step6:In the basi
Step7:Add onion, ginger, salt, chicken essence, thirteen spices, oyster sauce, egg, a little soy sauce, oi
Step8:Stir in one directio
Step9:Divide the dough into several parts. Roll it into long circles. Press it with the first gear of the dough press
Step10:Then adjust to 2.3.4.5.6 respectivel
Step11:Gear 6 becomes a thin wonton skin. Sprinkle cornmeal on it. Anti stickin
Step12:Cut into trapezoids agai
Step13:Open the bag with meat stuffin
Step14:Half fol
Step15:Stick it on both sides. Small wonton is wrappe
Step16:It's not like xiaoyuanba
Step17:Put seafood sauce, a little salt, chicken essence, sesame oil, laver in the bowl. If you like coriander, you can also put coriander
Step18:Cooking wonton. You can use chicken soup or thick soup treasure. You can mix a soy sauce soup like my last one if you don't like the strong taste
Step19:You can order water three times and put the wonton in the bowl with soup and wate
Step20:Deliciou
Step21:Beautifu
Step22:Photos taken with my husband's hel
Step23:These noodles and fillings contain 151 wontons
Cooking tips:This is the quantity of 151 wontons. You can increase or decrease the quantity according to your own. You have skills in making delicious dishes.
