Chinese Food
Fragrant thin skin wonton
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When I was a child, I liked little wonton very much. My mother said that when I was about three or four years old, I ate three small bowls at the breakfast stand alone. She was shocked... Now after cooking, I began to study all kinds of small wonton. This wonton stuffing with zucchini is very refreshing and has a lot of water. If you bite it, it's a full soup. It's my favorite stuffing so far. Share it with you-
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Chop zucchini, Tricholoma and carrot and add meat stuffin
Step3:Add egg, 1 scoop oyster sauce, 1 scoop raw soy sauce, 1 scoop old soy sauce, 1 scoop cooking wine, and proper salt
Step4:Mix all materials wel
Step5:Take a wonton ski
Step6:Spoon filling on wonton ski
Step7:One corner of the wonton skin is folded. Cover the wonton stuffin
Step8:Another fol
Step9:Take both sides back. One wonton is wrapped. You don't need to pinch it like dumplings. The skin of wonton is thin. When you boil the skin in the pot, you will catch the stuffing
Step10:Boil a pot of hot wate
Step11:In the process of boiling water, prepare the wonton base material. Put laver, shrimp skin, salt, cooked sesame seeds, 1 scoop of old soy sauce, 2 scoops of raw soy sauce, 1 scoop of oyster sauce, 1 scoop of chicken sauce and 1 scoop of sesame oil into the bowl
Step12:Boil the wonton. Then push the wonton in one direction with a spoon. Do not stir to avoid breaking the skin. Cook for 3 minutes
Step13:When all wontons are floating, put in washed and cut spinach and bean skin. Cook for another 1 minute and turn off the heat
Step14:Serve it in a bowl. Sprinkle some green onion and enjoy it slowly. Small wonton is full of stuffing. I like the feeling of translucency after cooking. The skin is smooth, the filling is fragrant and the soup is fresh. I can still eat a big bowl no
Cooking tips:There are skills in making delicious dishes.
