Chinese Food
Small wonton with fresh meat
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I haven't eaten small wonton for a long time. I miss the satisfaction of taking one bite, soup and juice, and instant noodles. On the morning of April 9, just in time for Dad to kill a big Xiang pig that he had raised for two and a half years. It's more than 200 Jin. Take a small piece of streaky pork or waist meat and add Tricholoma and millet to make a small wonton. It's really fresh. This delicious little wonton must be the best in the morning.
Cooking ingredients
Cooking Steps
Step1:Dice mushroom and bamboo shoots togethe
Step2:Cut the meat into small pieces. Add the ginger slices, cooking wine and seasoning. Put them into the meat grinder. Grind them into mud. Take out and put the chives into pieces.
Step3:Add the rice soaked in cooking wine and the chopped mushroom and spring bamboo shoot
Step4:Add a little more salt. Stir in one direction (clockwise) until thick.
Step5:I'm starting to pack small wontons. Don't add too much stuffing.
Step6:It's like a big wonton. You need to dip some water on the dough.
Step7:This kind of small wonton stuffing can be put a little mor
Step8:You can also knead it with your hands. It's just what you want. This kind of packing method doesn't need water. The filling can be less.
Step9:This easy-to-use method is super fast and saves time.
Step10:Add water to the pot. Boil it. Put in the small wonton. Use a shovel to scoop the bottom of the bag a few times. Let the small wonton turn to avoid sticking to the bottom of the pot.
Step11:Boil the small wonton with water at least twice. Add one or two times of cold water. After the last time, don't pick up the lid immediately. You can stay for a while and then open it.
Cooking tips:The noodles of small wonton are thin, so the stuffing should not be too much. The cooking time should not be too long. Otherwise, the skin will be broken and the stuffing will be exposed. There are skills in making delicious dishes.
