Chinese Food
Healthy and nutritious shrimp wonton
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The baby's intestines and stomach are delicate, so the diet is mainly soft and digestible. Fresh shrimp wonton is suitable for children who have supplementary food and preschool age. Shrimp meat is free of fat and rich in protein and other trace elements. In addition, the transparent and smooth wonton skin and delicious soup provide essential nutrients for baby's growth and development. Seize the spring time when children grow up. Eat a meal of shrimp wonton every three to five. Delicious and nutritious. The baby's mouth is small. The wonton skin bought outside is too big. The wrapped wonton is suitable for adults to eat one by one. Besides, the machine in the outside shop is powerful. Any kind of flour can be pressed smooth and porcelain solid. We can't guarantee whether it's high-quality flour on the material. No one can lose the child. The child grows well. The parents are more comfortable. I make wonton skin at home. Although it's a bit laborious, we can choose high quality flour. Quantity and size of wonton skin
Cooking ingredients
Cooking Steps
Step1:Prepare the main materials - Jinlongyu multi-purpose wheat flour, prawns, pork stuffing, scallions; pork stuffing can be fat and thin 2-8. Prawns with fresh shells. Prawns with their own shells are fresh, sweet and elasti
Step2:Jinlongyu multi-purpose wheat flour is poured into a large bowl. Cold water is poured into flour one by one. One side is mixed with chopsticks to form floccules; the noodle skin for wonton should not be too soft. The harder it is, the easier it is to form; if it is rolled by hand, the water volume is about 50% of the flour volume. If it is pressed by a small household flour press, the water volume is about 45%
Step3:Knead the dough into a dough without dry powder. The surface is not very smooth. It doesn't matter. Cover it with plastic wrap or cover it for 20 minutes to moisten it
Step4:When making noodles, we should deal with the stuffing - chopped green onion. Put it in a small bowl. Pour half a bowl of water to soak it; use green onion water to mix prawns and pork stuffing. It has the effect of deodorizing and deodorizing; if the baby is older and accepts green onion, it can be directly mixed with green onion powder
Step5:Peel the shell of prawns. Remove the shrimp line on the back and abdomen. This black line is the intestines of prawns. After removal, the baby can eat more safely
Step6:Put prawns, pork stuffing and a little salt into the cooking cup, and then filter the onion water into the cooking cup
Step7:Beat these materials into delicate mince. If the mince is too dry, add some leek water. The food for the baby should not be too greasy and salty. A little fat in the pork can increase the greasiness. Only a little salt is put in. The prepared filling cover is put in the refrigerator for refrigeration. The juice can be completely eaten into the meat. The filling is also harder than that without refrigeration. It can be well attached to the wonton when it is wrapped On the ski
Step8:Now I've rubbed the dough again. It's obviously moisturized and softened a lot
Step9:The small domestic press is ready. The dough is fed into the machine for many times. The dough is compressed from thick to thin into thin strips
Step10:Sprinkle starch on the noodle to prevent adhesion and make the noodle skin smooth after cooking; cut into small pieces. The size depends on the amount of each bite of the baby; put up the cut wonton skin. Cover the waterproof part with a plastic film to over evaporate
Step11:Now start wrapping wonton - scoop a small spoon with some stuffing and put it on the dough
Step12:Gather the skin all the way up. The stuffing is completely wrapped in it. When you squeeze the dough, it will become a small pocket. This wonton is time-saving and labor-savin
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Cooking tips:1. There is no small domestic press. You can roll the dough by hand and cut it again. The way to do this is to evenly sprinkle a proper amount of flour on the chopping board, roll the dough into a large piece with a thickness of about 1mm, sprinkle a proper amount of starch on the surface, and divide it into small pieces with a sharp knife; 2. The dough to make wonton must be hard. Although it will be tired when pressing or rolling the dough, the prepared wonton skin is firm, undeformed and crystal clear; if the dough is too soft, it cannot be rolled and cut into an ideal wonton skin; 3. Frozen wonton skin Wonton can be packed in a special dumpling box to prevent it from being crushed and the water in the dough from evaporating. In this way, the frozen wonton won't crack or break. There are skills in making delicious dishes.
