Chinese Food
Shrimp wonton
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Recently, my baby's intestines and stomach are not good. I can't eat fancy food. So today, I want to keep up with her for her nutrition, and I don't want to bring pressure to her intestines and stomach. So I have the food to be made today. It's the food with strong love from Mommy. I didn't take photos in the process. Because the baby was taking a nap. Mommy wanted to do it quickly. She could eat warm wonton as soon as she woke up. So I didn't take photos in the process. I will write down the following steps.
Cooking ingredients
Cooking Steps
Step1:Remove the head of live shrimp by hand. Peel off the shrimp and remove the shrimp line.
Step2:Wash the shrimp. Drain the water. Put it into a container. Put three pieces of ginger and one piece of green onion. Pour in 50g yellow wine and set aside for 10 minutes.
Step3:In the spare time of marinating shrimp, we will prepare the materials, chop the remaining ginger into pieces, cut the remaining green onion, wash the Flammulina mushroom, drain and cut the pieces, wash the carrot, peel and cut the pieces. All the materials are ready.
Step4:Take away the ginger and scallion from the shrimp. Pour out the salted rice wine. Take out the shrimp. Chop up the shrimp with the back of the knife. Put it back in the container. Put in two drops of white wine. Put in a little soy sauce. Put in a little salt and a small spoon of salt. (the specific amount of salt depends on your own taste), a little sugar, a little pepper, a half spoon of raw powder, a little sesame oil. Hold evenly and put aside for 5 minutes.
Step5:In the five minutes of marinating shrimp, we started to boil the water. At the same time, we took out the bowl of wonton and began to make the bottom soup of small wonton.
Step6:Put a little onion, pepper, salt, sugar, soy sauce and lard in the bottom soup bowl and put them aside for later us
Step7:Marinate the shrimps. Put in the end of Flammulina mushroom and the end of carrot. Mix well and start wrapping.
Step8:You shouldn't pay too much attention to wrapping small wonton. Put the skin on your fingertips. Use chopsticks or scraper to wrap the stuffing. Put the stuffing in the middle of the skin. Take the skin's hand and nest it inside. Just pinch it
Step9:This is my small wonton with multiple fillings. It's packed according to the method of big wonton. The skin is placed on the belly of the finger. The big head is toward the fingertip. Put the fillings in half. Then fold up the leather that comes out above. Pinch the corner of the skin with one hand. Pull it up to the middle and knead it.
Step10:It's very fast to pack small wonton, so when you pack it, you put water on it and start to boil it. Pour some boiling water into it and make the bottom soup. Put in the small wonton and cook it for 2 minutes (when you see the skin turning up, it's almost cooked). After you take it out and put it into the bottom soup, you can eat it. The hot shrimp small wonton is super delicious.
Cooking tips:1. You can't pack too much wonton stuffing. Too much stuffing will not look like goldfish tail. 2. The bottom soup of small wonton can also be added with seaweed and shrimp skin or egg skin. 3. Here's a special point. Some people say that it seems to be very troublesome to roll the skin. I want to talk with them about this. Buy the skin of the small wonton directly. It's silly to roll the skin by yourself. The skin of the small wonton is small and thin. It's too hard to roll it by yourself. It's not cost-effective. It doesn't need to take that time. Just go to the shop selling noodles and dumpling skin and buy the ready-made one. I'll buy about 40-45 pieces of one yuan. 2 yuan should be 90-100 yuan Zhang Jian. You should have eaten small wontons outside. There should be about 20 small wontons sold outside. You should be able to eat a full bowl. You think if your family eats three bites, you only need to buy a small wonton skin of 2 yuan at most. You really don't need to spend your time on mixing noodles and rolling skins. That time is not like 2 yuan. Pay special attention
