Chinese Food
Bacon and egg wonton
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Xiaopang of auspicious wonton loves it most. Because of the selective phobia (I will admit that I am lazy). So every time I go to auspicious wonton for a bite, I choose this one. It happens to be the salty duck egg left over from Dragon Boat Festival. It's too salty to eat alone. It's just right to mix meat.
Cooking ingredients
Cooking Steps
Step1:Salted duck eggs are cooked, eaten and salted. Because Baba is made by myself. I missed the best time of Dragon Boat Festival. I was reluctant to throw them. I only had mixed stuffing.
Step2:Mix with the mince. Season with a small amount of soy sauce and ginger.
Step3:Xiaopang demonstrates the method of wrapping Shanghai wonton with stuffing placed in the middle of the skin. The upper and lower sides are internally measured and coated with water.
Step4:The upper edge is aligned with the lower edge. Fold it in half. Pinch it tightly. Middle finger is pushed in the filling place.
Step5:Put water on the two corners. Just pinch and stick. It seems that there are too many fillings. They are all distorted...
Step6:Then boil the water and cook the wonton. Fat brother is the death of celery meat. So. Two kinds of cooking in a pot - color is also very good to distinguish.
Step7:Salt + sesame oil + shallot flower. Use noodle soup to make the bottom of the soup. After the water is boiled, throw lettuce. Turn off the fire and serve.
Cooking tips:Because my salty duck egg is salty, I'll let the raw soy sauce and ginger foam out of the stuffing. If it's not salty, season it properly. There are skills in making delicious dishes.
