Chinese Food
Xiaobian wonton
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Children always bite down and vomit when eating wonton. This will form a waste habit of children. I recommend this kind of packing method, which is not only small but also big. It's lovely to cut. Especially, there is a small hole in the middle to make wonton ripen faster. More packages can be put in the refrigerator at one time. In the morning, children can be cooked together with their favorite ingredients (laver, shrimp skin, egg flower, etc.). It's quite good.
Cooking ingredients
Cooking Steps
Step1:I don't want to talk about the living side. I'm sure everyone will. Wake up 30 minutes after the noodle is ready. During this period, mix the stuffing just right. First put the meat stuffing into a clean container. Put in chopped green onion. Beat an egg. Then put soy sauce. Thirteen spices. Stir clockwise. When the noodle is ready, add sesame oil and continue to stir until it is completely stick
Step2:Start to roll the dough. Use a long rolling pin to roll out the dough just like a hand rolling pin. Make the dough thin and thick. When rolling out the dough, roll the dough a little loose onto the rolling pin (one end of the roll is close to the end. The other end of the rolling pin is more exposed). Then gently pull out the rolling pin. Then cut out the width you want
Step3:Open them up one by one. Then cut them into squares. The wonton skin is OK. Just do everything as shown in the picture
Step4:When packing, put the stuffing in the wonton skin. Pinch the edge. Then put the middle finger in (refer to the picture) and a wonton with a hole will be wrapped
Step5:Each lovely wonton is wrappe
Cooking tips:Although the wonton skin you drive is not as thin as the one you buy, it's definitely better than the one you buy to cook.
