Chinese Food
Porphyra, shrimp skin, fresh meat, wonton. Easy to make a nutritious breakfast
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I prefer Chinese pasta at home, especially those with stuffing. My son and husband can't get tired of it. Suddenly I remember that I haven't packed wonton in my family for a long time. I hurried to mix noodles at night. The meat filling freezer was transferred to the freezer to prepare for breakfast the next day. I didn't expect that the wonton that I didn't eat for a long time was very popular with my son. Five year old Xiao Bao ate 14 wontons and a poached egg. He shouted as he ate. He would eat it tomorrow morning. He didn't eat enough... OK. Eating is the power of my cooking.
Cooking ingredients
Cooking Steps
Step1:Put the flour in the barrel of the pastry machine. Add a little salt. Add water and mix with chopsticks to form floccules. Close the lid and start the function of kneading the flour. The dough behind one program (15 minutes) is smooth and delicate. (the dough is a little bit more Microsoft than dumpling noodles). I woke up for half an hour (my dough was refrigerated and stored the night before and after I finished it
Step2:Stir in a little water clockwise in the pork filling. It won't dry
Step3:Add some scallion and ginger powder, salt, thirteen spices, cooking wine, soy sauce and vegetable oil. If you put too much oil, it will be very greasy
Step4:Stir the meat in a clockwise direction. Don't stir it up
Step5:Take out the dough. Sprinkle dry flour on the surface. Roll out the dough into rectangular thin pieces. Cut the dough into long strips of equal width with a knife
Step6:Sprinkle dry flour again. Stack the long dough pieces together. Cut them into equal diamond shapes. The wonton skin is ready
Step7:Take a piece of dough. Put the stuffing on it. Stagger the sharp corners. Press the dough with two thumbs. Then pinch the corners on both sides from the bottom (as shown in the picture
Step8:Pack all wontons in tur
Step9:Wrap all the wontons in turn. 9. When preparing to wrap the wontons, the water in the pot will be boiled. Turn on the small heat. Knock in the eggs. Cover the lid of the pot as soon as you open it a little bit. Then change it to the smallest one and simmer the eggs. Look at the color of the eggs turning white in about 10 minutes. It has been formed. Put in the rinsed shrimp skin. Turn on the medium heat and wait for the yolk to harden to get out. This poached egg is ready
Step10:When the water in the pot boils, it goes into wonto
Step11:When it's almost done, put in laver. When wonton is done, turn off the fire. Add 2 teaspoons of soy sauce, 1 / 2 teaspoon of rice vinegar and a few drops of sesame oil into the bowl. Then add wonton, poached egg and soup. Open it. (you can also mix the taste in the pot before filling the bowl
Step12:Finished drawings.
Step13:Finished drawings.
Step14:Finished drawings.
Step15:Finished drawings.
Cooking tips:(optional) 1. Wonton noodles should not be too hard. 2. It's not delicious. 2. It's necessary to roll 3 bags of wonton thin. When you pinch the corner firmly, don't let the stuffing out. 4. Children's taste is lighter. It's suggested that after the wonton is cooked, you have skills in seasoning and cooking in a separate small bowl.
