Cooking Steps

1. 

   Step1:To make a colorful wonton skin, squeeze the purple cabbage, spinach and carrot into a bowl.

2. 

   Step2:Prepare some flour. Use the squeezed vegetable juice and flour respectively. The proportion of flour and water is about 5-1. Then press it repeatedly with a flour press. Finally, press it into a wide strip. Fold it neatly and cut it into a narrow wonton skin sample with a knife. Note - do not add water to vegetable juice. The original taste is directly mixed with noodles. Wonton skin should not be too thick or too dry. Otherwise, the package will break. It's good to master it by yourself. (the wonton skin should be packed in plastic bags, or it will dry. It's not good to pack after drying. It's suggested to take one for each.)

3. 

   Step3:To make wonton stuffing, chop pork, celery, mushroom and Flammulina mushroom respectively. To make celery stuffing and mushroom stuffing. Then add a small amount of yellow wine or ginger. Then add seasoning such as soy sauce and salt. You can add an egg white and stir in one direction respectively. After mixing, the meat stuffing will not be loose. Note - make whatever stuffing you like. Add salt and other seasonings according to your taste. I don't eat monosodium glutamate, so I didn't put it.

4. 

   Step4:It's wonton wrapped - it's not detailed. I don't think it's clear.

5. 

   Step5:Cooking wonton - it's easy. Boil the pot under water. Medium heat or high heat. Boil it. Then add 1 to 2 times of cold water. The whole wonton will float up and you can eat it. Didn't pay attention to the plate. So it looks ugly.

6. 

   Step6:I left some for my niece to make noodles. The baby is only a few months old