Chinese Food
Pumpkin wonton
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Pumpkin wonton is Haining's specialty. Bean paste, pumpkin filling, dry steaming. It reminds me of my gluttonous appetite for pumpkin wonton
Cooking ingredients
Cooking Steps
Step1:Pumpkin slicing. Note that the best way to slice pumpkin is to use the wooden planer shown in Figure 1.
Step2:Peel and grind ginger. Figure 1: the finest hole of stainless steel. It can grind ginger's tendons and collaterals. The ultimate taste is to eat its flavor without its shape. If you don't care that ginger is stuffed in your teeth, you don't have to work so hard. Cut it or cut it as you like.
Step3:Mix pumpkin shreds, ginger powder and salt. Don't put too much salt. It's just a little tasty. Stir fry the pumpkin shreds in hot pot and cold oil. Put in cooking wine during the period. If the pumpkin shreds are too dry, add another oil in the middle. Stir fry them and let them cool.
Step4:Steam the wonton for 7 minutes. Before steaming, sprinkle some water on the wonton to avoid drying the skin. Mix ginger, vinegar and sugar into dipping sauce in advance. Try it. It tastes like crab.
Cooking tips:Is wonton skin big or small? I'm also confused about this question. I asked the owner of wonton skin. She looked at me blankly. Who told you that pumpkin can make wonton? OK. This is not Haining. I chose the big wonton skin. Next time, try the small wonton skin. There are skills in making delicious dishes.
