Chinese Food
Kaiyang wonton, a famous snack in Wuxi
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Kaiyang wonton, a famous snack in Wuxi, is a native of Wuxi. It's from Kaiyang wonton. The common Kaiyang wonton is dried tofu. Last time, a master of super Wang Ji in Wuxi told me that it's much better to put a bag of mustard tuber than dried tofu. So this time, let's try the old master's opinion.
Cooking ingredients
Cooking Steps
Step1:I'm going to open the ocean. I bought it half dry, so I don't need to soak my hair. If you buy it dry, you need to soak it in rice wine.
Step2:It must be very minced.
Step3:Mustard is also very chopped.
Step4:I use a very common bag of pickles in the supermarket.
Step5:The minced meat should be fat and thin. It can't be pure lean meat. Add Kaiyang and mustard, an egg, cooking wine, salt, monosodium glutamate, edible oil and ginger powder and mix them well (if there's no ginger powder, you can chop the ginger and put it in. The ginger powder is pure ginger powder. It can't be mixed with ginger powder
Step6:Mix wonto
Step7:Last time I made a lot of big wontons. This time I made small ones. I bought the skin of small wontons.
Step8:It's OK to have wonton. The bottom of the soup is raw soy sauce, salt, monosodium glutamate, sesame oil, shrimp, laver. It's for reference
Cooking tips:There are skills in making delicious dishes.
