“Big wonton with shrimp meat filling, thin skin filling is very fragrant.”
|Shrimp meat||Half bowl|
|Shallot||A handful of|
|Wonton skin||Appropriate amount|
|Edible oil||Appropriate amount|
|Cooking wine||Two scoops|
|Old soy sauce||Two scoops|
|Soy sauce||Two scoops|
|Oyster sauce||A spoon|
|Zanthoxylum oil||Several drops|
|Chicken essence||Half spoon|
|Thirteen incense||Half spoon|
|Flavor||Salty and fresh|
|time consuming||An hour|
Take the shrimps out of the shrimp line and wash them.
Stir the minced meat with proper amount of water.
Chop shrimps and shallots and mix with minced meat.
Add the above condiments and pour the cooking oil on the scallions.
Stir the stuffing evenly with chopsticks.
Take a wonton skin and put it on the palm of your hand. Place filling in the middle of the wonton skin.
Fold the wonton skins in pairs and knead them head and tail together. You can apply some water on the wonton skins with your fingers.
All wrapped up and frozen into the refrigerator. Just cook it when you eat it.
When boiling, pour a little cooking oil into the pot first, then heat it up, add the onions and fragrance.
Pour proper amount of water into the pan.
Add a little chicken essence to the pan.
Pour a little sauce into the pan.
After boiling, boil the wonton for seven or eight minutes. The time depends on the size of the wonton.
Season with a little salt before turning off the fire.
You can eat it out of the pot and on a plate.
Thin-skinned stuffing is very fragrant.
Works by Mother Manbao from Gourmet Food World