“Wonton is stuffed with thin skin, transparent after cooking, delicious soup, with soup after cooking.I used to buy wonton skins. I don’t need to buy wonton skins to make wonton in this way anymore.
|plain flour||200 grams|
|Chicken and carrot stuffing||1 small bowl|
|time consuming||Twenty minutes|
First, talk about noodles, warm water and noodles the night before.Add 1 teaspoon of salt to a bowl of noodles and make dough a little softer and not too hard. Spread the dough with a greasy food bag and put it in the refrigerator overnight.I used chicken, carrot, celery, apricot, abalone mushroom and shallot with corn oil, oyster oil, salt and five spices powder to stir in one direction.Soup I chose laver, spinach, eggs and a small bowl of beef with soy sauce. I couldn’t chew the gluten and put it in the soup.
The first night and put noodles overnight, the noodles are particularly good without rubbing directly.
Cut the dosage.
The thinner the dumpling skin is, the better. Then cut it in the middle, wrap the filling in with a wide hand, and stagger the corners of the dough. It’s thin and beautiful.
It’s very convenient. It’ll be finished in a minute.
I didn’t fry the soup. I added water and laver directly. I also added some oil, salt and five spices.Put the wonton in.
If the skin is very thin, just boil the pot and beat the eggs.
Put down spinach and turn off the fire.
After boiling the wonton, you can eat the delicious wonton in less than five minutes.
ZbDu’s Works from Gourmet World