1) Fresh pork should be washed and chopped, and a little yellow wine can be added in the process of chopping, which can remove the fishy smell of meat (don't buy the minced meat stirred in the supermarket, it doesn't taste chewy, and you can also ask others to chop it when you buy it in the market).
2) Wash the vegetables, soak them in water, then wring them out and chop them.
3) Put the meat and vegetables together, add an egg, and add seasoning according to personal taste (adding an egg is to prevent the stuffing from falling off when cooking).
4) After mixing, you can start wrapping. Vegetarian stuffing 1, 1 and 2 eggs are fried and mashed for later use.
2. Blanch the cabbage (one or half, depending on the size) with boiling water and chop it for later use (you can also use a pulverizer, but I think it is too broken, so I chop it myself with a knife, which is more delicious).
3. After the black fungus is soaked in water, chop it up for later use.
4, a carrot, chopped for later use.
5, a green pepper (large persimmon pepper), chopped for later use.
6, a piece of tofu skin, chopped after water (this trick I still learned from the cat MM, instead of meat)
7, chopped green onion, Jiang Mo
After all these spare materials are ready, mix them (adding a raw egg will make the materials mix better and will not be very scattered), add seasoning (you can put a little cooked oil before putting the seasoning, so that the stuffing is not easy to come out after putting the seasoning), and then add material A (soy sauce, pepper noodles, a little sugar, salt and monosodium glutamate) in turn and stir well. Add material B (soaked mushrooms, green peas)
2. 1. Take a soup pot, put all the ingredients in the method 1, blanch them, take them out, shower them, and drain the water for later use.
2. Cut the tofu into pieces, blanch it, and then rinse it with cold water for later use.
3. Use a strainer to filter the tofu made in Step 2 into mud for later use.
4. Take a large bowl, and put in the material of method 1 and the tofu paste of method 3.
5. Add seasoning A to the material of practice 4.
6. Grab and stir the materials of the method 5.
7. Add seasoning B into the basin of practice 6, and then stir together until uniform. Top meat ingredients:
Meat stuffing, leek, scallop diced, wonton skin (bought), salt, oil, laver, shrimp skin, chopped onion, pepper, chicken essence, sesame oil, soy sauce, vinegar, etc.
Practice:
1, put salt, vegetable oil, sesame oil, soy sauce, etc. in the meat stuffing to adjust the taste, and add chopped leeks and scallops, which is actually to adjust the dumpling stuffing.
2. Take a piece of skin, put the stuffing on it, roll it up and pinch it at both ends.
3, put laver, shrimp skin, chopped onion, pepper, salt, chicken essence, sesame oil, soy sauce, vinegar, etc. (don't bother, wonton is delicious and seasoned with soup).
4. Boil the water in the pot, cook the wonton in the pot, and pour the water into the basin after cooking.
The top-class wonton is boiled with big bones, so it tastes delicious. It is a little troublesome to make it at home, but the soup we made ourselves tastes good, because both laver and shrimp skin will make the soup fresh, and scallops are added to the stuffing to enhance the taste. No chopped dried seaweed can be added.