"Two pork chops" and "lotus root"? One shot ","grab a handful of green leafy vegetables "and" eggs? A garlic? Two or three petals ""wonton skin? A packet of salt and pepper? Appropriate amount of rice wine? Two or three spoonfuls of sesame oil? A spoonful of soy sauce? Two or three spoonfuls of "black vinegar"? A few drops ",

working methods

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1: Cut the lotus root, pork chops and garlic into small pieces and put them in a meat grinder (or buy the inner ribs and ask a vendor to help mince them, and the lotus root will be chopped by itself).

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2. Chopped meat, chopped vegetables, eggs, seasonings, etc. Put them into a mixing bowl and mix well (wonton is mostly soup, and the stuffing should be salty).

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3: Wonton doesn't need to be tightly sealed, it's easier to handle the stuffing and it won't be too wet.

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4. The nurse's hat wrapping method can wrap more fillings (this kind of stuffing is rich in vegetables, and it is not greasy to eat more). Place the stuffing in the lower center of the wonton skin and crush it gently with a spoon.

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5: Fold up and put your thumb in the middle.

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6: From left to right, from right to left, press hard again (the middle thumb also has this function) and then pull out your fingers.

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7: The wonton with full stuffing can still hold on ~ The wrapped wonton is frozen and can be kept for one to two months after the ice is hard. Taking it out of the freezer and frying it directly in the oil pan is a delicious appetizer; When you are hungry at night, you can always have a bowl of hot wonton soup, which is an indispensable good thing in the freezer.

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8: Go!