Chicken Soup Wonton Noodles
A bowl of hot chicken soup for breakfast, Wonton Noodles, will warm your body and stomach.
Preparation materials: spaghetti 200g, chicken 200g, 10 wonton, appropriate amount of green vegetables, pepper 4g, salt and sesame oil.
Start making:
1 Wash vegetables and cut into powder; Slice the chicken and set it aside.
2 Heat the wok, pour in the right amount of oil to heat it, pour in the chicken slices, stir fry over medium heat, then add salt and pepper to taste, and take out the chicken slices after they are cooked.
3 Pour a proper amount of chicken soup into the pot, bring it to a boil, add the pre-packaged fine noodles and wonton, bring it to a low heat and cook it, then add the minced vegetables, add sesame oil and pepper to taste, put it in a bowl, and add the fried chicken.
Fried wonton
Deep-fried wonton, sprinkled with sesame seeds and shallots, and a plate of rice vinegar make people swallow their mouths.
draw
Preparation materials: 200g pork stuffing, 2 Chinese cabbages, minced onion and ginger 10g, 3g salt, umami soy sauce 1 spoon, 0.3g spiced powder, 0.3g pepper, sesame oil 1 spoon, cooked peanut oil 1 spoon, 30 wonton skins and oil.
If you need 1000 classic recipes, 1000 snacks and 500 sauces, you can get them automatically by following our official WeChat account.
Start making:
1 Put the pork stuffing into the container.
Add minced onion and ginger, salted soy sauce, spiced powder, pepper and sesame oil to the pork stuffing, and marinate for half an hour to taste. Blanch the Chinese cabbage and chop it, and put it into the meat stuffing.
3 Add cooked peanut oil and mix well, then add salt to taste.
4 Take wonton skin, add the mixed stuffing and fold it into long strips.
5 pinch both ends.
6 Dip the two ends into ingots and wrap the wonton in turn.
7 put oil in a non-stick pan, add wonton and fry until golden on both sides.
8 Pour half a bowl of water, cover the lid and bring to a boil over low heat.
9 When the soup is dry, turn to low heat and bake the wonton again.
Tip: After the wonton is fried, you don't need to add too much water, just don't pass the wonton 1/3. Add water to ripen the filling. When the water is dry, turn to a small torch to bake the wonton crisp, and you can also drop a few drops of oil, which is better.
Steamed wonton with braised shepherd's purse and pork.
Steamed wonton is crystal clear, chewy and smooth, served with dipping sauce, which is delicious.
draw
Preparation materials: shepherd's purse 600g, pork 400g, wonton skin 600g, shallot 20g, ginger 10g, sugar 1.2 teaspoon, salt 2 teaspoons, monosodium glutamate 1.4 teaspoons, pepper 1.2 teaspoons, etc.
Compilation: 1. Blanch shepherd's purse and chop it into powder. Cut the leek into rings. Ginger is minced. 2. Chop the pork into stuffing with a knife.
Start making:
1 Add minced onion and ginger to the meat stuffing, and add 1 teaspoon of salt, sugar, pepper, cooking wine, light soy sauce and light soy sauce.
2 Stir the meat stuffing with chopsticks, then add the shepherd's purse, add the remaining salt, monosodium glutamate, cooked peanut oil and sesame oil, and stir well.
3 Take a wonton skin and put it in the palm of your hand with stuffing in the middle. Fold the wonton skin twice.
4 Pull the two diagonal corners at the bottom to the middle and put some water on them.
5. Fold the two corners together and knead them into a wonton blank by hand.
Put all six sauces into a small bowl and stir well for later use.
Brush a layer of oil on the grate. Put the wonton on the grate.
8. Put the raw wonton in a boiling steamer, cover it with high fire and steam for 4-5 minutes.
Take it out immediately after turning off the fire, put it in a bowl, and pour in the flavored juice to eat.
Tip: 1 When wrapping wonton, put some water diagonally and then pinch it tightly, so that it sticks more firmly and won't crack. The steaming time should not be too long, otherwise the shepherd's purse will turn yellow.
Ingredients: 2 tbsps of red oil, 5 tbsps of aged vinegar, 2 tbsps of light soy sauce, sugar 1 teaspoon.