I always make wonton stuffing like this: first, grind the stir-fried meat stuffing in one direction with water, then grind it until it is viscous, add water to swell it, then stick it on, and add a little cooked oil and chopped green onion. Usually I put more ginger, a little pepper, 13 incense and sesame oil, and an egg white. I also like soy sauce and a little soy sauce, so I can turn the stuffing over again. Just try it.

The stuffing of mutton wonton, first of all, chooses the mutton neck meat, which matches well with the fat on the edge of the mutton neck meat. The auxiliary materials, onion, ginger and mutton, are soaked in cold water for about 30 minutes, the mutton is washed with blood, the onion is chopped, the minced meat is cut, the ginger is cut into foam, and the mixture is mixed with the mutton and the meat, and a little cooking oil, soy sauce, salt, monosodium glutamate, 13 and a little are added.

Wonton skin, flour, 500g flour, 2 10g water, pay attention to using cold water, add water to flour, and stir clockwise. When the flour enters the dough, rub it hard to make the skin smooth. After standing for 10 minute, take out the dough and knead it vigorously. Rub it to make it more elastic. Stick the kneaded dough to the surface with a rolling pin. The thinner the dough, the better.

Simple mutton wonton, even if it is ready, is actually more reflected in the stuffing, because facial tissue is the stuffing that everyone can cook and most people can cook. What is the sweetest jiaozi? It's good to make mutton, coriander, mutton and carrot, but if you only make wonton, or mutton and coriander will be fresher, you'd better eat some stuffing, which depends on your own preferences. If you say a lot, it may not be your favorite.