Although I often eat wonton, the stuffing inside is often varied, and some seasonal ingredients are usually packed according to different seasons. Today's wonton is made of flat-pointed bamboo shoots and water chestnut, which is unique to this season. Flat-pointed bamboo shoots are salted and dried, and dishes will become more delicious after adding some flat-pointed bamboo shoots. The taste is richer, the bottom is golden and crisp, and the top is fresh and juicy. A bite will make your appetite big, and this filling is refreshing and not greasy, delicious and delicious. No wonder children say that they are not tired of eating every day. Let's take a look at the specific practice. You can also try it for your child!
Baodan wonton
Ingredients: 600g pork, water chestnut 12, 4 flat-pointed bamboo shoots, 700g wonton skin, 2 eggs, salt, 2 tablespoons soy sauce, oyster sauce 1 tablespoon, cooking wine, sugar, oil and cooked black sesame 1 spoon.
Practice: 1, after preparing the materials, mix the stuffing first, wash the pork and chop it into minced meat, soak the flat-pointed bamboo shoots in warm water in advance and cut them into powder, and peel the water chestnut, wash it and cut it into powder.
2. Mix the three ingredients evenly, then add appropriate amount of salt, 2 tablespoons of soy sauce, appropriate amount of cooking wine and 1 tablespoon of oyster sauce. After stirring well, add appropriate amount of sugar to taste according to personal taste, and then slowly add appropriate amount of water to stir well in one direction.
3. Take a wonton skin and add a proper amount of mixed stuffing.
4. Then put your finger with a little water on the edge of the wonton skin, fold it in half and knead it on one side, then dip a little water on the edges of the two corners, and knead the two sides together into the shape of an ingot. Put all the wonton bags in the same way.
5. Beat 2 eggs into a bowl, add a little cooking wine and mix well with salt.
6. Take a pot, pour an appropriate amount of oil into the pot, add the wonton to be fried, fry it slightly after stacking, and add 2/3 of the water that has not been wonton.
7. Fry until the water is almost dry. After the wonton skin changes color, pour the beaten egg liquid into the wonton along the edge of the pot.
8. Fry until the egg mixture is solidified, sprinkle with black sesame seeds, and then sprinkle with chopped green onion to turn off the heat.
9. Delicious and nutritious, delicious and well-made egg-holding wonton. Take a bite at the bottom, it's crisp and tender, and then wrap it in egg liquid. It is really delicious.
Tips:
1. Flat-pointed bamboo shoots are pickled with fresh bamboo shoots and dried in the sun, so they should be soaked in warm water in advance, torn into strips and washed, so as to wash off the salt inside.
2. Pay attention to the heat when frying wonton. Pour an appropriate amount of oil into the pot, fry the wrapped wonton until the bottom is colored, then add less than 2/3 of the water, and turn to a low heat after the fire is boiled, otherwise it will be easy to paste the bottom after the water is dry. Fry the wonton until it changes color, and then slowly pour the egg liquid along the edge of the pot. Turn off the heat after the egg liquid solidifies, and sprinkle with chives and black sesame seeds.
Wonton can be wrapped in advance, frozen in the refrigerator and fried directly in the morning.