Materials for making herring "wonton";

Ingredients: 250g herring.

Accessories: 50g shrimp, 25g fat, pea sprouts 10g, 30g egg white, and winter vegetables 15g.

Seasoning: lard (refined) 35g, cooking wine 20g, monosodium glutamate 2g, soy sauce 15g, salt 4g, starch (corn) 50g and pepper1g.

Characteristics of herring "wonton";

The soup is mellow, and the "wonton" is fresh, tender and smooth.

The practice of herring "wonton";

1. Wash herring, remove tendons and thorns, and put it on the chopping board;

2. Beat the fish into fish paste with the back of a knife, put it in a wooden basin, add starch, cooking wine, monosodium glutamate and salt and mix well;

3. Then use a rolling pin to mash it into a sticky paste, which is the skin of wonton;

4. Chop pig fat and shrimp into fine powder respectively, put them in a bowl together, then add egg essence, cooking wine, monosodium glutamate, salt and cooked lard and mix well to make stuffing;

5. Wash the winter vegetables and cut into pieces;

6. Wash the pea seedlings after picking and put them in a soup bowl;

7. Put the minced fish on the chopping board, first make longan-sized balls, and then roll them into round "wonton" skins with a rolling pin;

8. Sprinkle some starch while rolling, and then put a proper amount of shrimp on each "wonton" skin to make a "wonton" blank;

9. Put the pot on the fire, add the fresh soup to boil, gently add the herring "wonton", add the winter vegetables, cook twice, and turn to low heat for 3 ~ 5 minutes;

10. When "Wonton" is cooked inside and outside and emerges from the noodle soup, add soy sauce, salt and the remaining lard, mix well, then pour it into the soup bowl together with pea seedlings and sprinkle with pepper.

Warm reminder:

Grams of food stage

Herring: Herring should avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.

Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.

Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.