Wonton practice:
material
Ingredients: 80g lean pork, 0g leek100g, egg 165438, 40 wonton skins, 50g Chinese cabbage.
Accessories: appropriate amount of oil, salt, allspice powder 1/8 spoon, cooking wine 1/2 spoon, sesame oil 2 spoon+1 spoon, chicken essence 1/4 spoon, white pepper 1/8 spoon and water.
working methods
1. Wash pork and chop it into minced meat with a knife. Sprinkle a little cold water on the meat when chopping. Chop, add 1/4 tablespoons of salt, allspice powder and cooking wine, stir well, and let stand for 10 minute.
2. Pour the right amount of oil into the wok, break up the eggs, pour the egg liquid into the wok after the oil temperature is slightly higher, and put it on the chopping board after frying.
3. Wash the leek, drain the water, cut into pieces, leave 15g (finally put it in the soup), and put the rest in a big bowl.
4. Add chopped eggs and 1/2 tablespoons of salt and mix well.
5. Add the meat stuffing, add 1 tablespoons of oil and 2 tablespoons of sesame oil, and mix well.
6. Take a wonton skin and put it in your left hand. Pick a proper amount of stuffing with chopsticks and put it in the lower corner of wonton skin. Turn the corner of the skin down with your left thumb to cover the filling.
7. Roll the stuffing forward, stop at the other corner about 2CM, and take out the chopsticks.
8. Fold one side of the skin inward, dip your hand in water and apply it to the folded wonton skin.
9. Fold the skin on the other side inward, press it on the side that has been wetted with water, and gently press it with both hands to make it stick.
10, put a proper amount of water into the boiling pot, cut the cabbage into filaments, and add the shredded cabbage after the water is boiled.
1 1. After the water is boiled again, add wonton one by one, add salt, chicken essence and white pepper, and cook for about 5 minutes until cooked.
12, add leek powder and sesame oil, stir well, turn off the heat and serve.