Pork stuffing (fat and thin, 37 points) 150g

50g (three mushrooms)

30g(7, 8) of auricularia auricula after soaking.

40 grams of fresh shrimp

Egg liquid 15ml (about one tablespoon)

5ml sweet noodle sauce (about 1 teaspoon)

Oyster sauce 5ml

Pepper water 20 ml

Sesame oil right amount

monosodium glutamate

Salt 4 ml

Cooking wine 5ml

5 ml soy sauce

A small piece of ginger

A little onion

40 wonton skins

How to make Sanxian wonton?

Take a dozen Zanthoxylum bungeanum, soak it in 20ml warm water (about two spoonfuls), and put it aside until the fragrance of Zanthoxylum bungeanum is immersed in water. At this point, you can perform the following steps.

Dice and chop the soaked mushrooms and fungus. Cut the fresh shrimp into slightly larger dices without chopping. It will be very satisfying to take a bite of shrimp when eating wonton! Slice ginger and onion.

Add egg liquid, sweet noodle sauce, oyster sauce, salt, sesame oil, monosodium glutamate, cooking wine, soy sauce, Jiang Mo, chopped green onion and pickled pepper water to the pork stuffing, and stir in one direction to make the meat firm.

Mix minced meat, auricularia auricula, shiitake mushrooms and shrimps, and stir well. At this time, you can taste it. If you basically put it according to the amount in the ingredients, the salinity is almost the same, but you can adjust the salt amount according to your own taste.

Open the bag! If you can't wrap wonton, you can Baidu it, or refer to the method of wrapping wonton taught by kitchen friends. I don't like wonton with big stuffing. It feels like dumplings, and only one spoonful of stuffing is enough in each one.

Cook wonton ~ you can cook it with your favorite soup, chicken soup and sparerib soup. I don't have all kinds of soup here, so I use shrimp skin to taste it. The method is to use chopped green onion and a handful of shrimp skin in a wok, stir-fry the smell of shrimp skin, add water, boil the water, put some vegetables and cook the wonton until it floats. At this time, break an egg into a circle and pour it into the pot. Add salt to the soup to adjust its favorite salinity. Turn off the fire and eat!

skill

1. Pork stuffing is fat and thin, which is more delicious. Only lean meat can smell of firewood.

2. When you buy a dozen wonton bags, you must dip them in water with chopsticks and put them in a bonded place, otherwise you can't hold them.

3. When making wonton, you can adjust the time according to the amount of stuffing, and cook it for a while if the stuffing is particularly large.