Ingredients: 5 prawns, (prawns, sea shrimps, Pippi shrimp, as long as they can be peeled to get meat), pork belly stuffing 100g, a handful of leeks, and an egg. The seasoning of seafood wonton is mainly to remove fishy smell and refresh, so the original flavor of the ingredients is preserved, so only salt, chopped green onion and Jiang Mo are used.
Step 1: First, deal with prawns, cut off the shrimp gun, shrimp tail and shrimp shell, open the back with scissors and take out the shrimp line.
Put the peeled shrimps on the chopping board and pat them lightly. Don't make them into shrimp paste with one effort. After patting them, just chop them with a knife a few times, so that almost every wonton has prawn particles when eating, which is very tasty!
Step 2: Put the pork belly stuffing in a big bowl, add salt and chopped green onion, and Jiang Mo will start to season. Beat an egg, put an appropriate amount of egg liquid in the meat stuffing, and stir evenly, so that the wonton made is more tender!
Step 3: Pick the leek, soak it for a while, wash it, control the water, throw it hard when cutting, and put it on the cutting board to cut it into powder.
Step 4: put the chopped leek into the meat stuffing, add salad oil and mix well, put the chopped shrimp in it and mix it slightly.
Step 5: When the shrimp stuffing is ready, you can wrap it. You can buy the ready-made wonton skin, which saves time and trouble. Modern people really enjoy it, but the taste of the wonton skin made by themselves will be different. If you have enough time and are interested in hands-on operation, the wonton skin made by yourself is delicious!
Hold a wonton skin with your left hand. The wonton skin is big at one end and small at the other end, with the small head facing upwards. Put a proper amount of stuffing on the wonton skin with chopsticks, take it and roll it down until it is all rolled up, and press the left and right corners of the wonton skin up and down, and a wonton will be made successfully!
Wrap all the wonton in turn. There is a thin layer of corn flour on the ready-made wonton skin, which is anti-sticky. Try to shake it when wrapping wonton. Too much corn flour will affect the smooth taste of wonton!
The next step after wrapping wonton is to cook wonton. How can we cook a pot of delicious wonton? The secret that the chef told me is to hang a pot of seafood soup.
I use flower armor to hang soup. Flower armor is called black clam in our place, and it tastes particularly delicious!
1. Prepare 250g of flower nail and wash it.
2. Add water to the pot and put it into the flower shell, and the cold water will start to cook. As the water temperature rises, the flower shell will open one by one, so don't take it out immediately. This time, the most important thing is to use the water boiled in the flower shell to adjust the wonton, so cooking the soup for a while will be particularly delicious.
Cook until all the flowers are open, remove the flowers, let the soup settle quietly and start cooking wonton.
3. Boil the water in another soup pot. When the water boils, put the wonton in the pot cover and stew it for a while. When the wonton floats up, open the pot cover and cook it. Observe that the dough feels transparent, that is, it is cooked, and take it out.
4. The wonton that has been fished out has overflowed the umami flavor. Do not release it, put sesame oil, and then pour in the clean flower soup. The delicious shrimp seafood wonton is ready!
Bite a mouthful of soup, clear but not light, shrimp q bomb, soup delicious, so delicious!
This wonton is highly recommended to be cooked. Remember to come to me when it is delicious. I am a good cook who is willing to share the joy of food with you!