Da wonton practice

1.

1, and a slightly harder cold water dough molasses for 30 minutes, molasses noodles evenly divided into thirds with a rolling pin to roll out, the pasta machine from the 1st gear to press 6 gears, the pasta skin pressed as thin as paper and then cut into triangular or trapezoidal pasta skin. (wonton skin material: 150 g flour , 60 g water, starch moderate, salt 3 g)

2.

2, eggs beaten and fried into an omelette, and then cut into small dices and let cool.

3.

3, dandelion washed and blanched and fished out of cold water and spare.

4.

4, drained dandelion chopped add egg diced, pour oil and mix well.

5.

5, pour oyster sauce and soy sauce.

6.

6, add the pre-soaked shrimp and salt.

7.

7, add chopped chives, pour in sesame oil and mix well.

8.

8, take a wonton skin wrapped into the appropriate amount of filling, bush one end rolled up to wrap the filling.

9.

9, the two left and right corners of the cross pinch tightly pressed on it, boiling water can be cooked. (or in the soup with eggs plus nori, can also be drizzled with red oil)