Sichuan wonton soup
Ingredients: minced meat 25g, 3 mushrooms, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of sesame oil, and appropriate amount of wonton soup skin;
1. First, cut the bought mushrooms into small pieces, and cut the onions and ginger into smaller pieces, so as not to affect the taste.
2. Add cooking wine, sesame oil, light soy sauce, Jiang Mo and chopped green onion into minced meat, then add a proper amount of water and stir in one direction. Stir for a while to fully energize the minced meat, so that the minced meat will be tender and delicious.
3. Then add the mushroom powder, and add some salt and mix well (there are just some mushrooms left in the house, so I added them).
4. Pick up a small bowl of water, take a chopstick, spread the wrapper in the palm of your hand, put a spoonful of meat stuffing in the middle with chopsticks, then touch the four edges of the wrapper with chopsticks and fold it in half. As shown in the figure, the left corner is dipped in water, and the middle finger lifts the middle of the stuffing to the middle, then folds the right corner over and sticks it to the left corner. Wrap the wonton soup one by one in turn
5. Boil a pot of water on the other side. When boiling water, take out a bowl, add soy sauce, pepper oil, sesame oil, chopped green onion, vinegar and chicken essence and stir with chopsticks.
6. After the water is boiled, first blanch some vegetables, then put the wonton soup. When the wonton soup is cooked, put the wonton soup in a bowl with good seasoning, then put the blanched vegetables, and finally sprinkle a little chopped green onion. A bowl of Sichuan red oil wonton soup is finished.