Wonton stuffing is not made of fresh meat, Kaiyang and mustard tuber, but pure meat. The so-called three delicacies are all in the soup, and the shredded eggs, shrimp skin and laver bring out fresh meat wrapped in thin bags, which tastes salty and smooth.

The delicious and cheap Sanxian small wonton can be said to be inexhaustible, and the package of small wonton is simple and fast.

Small wonton, also called crepe wonton, is a traditional snack in Jiangsu Province, with thin skin and tender stuffing and delicious soup. Because the skin is thin, you can see the stuffing inside through the skin, and the surface of the small wonton is wrinkled, which means "crepe", so it is also called crepe wonton.

material

Small wonton skin, lean meat stuffing, 1 scallion, black pepper, eggs, Chinese cabbage, shrimp skin, laver, soy sauce, cooking wine and ginger.

working methods

1, add soy sauce, black pepper, cooking wine and Jiang Mo to the lean meat stuffing, stir evenly and marinate 15 minutes;

2. Then add the whole chopped green onion, add an egg to refresh, add a little salt and marinate for a while;

3. Use the small wonton skin sold in the market. If it is not easy to stick when filling, put a little water on the edge of the skin;

4. Add the washed laver into the water, boil it with high fire, add the shrimp skin, and add wonton and cut Chinese cabbage at the same time; Add a little salt.

5. After boiling, continue to cook for a few minutes until the dough becomes transparent and there seems to be gas between the wonton skin and the filling.

6. You can put some Chili oil and vinegar when eating. Small-skin wonton is fresher than large-skin wonton, and babies can eat it ~ ~