Ultra-thin wonton skin 200g and tenderloin 200g.
Eggs, 2 small rapeseed, a bowl and a tree.
Porphyra 5g shrimp 10g
Rice wine (for soaking shrimp) 20ml shredded mustard 1 package.
3 grams of salt and chopped green onion
Half a spoonful of lard
Steps of making Wenzhou wonton
1. Slice tenderloin, shred, dice and chop into minced meat. If the taste is slightly heavy, you can add some salt to marinate the meat stuffing. When I cook it myself, the meat is completely light.
2. After the eggs are completely broken, fry them into thin egg skins in a non-stick pan, and let them cool and shred for later use.
3. Prepare a big plate, take a wonton skin and flatten it with a western knife. The meat should stick in the middle and not fall off.
When the meat is on display, it looks like a half-folded umbrella. If you want to make it faster, just hold it gently. Don't worry that the meat will be undercooked, because even if it is well wrapped, the meat-free part will still be completely scattered when cooking.
5. Wash the rape after it is wrapped, soak the shrimp in wine, and prepare chopped green onion, laver, shredded egg, shredded mustard, salt and lard in advance (please ignore those who don't like lard).
6. After the water in the pot is boiled, start eating wonton. Generally a bowl 10. Please help yourself if you have a good appetite.
7. Before the wonton floats, put in the washed rape, then take a big steel spoon, put in 30g raw meat stuffing, add a little salt and a little boiling water into the pot, and stir well. The spoon floats on boiling water, and boiling water can be added 2-3 times in the middle until the meat turns white completely. At this time, wonton and rape have completely floated, and the whole process takes about 3 minutes. If wonton is frozen, cover and cook 65438+.
8. Take a large bowl, add shredded seaweed and salt, and first put a spoonful of wonton soup in the pot into the bowl.
9. Then put the wonton soup and rape into a bowl, add the hot meat, shredded egg, shredded mustard, shrimp skin and chopped green onion in turn, and finally add a spoonful of lard.