Exercise:
1. Coat the wonton skin with oil and sprinkle with chopped green onion and salt.
2. Fold the wonton skins one by one, put five pieces, then roll them into a roll together, roll them into a ball, and flatten them, which becomes the prototype of scallion cake.
3. put a little oil in the pot, then put the skin in it and turn it over a few times until both sides are golden yellow.
What to do with the extra messy skin: sugar baked wonton skin material: wonton skin, fine sugar.
Exercise:
1, wonton skin is cut into strips. About a piece of skin is divided into three parts.
2. Put it in a baking tray covered with oil paper and sprinkle with fine sugar evenly.
3. Preheat the oven to 180℃, fire it up and down for 7 minutes, cool it and eat it, and seal it.
What about the extra messy skins: Aauto is faster. Banana pie material: 2 bananas, and some wonton skins.
Exercise:
1. After the banana is cut in half, it is divided into four sections and cut into small pieces.
2. Put the banana slices into the wonton skin and gently push them with your hands to spread them evenly on the wonton skin.
3. Fold the wonton skin in half, stick the four sides tightly, and then press it around with a fork to reinforce it to prevent the stuffing from leaking when frying.
4. Brush the pan with a layer of vegetable oil, add the wrapped banana pie, fry until one side is golden, turn it over, and continue to fry until both sides are golden.
Tip: Be careful not to pack too much banana stuffing to prevent the stuffing from leaking out, which is easy to fry. Eating less is better than eating more.
What to do with the extra messy skin: Mini Egg Milk Tower Materials: 12- 14 wonton skin, 3 pieces of bacon, 1 sweet corn kernels, 1/2 cups of milk (120g), 2 eggs and/kloc-0.
How to do it:
1. Spray oil on the cupcake mold; Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius.
2. Put two wonton skins together, and the corners of the two skins are staggered, so that more egg liquid can be wrapped.
3. Cut the bacon into small pieces and fry it until it is crispy.
4. Pour some oil into the pot, leave a small amount of fried corn kernels, stir-fry and serve.
5. Break up the eggs, pour in the milk and stir well. Add salt and pepper.
6. Put a little bacon, corn and cheddar cheese in each wonton cup.
7. Pour the egg milk into each small cup and put it in the oven to dry for 20-25 minutes.
Tip: You can put bacon in any ingredients you like, but all the food in the wonton cup should be cooked in advance.
What to do with the extra chaotic skin: wonton skin glutinous rice steamed dumplings materials: a bowl of glutinous rice, a proper amount of chaotic skin, a piece of bacon, a sausage, half a carrot, a proper amount of seafood soy sauce, a spoonful of sugar and a proper amount of chopped green onion.
Exercise:
1, the glutinous rice is soaked one night in advance, and the water is poured out the next morning to keep the glutinous rice soaked but dry.
2. Steam the sausage, glutinous rice and bacon in a pot for 30 minutes. Basically, the sausage is steamed soft, the bacon is steamed for 8 minutes, and the glutinous rice is steamed.
3. Twist carrots into filaments during steaming.
4. Steamed sausages and diced bacon can also be made before steaming; Turn the glutinous rice over.
5, pour the oil into the pot, just a little. Then add bacon, carrots and sausages and stir fry. When the carrots are almost ripe, pour in the glutinous rice.
6. Add seafood soy sauce and sugar at the same time, so that glutinous rice is evenly stained with sugar and soy sauce.
7, pour a little water, not too much, about half a cup, stir fry to collect soup.
8. Cut off the four corners of the wonton skin and turn it into a nearly round shape. Wrap the stuffing in chaotic skin.
9. Wrap it up and put it in a steamer. Add cold water to the pot. After the water boils, steam for 25-30 minutes. It's good to see the steamed dumpling skin become transparent.
10, because the fillings are all cooked, and the transparent skin can turn off the fire. Cover and suffocate for a few minutes.
Tip: be sure to put the steamer in the pot when it is cold, and spread oil paper to prevent it from sticking when steaming.