Ingredients ?

Snow peas in moderation

One yellow croaker

Ginger slices

Mixed wine in moderation

Eggs in moderation

Flour by feel

How to Make Yellow Croaker Wontons with Snow Vegetables ?

Because I didn't weigh the ravioli, I just poured the flour by feel (as a southerner who never makes pasta, I don't know where I got the feel from), hollowed out the center, cracked an egg into it, and added the right amount of salt.

Directly on the hands of a little bit of mixed egg mixture and flour,, covered with a damp towel to wake up. Maybe due to less flour and more eggs, I did not add water, it looks dry, but more afraid of the dough is too wet and sticky.

Take out the frozen meat mixture (already seasoned with green onion, ginger, cooking wine, soy sauce and oyster sauce, it's the same meat mixture as last time when there were more fresh meat dumplings), add the black fungus and fresh green onion and mix it again.

Thump, thump, thump, meat!

After synchronizing the yellowtail, start rolling out the wonton skins. Cutting board washed and dried sprinkled with flour to prevent sticking, use the beer bottle on hand to start rolling slowly and forcefully, be sure to be patient and force evenly.

What if the cutting board is too small and the dough is too thick? Boldly fold the dough in half and roll it out, dusting a layer of flour between the two layers to prevent it from sticking. When you feel it's almost done, open it up and flatten the center fold. Fold again in another direction and repeat. And so on, you can make four folds in a row.

Finally, when you're satisfied with the thickness, fold it over and use a knife to cut it into sheets of wonton wrappers.

Various sizes of wonton skins, you can see the uneven edges. I tried my best! If you still have time and energy, you can knead and roll out the extra edges again to make the skin.

Wrapped up and rounded up with good anticipation! As the skin is on the small and hard side, I don't dare to push too hard, the skirt is not very obvious.

The frozen yellowtail was thawed, scaled and cleaned, but it was actually processed at the same time as the dough.

Using scissors to cut from the genital hole from the tail to the head of the fish, you can quickly kill the fish without breaking the internal organs. Remove the guts along with the gills and peel off the black membrane (the main source of fishy odor). Don't throw away the fish bubbles, drying them in the sun is flower gum, and you like its soft and sticky texture the most.

Use a knife to slice the fish meat from the fish tail, take the fish bone, fish head split in half, placed in cooking wine and salt marinade for a while.

Kitchen paper dry fish bone fish meat, into the pan hot pan cold oil fry until golden. The roe is suitable for frying for a while, and it will be crispy on the outside and fluffy on the inside.

Fry the fish at the same time to start a small pot of boiling water, boil the fish bones and fish head first add fish simmering on low heat, while you can wrap the wontons. After the package, add snow vegetables and fish and then stew. The roe doesn't need to be put in.

Cook the ravioli.

The wontons will be flavored with yellowtail soup and ready to eat!

Yellow fish soup low-fat high-protein, the next day look completely frozen, can be made directly into fish jelly. With a large wonton and vegetables, fully meet the nutritional needs.

Tips

The first time I tried to make wonton skins, probably because of the addition of whole egg, the texture is hard; the corresponding advantage is that even if you cook for a long time, it's not mushy, and it doesn't stick when cooked and put into the next day. Next time, you can try without the egg and face the texture of the impact.

The only drawback is that the fish is frozen and the meat filling is not freshly made, fresh would be better!

Finally exclaimed, or large yellowtail is good to deal with ah, last time ten or so small yellowtail first killed and then filleted for a long, long time.