Practice:
1 Coat wonton skin with oil and sprinkle with chopped green onion and salt.
2. Stack the wonton skins one by one, put five pieces, then roll them together into a roll, roll them into a ball, and flatten them to form the prototype of scallion cake.
3. Put a little oil in the pan, then put the crust in and turn it over several times until both sides are golden.
What to do with the extra chaotic skin: Baked wonton skin with sugar Material: wonton skin, fine sugar.
Practice:
1, wonton skin cut into strips. About a piece of skin is divided into three parts.
2. Place it in a baking tray with oiled paper, and sprinkle with fine sugar evenly.
3, oven preheating 180 degrees, fire up and down for 7 minutes, out of the oven to cool and eat, sealed and preserved after eating.
What to do with the extra chaotic skins: Aauto Quicker banana pie materials: 2 bananas and several wonton skins.
Practice:
1, the banana is cut in half and then divided into four sections and sliced into small sections.
2. Place the banana slices in 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 around with a fork to reinforce it to prevent the stuffing from leaking during frying.
4. Brush the pan with a layer of vegetable oil, put the wrapped banana pie in, fry until one side is golden, turn it over, and continue to fry until both sides are golden.
Tip: When wrapping banana stuffing, be careful not to pack it too full, to prevent the stuffing from leaking out, and it is easy to fry, so it is better to eat less than more.
What to do with the extra chaotic skin: materials for the mini egg milk tower: wonton skin 12- 14, 3 pieces of bacon, sweet corn kernels 1 root, milk 1/2 cups (120g), 2 eggs, and cheese/kloc.
How to do it:
1, spray oil in the cupcake mold; Preheat the oven to 350F,175 c.
2. Put two wonton skins on top of each other, and the corners of the two skins are staggered, so that more egg liquid can be wrapped.
3, bacon cut into small pieces, fried until crisp and picked up.
4. Pour off some oil in the pot, leave a small amount of fried corn kernels, stir-fry and serve.
5. Break up the eggs, pour in the milk and mix well. Add salt and pepper.
6. Put a little bacon, corn and cheddar cheese in each wonton skin cup.
7. Pour the egg milk into each small cup and put it in the oven, and let it out for 20-25 minutes.
Tip: You can put bacon in any ingredients you like, but all the food put in the wonton cup should be cooked in advance.
What to do with the extra chaotic skin: wonton skin glutinous rice steamed dumplings material: 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.
Practice:
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. Put the sausage, glutinous rice and bacon into the pot and steam for 30 minutes. Basically, the sausage is steamed soft, the bacon is steamed for 8 minutes, and the glutinous rice is steamed.
3. Rub carrots into filaments during the steaming process.
4. Steamed sausages and diced bacon can also be done before steaming; Turn the glutinous rice over.
5, fire in the pot and pour in the oil, just a little. After that, add bacon, carrots and sausages and stir fry them. After the carrots are almost cooked, pour the glutinous rice in.
6. Add seafood soy sauce and sugar at the same time, so that the glutinous rice is evenly stained with sugar and soy sauce.
7, pour in a little water, not too much, about half a cup, stir fry the fire and collect the soup.
8. Cut off the four corners of the wonton skin and turn it into a nearly round shape. Put the stuffing into the chaotic skin and wrap it.
9. Wrap it up and put it in a steamer. Add cold water to the pot. When the water boils, steam it for 25-30 minutes. It's good to see the steamed dumplings peel become transparent.
10, because the fillings are all cooked, you can turn off the heat if the skin is transparent. Close the lid 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 sticking during steaming.