If you don't want to eat at noon, you can try our hand burning incense. Crispy and oil-free, fragrant but not greasy. Crispy crispy pork with q-roasted tender vegetables. I don't want to drink soup in summer, so it's too hot. Please try this soup. It's totally different from jiaozi. I think the electric baking pan is very useful. Basically, rice cakes are quickly fried and baked without watching the fire. Get up in the morning and throw the lettuce from the junior college class to brush your teeth and wash your face. Wonton, also known as Shen Yun wonton soup, is a traditional noodle of Han nationality in China. It contains a thin leather bag, which is the favorite snack of ordinary people in Jiangsu, Zhejiang and Shanghai.

There are various methods, which can be steamed for more than a month. Yellow and crisp, very fragrant. People who like wonton can't miss it. Lettuce, combined with different packaging methods, cattle and edible materials, can become all kinds of delicious. The method of wrapping tungsten is ever-changing, and the method of eating tungsten is ever-changing. When you bake wonton, you must send it with cold oil, so as not to stick to the pot. If you want to cook first, separate them one by one after cooking, and don't stick together, otherwise they will separate when frying, which is easy to peel off. Today, my uncle went to the kitchen to teach me how to make Tian Xiang wonton. The method is simple and very suitable for breakfast. You can have a try if you like. I hope you enjoy your meal.

300 grams of pork, appropriate amount of wonton skin, one carrot and one celery.

1. Prepare all materials first, chop pork into minced meat, wash carrots, peel and cut into small pieces, wash celery, remove leaves and cut into small pieces, and chop carrots and celery for later use.

2. Then, take an empty bowl, pour the meat stuffing, add sesame oil, oyster sauce, chicken essence, grass and salt to taste, add carrots and celery, and stir well to make the stuffing.

3. Take a wonton skin, pick up a proper amount of meat stuffing with chopsticks, put it in a slightly lower place in the wonton skin, roll up one side of the wonton skin, and fold the two corners of the wonton skin together to tighten it.

4. Preheat the pot, add vegetable oil, heat until there is an oil line, put the wonton on the bottom of the pot, the bottom of the pot is slightly yellow, then pour a bowl of water, cover the pot, and cook for about 10 minute.

5. finally, open the lid and boil the water, then continue to bake to the bottom of the wonton, and you can go out of the pot!

The golden crispy baking method is simple, fragrant but not greasy, bite by bite, especially delicious! The fried paper with thin skin and plenty of meat and fragrant lips and teeth is finished. Crispy and delicious, it tastes delicious. If you like it, you will suffer!

Tips:

1. When put in the pot, it is best to leave a certain space between the tungsten wires. Don't put it too crowded.

2. Under normal circumstances, as long as the water does not exceed 1/2 of wonton, it is not easy to cook the dough at the bottom of the pot with less water.

3. Before pouring water, fry the surface in contact with the bottom of the pot into golden brown. Otherwise, it is easy to pour water and peel the pot.