"This is a green vegetable, a foreign dish, but it is not old at all. Do not believe you go back and try. "
"Green bamboo shoots? It is obviously lettuce. " Vendors are really good at raising prices under the pretext.
"This is really green bamboo shoots. Our local lettuce eats stems and leaves, and this kind only eats stems. Don't believe you. " The peddler pointed to a pile of leaves around him.
"A lot of money a catty?" If it's not expensive, you can try it earlier.
"Two yuan a catty, so cheap, it's best to fry, burn and stew. Our family has three meals a day."
"No wonder I'm blue in the face, but I should eat some meat."
I went home and looked it up online. Green lettuce is lettuce, but it was fooled by vendors. However, it tastes good. I'm not lying. Have you ever eaten lettuce and pork wonton? I made it today, too. Try it. Wonton soup is ruddy and attractive, fat but not greasy, refreshing and delicious, suitable for all ages. Do it quickly and give it a try.
Detailed explanation of seasonal chef green lettuce and pork wonton
Characteristics of dishes: meat and vegetable collocation? Rich in content? Reasonable nutrition? Suitable for all ages.
Ingredients: 500 grams of two-part fat and eight-part lean pork? Wonton skin 300
Ingredients: 200 grams of lettuce? Rattan and cauliflower
Seasoning: garlic, ginger, onion, pepper powder, salt, monosodium glutamate, soy sauce, vinegar, oil pepper, starch and blended oil.
Cooking utensils: kitchen knife, chopping board, meat grinder, ordinary iron pot, spatula and colander.
-Start making-
Step 1: mince garlic and chop shallots with chopped green onion. The spicy taste of garlic powder can be fully volatilized.
Step 2: Wash the pork, cut it into large pieces, and put it into a meat grinder to grind it into minced meat. I suggest grinding into coarse particles, which will taste better when chewed.
Step 3, peel the lettuce and cut it into large pieces; Peel the old ginger, wash it and cut it into large pieces, and put it into a meat grinder to grind it into fine powder.
Step 4, add pepper powder, salt, blending oil and starch, and stir evenly. Starch can absorb juice, and blending oil can make the filling taste smoother.
Step five, outflank. The finished product is dry, so it is easier and more convenient to wrap a little water on the edge when wrapping. In addition, it is best to eat wonton soup now, and the more moist stuffing will penetrate into the wonton soup skin.
Step 6, add minced garlic, pepper powder, chopped green onion, salt, monosodium glutamate, soy sauce, vinegar and oil pepper into the dish to make it dip in water; Cook wonton soup in the pot, and then blanch the rattan vegetables. The preparation of dipping water can increase or decrease the seasoning according to personal preference. When cooking wonton soup, put it down after boiling water and push it away with a spatula to prevent it from sticking to the pot; After the water is boiled, simmer for about four minutes on medium heat.
Tips for seasonal kitchen
[If! SupportLists] 1, [endif] It's better for the whole family to work together, and the division of labor is more fun.
[If! Support list ]2. [endif] Vegetables with stuffing can be in season at any time.
Concern-seasonal chef, you will share hundreds of Sichuan dishes!