Ingredients: 5 prawns (prawns, sea shrimps, Pippi shrimps, as long as they can be peeled for meat), pork belly stuffing 100g, a handful of leeks and an egg. The seasoning of seafood wonton is mainly to remove the fishy smell and keep the original flavor of the ingredients, so only salt, chopped green onion and Jiang Mo are used.

Step 1: First, deal with prawns, cut off the shrimp gun, shrimp tail and shrimp shell, cut the back with scissors, and take out the shrimp line.

Put the peeled shrimp on the chopping board and pat it gently. Don't make them into shrimp paste overnight. After filming, just chop it with a knife a few times, so that almost every wonton has prawn granules when eating, which is very delicious!

Step 2: Put the pork belly stuffing in a big bowl, add salt and chopped green onion, and Jiang Mo will start seasoning. Beat an egg, put an appropriate amount of egg liquid in the meat stuffing and stir well, so that the wonton made is more tender!

Step 3: Pick out the leek, soak it for a while, wash it, control the water, throw it hard when cutting, and put it on the chopping board to cut into powder.

Step 4: put the chopped leek into the meat stuffing, add salad oil and mix well, and put the chopped shrimp in and stir a little.

Step 5: When the shrimp stuffing is ready, you can wrap it. You can buy ready-made wonton skin, which saves time and trouble. Modern people really enjoy it, but the wonton skin they make will taste different. If you have enough time and are interested in hands-on operation, your own wonton skin is delicious!

Take a wonton skin in your left hand. One end of wonton skin is big, the other end is small, and the small head is up. Use chopsticks to put a proper amount of stuffing on the wonton skin, pick it up and roll it down until it is all rolled up. Press the left and right corners of the wonton skin up and down, and a wonton will be made successfully!

Wrap all the wonton in turn. There is a thin layer of corn flour on the ready-made wonton skin to prevent sticking. Shake it as much as possible when wrapping wonton. Too much corn flour will affect the smooth taste of wonton!

After wrapping the wonton, the next step is to cook it. How can I cook a pot of delicious wonton? The secret that the chef told me is to hang a pot of seafood soup.

I hang soup with flowers. Flower armor is called black clam in our place, and it tastes particularly delicious!

1. Prepare 250g flower armor and wash it.

2. add water to the pot and put the flower shell, and the cold water will start to boil. As the water temperature rises, the flower shells will open one by one. Don't take them out at once. The most important thing this time is to mix wonton with the water boiled in the flower shell, so that the soup will be especially delicious after cooking for a while.

Cook until all the flowers are in bloom, take out the flowers, let the soup settle quietly and start cooking wonton.

3. Boil water in another soup pot. After the water boils, put the wonton in the pot and stew for a while. When the wonton floats, open the lid and cook. Observe that the dough feels transparent, that is, it is cooked, and take it out.

4. The wonton that has been fished out has overflowed the umami flavor. Don't let it out, put sesame oil, and then pour in clean flower soup. Delicious shrimp seafood wonton is ready!

Take a bite of the soup, it's clear but not light, the shrimp is q-bomb, the soup is delicious, delicious!

This wonton is highly recommended to be cooked. Remember to come to me when it's delicious. I am a good cook, and I am willing to share the happiness of food with you!