Materials:
4 wonton skins, lean meat stuffing15g, 2 baby dishes, 2 carrots1/,200ml of prepared formula milk, and a little salt and soy sauce.
1. Carrots are cleaned, peeled, steamed in a pan and ground into mud; Wash the baby cabbage, scald it and chop it up.
2. Chop the carrot paste and baby cabbage, put them into the lean meat stuffing together, add a little salt and soy sauce, and mix well.
3. Wrap the stuffing into the wonton skin, cook it, air it to a suitable temperature, and then pour in the prepared formula milk.
The second paragraph: classic fresh meat wonton (suitable for/kloc-babies over 0/0 month)
Materials:
0/5g of lean meat stuffing/kloc-,4 wonton skins, a little chopped green onion, salt, laver, coriander leaves and sesame oil.
Practice:
1. Add a little chopped green onion and salt to the lean meat stuffing and mix well.
2. Wrap the prepared stuffing into the wonton skin.
3. Add a little seaweed and coriander leaves to a small bowl.
4. After the wonton is cooked, scoop it into the bowl, then scoop in a little wonton soup, and finally drop a few drops of sesame oil.
The third paragraph: egg skin wonton
Nutrition tip: wonton skin is replaced by egg skin, which is more nutritious.
Ingredients: pork or chicken100g, half a catty of eggs, a little salt, sesame oil, soy sauce, onion and garlic.
The practice of baby wonton:
1, beat the eggs into a bowl and stir them evenly for use;
2. Pour the egg liquid into the pot with a spoon, spread it out into a small disc shape, and cut it into egg skins to be taken out of the pot for later use;
3. Chop chicken or pork into fine stuffing and mix well with salt, sesame oil, chopped green onion and Jiang Mo;
4. Wrap the evenly mixed stuffing in the egg skin and steam it on the pot.
Paragraph 4: Fish wonton
Tip: Take clean meat when handling fish, and be careful not to mix fishbone.
Ingredients: 75g of ground pork, 50g of fish 1 25g, 50g of vegetables and vegetables, 5g of salt1g, 5g of Shaoxing wine, 5g of cooked chicken oil, 50g of dried starch and a little chopped green onion.
The practice of baby wonton:
1, chop the fish into mud, then add 0.5g of salt and mix well to make fish balls;
2. After the fish balls are put into starch to make them sticky, they are rolled into thin slices to form the skin of fish wonton;
3. Add chopped vegetables to the ground pork, add salt, chopped green onion and Shaoxing wine and mix well;
4. Then wrap the prepared meat stuffing in the skin of meat, fish and wonton, cook it in a pot, and add a little chicken oil when it is out of the pot.