200 grams of wonton skin, 200 grams of winter bamboo shoots, 200 grams of red beans, and 0/50 grams of potherb mustard. 3g of refined salt, sugar and peanut oil 10g, 6g of fresh soy sauce, 5g of pickled mustard tuber 1g, 5g of laver, appropriate amount of monosodium glutamate, appropriate amount of chopped green onion and appropriate amount of mashed garlic. Washing pickled potherb mustard, draining, and chopping; Shell the winter bamboo shoots, wash them and cut them into fine particles; Wash mustard tuber and cut into powder; Wash red beans, cook with bamboo shoots for 30 minutes, drain, chop, and mix with mustard powder, mustard powder, sugar, soy sauce, monosodium glutamate and some peanut oil to make stuffing. Each wonton skin is wrapped with a proper amount of stuffing to make a raw wonton blank. Boil water, salt, laver (washed), peanut oil, monosodium glutamate and mustard tuber in a boiling pot until the fresh soup is about 500 ml. Cook or steam the raw wonton blank, put it into the prepared fresh soup bowl, eat it while it is hot, chew it slowly, and add chopped green onion and minced garlic to taste.

or

material

condiments

30 wonton skins

3 grams of auricularia auricula

Half a carrot (red)

5 mushrooms

Three eggs.

3 shallots

2 parsley

condiments

salt

Proper amount

thirteen?incense

Proper amount

peanut oil

Proper amount

sesame oil

Proper amount

The method of vegetarian wonton

1.

Beat the eggs into a bowl and mix well. If they are fried, put them in a bowl.

2.

Chop mushrooms, fungus, carrots, eggs, and shallots (as small as possible, or the wonton skin will break easily when wrapped) and get ready.

3.

Put all the chopped materials into a large bowl and mix well. Add salt, thirteen spices and other seasonings.

4.

Pour the oil into the pot, heat until there is slight lampblack, pour it into the prepared stuffing, add sesame oil and stir well. The stuffing is ready.

5.

Start wrapping wonton, because the stuffing is loose and the amount is small, otherwise it will break the skin.

Cooking tips

1. Chop all kinds of fillings as much as possible to prevent the skin from breaking when wrapping.

2. Squeeze the water as much as possible after washing mushrooms and fungus.