Wonton practice (carrot and pork stuffing): The raw materials we need to prepare are the right amount of tenderloin, one carrot, the right amount of green vegetables, the right amount of cooking oil (whatever cooking oil can be used) and the right amount of wonton skin. You can decide how many fillings to prepare according to the number of wonton skins. Here, Xiaobian wants to say that one wonton skin should be divided into four pieces on average, and the fillings added in each piece are very small, so everyone can prepare the fillings less.
Chop the tenderloin into minced meat, peel and shred the carrots, and put them into a cooking machine to grind them into powder, and put the vegetables and carrots into the cooking machine to grind them into powder. Then mix carrots, vegetables and tenderloin in a ratio of 1: 1, add a little cooking oil, and add a little salt if it is eaten by a baby over one year old, and add a little water to the stuffing and stir it hard in one direction to make it strong. Divide the wonton skin into four parts, and finally put the stuffing on the wonton skin and wrap it.
When you cook, you can use water or bone soup to cook. If a baby over one year old is not allergic to shrimp skin, you can also add shrimp skin, which will increase calcium! If you cook too much, you can also put it in the freezer and freeze it. Just take it out of the refrigerator and cook it next time.
How to make dumplings (pork stuffing with Chinese cabbage): The raw materials to be prepared are 200g of Chinese cabbage leaves, 0/00g of tenderloin/kloc-,proper amount of cooking oil and 300g of flour. Add proper amount of water to the flour to form a dough, and set aside to wake it up. Take the part of the cabbage leaves, but not the hard part. Cut the cabbage leaves into pieces, and the more pieces, the better. After cutting, put them on gauze and squeeze them hard to dry the water in the cabbage. Pour the cabbage and tenderloin into a big bowl and add a little salt to mix well.
The stuffing is ready, and the dough is almost awake. Put the dough on the chopping board, knead and exhaust, roll the dough into one or more large wrappers, and prepare a mineral water bottle cap. Press the mouth of the bottle cap hard on the wrapper, and one dumpling wrapper is the best. Make the remaining dumpling wrappers in the same way, and wrap the stuffing in the dumpling wrapper. If it's for babies over 1 year-old, you can add a little salt to the stuffing, and the jiaozi that you can't finish can be stored in the freezer, and you can just take it out and cook it next time.