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 vegetables, the right amount of cooking oil (whatever cooking oil is ok) and the right amount of wonton skin. You can decide how much stuffing to prepare according to the number of wonton skins. Here, Bian Xiao would like to say that a wonton skin should be divided into four pieces on average, and each piece needs very little stuffing, so you can prepare less stuffing.
Chop tenderloin into minced meat, peel and shred carrots, put them into a cooking machine and grind them into powder, and put vegetables and carrots into a cooking machine and grind them into powder. Then mix carrots, vegetables and tenderloin at the ratio of 1: 1, add a little cooking oil, and if the baby is over one year old, add a little salt, add a little water to the stuffing, and stir vigorously in one direction to thicken it. Divide the wonton skin into four parts, and finally wrap the stuffing on the wonton skin.
You can cook with water or bone soup when cooking. If the baby over one year old is not allergic to shrimp skin, you can also add shrimp skin, which will increase calcium! If it is overcooked, it can also be frozen in the freezer. Just take it out of the refrigerator and cook it next time.
How to wrap jiaozi (pork stuffing with cabbage): Raw materials to be prepared: 200g of cabbage leaves, tenderloin 100g, proper amount of cooking oil and 300g of flour. Add a proper amount of water to the flour, knead it into dough, and put it aside for proofing. Take part of the cabbage leaves, but don't take the hard parts. Slice the leaves of Chinese cabbage as much as possible. After cutting, put it on gauze and squeeze the water out of the cabbage. Pour the cabbage and tenderloin into a large bowl, add a little salt and mix well.
The stuffing is ready and the dough is about to wake up. Put the dough on the chopping board, knead and exhaust, roll the dough into one or more large dough sheets, and prepare a mineral water bottle cap. Press the mouth of the bottle cap hard on the dumpling skin, and a dumpling skin is the best. The remaining dumpling wrappers are also made in the same way, and the stuffing is wrapped in the dumpling wrappers. If it is for babies over 1 year old, you can add a little salt to the stuffing. Jiaozi can be put in the freezer and cooked next time.