The fragrance of noodles
By VicentaLakin
Windom is a form of Chinese snack, originating in the north and initially classified as a pie. It's called Yun-yung because it sounds like Yun-yung. Over the years, Yunyon has its own unique style, with a different skin and a different amount of material in it. Size is generally based on the criterion of “sipple swallowing”. There are children in the family who attend school and breakfast hours are tight, and only full-nourished breakfast can ensure a morning's supply. I'll wrap up some clouds early, put them on the freezer, get up in the morning and make breakfast。
Recipe Recommendations
- eggs one
- carrots 10g
- celery leaves 20g
- Frozen wonton of 9
- sesame oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for The fragrance of noodles
1
Water in the pot。
2
Join Windy。
3
Add Salt
4
Join the raw smoke。
5
Add celery leaves and carrots。
6
Add Noodles
7
The clouds float and add eggs。
8
Add pepper
9
Add perfume and onions。The fragrance of noodles Make Tips
For large wonton wrappers, place the meat filling in the center. Dip your index finger in water and trace a circle around the filling on the wrapper. Fold the bottom edge up so that the two halves overlap, then press along the wet line with both index fingers to seal them together. Next, bring the two corners of the folded bottom edge together underneath the filling and pinch them closed (dab a little water on one corner, press the other corner on top, and pinch tight), allowing the wonton to stand up. Large wonton wrappers are generally shaped like isosceles trapezoids; position them with the short side facing you. For small wonton wrappers, hold the wrapper in your left hand. With your right hand, use chopsticks or a wide popsicle stick to pick up a bit of meat filling, scrape it onto the center of the wrapper, and pinch it tightly to seal.