Pan-fried shepherd's purse wonton
By DennisHarris
Ingredients: wonton skin,Shepherd's purse,mushrooms,eggs,meat emulsion
Recipe Recommendations
- meat emulsion appropriate amount
- Shepherd's purse appropriate amount
- wonton skin appropriate amount
- eggs appropriate amount
- mushrooms appropriate amount
Steps for Pan-fried shepherd's purse wonton
1
Pick up the shepherd's purse and rinse it, chop the green onions and ginger, and cut the mushrooms into small grains.
2
Add rice wine, oyster sauce, chopped green onion and ginger, mushroom cubes, and eggs to the meat paste and stir well.
3
Blanch the shepherd's purse with boiling water.
4
After picking up, put in gauze to squeeze dry and cut into powder.
5
Put in the meat paste and stir well.
6
Wrap large wontons.
7
Boil the water in the pot and add the wontons to the boil over high heat until the wontons float.
8
Remove the wontons and soak them in cold water. Brush the chopping board with a layer of oil, and remove the wontons and spread them on it.
9
Put the oil in the non-stick pan, put the cooled wontons into the non-stick pan, cover the lid and fry slowly over medium heat until the bottom becomes crisp and slightly yellow.