Jade wonton
By KimQuigley
The special feature of the emerald wonton is of course the wonton skin, which is infused with spinach juice to present a natural smoky green color with thin, smooth and soft skin. Fresh shrimp, chicken, and cucumber are also used to make the filling, which is delicate but crisp. The pork bone soup base is fresher, and serving a bowl for breakfast is definitely a royal enjoyment.
Recipe Recommendations
- prawns 10 rats
- cucumber appropriate amount
- chicken breast appropriate amount
- egg crepe appropriate amount
- laver appropriate amount
- flour appropriate amount
- spinach juice appropriate amount
- pork bone soup appropriate amount
- sesame oil appropriate amount
- qingshui appropriate amount
- salt appropriate amount
Steps for Jade wonton
1
Wash and shred the cucumber, add a little salt and let stand for 5 minutes.
2
Squeeze the blanched spinach into juice, pour it into the flour in portions and stir.
3
Knead into a smooth and slightly hard dough, place in the refrigerator and let sit for 20 minutes.
4
Remove the shells from the shrimp, and use a knife to cut the shrimp meat from the back of the shrimp to remove the shrimp line.
5
Chop into shrimp paste; use chicken breast meat to scrape off the meat and chop into paste.
6
Mix the shrimp paste and chicken paste, add salt, onion ginger water, and salad oil, and stir in the same direction until strong.
7
Grip the shredded cucumber and cut it into pieces. Put it into the same large bowl with the meat paste. Set aside.
8
Remove the dough and roll it into thin slices and sprinkle with flour.
9
Roll the dough on a rolling pin and use a knife to draw the knife lengthwise across the rolling pin.
10
Cut into rectangular pieces of the same size.
11
Add salt and a little sesame oil to the filling according to the taste, and stir well.
12
Take a wonton bag and put it in the stuffing and make it into an ingot shape.
13
making a plurality of green wonton.
14
Remove from the pan, add a little water, add pork bone soup to boil.
15
Add in the wonton green and cook, and serve in a bowl.
16
Add shredded egg skin and seaweed, and scoop into the hot wonton soup.