Big wonton, traditional hometown pasta.
In winter, what people in my hometown like most is shepherd's purse wonton.
In summer, it's green vegetable wontons.
Big wonton with vegetable and meat
By MyrtisHarber
Recipe Recommendations
- pork 600 grams
- green vegetables 900 grams
- wonton skin 1200 grams
- eggs one
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- fresh soy sauce appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Big wonton with vegetable and meat
1
Chop the pork, add an egg, add shredded ginger, chopped green onion, add all the seasonings and stir evenly in one direction.
2
Wash the green vegetables, blanch them with boiling water and remove them.
3
Chop the green vegetables and squeeze out the water.
4
Put the green vegetables into the meat filling.
5
Stir well.
6
Wonton skins are ready-made and wrapped in wontons.
7
Put the wontons into the steaming drawer and steam them over water.
8
Take it out for a minute.
9
Dip it with seasoning when eating.Big wonton with vegetable and meat Make Tips
1. The wontons are steamed and eaten, very dry and fragrant. 2. The time to blanch green vegetables is very intermittent, and as time goes on, the green vegetables turn yellow.