Shrimp skin and seaweed wonton
Little chaos is called clear soup in Nanchang. The chaos that I saw gourmets wrapped in before is called the big chaos in Nanchang. The skin is bigger and thicker than this kind. It seems that this kind of chaos is more popular in Nanchang. The professional tool for wrapping clear soup is a kind of bamboo sheet that is two chopsticks wide. I can't remember where I put it for a moment, so I had to find a plastic spoon for eating jelly instead.
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- simple
Steps for Shrimp skin and seaweed wonton
1
Take appropriate amount of meat paste, add salt and mix well.
2
Take appropriate amount of meat paste and place it on the chaos skin as shown in the picture.
3
Roll the meat paste from one corner of the chaos skin to the other as shown in the figure.
4
As in the drawing method, after rolling it to the other corner, tighten the inside end of the stick to squeeze out chaos.
5
All wrapped chaos.
6
Minced chives and set aside.
7
Put the seaweed soup buns, chopped green onions, salt, sesame oil and other seasonings into the big players, and add appropriate amount of boiling water.
8
Bring the water in the pot to a boil, add the chaos and bring it to the boil until it floats.
9
Use a colander to pick up the chaos and place it in a bowl.
10
Try our Nanchang clear soup.