Shrimp meat wonton
By YasminKling
Breakfast was eaten every day, and it was not easy to make dough in winter, so I made less steamed buns and the like than in summer. Wonton is a good choice for breakfast in winter. As long as you buy wonton skins at night, chop up the stuffing and pack them in the morning, you can deliver a hot breakfast to your family in half an hour. Both of us like it very much. What should be mentioned here is the crispy and fresh diced mustard tuber in the soup. It is best not to omit it, so you can add a lot of points to the soup.
Recipe Recommendations
- pork appropriate amount
- wonton skin appropriate amount
- chives appropriate amount
- ginger appropriate amount
- mustard appropriate amount
- salt appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- oyster sauce appropriate amount
- Weijixian soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
Steps for Shrimp meat wonton
1
Chop the pork (fat and lean about 2:8 or 3:7) into the ground, and dice the shrimp into small pieces.
2
Add appropriate amount of salt, sugar, monosodium glutamate, oyster sauce, delicious soy sauce, pepper powder, and cooking wine to the pork and stir evenly in one direction.
3
Add appropriate amount of spring onion and ginger water and stir vigorously in one direction.
4
Add the chopped shrimp.
5
Stir hard.
6
Washed filling and wonton skin.
7
Take a wonton skin and add appropriate amount of filling (not too much, depending on the thickness of the skin).
8
Wrap it up and code it. It will make the skin stick if you dip it into some water.
9
After the water boils in the pot, add the wontons. After boiling, add a large spoonful of cold water, and then add another spoonful of cold water after boiling. After boiling, it is served.
10
When cooking, take a bowl, add appropriate amount of diced mustard tuber (diced mustard tuber in bags), salt, extremely delicious soy sauce, a little bit of salad oil, chopped green onion, and add the cooked wonton soup with water and stir.