shepherd's purse wonton
When the flowers bloom in warm spring, wild vegetables emerge first, and the fragrant shepherd's purse is fat and delicious
Recipe Recommendations
- Shepherd's purse appropriate amount
- pork fat appropriate amount
- wonton skin appropriate amount
- mushrooms 4 pieces
- eggs of 2
- salt appropriate amount
- MSG appropriate amount
- olive oil appropriate amount
Steps for shepherd's purse wonton
1
Wash fresh shepherd's purse
2
Rub in boiling water for one minute and squeeze out the water
3
Chop shepherd's purse and set aside
4
Wash mushrooms
5
Put the pork stuffing, shepherd's purse, eggs, and Kaiyang into a container, and add salt, monosodium glutamate, and Shaoxing rice wine to remove the fishy smell and improve the freshness.
6
Stir the filling evenly
7
Big ears wonton rows sit in rows, cute!
8
Add a small amount of salt after boiling water in the deep soup pot to make the cooked wonton skin more muscular and smoother. Put the wontons into boiling water, and gently push the wontons away evenly with a spatula. After the water boils again, add half a bowl of cold water, and cover the lid; after boiling again, repeat this step 4 times, cook for about 7-8 minutes, and float the wontons on the water.