Shepherd's purse is also known as protective grass and water chestnut. Serve young leaves for food. Originally in our country, it is now spread all over the world. Our country has collected wild shepherd's purse for consumption since ancient times, and all records of shepherd's purse were completed as early as 300 BC.
The nutritional value of shepherd's purse is very high. Every 100 grams of shepherd's purse contains 5.2 grams of protein, 0.4 grams of fat, 6 grams of carbohydrates, 420 mg of calcium, 73 mg of phosphorus, 6.3 mg of iron, 0.19 mg of riboflavin, 55 mg of vitamins Celsius, and 0.7 mg of niacin.
Shepherd's purse can be stir-fried, cold, made into vegetable fillings, and vegetable soups. It has a variety of eating methods and a special flavor.
In our hometown, my favorite spring thing is shepherd's purse wonton! There is a lot of stuffing, eat a bowl, and you won't feel sleepy in spring!
Egg skin shepherd's purse wonton
By AlvertaHyatt
Recipe Recommendations
- pig hind legs 500 grams
- Shepherd's purse 500 grams
- eggs of 3
- black fungus appropriate amount
- mustard appropriate amount
- oil appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- red oil appropriate amount
- fresh soy sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- an hour
- senior
Steps for Egg skin shepherd's purse wonton
1
Prepare shepherd's purse, wonton skin, and minced pork.
2
Soak black fungus, wash it, shred it, and prepare eggs, onions, sesame oil and other seasonings.
3
Wash the shepherd's purse, blanch it with boiling water, remove it, and rinse it with cold water.
4
Chop up the shepherd's purse and squeeze out a little juice for use.
5
Put the meat paste into a mixing bowl, add the shredded ginger and chopped green onion
6
Add salt, sugar, chicken essence, pepper.
7
Break in 2 eggs and
8
Add cooking wine, fresh soy sauce, vegetable oil, sesame oil,
9
Add appropriate amount of water in 2 times. Stir vigorously in one direction.
10
Add shepherd's purse.
11
Stir well.
12
Wrap the wontons for use
13
Take 1 egg and beat well, put it into the pan and spread until it is peeled.
14
Scrape into pieces with a spatula and add 1 bowl of water.
15
Add black fungus and pickled mustard, and bring to a boil over high heat.
16
Add salt, chicken essence, and chopped green onion to make egg skin soup.
17
Cook the wontons in boiling water and serve out.
18
Pour on the egg skin soup and drizzle with red oil.Egg skin shepherd's purse wonton Make Tips
1. It is best to use 3 parts fat and 7 parts lean meat for wonton meat filling. I use leg meat, so add some oil to stir. 2. After chopping the shepherd's purse, don't squeeze it too dry. It will taste better with some water. 3. Don't open the water too much, just 90 degrees, otherwise the shepherd's purse will easily turn yellow. 4. Put some salt in the water used to cook wontons, which will not easily stick together.