lotus xiangu
By VicentaLakin
Recipe Recommendations
- mushrooms appropriate amount
- celery appropriate amount
- Red pepper appropriate amount
- wonton skin appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
Steps for lotus xiangu
1
Wash the celery and cut it into dices. Also cut into diced red pepper. (You can choose and match whatever you want to eat.) Heat the pan, cool the oil, stir fry the two color diced until half-cooked, serve, and set aside.
2
Soak mushrooms in salted water. After soaking, subtract the head, wash, squeeze dry water. Standby.
3
Ready-made wonton skins bought in the supermarket. Just heat the pan, add more oil, and fry the wonton skin and use it as a base. There are two methods. One is to have petal-shaped molds at home. You can put the wonton skin into it to press it into a petal-shaped shape, and then put it into a frying pan to fry it. The second is, if there is no mold (I don't have one), then choose a thicker cucumber, then wrap a wonton on one end of the cucumber, nest it into a petal shape, and then hold the other end of the cucumber and put the wonton skin into the oil pan. In, after shaping, remove the cucumber, and the basic wonton skin can be called a petal shape. (I don't know if I described it clearly, hehe...) After frying, drain the oil and let cool.
4
Why buy a bunch of wonton skins? You can wrap wontons with more, but if you want to fry them to the desired shape, you really have to waste some wonton skins. Look at these unsuccessful ones. O(∩_∩)O
5
Finally, brew the semi-cooked double diced mushrooms on top of the mushrooms, put in a steamer and steam for 7-8 minutes. Make a thin sauce and pour it on top. Put the mushrooms on the fried wonton skin and you're done. (I feel that the wonton skin was not fried in a good shape this time. It would look better if it had a mold.)