wonton recipe
VicentaLakin
THE SMELL OF SPRING IS GETTING STRONGER, THE SUNDAY WEATHER IS CLEAR, THE SUN IS WARM AND THE BASKETS GO OUT TO THE COUNTRYSIDE TO DIG FOR WILD VEGETABLES AND FEEL THE SMELL OF NATURE. IN THE EARLY SPRINGS, WHEN THE LAND HAD NOT REALLY WARMED UP, THE RAISINS WERE RUSHING OUT OF LAST YEAR'S DEAD GRASS, AND THE LEAVES WERE RED AND GREEN. WE'VE BEEN PLAYING AND WE'VE HAD A LOT OF RESULTS THIS MORNING, AND THE LITTLE BASKET HAS BEEN SO NOISY THAT IT'S OVER. I USED IT TO MAKE RED OILED VEGGIES, BIG SKINS, THAT SMELL, HOW CAN IT BE SO RARE? I'D LOVE TO MAKE MY OWN TRANSPARENT SKIN. IT'S NICE AND DELICIOUS. HOW CAN I DO IT AT HOME? FIRST, UNLIKE THE FACE OF DUMPLINGS, A LITTLE HARD. SAVE A SMALL PORTION OF THE FLOUR, THEN PUT THE REST OF THE DRY FLOUR IN IT AND RUB IT HARD. TOGETHER, IF IT'S TOO DRY AND TOO HARD, YOU CAN RUB IT WITH YOUR HANDS IN THE FACE, UNTIL ALL THE FLOUR IS PUT TOGETHER. SECOND, WHEN THERE ARE SIX TRANCHES OF THE PRESSURIZER, THE SIX-FACED SKIN FROM ONE OVER THE OTHER GETS THICKER AND THINNER, AND THEN IT GETS SO THIN AS PAPER. THIRDLY, EACH CHANGE OF TABLET PRESSURE MUST BE MADE OF DRY STARCH, SO THAT IT IS NOT ADHESIVE TO EACH OTHER, WHICH IS THE KEY TO TRANSPARENCY IN COOKING THE SKIN. FOURTH, THE FACE MUST BE SALTED, SO THE SKIN IS TASTEFUL AND DIFFICULT TO BOIL。
