Beef wonton
The wonton eaten outside is basically pure meat. I think it is a healthier way to eat it with some fungus, which can also increase the crisp taste; There are also fresh mushrooms. The taste must be delicious. However, it is relatively troublesome to squeeze the water out of the mushrooms. It is difficult to pack the water out of the stuffing. Everyone likes it~
Step 1 . First, prepare all the raw materials.
Step 2 . Chop the beef filling, add salt, soy sauce, ginger paste, cooking wine, chicken essence, pepper, a little cornstarch, and 1 egg, mix well, and finally add sesame oil to seal and marinate for 10 minutes; After soaking the fungus, chop it finely.
Step 3 . Marinated meat filling, black fungus, finely chopped scallions, and stir in the same direction to make it strong. If you feel that the filling is slightly dry, you can add some peanut oil to moisten it.
Step 4 . You can wrap Wonton.
Step 5 . About 130 pieces were wrapped in 1 pound of skin, as the addition of fungus made the filling appear too much.
Step 6 . Add water to the pot and boil it over high heat. Add about 20 pieces at a time. The Wonton just added will sink to the bottom. Use a spoon to gently move it so that it does not touch the bottom of the pot. Boil the water for 1-2 minutes, and the Wonton will naturally rise to the surface. Cook for another 2-3 minutes.
Step 7 . Put salt, soy sauce, pepper, chicken essence, sesame oil in the bowl. You can also add some vinegar, scallions, and cilantro according to your favorite taste.
Step 8 . Pour the soup of Wonton into the bowl with seasoning (Step 7) while it is hot, and then put it into Wonton after scooping it up. I boiled two small cabbages with the soup, and the taste was also very good.
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