According to the "Dialect", "bread is called wonton", that is, wonton is a type of cake. At that time, the wontons were similar to the dumplings now, but they did not have seven knots, so they were called "chaos". Nowadays, wonton has become one of our traditional Chinese cuisines, and the name varies from place to place. Cantonese people like to call it "wonton", while Hokkien people call it "flat food", and here we call it more wonton.
Although there are many ways to eat wonton, there are also many ways to eat it, some places like to eat it boiled, some like to eat it steamed, and some places like to eat it fried, but no matter how you eat it, the delicious taste of wonton is irresistible. Today, we will make our own seaweed-stuffed fresh meat wontons at home.
Speaking of seaweed, it is not only delicious, but also rich in nutritional value, it is high in protein and iron, and contains more nutrients such as carotene and unsaturated fatty acids. These are very good for our body, such as one blood supplement, two diuretic, three calcium supplementation, and four blood lipid reduction.
Today's wonton added some seaweed, it tastes really fresh and tender, and super Q bomb, you can try to make a little more and put it in the refrigerator, get up in the morning and cook it, it is very fragrant to eat when steamed, and it is very fast and nutritious for breakfast.
List of ingredients: wonton wrappers, seaweed, pork, sweet potatoes, millet, oats, oats
/ Handling nori /
1. Today, I used 2 seaweed pork filling, and baked it in a pan a little.
2. It is fried on the smallest heat, and it will be very crispy when it is fried until it is green.
3. In this way, you don't need to add blisters, and the taste will be more fragrant, so pinch it a little.
/Stuffing/
1. To adjust the filling, it is best to use fresh pork, here is the amount of one catty.
2. Change the knife to cut it smaller, then add some ginger to puree the meat, if you make wonton, the filling should be a little thinner, you can beat it twice more.
3. Next, to taste, salt, sugar, chicken essence, light soy sauce, pepper, and then some chopped green onions and starch water, I added a spoonful of tapioca flour to the starch water, and the taste will be more Q elastic.
4. Stir and stir, stir the meat filling, the best state is that you pour out the basin, the meat filling will not flow is very good.
5. Finally, add the seaweed, grasp and mix evenly, and the filling will be adjusted, which is very simple.
/Bao Wonton/
1. I use this kind of wonton skin, the taste is very strong, and it is not easy to break.
2. Then it's wrapped, wrap it in the way you like, pinch it tightly, as long as it doesn't fall apart.
3. This can be stored in the refrigerator after wrapping, and it can be boiled or steamed when eating.
/Cooking Wonton/
1. Today I made a little bit of steaming and boiling, and if I boiled it, I adjusted the soup base, added some of this shrimp skin seaweed and the like to the bowl, and then some chopped green onions and lard, and scooped two spoons of hot soup in the pot.
2. When the wontons are cooked, just scoop them in, this taste is relatively fresh and tender.
3. If you like to eat chili peppers, you can also add some chili oil, and it is also delicious to mix like this.
4. If you want to steam, you can spray some water in advance, so that the steamed skin will be very soft and the taste will be better.
5. The time is about 10 minutes, brush some sauce and sprinkle some chopped green onions when it is cooked. It is very soft and firm out of the pot, and it tastes different from what it is cooked, depending on personal preference.
/Boiled soy milk/
1. I also beat a little sweet potato oatmeal soy milk for breakfast, that is, I added a little sweet potato, millet and oats.
2. The sweet potato is sweet, so I didn't put rock sugar, and the soy milk mode was 30 minutes.
3. It's very delicate when it comes out, and today's breakfast is done.
1. There are two ways to deal with seaweed, one is to soak it with water, and the other is to bake it over low heat, I still prefer to bake it, it will taste more fragrant and there is no moisture.
2. The choice of wonton is generally pure lean meat, there is no fat in it, it is best to use fresh pork, which will be easier to strengthen, and the taste will be more tender Q bomb.
3. If you want to eat it steamed, remember to spray some water or brush some water before steaming, so that the skin will be more moist, and the taste will be much softer and will not become harder after steaming.
I am Rong'er, committed to using the simplest ingredients, every day for you to share the most delicious handmade food, eat at ease, eat healthy! welcome to like, follow, forward and collect, thank you for your support!