Sanxian wonton belongs to the traditional snacks of jiangnan region, and the main raw materials for production are pork filling, shrimp and eggs, hence the name Sanxian. Served with chicken soup, it tastes great. The process is mixing, and the production is simple. History records that the ancients had the custom of eating wontons on the winter solstice to remove the "chaotic" atmosphere
<h1 class= "pgc-h-arrow-right" > material preparation</h1>
Ingredients: 80 grams of fish, 80 grams of shrimp, 80 grams of pork filling, 240 grams of thin wonton skin, 1 coriander, 1 green onion
Accessories:
(1) 1 tsp wine, 1 tsp salt, a pinch of pepper, 1/2 tsp sesame oil, 1/2 egg white, 1/2 tsp starch
(2) 1 bowl of broth with a pinch of salt
< h1 class="pgc-h-arrow-right" > practice</h1>
1 Mince the fish, remove the shrimp and finely chop for later.
2 Minced fish, shrimp puree and pork filling, then finely chop, then add seasoning (1) to make the filling.
3 Wrap a little filling in each wonton skin, knead into a hat-style ravioli, and cook in boiling water until it floats.
4 Seasoning (2) Mix well, put it in a bowl, add the cooked wontons, and finally sprinkle with washed and chopped coriander and green onion.
<h1 class="pgc-h-arrow-right" > tips</h1>
The white flour is made of egg whites and the skin is made of fresh river prawns, fresh green fish and fresh pork leg meat, so it is called three fresh. Served with chicken soup, it tastes great