Delicious breakfast - big wontons

Overview

The hot summer is coming again, appetites are getting pickier, and breakfast is even more difficult. I would like to publish my new Dragon Boat Festival breakfast - large wontons (you can also call them big wontons) with thin skin and big fillings and delicious soup. It is simple to make. You can mix the fillings the night before without adding seasonings. I add the seasoning when I want to eat it in the morning, and it’s freshly packaged and cooked. You can also make more and freeze them, so you can take them out and cook them whenever you want to eat them, which is very convenient. Of course, it’s best to pack it and eat it now, so that you can maximize the deliciousness of the food! I hope I can add some new ideas to your breakfast!

Tags

• staple food
• home cooking
• black fungus
• celery
• ginger
• light soy sauce
• pork suet
• pork tenderloin
• seaweed
• shaoxing wine
• shopee
• shrimp
• wonton wrappers
• green onions
• salt

Ingredients

Steps

1. 1 First prepare about 120 grams of celery, wash it and chop it with a knife, the more chopped the better. Prepare some shrimps and pork tenderloin, and soak the dried fungus in water. Cut a few slices of ginger, add about 60 ml of boiling water in a small bowl, and soak until ready to use.

   

2. 2 Chop the shrimp, pork tenderloin, and fungus together. (It is best to cut the pork tenderloin into small dices first and then chop it to prevent it from sticking). Add a little Shaoxing wine, the ginger water you just prepared, etc. and stir everything.

   

3. 3 Put the stuffing chopped in step 2 into the chopped celery, stir evenly, add an appropriate amount of salt and MSG according to taste, continue to stir evenly, and set aside.

   

4. 4 Start wrapping it. It’s very simple. Hold your thumb and index finger into a C shape, put the wonton wrapper on your hand, and put in the fillings, which should be more than ordinary wontons

   

5. 5 Use the index finger of your other hand to poke the center of the wonton wrapper downwards. That's probably it.

   

6. 6 Then pinch the tiger's mouth of your index finger and thumb, haha, a big wonton is born. . . .

   

7. 7 Keep working hard and make about 15 wontons into a bowl. There are certain things to do when cooking wontons. You need more water. Don’t add too many wontons, otherwise they will become mushy and not easy to cook.

   

8. 8 Add more than half a pot of water, and while the water is boiling, prepare the wonton soup base. You can add whatever flavor you like. We all have clear soup base in the Jiangnan area. In fact, it is made with chicken soup or bone soup, but it is very troublesome. Three treasures of clear soup: seaweed, shrimp skin, and pork suet. Plus 3 essential things: salt, light soy sauce, and green onions. Then pour half a bowl of boiling water. . . PS: Use less light soy sauce. Because it is for freshness, no MSG is used. If you don’t like it, you can change it to MSG. Buy some lard suet yourself, boil it in advance, cool it and put it in the refrigerator. It is absolutely indispensable when eating noodles and wontons. It is very fragrant and fragrant.

   

9. 9 When the water is boiling, add the wontons. It is best not to cover the pot, even if it takes up to a few minutes. When you see the wontons floating on the surface, you can use a slotted spoon to scoop them out of the pot. . . . .

   

10. 10 Isn’t it very correct!