The northerners are screaming, the Sichuanese are slaping their hands, and the Cantonese are called Wonton~ The shape of my bag today is the common ingot in the north, because I missed the red oil in Sichuan and I adjusted the red oil juice to match it~ The unfinished skin of the baggage adds a pea tip and carrot to cook the noodle soup~ Boil the boiled water, the following slices, carrot slices, pea tips, seasoning with salt~ Now it’s the leek season, so I miss it~ In the city, peaches and plums are wind and rain, spring is in the head of the chives
Stuffing: Wash the mushrooms and carrots, smash the fungus, wash the smashed leeks, wash the leeks carefully (washing the fangs), quickly remove the water and squeeze out the water and mash. Add salt, mushroom essence, soy sauce, sugar, oil seasoning, add a spoonful of dry starch or a proper amount of foam to cut into thin broken fans and mix well (so that the stuffing is easy to hold)
The package method of the ingot shape is shown in the figure (1: trapezoidal suede (sold in the northern market) 2: put the stuffing on the wide side of the skin one third (too much to pack, too little bad) Eat, suitable for 3: as shown in the figure, roll up from the bottom up 4: Turn over and knead the chaotic skin on both sides of the stuffing 5: fold the chaotic skin on one side inward, and fold it over again, and Kneading at the overlap
If the chaotic skin is too dry or the flour is too poor to be kneaded, you can apply a little water to the hand, apply it where it needs to be pinched, and then pinch it)
Wrap it up, cook more in the pot and boil it under the water. For the first time, open a small bowl of cold water, and then add a small bowl of cold water again.
Red oil juice adjustment: 1 tablespoon of soy sauce + 2 tsp of vinegar + 1 tsp of chili oil + 1/2 tsp of sugar
Busy friends ~ may wish to pack more on weekends, quick-frozen in the refrigerator, eat and cook, meals have