Recipe: Amaranth wonton

Home Cooking Recipe: Amaranth wonton

Notes:

The first time I ate a leek was ten years ago, in Jiangyin. I never knew that leeks could still be used to make glutinous stuffing. However, when the colleague handed it to me, I was really surprised by the appearance of the leek. After returning, I will study hard. When the leeks are listed, they will be solved.

Ingredients:

Steps:

  1. Home Cooking Recipe: Add a pinch of salt, monosodium glutamate, and cooking wine to the meat.

    Add a pinch of salt, monosodium glutamate, and cooking wine to the meat.

  2. Home Cooking Recipe: Wash the leek.

    Wash the leek.

  3. Home Cooking Recipe: Take a dip in boiling water (not too long, about half a minute)

    Take a dip in boiling water (not too long, about half a minute)

  4. Home Cooking Recipe: The leeks that have been copied through the water are chopped.

    The leeks that have been copied through the water are chopped.

  5. Home Cooking Recipe: Squeeze the simmered leeks to the excess juice.

    Squeeze the simmered leeks to the excess juice.

  6. Home Cooking Recipe: Stir well with the meat. (The color of the meat is very good, there is wood, there is wood~)

    Stir well with the meat. (The color of the meat is very good, there is wood, there is wood~)

  7. Home Cooking Recipe: Let's start the package~

    Let's start the package~

  8. Home Cooking Recipe: a package

    a package

  9. Home Cooking Recipe: carry out

    carry out

  10. Home Cooking Recipe: Cook the pot and cook it to dry

    Cook the pot and cook it to dry

  11. Home Cooking Recipe: When the epidermis is dry, it can be loaded.

    When the epidermis is dry, it can be loaded.

  12. The sauce can be prepared according to the taste of the individual~ After the adjustment, the plate is topped with a little sesame oil~ Then slowly enjoy the savory leeks~


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