【Ningbo】Vegetable and meat wontons
Overview
A refreshing bowl of wontons. Every time I eat this, I will think of my mother’s taste. The Chinese New Year is almost here, and I miss home again and the taste of my mother.
Tags
Ingredients
Steps
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Wash and blanch the rapeseed and drain.
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Chop into pieces, squeeze out the water, and reserve the juice.
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Add cooking wine to the minced meat, add pepper water and squeezed vegetable juice in batches, beat in one direction until thick, add minced ginger, light soy sauce, salt, oyster sauce and mix well, finally add chopped green onion, pour in 1 spoon of sesame oil, mix well and set aside.
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Add minced green vegetables and mix well.
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Take a piece of wonton wrapper and put appropriate amount of filling in the middle.
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Fold both sides in half.
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Pinch both ends tightly.
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Wrap all the wontons in sequence. (If you make a lot, you can freeze it in the refrigerator and eat as you go)
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Beat the eggs, spread into eggshells in a pan, and cut into small pieces.
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Boil the water in the pot and cook the wontons. Pour cold water twice in between.
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Put shredded seaweed, dried shrimps, salt, a little light soy sauce, a little lard, and a little pepper into a bowl and set aside.
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Pour a large spoonful of wonton soup (chicken soup is better), stir in the seasoning, and add the spread egg skin. .
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Scoop in the wontons and sprinkle with chopped coriander.
