Jiangnan jade leaf wonton

Jiangnan jade leaf wonton

Introduction:

"Wonton is a traditional Chinese food. Before the rise of modern commerce, it was usually bought by peddlers in various places. People who are old must still have an impression of this. In ancient times, wonton was also known as TangBing. It turns out that this name is used to show that it is different from dumplings. The stuffing is not as much as dumplings, and the skin is not as thick as dumplings. Fang Hui's poem in Song Dynasty says: "it's like a stammer for a worker, and duck wonton outside Xiuzhou." In Jiangnan area, wonton has a long history. With the change of seasons, all kinds of vegetables and meat can be added into the stuffing. Spring: sauteed green beans, saury, spring shoots, spring sprout... Summer: winter melon, long cylinder beans, fungi of different colors... Autumn: celery, green beans, coriander, cabbage, carrot... Winter: shepherd's purse, spinach, green vegetables... Take the essence of nature, it is rich in nutrition, and young and old are fond of eating. During the Spring Festival in Jiangnan, wonton is a delicacy

Production steps:

Materials required:

Pork: 1 jin

Shepherd's purse: 2 jin

Spinach: 2 jin

Eggs: 4

Wonton skin: 3 jin

Peanut oil: right amount

Salt: right amount

MSG: right amount

matters needing attention:

Production difficulty: unknown

Process: boiling

Production time: one hour

Taste: salty and fresh