Big clam wonton

Big clam wonton

Introduction:

"Wonton is a traditional pasta of the Han nationality in China, originated in North China. Some of them are called wonton in Guangdong, chaoshou in Sichuan and Bianshi in Fujian and Taiwan. In dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "cake is called Zhidun". Wonton is a kind of cake. The difference is that it contains stuffing and is eaten after cooking; if it is cooked in soup, it is called TangBing. Ancient Chinese believed that it was a kind of sealed bag, which was called hundun. According to the rules of Chinese characters, it was later called wonton. "

Production steps:

Step 1: wash the material and cut into shreds.

Step 2: bring the water to a boil, beat in the eggs and fix them into poached eggs.

Step 3: add wonton

Step 4: add fresh soy sauce

Step 5: add kohlrabi

Step 6: add green onion

Step 7: add shredded carrot

Step 8: add mushrooms

Step 9: add salt

Step 10: add pepper

Step 11: add sesame oil

Materials required:

Eggs: 2

Wonton: 12

Carrot: right amount

Lentinus edodes: right amount

Turnip: moderate

Scallion: right amount

Water: moderate

Pepper: right amount

Soy sauce: moderate

Salt: right amount

Sesame oil: appropriate amount

Note: 1, when the water temperature is not open, add eggs, fixed, set after adding other ingredients. 2. The wonton will be cooked when it floats, and it will be fished out immediately.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh