Health effects
Pork: Nourishes yin
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dissipates cold and relieves symptoms
Ingredients
Wonton wrappers (appropriate amount) | Oil (appropriate amount) |
Chives ( appropriate amount ) | Water starch 1:10 ( appropriate amount ) |
Pork ( appropriate amount ) | Shrimp (appropriate amount) |
Salt ( appropriate amount ) | Ginger( A few slices ) |
Pepper ( Appropriate amount ) | Cornstarch ( Appropriate amount ) |
Sugar (appropriate amount) | Light soy sauce (appropriate amount) |
How to make pan-fried flower-shaped wontons
1. Chop the pork and shrimp, add salt, pepper, cooking wine, light soy sauce, sugar, ginger powder, chopped green onion and cornstarch, mix well, and marinate for dozens of minutes.Then pour in salad oil, mix well, and beat in one direction until stiff.
2.Two wonton wrapping methods that I use to wrap the wontons.Flower shaped wontons as shown.
3.The ingot-shaped wrapping method is as shown in the figure.These two wrapping methods are more suitable for frying.
4. Brush the pan with oil, arrange the wontons and fry them over low heat.
5. Mix starch and water at about 1:10 to form water starch, and pour the mixture Remove to one third of the height of the wontons.Cover and simmer over low heat.
6.Open the lid and sprinkle with chopped green onion and sesame seeds before the water is cooked.
7. After cooking, use a plate to hold the wontons, and then invert them into the plate.Ready to enjoy.
Tips
1.Use low heat throughout the process, preferably a non-stick Pingfu pot.
2.Wrap the wontons in flower or ingot shapes, which are easier to fry and look better.
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