Fungus meat wontons

2024-07-01 10:01:04  Views 2 Comments 0

Health benefits

Fungus: stop bleeding
Soy sauce: nourish blood, protect teeth, protect bones

Ingredients

Meat filling ( appropriate amount )
Agaric ( appropriate amount )
Wonton wrappers ( Appropriate amount )
Green onion ( Half one )
Ginger ( A small piece )
Salt ( Adequate amount )
Oil consumption ( appropriate amount )
Chicken essence ( appropriate amount )
Thirteen Incense ( Appropriate amount )
Sesame oil ( appropriate amount )
Egg ( one )
Soy sauce (appropriate amount)

How to make fungus meat wontons

  • How to make fungus meat wontons Illustration 1

    1.Prepare seasonings

  • Illustration of how to make fungus meat wontons 2

    2.A small piece of green onion and ginger

  • Illustration of how to make fungus meat wontons 3

    3. Soak the fungus in hot water, stir-fry and wash it

  • Illustration of how to make fungus meat wontons 4

    4.Add soy sauce to the meat filling and mix well to taste

  • Wontons with fungus meat Practice illustration 5

    5.Minced fungus

  • Illustration of how to make fungus meat wontons 6

    6.Cut the green onion and ginger into mince and put them into the marinated meat filling

  • Illustration of how to make fungus meat wontons 7

    7.Add the chopped fungus

  • Illustration of how to make fungus meat wontons 8

    8.Add all the seasonings and mix well

  • Wood fungus Illustration of how to make meat wontons 9

    9.Prepare wonton wrappers

  • Illustration of making fungus meat wontons 10

    10.Put the meat filling into the skin

  • Illustration of how to make fungus meat wontons 11

    11.Pinch the seal with the tiger's mouth

  • Illustration of how to make fungus meat wontons 1212.One wonton is ready
  • Wood fungus Illustration of how to make wontons 13

    13.Wrap the others quickly and put them in the refrigerator

Tips

If you have time, pack more and put it in the refrigerator.You can just take it out and cook it when you want to eat it.It is very convenient.The meat filling should not be too salty.There will be soup stock after cooking.You can increase or decrease the seasoning according to your taste.

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