It is said that wonton in Cantonese comes from wonton in the north, because the Cantonese pronunciation is similar.
78 grams of plum head meat
70g fresh shrimp
15g egg white
1g chicken essence
3 grams of raw tobacco
3 G peanut oil
1 gram salt
20 wonton skins
3 G chives
2G chicken essence
A little raw
A little peanut oil
Step 1The ingredients are prepared and weighed. The egg is separated from the egg white and yolk of medium size. The yolk is reserved for other purposes.
Step 2Clean the plum head meat, dry the surface with kitchen paper towel and cut into small pieces.
Step 3Remove the shell of the fresh shrimp and the shrimp line on the back, and cut into small pieces.
Step 4Remove the head and beard of chives, rinse them clean and cut them finely.
Step 5Put the plum head meat and shrimp into the meat grinder.
Step 6Start to mince the plum head meat and shrimp into stuffing.
Step 7Add egg white, continue to mince meat function, let egg white and meat mixed evenly.
Step 8Add 1 g chicken essence, 3 G soy sauce, 3 G peanut oil and 1 g salt, and stir evenly with a silicone scraper.
Step 9Put chives into the meat stuffing and stir well.
Step 10Take a piece of wonton skin and put some meat stuffing in the middle with chopsticks.
Step 11Concave the wonton skin and pinch the closing part with a tiger mouth.
Step 12All finished wontons, if not packaged and eaten now, can be put into fresh-keeping bags, separated by a little distance between wontons, and put into frozen storage.
Step 13Pour most of the water into the deep pot, bring to a boil over high heat, add the wonton and turn to medium heat.
Step 14Open the lid and cook until the wonton floats on the water. Cook for a little while and turn off the fire.
Step 15Add 2G chicken essence and 3G chives, stir gently, take out the wonton and put it in a bowl, add a little raw oil and peanut oil, scoop in a spoonful of soup and eat it.