1, practice 1

Enlarge half a pot of water and bring it to a boil. I use pure water. Please make yourself at home. Put frozen or fresh wonton in boiling water, put it gently, don't throw it away! Hot water will spill and burn you! Then it is very important: after the wonton is put into the pot, gently push it with a spoon to prevent it from touching the bottom and touching each other. If you ignore this step, you will lose your appetite very much! It is best to keep pushing until the water rolls again. When the water in the pot rolls again, the wonton floats. At this time, pour a little cold water into the pot with a plate, roll it flat, and continue cooking. When the water is boiled again, all the wonton floats, turn down the heat and cook for 1 min. I like to eat dried wonton, just serve it with fresh soy sauce. If you want to eat it later, you'd better mix it with sesame oil, otherwise it will stick to each other.

2. Exercise 2

Prepare wonton, prepare shrimp skin and laver, put appropriate amount of water in the pot, add wonton after boiling, turn to low heat after boiling, cook until the wonton skin is transparent and cooked, then add shrimp skin, laver, coriander, salt and sesame oil and stir well.

3. Exercise 3

Wrap the wonton you want, and spread a layer of flour under it to prevent it from sticking to your hands. Boil the pot with cold water and put the wrapped wonton in the pot. Cover and boil before eating. When you get angry, you can add some seasoning according to your personal situation. Just take it out with a spoon.

4. Exercise 4

Wash the pork, chop it into minced meat with a knife, sprinkle some cold water on the meat when chopping, add14 spoon of salt, five-spice powder and cooking wine after chopping, stir well, and let it stand for 10 minute. Pour the right amount of oil into the wok, break up the eggs, pour the egg liquid into the wok after the oil temperature is slightly higher, and put it on the chopping board after frying. Wash leek, drain, cut into pieces, leave 15g (finally put into soup), and put the rest into a big bowl. Add 1/2 tablespoons of chopped eggs and salt, and mix well. Add the minced meat, add 1 tablespoons of oil and 2 tablespoons of sesame oil, and mix well. Take a wonton skin and put it in your left hand. Pick a proper amount of stuffing with chopsticks and put it in the lower corner of wonton skin. Turn one corner of the skin down with your left thumb, cover the stuffing, and roll it forward with a belt until it stops at the other corner about 2 cm. Put the chopsticks away. Fold one side of the skin inward, dip your hand in water and apply it to the folded wonton skin. Fold the skin on the other side inward and press it gently with both hands to make it stick. Put an appropriate amount of water into the boiling pot, cut the cabbage into filaments, and add the shredded cabbage after the water boils. After the water is boiled again, add wonton one by one, add salt, chicken essence and white pepper, and cook for about 5 minutes until cooked. Add leek powder and sesame oil, stir well, turn off the heat and serve.