I often pass the gate of a Shaxian snack, and suddenly it says: Make the best Shaxian snack. I always go in and stop to have a taste. After improvement, the taste of Nanjing flat meat has increased a lot. In addition to the traditional flat meat, there are laver wonton and shrimp wonton.
A bite of wonton, mixed with the taste of seafood, provides a sense of accomplishment without taste, and some are awe of traditional food. I. Pork wonton Ingredients: Pork paste, appropriate amount of stewed skin, appropriate amount of accessories: Pork, appropriate amount of shallots, appropriate amount of raw eggs, appropriate processing technology: Pork wonton has 10 procedures:
Step 1: Wash and chop laver, chop ginger, dice shallots, add appropriate amount of shallots to raw eggs, add egg liquid to meat paste, add other auxiliary materials, and add appropriate amount of salt, monosodium glutamate and white pepper.
In the second step, a flat skin is taken during unidirectional stirring, and laver, an auxiliary material of the skin, is washed and chopped, ginger is minced, and shallots are diced and put into the dumpling stuffing. Just pinch it like that (don't worry about it coming apart, it will stick together as soon as it enters the pot), boil the water, put the flat meat, boil the pot, and add some salt and monosodium glutamate.
Just buy some chopped green onion. Naturally, you like heavy mouth. Appropriate amount of onion, raw eggs, egg liquid, pork sauce and other auxiliary materials. Add some salt, monosodium glutamate and white pepper. You can also pick up flat meat and add Thai sweet and spicy sauce to mix and eat, which is very tasty. You are welcome to try it. If you have any comments, please leave me a message in the comments section.