Gumbo Muerxiao wonton
Wonton skin:
1? Flour100g+50ml dragon juice (with a little salt) is kneaded into smooth dough, covered with plastic wrap and proofed for 30min.
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
Stuffing:
1? Soak okra and auricularia in a complementary food machine, add a proper amount of complementary food oil, and beat until fine. Add scrambled eggs (a little salt for older babies).
2? Put it in a paper bag and squeeze it on the wonton skin.
3? Cover the wonton skin and press the shape with a mold.
Scallop cauliflower wonton
Wonton skin:
1? Flour 100g+ pumpkin powder 3g+ water 50ml (with a little salt) is kneaded into a smooth dough, covered with plastic wrap and proofed for 30min.
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
Stuffing:
1? Wash carrots, broccoli and scallop meat, put them in a complementary food machine, add appropriate complementary food oil, and stir onions and Jiang Shui until fine (add a little salt for older babies).
2? Put it in a paper bag and squeeze it on the wonton skin.
3? Cover the wonton skin and press the shape with a mold.
Radish beef wonton
Wonton skin:
1? Flour 100g+3g spinach powder +50ml water (with a little salt) is switched to the wireless egg beater and stirred into smooth dough. Cover with plastic wrap and wake for 30 minutes.
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
Stuffing:
1? . Put the ingredients (blanched vegetables) into a complementary food machine, add a proper amount of complementary food oil, onion and ginger, and stir until fine (add a little salt for older babies).
2? Put it in a paper bag and squeeze it on the wonton skin.
3? Cover the wonton skin and press the shape with a mold.
Mushroom chicken wonton
Wonton skin:
1? Flour 100g+ water about 50 ml (with a little salt), switch to the wireless whisk and stir into smooth dough. Cover with plastic wrap and wake up for 30 minutes.
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
Stuffing:
1? Blanch carrots and mushrooms with chicken, put them in a food supplement machine, add a proper amount of food supplement oil, and stir onions and Jiang Shui until they are thin (add a little salt for older babies).
2? Put it in a paper bag and squeeze it on the wonton skin.
3? Cover the wonton skin and press the shape with a mold.
Corn Basha fish wonton
Wonton skin:
1? 100g+ flour +3g purple potato powder +50ml water (a little salt can be added), switch to the wireless egg beater and stir into smooth dough. Cover with plastic wrap and wake for 30 minutes.
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
Stuffing:
1? . Put the ingredients (corn kernels blanched) into a complementary food machine, add a proper amount of complementary food oil and onion Jiang Shui, and stir well (add a little salt for older babies).
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
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Pumpkin pork Xiao wonton
Wonton skin:
1? Flour 100g+ black sesame powder 5g+ water 50ml (with a little salt) to make a smooth dough, and cover it with plastic wrap for 30 minutes.
2? Sprinkle starch on the dough and roll it into 1mm slices (wake the dough in the middle and sprinkle starch until it becomes thin).
Stuffing:
1? Steam the pumpkin, blanch the peas, put the pork into a complementary food machine, add a proper amount of complementary food oil, and beat the onion and Jiang Shui until fine (add a little salt for older babies).
2? Put it in a paper bag and squeeze the stuffing on the wonton skin.
3? Cover the wonton skin and press the shape with a mold.