荠菜鲜肉大馄饨|上海菜三部曲（一）荠菜鲜肉大馄饨的做法|大馄饨与小馄饨的区别|上海荠菜馄饨怎么做荠菜大馄饨千里香馄饨馄饨馅

#馄炖 #荠菜馄炖 #鲜肉馄炖
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原材料：
馄饨：
馄饨皮（厚）一袋
荠菜 1磅
猪前腿肉 150g
盐 1茶匙
白胡椒粉 1茶匙
鸡精 1茶匙
生抽 1茶匙
香油 1茶匙
蚝油 1汤匙
大葱 30g
姜15g
清水 50g
鸡蛋清 1个

汤底：
紫菜 5g
虾皮 5g
盐 1/4茶匙
鸡精 1/4茶匙
白胡椒粉 1/4茶匙
生抽 1茶匙
香醋 1茶匙
香油 1茶匙
葱花 5g
香菜 5g

Shepherd’s Purse Wonton | Shanghai Cuisine Trilogy (1)

Ingredients:
Ravioli:
Wonton wrappers (thick) 1 bag
Shepherd's purse 1 pound
Pork front thigh 150g
Salt 1 teaspoon
White pepper 1 teaspoon
Chicken essence 1 teaspoon
Light soy sauce 1 teaspoon
Sesame oil 1 teaspoon
Oyster Sauce 1 tbsp
Scallions 30g
Ginger 15g
Water 50g
egg white 1

Soup base:
Seaweed 5g
Shrimp skin 5g
Salt 1/4 teaspoon
Chicken Essence 1/4 teaspoon
White pepper 1/4 teaspoon
Light soy sauce 1 teaspoon
Balsamic vinegar 1 teaspoon
Sesame oil 1 teaspoon
Chopped green onion 5g
Coriander 5g