Eating Wonton Noodles is also exquisite. Don't think that a few wonton noodles with soup are called wonton noodles. The real Wonton Noodles needs "three stresses";
A conversation. Authentic noodles should start with flour and eggs. The most exquisite thing is that they don't need any water at all and rely entirely on eggs. The noodles cooked in this way have a little toughness and are crisp in the mouth.
Second, wonton. The key is the stuffing inside. Using fresh shrimp balls is also a "peeling".
Three lectures on soup. The soup boiled with the shell of firewood fish and shrimp should be fresh and clear, and adding monosodium glutamate is a big taboo.
There's another trick to tell whether Wonton Noodles is real or not: leeks are definitely indispensable.
Even the noodles are served on the table: generally, five shrimp wonton are put at the bottom of the bowl, then the noodles are spread on the wonton, and more than half of the bowl of noodle soup is added. As Kotner said, some shredded leeks should be put in the soup to increase the delicacy and bring a crisp taste. Because we want to keep the noodles elastic, we should be careful not to let the noodle soup soak all the noodles. Some noodles must be exposed on the soup, so we should eat them while they are hot.
Wonton Noodles, a famous province in Hong Kong and Macao.
In the 1920s and 1930s, there were many wonton-faced bears on the streets of Guangzhou. By tapping bamboo boards as a "unique" sound, business was quite good. Among them, Chi Ji, who set up a stall at the bridgehead of Sanshengshe in Xiguan, is famous above the teahouse noodle restaurant.
Red Chicken is famous for selling seaweed and round-eyed Wonton Noodles. Round-eyed wonton refers to wonton as small as longan (longan, also known as round eye); Nostoc flagelliforme noodles are described as cool and tough as Nostoc flagelliforme noodles. Chi Ji's noodles are fine noodles with whole eggs and silver lines. First-class flour is carefully selected, kneaded evenly according to the ratio of 1 kg flour and 5 eggs, and repeatedly pressed with a shoulder bar, which is said to have the feeling of "snapping teeth". As for wonton stuffing, red chicken must use fresh pork hind legs in strict accordance with the proportion of lean and fat, add fresh shrimp, chop them into fine particles together, and then add egg yolk and seasoning to mix them into stuffing. The skin of wonton is as thin as paper (one or two skins can open 32 skins), and the wrapped wonton can see the stuffing line and the color of cooked fresh meat. Wonton Noodles's soup is made of native fish, shrimp and rock sugar. Therefore, wonton noodles, which can be cooked and sold immediately, are very popular with diners because of their excellent color, fragrance and shape, although the price is three times that of others. Although he stood on the side of the road, there were no tables and chairs, but all the diners squatted on the ground and ate happily. Others drive to eat their noodles. In the early 1930s,
As for noodle soup, as the following friend said, cooking with native fish (a kind of small dry sea fish) is the key. Even the noodles are served on the table: generally, five shrimp wonton are put at the bottom of the bowl, then the noodles are spread on the wonton, and more than half of the bowl of noodle soup is added. As Kotner said, some shredded leeks should be put in the soup to increase the delicacy and bring a crisp taste. Because we want to keep the noodles elastic, we should be careful not to let the noodle soup soak all the noodles. Some noodles must be exposed on the soup, so we should eat them while they are hot.
Drink some noodle soup before eating, and then try noodles and shrimp wonton. Wonton is also very particular about its production. The stuffing is fresh shrimp seasoned and pickled in advance, plus top-grade materials such as bamboo shoots, lean meat and fat meat. Shrimp must be fresh, "elastic", skin as thin as paper, and melt in the mouth. This is the top grade.
The practice of Wonton Noodles's internal chapter
1, dough mixing: Boil salt water and dough with warm water, pour water several times, first pull it into dough, then rub it into pieces, and then dip it in water to soften it. Every 25kg of flour, 12.5kg of water, 750g of salt and 100g of alkaline flour are repeatedly folded and kneaded. After 10 minute, they are kneaded into large strips in batches, well kneaded, greased, then pounded into small doses of 100g, greased and kneaded into small strips, and covered tightly with a wet cloth for later use.
2. Hand Lamian Noodles: Knead the dough (about 5-8 strips), gently stretch it with both hands, then line up the dough in parallel, hold the dough with both hands and pull it hard, then bounce it on the chopping board, then pull it with open arms, then hold both ends of the dough with your right hand, put the index finger and middle finger of your left hand into the crease, then gently flick it to separate the dough, and slowly stretch your hands.
The production method of Wonton Noodles:
1. First, chop the stuffing (pork, shrimp, etc. You must have noticed that shrimp usually plays an important role in Hong Kong cuisine. According to my own experience, I found that it is better to chop lobster meat. If it is ordinary shrimp meat, it is recommended to stir the shell instead of chopping it, so that the meat quality of wonton will be very elastic when bitten, and more importantly, it will look good when sold. ) Then wrap the stuffing with wonton skin (available in the market).
2. Noodles are actually very important (available in the market). However, I still suggest that the noodles with heavy alkali will have better effect (adjusted according to personal taste).
3. Cook wonton in broth (clear soup is also acceptable), take it out after ten minutes, pour a little broth into the bowl, and then add dried fish, shrimps, shrimp shells, pig bones, bean sprouts, etc. Actually, I suggest just putting a few vegetables, which is very refreshing. Finally, put the cooked wonton in a bowl.
4. Cook the noodle soup (clear soup is also acceptable), take out the noodles after 2-3 minutes (will it take too long), and put the cooked noodles into a bowl filled with wonton. It is suggested that the cooking time should be as short as possible. If possible, it's best to use wonton on both sides.
Reminder:
Remember not to wrap too much stuffing when you wrap it, because the wonton skin will burst when you cook it. Be sure to wrap the wonton bag tightly, because the stuffing will come out if you don't wrap it tightly.