Ingredients: 500g of fresh pork bones, 50g of dried shrimps, 50g of fish meal, half a spoonful of salt, half a spoonful of chicken powder, one spoonful of oyster sauce, 5l of tap water/mineral water, half a spoonful of lard and appropriate amount of leek.

Production steps:

1, pork bones into boiling water, supercooled river, shrimp soaked for a period of time, hot pot without oil, forced water out of shrimp, stir fry.

Put 5 liters of water into the pot, bring it to a boil over high heat, then turn to low heat and add pigs, shrimps and fish powder. The whole process is a small fire, and it will take about 3-5 hours to cook. The longer it takes, the better it tastes. Then add salt and chicken powder to taste. If it tastes good, I personally like it.

3, bamboo noodles cooked 8 mature, too cool river. Add wonton, a spoonful of oyster sauce and a spoonful of lard to the bowl. If there is no lard, you can use peanut oil instead. Pour the noodle soup into a bowl and sprinkle with chives.

Wonton is a very famous snack in Guangdong and Hong Kong. To make a bowl of delicious wonton delicious, there are three key points: first, the soup base must be delicious, second, the wonton skin must be thin, and then the filling should be thick.

Such a bowl of wonton is first-class only if the taste and taste coexist. Today, I will share with you some methods of making wonton soup base, hoping it will be useful to you.

How to make wonton noodle soup base taste better?

The main taste of wonton noodle soup base is fresh and fragrant, and the soup base is clear, golden and rich in flavor. In fact, the simplest and lowest-cost way to make wonton soup base is to directly cook it with water, shrimp shells and laver for seasoning, and it also has a certain umami flavor.

The method of wonton noodle soup base.

1, fishmeal acquisition:

Terrestrial fish are actually dried flounder. It is mainly famous for its umami flavor, but it has obvious fishy smell. So the clever Lao Guang roasted it on charcoal fire to remove the fishy smell and make the fishy smell of native fish more obvious.

Generally speaking, it is enough to roast the native fish until it is slightly browned. After standing and cooling, it is directly put into a small steel mill and ground into fine powder.

Although there are finished native fishmeal for sale now, the old shops of wonton noodles usually make their own fishmeal, because the native fishmeal sold in the market is often impure. The proportion of ground fish meal put into the soup base is: 22 parts of ground fish meal per 10 kg of clean water.

2. Preparation of other ingredients:

(Lumbricus is actually the dried product of earthworms) Every 50 kg of clean water: 2 pork bones, ham bones 1 root, 6 hens 1 head or chicken rack, a proper amount of herring bones, a small piece of pig skin, 6 chicken feet, shrimp heads 100g, 500g fish meal and 30g earthworm.

Ginger slices 100g, rice wine 100g, garlic and onion. Chaoshan fish sauce is moderate.

3. Cook wonton noodle soup base:

First, put ginger slices in a pot and soak the hen, pigskin and chicken feet with cold water. After the cooking wine is boiled, blanch for about two minutes, remove the supercooled river and clean it, and scrape off the fat layer inside with pigskin.

Heat the griddle, add the shrimp head and stir-fry slowly until the water in the shrimp head is dry, and take it out for later use.

Put the right amount of oil in the pot. Stir-fry mud carp bones and earthworms in a pot, and take them out for later use.

Put all the materials except fish meal, fish sauce and rice wine into the soup bucket and inject enough water. Skim off the foam when the fire boils. Continue to roll on high heat for about 10 minutes.

At this time, pour in soil fish powder, fish sauce and rice wine. After boiling again, turn to low heat and simmer for more than 5 hours. When the time comes, filter out all the residue, that is, wonton noodle soup base.

The second method of making wonton noodle soup base;

Ingredients: 5 kg of pig bone, old hen 1 chicken (or 3 chicken skeletons), 500 g of dried fish and 200 g of dried shrimp;

Ingredients: 50 kg of water, 25 g of ginger and pepper;

Seasoning: about 200g of salt, sugar and fish sauce.

Related steps of production;

1. Wash pig bones and old hens first, then soak them for two hours to remove blood, change water several times in the middle, then put them in a pot with cold water to remove blood foam, and then take them out and clean them for later use.

2. Cut the dried fish in the soil into small pieces, then stir-fry them in a hot pot until they are fragrant, and then pour them out for later use. The dried fish and dried shrimps are also stir-fried in the same way. Finally, put the fried dried fish and shrimp into a cloth bag and tie it tightly for later use. Dried fish and dried shrimps don't need to be oiled during frying, just dry-fry.

3. Add 50 kilograms of water to the soup pot, add pork bone, old hen, pepper and ginger, boil with high fire, remove floating powder on the surface, and stew for 3 hours with low fire.

4. After cooking for 3 hours, add the dried fish and dried shrimps prepared in advance, then turn the fire to keep the noodle soup slightly boiling, cook for another two hours, and finally add salt, sugar and fish sauce to taste, and the wonton soup base is finished.

Making skills of wonton noodle soup base;

1, before making the soup base, you must first remove the fishy smell of the ingredients, otherwise the fishy smell of the soup base will be heavier, which will affect the taste of the whole pot of soup.

2. Dried fish and dried shrimps must be sauteed, so that the fried dried fish and dried shrimps will not smell fishy, and the fried soup base will taste stronger.

3. Old hen with bone, dried fish and dried shrimp need to be cooked separately, because the cooking temperatures of the two ingredients are different. First, you need to boil the bones with low fire to taste, and then add dried fish and dried shrimps after cooking for 3 hours. After they are added, they need to be turned into light fire and cooked slightly.

If the two ingredients are cooked at the same time, the soup will become turbid, and the soup base cooked with different firepower will be clear, golden and rich in flavor.

4. To make wonton soup base, some merchants use shrimp shells instead of shrimp, because the cost of shrimp shells is relatively low, but the fishy smell of shrimp shells is relatively heavy. It is not recommended to add it directly to the bottom of the soup. You can stir-fry shrimp shells and add a little to the bowl when making wonton, which can also increase the freshness.

5. When making wonton, first add a little lard and chives to the bottom of the bowl, then add wonton and soup base. Lard and chives can further enhance the flavor of a bowl of wonton, but it is not recommended to add shallots to wonton, because shallots will mask the taste of the soup base.