Ingredients: 1 small box of wonton, 1 mushroom, 4 corn shoots, 3 carrots, 1 sausage, noodles, a little coriander, salt and monosodium glutamate.

1, mushrooms are pedicled and carrots are cut into patterns.

2. Take a pot of water. After the water boils, first put in the hollow carrot slices and mushrooms with the patterns removed.

3, the water rolls again, there are corn shoots and carrots below.

4. Roll wonton for the third time and add seasoning to finish.

5. Sausages are fried or roasted separately, sliced and placed.

6, noodle bowl, coriander can be placed on it after cleaning.

Wonton and noodles

Wonton Noodles is commonly known as wonton noodles. Because the word "wonton" is homophonic with "wonton" in Cantonese, Wonton Noodles is often written in Hong Kong, Macao and parts of Guangdong, which is a famous local snack and belongs to Cantonese cuisine. It is very common in Guangdong and Taiwan Province provinces. Cook Guangdong wonton egg noodles and heat the soup to serve.

What Guangzhou people say about wonton is what northerners say. It is said that it was introduced into Guangdong from Hunan during the Tang and Song Dynasties. In the Song Dynasty, Gaozhou recorded in the book "Living in a Group": "The floor in Lingnan is warm, and it is good to eat wonton in winter. It is often a little noisy and must be eaten with a fan." The official introduction of Wonton Noodles into Guangzhou dates back to Tongzhi period of Qing Dynasty.

According to legend, a Hunan native opened a Sanchu noodle restaurant in Shuangmendi (now Beijing Road), Guangzhou, specializing in pasta, including Wonton Noodles. It's just that the wonton at that time was very rough, basically only boiled water noodles and meat stuffing. Later, after several improvements, it was rolled into thin skin with egg liquid and flour, stuffed with minced meat, dried shrimps and leeks, and became a school of its own.