To make a bowl of glutinous rice noodles, the raw materials of noodles are simple: flour, duck eggs and alkaline water (the main ingredients are potassium carbonate and sodium bicarbonate, which can make noodles tough). However, the key lies in the kneading technology of dough, and a bamboo pole with a big bowl is the secret weapon. One end of the bamboo pole is fixed on the workbench (similar to a seesaw), and the master straddles the bamboo pole and bounces the bamboo pole up and down to knead the dough. The alkali in the alkaline water turns the noodles yellow and makes the dough flexible and chewy.

Our small wonton here in Wuxi is basically pure pork, while there are more seafood in Guangzhou.

Shrimp stuffing is the standard of wonton noodles. Many noodle shops will sell wonton noodles with shrimp and pork stuffing, and chopped fat pork will be mixed into the stuffing. In addition, the store will also add shrimp and flounder powder to the stuffing to taste, highlighting the umami flavor of shrimp meat.

I heard the manager of the wonton restaurant say: As for the stuffing, it is necessary to stir it vigorously, so that the protein in the shrimp meat will disperse and the desired crispy taste will appear. ? So we have crispy wonton?

Wonton skin is made of ordinary wheat flour. Good wonton is "thin", the skin is as thin as paper, and the stuffing wrapped is looming. Shops in Guangzhou make wonton on the spot every day. Take a small amount of stuffing and put it in the wonton skin. Fold the square dough inward and press it gently. Classic? Goldfish tail? Wonton will be wrapped. When cooking, wonton stretches in clear soup, just like goldfish playing in the water. The soup base is different from Wuxi's ~ ~ We cooked it with duck and lard.

Guangzhou yuntuan noodles are made of pig bones, shrimp and flounder. Before cooking the soup base, the flounder powder will be fried in an empty pot, thus bringing out the delicious taste of the fish. Pig bones are used to neutralize the fishy smell in seafood and make the soup base fresh but not fishy. After three hours of intensive cultivation and slow stewing, the soup is clear and delicious.

Hehe, my family lives in Hundun City. Due to the low oil content in the soup base, the Wonton Noodles is not lubricated enough and the entrance is dry. Adding a few drops of sesame oil to the bowl can increase the level and flavor of the soup base; Before serving, drop a few more drops of soy sauce and sprinkle less onions to enhance the taste and color.