Wonton noodle production method: 1. First of all, the filling (pork, shrimp, etc.) chopped (you must have noticed that in Hong Kong cuisine shrimp usually plays a significant role. Based on my experience, I found that if it is lobster meat, chopped better. If it is the general shrimp meat, then it is recommended to use the shell not chopped, so that when the wonton bite down the meat will be very elastic, and more importantly, the appearance will be very good.) Then use the wonton skin (can be bought in the market) to wrap up the filling.

2. The noodle is also very important (you can buy it in the market). However, I recommend using noodles with heavy lye for better results (adjust according to your personal taste).

3. Wonton into the soup to cook (chicken broth can also be), ten minutes after the wonton out, and then pour a little soup into the bowl, and then into the earth dried fish, shrimp, shrimp shells, pork bones, soybean sprouts, and so on (in fact, I suggest that I put a few green vegetables on it, so very refreshing), and finally, the cooked wonton bowl can be.

4. Put the noodles into the soup to cook (chicken broth can also be), 2-3 minutes (will not be too long ah) after the noodles out, the cooked noodles into the bowl of wontons can be, it is recommended that the cooking time as short as possible. It's best to cook the noodles and wontons on both sides if possible.

When wrapping the fillings, remember not to pack too much filling because the skin will burst open when you cook the wonton, and make sure to wrap the skin tightly because the filling will come out when you don't wrap it tightly when you cook it

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