Seasoning: chives? (25 grams), coriander? (10g), ginger? (5 grams), yellow wine? (10g), salt? (2 grams), chicken essence? (2 grams), white pepper? (a little), very fresh soy sauce? (1 g), oyster sauce? (10g), sesame oil? (5 grams), chicken soup? (600ml), clear water? (45ml)
Kitchenware: soup pot, boiling pot
Steps:?
Pour water into the flour. Mix flour with clear water to make hard dough and relax 15 minutes for later use.
Mince coriander and chives for later use.
Chop leek and set aside.
Cut ginger into powder for later use. Cut the ginger into powder, put it into the meat stuffing and pour in a little yellow wine.
Add oyster sauce to the meat stuffing. Drop a few drops of fresh soy sauce Add salt. Add pepper. Add chicken essence to the meat stuffing. Add a little sesame oil. Add the right amount of chicken soup and stir it up. Then add the chives and mix well. Finally, add chives to the meat stuffing. Mix well for use.
Roll out the slack dough with a rolling pin. Roll it into a rectangular noodle, and the noodle is about 0.5 mm thick. Cut the dough into strips about 8 cm wide and stack them. Then cut it into triangular dough with a knife.
At this time, you can boil the chicken soup for later use.
Start wrapping wonton in the gap between cooking chicken soup, put the stuffing at one end of the triangular dough, then roll it up, then fold it in half at both corners and pinch it firmly with your fingers.
Boil another soup pot and add noodles to cook. Wrapped wonton. After cooking, take out the noodles. Put it in a noodle bowl for later use. Put wonton in the soup pot. Then season the chicken soup in another pot with salt. Season with pepper. At this time, take out the cooked wonton. Pour the cooked wonton into the noodle bowl. Pour chicken soup into it. Sprinkle with a little coriander powder. Sprinkle with chopped chives and serve.
Wonton Noodles is also called Zhusheng noodles. It is a special snack in Guangzhou, which originated from Guangzhou and Cantonese cuisine. It is mainly divided into noodle soup (ground fish soup with lard and leek), fried noodles and fried noodles (noodles need to be steamed first and then fried). Wonton Noodles is a very common food in China. Cook wonton and bamboo noodles, add clear soup made of earth fish, shrimp skin, scallop and chicken pot, and serve with lard and leek.
Wonton Noodles is a kind of authentic snacks in Guangdong. Although pasta does not appear as a staple food in Guangdong, it is surprising that most Cantonese people have a feeling that they can't give up on Wonton Noodles. According to textual research, Wonton Noodles first appeared in the Xiguan area of Guangzhou in the late Qing Dynasty and the early Republic of China, and it is said that it was introduced from Hunan during the Tongzhi period.
At that time, a Hunan native opened a "Sanchu Noodle Restaurant" in Shuangmendi, Guangzhou (now Beijing Road), specializing in pasta, including Wonton Noodles. It's just that wonton was very rough at that time, and there was basically only white water soup with dough and meat stuffing. Later, it was improved several times, with egg liquid and flour rolled into thin skin and stuffed with minced meat, shrimp and leek, forming its own school.
Obviously, Guangzhou is not an area where noodles are the staple food. However, people in Guangzhou have a special liking for this bowl of Wonton Noodles. As a result, the business of "Sanchu Noodle Restaurant" was booming, and soon many people rushed to follow suit. In the early days, Wonton Noodles was sold around by hawkers, knocking on bamboo boards to attract customers, which soon developed into a market.