Wonton noodles are also known as wonton noodles, fine rong, and large rong. It is a Han Chinese specialty snack in Guangdong Province and belongs to the Cantonese cuisine family. Cantonese cuisine takes the strengths of hundreds of families, uses a wide range of materials, selects rare ingredients, exquisite ingredients, and is good at innovating in imitation. Wonton noodles are also an integral part of Hong Kong's food culture. ps: The dosage is 10 or more servings.
Ingredients and details
1. Knead flour with an appropriate amount of water into a smooth dough and let stand for 20 minutes.
2. Knead back and forth again, then divide into small balls;
3. Roll out the small balls of square dough with a size of 8*8cm;
4. Wash and chop the pork, wash and chop the shiitake mushrooms, chop the green onion and ginger, add salt, oil, ginger, soy sauce, chicken powder and cooking wine together and marinate for 5 minutes;
5. Put the filling into the rolled wonton skin and tighten the mouth;
6. This is the wrapped wonton;
7. One serving, one egg noodle, eight wontons; ps: the amount of recipes is more than 10 servings;
8. Bring water to a boil, add egg noodles and boil for six to maturity, drain the water;
9. Prepare the bone broth and bring to a boil again;
10. Put in the wrapped wonton and cook for eight to maturity;
11. Add the egg noodles with boiling and draining water, add salt and green onion, and cook
Warm tips: 1. Wonton skin should be very thin and thin, so that it is delicious; 2. The noodles will be more delicious with eggs; 3. Wonton filling can be adjusted according to their own likes;