Wonton noodles are a specialty snack in Guangdong. Wonton is also wonton, wonton is the name of Guangdong. Therefore, wonton noodles are also called wonton noodles, and the authentic Cantonese wonton noodles are exquisite, not just a few wontons with a handful of noodles and a little soup.
Genuine wonton noodles require "three lectures":
A facet. The noodles should be made from flour and eggs and pressed with bamboo poles, and it is best not to use any water, completely relying on eggs. The noodles that do this are cooked with a little toughness, and they are very crisp and elastic in the mouth;
Second, let's talk about Wonton. The key lies in the filling inside, with fresh shrimp balls;
Three lectures on soup, the soup boiled with bonito shrimp shells must have both umami taste and clarity, and adding MSG is a big taboo.
<b>raw materials:</b>
<b>Bonito stock:</b> 4 dried bonito bones, 30 grams of yaozhu (dried scallops), 5 slices of ginger, 10 grams of shrimp skin, 2000 grams of water, 100 grams of wonton wonton skin, 100 grams of pork pre-sandwich meat, 1/2 teaspoon of salt, a little chicken essence, a little minced ginger, 1 tsp of corn starch, a little soy sauce, 1 tsp of cooking wine, 100 grams of live shrimp, 50 grams of noodles
<b>Seasoning:</b> Salt to taste, sesame oil to taste
<b>Tools:</b> Soup pot, strainer portions
<b>Production steps:</b>
1 Pour all ingredients of the bonito stock into the soup pot, cover the pot, bring to a boil on high heat, reduce heat and simmer for 30 minutes
2 Filter the cooked soup once and discard the cooked ingredients, leaving only the clear soup, which is a bonito stock
3 Chop the pork before the meat into minced meat; add salt, chicken essence, minced ginger, corn starch, soy sauce, cooking wine and other spices in the wonton material and stir well;
4 Prepare 100 grams of freshly peeled shrimp, wash them, take a piece of wonton skin, put a little meat filling, and then put a shrimp in the middle; fold the wonton skin in half and then fold it in half from left to right;
5 bamboo liters of thin noodles a roll of about 50 grams; pour an appropriate amount of water into the soup pot, boil, then put into the bamboo noodles to scatter, cook until boiling again, then cook for 1 minute to turn off the heat;
6 Strain out the cooked noodles and set aside; pour bonito stock into the soup pot, bring to a boil, add 6 to 7 wrapped wontons, and cook until it boils again for about 1 minute to turn off the heat;
7 Fish out the cooked wonton; put the broth in the pot into the soup bowl, if the taste is light, you can add a small amount of salt to taste, if the taste is strong enough, you can not add salt; add the cooked noodles and wonton to the broth, and finally drizzle a small amount of sesame oil.
<b>Operational points</b>
1 Bonito is the sun-dried cod, and the bonito bone is the fish bone part of the dried cod;
2 Bamboo noodles are very fine, so it should not be boiled for a long time, nor do you need to add cold water to cook repeatedly, generally cook until boiling again and then cook a little bit, otherwise it will lose its crisp taste;
3 The same is true of wonton, the skin of wonton is very thin, and it is also not suitable for cooking for a long time;
4 Hong Kong-style wonton noodles are also practiced without pouring sesame oil, but instead drizzle the fried shallot oil, and then sprinkle some raw onions.
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