It is a Han Chinese specialty snack in Guangdong Province, belonging to the Cantonese cuisine family;
It has a lubricating taste, the noodles are elastic in the mouth, making people feel endlessly evocative, and the noodles are more elastic and chewy.
It is rich in protein, starch and other nutrients.
It is easy to digest and absorb, and has the effect of improving anemia, enhancing immunity, and balancing nutrient absorption.
Ingredients: 2 egg noodles, 1 packet of wonton skin, 200 grams of semi-fat pork, 150 grams of shrimp, 2 horseshoe, 1 egg
Ingredients: stock to taste, a little leek, lettuce to taste
Seasoning: 1 tsp salt, 1 tsp light soy sauce, 1/2 tsp sugar, 2 tsp corn starch, 1/2 tsp chicken broth mix, a little cooking wine, a little pepper, a little sesame oil, 1 tbsp vinegar
1. Put the minced pork, shrimp and horseshoe crushed together in a container;
2. Beat in an egg;
3. Put in an appropriate amount of raw soy sauce;
4. Add sugar, chicken powder and cooking wine;
5. Add a little corn starch;
6. Add a little sesame oil at the end;
7. Use chopsticks to stir well in the same direction;
8. Take a sheet of wonton skin and put an appropriate amount of filling in the center;
9. Apply some water around the filling, fold in half, and glue the wonton skin by hand;
10. Squeeze the dough with the tiger's mouth to form a fishtail style;
11. After all the wontons are wrapped, put them on the plate, pay attention to the interval;
12. Put water in the pot to boil, put the wonton in, immediately stir it with chopsticks, boil it and cook it for another 2-3 minutes, until the wonton floats on the surface, it means that it is cooked thoroughly;
13. Bring the water to a boil again and put in the noodles to cook;
14. Pour the big red Zhejiang vinegar in a small bowl and use it as a dipping sauce;
15. Put the cooked noodles in a bowl and add the blanched lettuce;
16. Top the wonton, drizzle with boiled broth, sprinkle with chopped leeks and sesame oil.
The soup boiled with bonito shrimp shells must have umami and clear taste, and adding MSG is a big taboo.