Chinese Food
Noodles with shrimp and wonton
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Yuntun noodles is a very classic staple food in Cantonese cuisine. One mouthful of yuntun noodles, one mouthful of fine noodles and one spoonful of soup make people feel happy. Right. Of course, eating Guangdong cuisine doesn't think of Shu. But the main food is very troublesome. Actually, it's not suitable for making at home. The most important soup can't be made at home. The earth fish and shrimp are not the common things at home. Moreover, they can't be bought in many places. So today we make this wonton noodle as a imitation. When we are tired of eating wonton at home, we change it into a pattern. It's just a seasoning Noodles are not so thin, and the skin is not so yellow. Because most of the noodles are added with pigment and alkali. Let's not put them for the sake of family health. What do you say. Let's start the Shanzhai.
Cooking ingredients
Cooking Steps
Step1:Add a little salt to the flour. Then use eggs and flour to form a ball. Cook for about an hour.
Step2:Peel the shrimps, clean the shrimps, dry the water on the surface, cut them into large pieces, cut the fat meat into small pieces, put some yellow rice wine, soy sauce, salt, pepper and sesame oil, mix well, put some leeks in the end, and refrigerate them for a while. Roll the dough into very thin slices. Cut it into square slices. Prepare for baoyuntun.
Step3:Put shrimp stuffing in the middle of the dough. Then fold it diagonally. Pinch one side of the dough into the middle with a tiger mouth. Then the other side is the same. Tighten it. Don't miss it.
Step4:It's almost like a goldfish. Then use other noodles to make fine noodles. Boil them in the pot. Heat the soup in the bowl. Put a little salt. Put the cooked yuntun and noodles together. Sprinkle some leek on the top.
Cooking tips:Difficulty - it's very important to make yuntun noodle skin. Generally speaking, it's mainly made of egg yolk and flour. Protein doesn't put. Because protein is more gluten. But it's wasteful to do so at home. So I put the whole egg. The taste of the noodle skin will be a little harder than that of egg yolk. And the color won't turn yellow. If you want the color yellow, then use pure egg yolk and carrots Juice to do. This is no problem. We need to pay attention. Generally speaking, the soup of wonton noodles is chicken soup, bone soup and so on. When stewing, it needs a small fire. Only in this way can it be clear. The soup stewed by the fire is turbid. My noodles are made with noodles made of noodles. It's simple. And the real wonton noodles are really not easy to buy. Let alone make them by myself. If you want to eat this, you'd better have a small machine for pressing noodles. Otherwise, wonton skin needs to be very thin. It's really tiring to roll it out by hand. When mixing shrimp stuffing, you need to beat it a little
