Wonton noodles(yue cai yun tun mian )

Wonton noodles

Introduction:

"Wonton is wonton. The earliest wonton was made of whole pork, so it is called" pure meat wonton ". In ancient times, yuntun was very particular. It had to be fat, three thin and seven thin. It was made into minced meat, which was authentic and cut first and then chopped

Production steps:

Step 1: mix the buckwheat flour and flour well, roll them into large slices (the thinner the better).

Step 2: cut into evenly sized pieces and peel.

Step 3: Mince Pork.

Step 4: add shrimps, salt, ginger, onion, pepper, soy sauce, chicken essence, sesame oil and mix well.

Step 5: take a piece of dough and put in the filling.

Step 6: roll up from the narrow side.

Step 7: pinch both ends tightly, fold both hands in half, and wrap them into wonton green body.

Step 8: bring to a boil with water, add longxumian and yuntun, add a little rape and cook until cooked.

Step 9: put salt, soy sauce, pepper and sesame oil in a bowl.

Step 10: pour on the boiled chicken soup and cooked wonton noodles.

Materials required:

Buckwheat flour: right amount

Flour: right amount

Longxumian: right amount

Pork: moderate

Dried shrimps: right amount

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Ginger: right amount

Scallion: right amount

Chicken soup: right amount

Rape: moderate

Note: this time we use wonton skin made of coarse grain. If we roll it by hand, the thinner the better. In addition, the shrimp in the stuffing can be replaced by shrimp, which tastes better.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Yun Tun Mian