Hand rolled noodles in chicken wing mushroom soup(ji chi jun1 gu tang shou gan mian )

Hand rolled noodles in chicken wing mushroom soup

Introduction:

"Chicken wings are tender, which can be used for stew. It has both the delicious and tender flavor of chicken and the refreshing and fragrant chicken soup, and the fat content is not high. The taste is a little light, so you can put all kinds of mushrooms to make it more delicious, and the nutritional value is higher. Hand rolled noodles can be made soft or hard according to one's own taste. The hand rolled noodles that absorb enough soup add magnificence in simplicity. "

Production steps:

Step 1: clean three whole chicken wings

Step 2: prepare white jade mushroom, crab mushroom and Pleurotus eryngii

Step 3: peel the carrot and clean it

Step 4: white jade mushroom, crab mushroom into a root, Xingbaogu cut into thin

Step 5: Chop chicken wings into small pieces

Step 6: bring to a boil

Step 7: after boiling, skim the froth, pour in cooking wine and ginger slices, cover and simmer for 20 minutes

Step 8: pick up the chicken and check its maturity

Step 9: pour in all the mushrooms, continue to cook for 10 minutes, and then season with salt

Step 10: add a small amount of shredded carrots, boil for half a minute, then turn off the heat; the shredded carrots are very thin, and can be stewed at the temperature of the soup

Step 11: put the flour into the bowl, add cold water according to your preference, knead it into a smooth dough, cover it with plastic film, and then use it after 30 minutes. The dough can be kneaded in advance before making the soup.

Step 12: put the dough on the table and roll it into a large piece about 3mm thick

Step 13: Sprinkle thin corn flour on half the area of the dough. The moisture absorption effect and anti sticking effect of corn flour are much better than that of white flour. If there is no corn flour, white flour can be used

Step 14: fold in half and sprinkle corn flour on half of the surface

Step 15: fold the dough in half and spread corn flour on the surface and bottom of the dough

Step 16: cut into strips about 4mm wide with a knife, then put some corn flour and shake the noodles apart

Step 17: when rolling noodles, you can open fire to boil water; after the water boils, put in the noodles for about one minute. After the noodles are shaped, use chopsticks to gently spread them to prevent adhesion

Step 18: about 3 minutes after boiling, pick out the noodles and check the maturity

Step 19: take out the noodles and put them directly into the bowl without cold water

Step 20: pour chicken wing mushroom soup, sprinkle with shallots, mmm It smells good

Step 21: a bowl of nutritious and delicious hand rolled noodles will sweep away the cold in winter

Step 22: don't hesitate, have a bowl

Materials required:

Chicken Wings: 3

White jade mushroom: 1 box

Crab mushroom: 1 box

Pleurotus eryngii: 1

Carrot: 1 segment

Flour: 400g

Cold water: moderate

Salt: right amount

Cooking wine: 20g

Fresh ginger: one piece

Chives: one

Corn flour: right amount

Note: this soup is delicious, do not put monosodium glutamate, chicken essence, so as not to suppress the chicken soup and mushroom itself; put salt after it can reduce the salt intake; the amount of flour is for reference, a family of four stutters is enough, the amount of water is not given, please decide the soft or hard noodles according to your preference, but it is suggested that the noodles should be hard, which is conducive to rolling and cutting noodles, if the noodles are too soft Not only is it not easy to operate, but also the cooked noodles are easy to break and do not form! Fine corn flour used to cut, can play an excellent moisture absorption, anti stick role, if not with white flour can yo!

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Ji Chi Jun1 Gu Tang Shou Gan Mian