Cantonese Ace Wonton Noodles with Shrimp
1.
Material preparation
2.
Wash the shrimp, remove the shrimp intestines, cut into small pieces, peel off the horseshoe, put it in a plastic bag, pat it horizontally with a knife, then chop with the back of the knife, and chop the pork;
3.
Put the minced pork, shrimp and horseshoe into the container;
4.
Beat in an egg
5.
Put in an appropriate amount of gold-label light soy sauce;
6.
Add appropriate amount of sugar, chicken powder and cooking wine;
7.
Add a little cornstarch;
8.
Finally add a little sesame oil;
9.
Stir evenly in the same direction with chopsticks;
10.
Take a piece of wonton wrapper and put an appropriate amount of filling in the center;
11.
Spread some water around the filling, fold it in half, and glue the wonton wrapper with your hands;
12.
Then squeeze the dough with a tiger's mouth to form a fishtail style;
13.
After all the wontons are wrapped, put them on the plate, paying attention to space;
14.
Put water in the pot and boil. After putting the wonton in, stir it with chopsticks immediately. After boiling, cook for 2-3 minutes. When the wonton rises to the surface, it means it is fully cooked;
15.
Bring the water to a boil again, add the noodles and cook;
16.
Pour red vinegar in a small bowl as a dipping sauce;
17.
Put the boiled noodles in a bowl, add the blanched lettuce;
18.
Put the wonton on top, drizzle the boiled stock, sprinkle in the chopped chives and sesame oil.
Tips:
Although the wonton tastes delicious, if you lose the vinegar dipping, it will be like a finishing touch and a bit less flavor. Dahongzhe acetic acid has a special aroma, and the taste is extremely authentic. It is definitely the most delicate way to eat wanton with it.
