Chicken Wing Mushroom Soup Hand Rolled Noodles
1.
Clean three whole chicken wings
2.
White jade mushrooms, crab-flavored mushrooms, and eryngii mushrooms are ready
3.
Carrots are peeled off and cleaned
4.
Disassemble the white jade mushrooms and crab mushrooms into individual roots, and cut the eryngii mushrooms into thin strips
5.
Chicken wings chopped into small pieces
6.
Boil in a pot of clean water
7.
After boiling, skim the froth, pour in the cooking wine and ginger slices, then cover and simmer for 20 minutes
8.
Pick up the chicken nuggets and check the maturity
9.
Pour in all the mushrooms, continue to cook for 10 minutes, then add salt to taste
10.
Add a small amount of shredded carrots, cook for half a minute and turn off the heat; the shreds of carrots are very thin and can be simmered at the temperature of the soup
11.
Put the flour in the basin, add cold water according to your preference, knead into a smooth dough, cover with plastic wrap for 30 minutes before using. The dough can be kneaded in advance before making the soup.
12.
Place the dough on the table and roll it into a large piece about 3 mm thick
13.
Sprinkle fine corn flour on half of the noodles. The moisture absorption and anti-sticking effect of corn flour is much better than that of white flour. If there is no corn flour, white flour can also be used.
14.
After folding in half, sprinkle cornmeal on half of the surface
15.
Fold in half again, sprinkle and spread cornmeal on the surface and bottom of the dough
16.
Cut into strips about 4 mm wide with a knife, then put some cornmeal, shake the noodles apart
17.
When rolling the noodles, you can boil the water over the heat; after the water is boiled, add the noodles for about a minute. After the noodles are somewhat set, use chopsticks to gently scatter them to prevent adhesion
18.
About 3 minutes after boiling, pick out the noodles to check their maturity
19.
Remove the noodles and put them directly into the bowl without cooling water
20.
Pour the chicken wing mushroom soup, sprinkle with chives, um... so fragrant
21.
A bowl of nutritious and delicious hand-rolled noodles will sweep you away from the winter cold
22.
Don't hesitate, let's have a bowl
Tips:
This soup is very delicious, do not put MSG and chicken essence, so as not to suppress the fresh fragrance of the chicken soup and mushroom itself; put after the salt, can reduce the intake of salt; the amount of flour is for reference, a family of four eats enough, and the amount of water is not given. Please decide soft or hard noodles according to your own preference, but it is recommended that the noodles be harder, which is good for rolling and cutting the noodles. If the noodles are too soft, it is not only unfavorable for operation, but also the cooked noodles are easy to break and not shape! The fine cornmeal is used to cut the noodles, which can have an excellent moisture absorption and anti-sticking effect. If not, white flour can also be used!
