1.
Knead the noodles with mustard juice and carrot juice. I made a few colored skins.
Ingredients: 40g spinach juice, 40g carrot juice, 40g water, 100g flour each. The kneaded dough rests for more than half an hour to start pressing. I used a noodle press. Then fold back and forth in the first gear and press the surface until the surface is very smooth and layer by layer. If you want to make multi-color, cut the three dough pieces into the same size, overlap each layer, brush with some water to bond between each layer, then put it in a bag to wake up for 30 minutes, and then cut off the edges. Then cut and glue, repeat this 2.3 times, and finally cut into strips and press again. Press 6 files. Once pressed, it can be cut into wonton wrappers. The pure color directly overwhelms the 6th gear and cuts into wonton wrappers.
2. Pack the prepared wonton leather bag. The prepared fillings can be packaged. For the filling, I also bought the meat and chopped it myself and added some horseshoes. There are also fresh shrimps. Add soy sauce. Cooking wine. salt. The oil is adjusted. Add egg whites, mix and marinate for about 1 hour, then you can pack.
3. Wrapped wontons are displayed. I don't know how to pack it. So there is no process of making a package.
4.
Then make whole egg noodles.
Ingredients: 2 eggs, a little salt, 250g flour. The same is layer by layer. Press to the thinnest. Just use the noodles. Cut open.
5. Then boil the water to boil the noodles. Over the cold river. Cook wontons.
6. The noodles passed the cold river. The water in Lenghe is cold boiled water. Then put it in a bowl.
7.
The wonton is cooked and picked up.
Finally put the wonton on top of the noodles. Add the broth. You can eat it.
Tips:The skin of Bao Yunton could be thinner, but I didn't notice it at the time. The skin is a bit thicker.
