Home-made Udon Noodles "shangtang Pigeon King Udon Noodles"

Name: Home-made Udon Noodles "shangtang Pigeon King Udon Noodles"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Wheat flour; 90ml Shimizu; 50g Cooked Pigeon Meat; 25g Crab sticks; 20g Shiitake Mushrooms; 20g Winter bamboo shoots; 100g cabbage; 20g Sweet corn kernels; 20g Haricot vert; 1g salt; 400ml Pigeon soup; a little pepper

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

"Shangtang" means good soup. It generally refers to thick soup that has been boiled or simmered for long enough with good ingredients to be called "shangtang". This is the name of good soup in the South, especially in Guangdong. The northern part is called "clear soup" or "dashi soup."
Today, I used the pigeon soup I made yesterday to make a noodle dish. The pigeon soup is much more delicious than ordinary chicken soup. It can also be called the soup, so this noodle is called "Shangtang Pigeon King Udon Noodles" ". "Emperor" in Cantonese cuisine means good ingredients. For example, choose a few good ingredients and stir-fry a small dish, for example, small stir-fried emperor. And what I made was a bowl of udon noodles with some pigeon meat in it, which tasted very delicious, so I called it "the king of pigeons". The practice of this dish is as follows;"

Home-made Udon Noodles "shangtang Pigeon King Udon Noodles"

1. Dough making; add salt to the strong powder and mix well.

Home-made Udon Noodles "shangtang Pigeon King Udon Noodles" recipe

2. Then use water to make a hard dough.

3. The dough is allowed to relax slightly for 10 minutes.

4. Roll the loose dough with a noodle machine several times until the noodles are pressed to the finest level, and then strip out.

5. The noodles should be slightly thicker.

6. Then boil the water in the pot and add the noodles to cook.

7. Transfer the cooked noodles into a bowl, then blanch the ingredients with boiling water in the pot and pour them into the bowl.

8. Bring the pigeon soup to a boil and pour it on the noodles.

9. Place cooked pigeon meat, winter bamboo shoots and shiitake mushrooms on top, then ready to eat.

Tips:
The characteristics of this noodle: the soup in the bowl is clear and delicious, the noodles are smooth and chewy, the ingredients are refreshing and delicious, and the nutrition is comprehensive and balanced.

Tips;

1. If there is no strong flour, you can replace it with high-gluten flour. Add 20% cornstarch and mix well for kneading the noodles. After the noodles are cooked, they will look extraordinarily white and bright, and taste chewy.

2. The ingredients can be matched as you like, any ingredients are fine.

3. Udon noodles taste very smooth and chewy. It was originally produced in Hokkaido. The Japanese traditionally make this noodle dish by covering the dough with a clean thick cloth, then stepping on it repeatedly with both feet to make the dough fine and chewy, and finally press the noodles out. Of course, when you step on the face with your feet, you wear clean white socks to operate instead of barefoot, haha!

This delicious noodle "Shangtang Pigeon King Udon" with a large stir-fry spoon is ready for your reference!