I have a restaurant in East Sakura

Many people may not understand why noodles have a crispy texture, but for cooks, as long as they exist, they can pursue endlessly.

So after the strength, smoothness, and thinness, a brand new noodle texture was created, that is crispy bomb!

A taste that should not appear on pasta at all, but appears.

It is also a taste that is hard to forget after trying it once.

Zhao Fuyu's movements are actually a way of making this special noodle, which is simple and uncomplicated but very labor-intensive and requires a lot of time investment.

It can be said that none of the steps is complicated and difficult to understand, and it can be copied almost at a glance.

It's the same for anyone, let alone a cook, basically just watch it once and you can reproduce it perfectly.

However, no matter where this noodle is, it looks lonely.

It seems that few people will do it, the reason is that it is not difficult but too labor-intensive.

Generally speaking, the difficulty is directly proportional to the amount of labor required, but this dish is not difficult, but it takes a lot of effort, time, and precision to treat it.

This is also the reason why this cooking method will gradually disappear in all worlds. It is not because of other things, but because it is too inefficient. Even if it is to use industrial means to make the reduction, it is also because there are too many steps, and the amount that can be produced at the same time is relatively large. Other noodles are much less.

But today Zhao Fuyu suddenly thought of this method, because he can use the characteristics of this kind of noodles to make the taste deeper and more prominent!

Bamboo noodles have a light alkaline taste of alkaline noodles, but the key is to use duck eggs to make the dough relatively dry, and then use the principle of leverage to continuously roll the dough with thick bamboo to achieve the toughness of the dough. And it will have a crispy taste.

Zhao Fuyu uses the same principle to continuously press the bamboo on the dough, and there is a mixed force of pressing and beating, which makes the dough continuously deform, and finally leads to different changes in the internal stiffness.

And to make this kind of noodles taste the best, it must be thin noodles and the ultimate thin noodles!

Only in this way can the taste be strong and the noodles full of flavor.

For this reason, the soup that goes with it must also be prepared, and this is the key to the second step of Zhao Fuyu's cooking.

Pork ribs and chicken racks are served with white jade mushrooms, winter melon, celery, and carrots as a base soup. There is also a flavored soup made of pork, beef, and roasted earth fish.

Mixing the two together, together with the best lard that has just been refined, is the real soup that is most suitable for this noodle.

Different delicious collisions, according to the ratio of three to one of the base soup and the flavor soup, there is a teaspoon of freshly refined lard, and it must be matched with the autumn oil that has just been brewed and matured for three years. You cannot put green onion and coriander, but chives Mince with pepper.

At the end, add a little sea salt, no need to put any meat sauce, just add a little Shaoxing red vinegar in the spoon.

Such a bowl of bald noodles is enough to haunt people's hearts and dreams, and it will be unforgettable for a lifetime.

Of course, Zhao Fuyu would definitely not give such a clear noodle soup, only chives and Shaoxing red vinegar, although the aftertaste is long, it is not in line with the biggest advantage for diners to enjoy.

In the interval of making the bamboo noodle dough, make another ordinary dough, which is specially used to make wonton wrappers.

The skin and noodle dough are also similar, that is, the water content should be as little as possible, so that the wonton skin can be made thin and transparent.

The skins are prepared one by one, cut according to the square, and the rest is to make the meat stuffing.

The best plum blossom meat is made into minced meat and served with green onion, ginger and pepper water, three liang of water per catty of meat, so that it is constantly whipped, and a little salt and pepper must be added at the same time, so that the water can be eaten by the minced meat.

After eating, the freshly peeled shrimps are placed on top of the meat filling without seasoning after removing the shrimp lines. When making wontons, one wonton and one large shrimp are enough.

The seasoning in the meat filling is basically enough, so the saltiness is properly placed.

In addition to the meat-stuffed shrimp, there is also the best sea urchin wrapped in the meat. The taste of double seafood is released, and it does not need to be overly seasoned. With the mouth of the soup, this large-stuffed wonton is already the ultimate delicious achievement.

It can be said that Zhao Fuyu also thought of many ways to make wontons and noodles complement each other and complement each other.

The classic pairing of wontons and noodles is the key, but he also changed some of the small details inside.

This is when you need to taste it before you can enjoy it.

It can be said that at this stage of cooking, the noodles, soup, and ingredients have all been completed, and the rest is only assembly.

And these assembly directions are also extremely simple. A bowl of wontons does not need too many wontons, just five are enough. They are boiled in the soup based on miso soup, cooked on high heat, and the meat filling is just cooked. Ready to serve in soup bowls already filled with soup.

Next is the noodles. The very thin bamboo noodles must be hand-cut. It cannot be compared with the dragon's beard noodles, but it is also a rare ultra-thin noodle on the market. It is transparent with a light yellow color, and when it floats, it means that the noodles are finished.

Then put the noodles on the wontons, but the amount of noodles should not be too much, just about one and a half chopsticks, then sprinkle in minced chives, black and white pepper, and sprinkle in a spoonful of fried shrimp before the end.

Served with a small plate of Shaoxing red vinegar, a simple and warm dish looks like the wonton noodles carefully prepared for you at home.

Obviously every step looks so ordinary, and there seems to be no surprise when combined together, but there is an unforgettable force that makes everyone's eyes fixed on the simple bowl of noodles.

The vision of cooking did not appear, and the light of cooking did not float, but this even more represented that Zhao Fuyu integrated everything into the cooking without any leakage.

It can be said that in the multi-world restaurant, everyone knows that once a dish has no abnormal image at all, it exudes infinite charm, making it difficult to look away.

Then it means that this dish has been completed to a peak!

A ray of fireworks in the world is enough to surpass all kinds of scenes in the world!

Come and try it out, this 'wonton noodles' should taste pretty good.

After Zhao Fuyu finished cooking, he didn't mean to be stingy, and every diner present had one serving.

No matter whether it is the existence of the true god or the people below, at almost the same time, a bowl of noodles that can warm the deepest part of the heart appears in front of them.

Looking at it with the naked eye, it seems that all the flavors of the world can be seen in the light orange soup.

The last update in 2022, I wish you all a happy new year! !