When the fish idiot touched the chopsticks to the fish noodles, he suddenly felt that something wrong was about to happen, his fingertips were slightly forced, and the fish noodles that should have been scattered at one touch did not move at all, and from the chopsticks, there was a faint elasticity, although it was extremely vague, but the fish idiot was sure that there was a big mystery in this bowl of noodles.

The fish idiot exerted a few more forces, and suddenly realized that this fish noodle was really extraordinary, I don't know how Mu Zixi did it, and he could give the noodles kneaded by Yu Rong a kind of strength.

"What's going on?" The fish idiot frowned slightly, he couldn't figure out how to do it to be able to make the fish noodles without fiber so strong.

Mu Zixi smiled proudly and said, "You can just eat and see." ”

The fish idiot is noncommittal, gently lifts the chopsticks, and holds a handful of noodles, when the mouth is entered, the refreshing elasticity of the noodles hits instantly, and the noodles with the sweet and delicious taste of mackerel are like rubbers beating wildly on the tip of the tongue, and this amazing elasticity is undoubtedly the strong taste of the noodles.

This bowl of noodles is perfect, and the fish idiot is not only stupid, but how is this made?

The fish idiot came back to his senses and immediately noticed it, so he immediately picked up a noodle and bit out a cross-section with his teeth, and finally discovered the mystery hidden in this fish noodle, which turned out to be sandwiched!

Mu Zixi explained with a smile: "It's dried squid." When I make fish noodles, I cut the dried squid into very thin strips and boil them in boiling water at high temperatures. Remove the seay smell of the dried squid, wipe it off, and then lightly fry it in low-temperature oil, then the dried squid becomes more refreshing, and then wrap the fish noodles to get this texture. I am a pastry chef, so I naturally understand what is the most important thing about noodles, such noodles, I don't know if you are satisfied? ”

Dried squid is made from fresh sea fish and spear squid, which is ninen and nutritious. It is known as the seafood dish thousands of years ago. In ancient Chinese books, it is recorded that soft Zhu Dan is similar to squid, but it has no bones, and the more important it is.

The fish idiot glanced up at Mu Zixi and did not answer. But he ate noodles silently. The atmosphere became solemn. It wasn't until the fish idiot picked up the bowl and drank the soup that the atmosphere eased a little as the fish idiot got up.

Looking at the back of the fish idiot leaving. Mu Zixi grinned, turned around and accepted the packed earth fish from the fishmonger.

Sikong Yao said in surprise: "This is it?" ”

Mu Zixi nodded and responded: "Well, the fish idiot is like this, he will never open his mouth to praise people, even if it is delicious, he will not admit it, but his expression just now is obviously acquiescing." ”

Watching the fish idiot disappear to the end, Sikong Yao thought to himself that this is really a person who is not frank, obviously it is delicious, but he refuses to reveal it, so he pretends to eat the whole bowl of noodles as if nothing happened, wouldn't he be unhappy to eat?

I couldn't understand why the fish idiot bothered to embarrass himself like this, Sikong Yao just shrugged his shoulders helplessly, and on the other hand, he was very happy that Mu Zixi got the earth fish.

"Now the materials are all right, right?" Sikong Yao asked.

Mu Zixi laughed at himself helplessly: "What is this, it's just that I got the ingredients for cooking the soup, and the soup base and the ingredients of the noodles themselves haven't been settled yet." ”

Sikong Yao said with some surprise: "It's so complicated......"

Mu Zixi sighed and said: "Do you think that the degree of this noodle can be deep, to make a bowl of admirable noodles, you must have a trinity of noodles and soup ingredients, all of which are indispensable." ”

Sikong Yao also sighed, thinking that the noodles were really complicated, and then asked, "Anyway, I don't know what you guys are going to compare this time." ”

Mu Zixi explained: "It's wonton noodles. ”

"Wonton? Isn't wonton just copying? "I will think of the bowl of dragon shou that I ate in Gu Xuanfang, and Sikong Yao still remembers it vividly.

Mu Zixi shook his head and said: "Wonton is still different from copying hands, wonton is a kind of Cantonese snack, which originated from the wontons in the north, and was classified as a cake in the early days. When it was introduced to the south, because the Cantonese pronunciation of wonton and wonton was similar, and the meaning of one bite was taken, so the southerners gradually called wonton wonton, and Fujian and other regions called it flat food. Later, after a long period of development, the southern wonton also had its own independent style, which was different from the wontons in the northern region. Wonton is similar to the Sichuan people's call for copying hands and the Fujian people called flat food, but the materials and shape are slightly different. Wonton noodles cooked with egg noodles are one of the authentic Cantonese snacks. ”

Legend has it that during the Spring and Autumn Period and the Warring States Period, Wu Wangfu defeated the Yue Kingdom, captured the Yue King Goujian, and obtained a lot of gold and silver treasures. This year, the winter solstice festival arrived, and King Wu accepted the worship of hundreds of officials as usual, and the singing and dancing inside and outside the palace were leveled. Unexpectedly, during the feast, he was tired of eating the delicacies of the mountains and seas, and he was displeased, and he didn't eat. Xi Shi saw all this, she took the opportunity to run into the imperial kitchen, and rolled the dough and skin, wanting to make a new type of dim sum to express her heart.

After turning over a few tricks in her hand, the leather finally wrapped a kind of dustpan-style dim sum. Put it in boiling water, and the snacks will be flooded on the surface of the water one by one. She put it in a bowl, added fresh soup, sprinkled with green onions, garlic, pepper, and dripping sesame oil, and offered it to King Wu. When King Wu tasted it, it was extremely delicious, and he ate a big bowl in one go, and asked repeatedly, "What kind of dim sum is this?" Xi Shi secretly laughed: This senseless and faint gentleman is chaotic all day long, and he is really chaotic. Hearing the question, she casually replied, "Wonton." ”

Since then, this kind of dim sum has flowed into the folk under the name of "wonton". Wu Yue people not only love to eat wontons on weekdays, but also in order to commemorate the wisdom and creation of Xi Shi, they also set it as the appropriate food for the Winter Solstice Festival.

Mu Zixi further explained: "The wonton skin of Guangdong wonton is made of eggs and flour and cut into squares. The filling is usually made by mixing pork, vegetables and chopped green onion and seasoning, and there are also wonton fillings made with shrimp, ground fish minced, egg yolk, shiitake mushrooms and tellurium. The wrapping method of Guangdong wonton is generally fast, and it does not have to be folded neatly and gradually. The size is based on the ability to swallow one in one bite. Most wontons are boiled in boiling water and added to noodles and soup to make wonton noodles. There are also those who only eat net wontons. In Hong Kong, some restaurants also serve wontons fried in hot oil until golden brown and crispy, which is called "fried wonton", and this practice is also popular abroad. In general, wonton is a bit more elaborate than copying, and the taste can be more varied. ”

Sikong Yao's saliva flowed when she heard it, and her heart was full of longing: "I really want to try it when I get it." ”

Mu Zixi mentioned the earth fish, and then said: "In this way, come back to Guxuanfang with me, and I'll make a bowl for you to eat, anyway, it's not early, so you should have a supper." ”

"Haha, it's going to get fat." Sikong Yao smiled: "But I still want to eat." ”

After returning to Gu Xuanfang, Mu Zixi immediately cleaned up the stove and began to cook a bowl of wonton noodles, a bowl of high-quality wonton noodles, there must be "three stresses": one talk about noodles, it must be silver silk noodles beaten by Zhusheng, and authentic noodles should start from flour and duck eggs, and the most particular thing should be that there is no need for water at all, and authentic Zhusheng noodles completely rely on duck eggs. The noodles cooked in this way have a bit of toughness and are very crispy in the mouth.

The key lies in the filling inside, mixed with fresh shrimp balls, three points of fat and seven points of lean pork, which is exactly like this, and when you bite down, you will have a chewy tooth.

The authentic method is to use earth fish and river shrimp, or bonito and shrimp shells to boil out the soup that must have umami and sweetness, and adding monosodium glutamate is taboo.

A bowl of authentic wonton noodles, even the noodles are served on the table: a tablespoon is generally placed at the bottom of the bowl, then five shrimp wontons, and then the noodles are spread on top of the wonton, the noodles are in the shape of dace back, and then add half a bowl of soup base made of earth fish and river shrimp, and put a little leek shreds in the soup to add flavor and bring a crisp taste. In order to maintain the elasticity of the noodles, it is necessary to be careful not to let the soup soak all the noodles in it, and it is necessary to expose some of the noodles on top of the soup and hurry while it is hot.

"Let's eat, eat." Mu Zixi put a bowl of wonton noodles in front of Sikong Yao, and her eyes suddenly lit up.

On the soup base of the clear spring water, there are delicate and smooth egg noodles floating, and the five wontons covered on the top, each of which is so tempting, under the embellishment of a few green onions, it is even more extraordinarily attractive, and the aroma of a few wisps of leek yellow silk is even more refreshing.

Just smelled a breath, people couldn't help but raise their chopsticks, Sikong Yao learned the fish idiot's saying, a mouthful of soup on this side, of course, to drink soup.

The soup is made with chicken, pork bones and earth fish, which looks clear and clear, and the smell is delicious, highlighting the color and texture of the wonton and noodles, and the soup itself is delicious.

A mouthful of warm soup into his throat, Sikong Yao suddenly felt that the vitality of his whole body was more awakened, and then he used a spoon to grab the wonton, the skin of the wonton was as thin as a cicada's wings, as if he could see the filling inside through the pale yellow egg skin, and when he bit into it, the deliciousness of shrimp and pork, mixed with the sweetness of the soup, burst on the tip of the tongue in an instant, and it was hot, and it was lovely.

In addition to the taste, texture, shape, and color of the wonton itself, the noodles should not be taken lightly, they must be properly matched, the noodles should be egg-fragrant, smooth and elastic, and the color should be distinct, slender and consistent, and the egg fragrance should be full.

The trinity of wonton noodles is so delicious, compared with wontons, it can be said that it is better than blue! (To be continued......)