Home made udon noodle "pigeon King udon noodle in Shangtang"

Home made udon noodle "pigeon King udon noodle in Shangtang"

Introduction:

"Shangtang" means good soup. It generally refers to the thick soup that has been cooked or stewed with good raw materials for a long time. It is called "Shangtang" in the south, especially in Guangdong. The north is called "clear soup" or "high soup". Today, I use the pigeon soup I made yesterday to make a kind of pasta, and the pigeon soup is much more delicious than the ordinary chicken soup, which can also be called Shangtang, so this noodle is called "Shangtang pigeon emperor Wudong noodle". "Huang" in Cantonese cuisine means good ingredients. For example, choose some good ingredients to fry a dish, for example, stir fry Huang. And what I do is a bowl of Wudong noodles with some pigeon meat in it. It tastes delicious, so I call it "pigeon emperor". The practice of this pavement is as follows; "

Production steps:

Step 1: make the dough; put salt into the strong powder and mix well.

Step 2: then mix with water to form a hard dough.

Step 3: mix the dough and relax for 10 minutes.

Until the dough is smooth, roll the dough for 4 times.

Step 5: make the noodles a little thicker.

Step 6: then boil the water in the pot, add the noodles and cook them.

Step 7: put the cooked noodles into the bowl, then blanch the ingredients with boiling water in the pot and pour them into the bowl.

Step 8: Boil the pigeon soup and pour it on the noodles.

Step 9: put cooked pigeon meat, bamboo shoots and mushrooms on it, and then you can eat them.

Materials required:

Strong wheat flour: 200g

Water: 90ml

Cooked pigeon meat: 50g

Crab Stick: 25g

Mushroom: 20g

Winter bamboo shoots: 20g

Cabbage: 100g

Sweet corn: 20g

Green beans: 20g

Salt: 1g

Pigeon soup: 400ml

Pepper: a little

Note: the characteristics of this noodle: the soup in the bowl is delicious, the noodle is smooth, the ingredients are fresh and delicious, and the nutrition is comprehensive and balanced. Warm tips: 1. If you don't have strong flour, you can use high gluten flour instead. Add 20% of the raw flour into it and mix it to make noodles. The noodles will look very white and bright after cooking, and taste delicious. 2. Ingredients can be matched according to your favorite, any food material can be. 3. Udon noodles taste very smooth and smooth. It's the most premature from Hokkaido. Traditionally, when making this kind of pasta, the Japanese use clean thick cloth to cover the dough, and then step on it repeatedly with both feet to make the dough delicate and muscular, and finally press the dough to form a strip. Of course, when you step on the face with your feet, you should wear clean socks instead of barefoot, ha ha! This delicious noodle "soup pigeon King Wudong noodles" is ready, for your reference!

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: salty and fresh