"Serve soup" means good soup. It generally refers to the fact that only thick soup that is cooked with good raw materials or stewed for a long time can be called "Shangtang". This is the term for good soup in the south, especially in Guangdong. The north is called "clear soup" or "high soup".
Today, I will use the pigeon soup I made yesterday to make a pasta dish. The pigeon soup is much more delicious than ordinary chicken soup. It can also be called Shangtang, so this noodle is called "Shangtang Pigeon Emperor Udon Noodles". "Huang" in Cantonese cuisine means good ingredients. For example, choose several excellent ingredients to stir-fry a plate of side dishes, such as small stir-fried Huang, etc. What I made was a bowl of udon noodles with some pigeon meat in it. The taste was very delicious, so I called it the "Pigeon King". The practice on this aspect is as follows;
Pigeon King Udon Noodles in Soup
By DorcasWill
Recipe Recommendations
- qingshui 90ml
- crab sticks 25 grams
- mushrooms 20 grams
- cabbage 100 grams
- green beans 20 grams
- salt 1 grams
- pepper a little
- salty and fresh
- cook
- ten minutes
- simple
Steps for Pigeon King Udon Noodles in Soup
1
Make dough; add salt to the strong flour and mix well.
2
Then mix with water to form a hard dough.
3
Mix the dough and relax for 10 minutes.
4
Roll the relaxed dough repeatedly with a dough press several times until the dough is pressed until it is smooth, and then strip out.
5
The noodles should be slightly thicker.
6
Then bring the water to the boil, add the noodles and cook.
7
Put the cooked noodles into a bowl, then blanch the ingredients with boiling water in the pot and pour them into the noodle bowl.
8
Bring the pigeon soup to a boil and pour it on the noodles.
9
Place cooked pigeon meat, winter bamboo shoots slices and mushrooms on top, and then serve.Pigeon King Udon Noodles in Soup Make Tips
Characteristics of this noodle: the soup in the bowl is clear and delicious, the noodles are smooth and smooth, the ingredients are fresh and delicious, and the nutrition is comprehensive and balanced. Warm tips: 1. If there is no strong flour, you can replace it with high-gluten flour. Just add 20% raw flour to it and mix well to mix the dough. The noodles will look exceptionally white and transparent after cooking, and taste strong. 2. The ingredients can be matched as you like, and any ingredients can be used. 3. Udon noodles taste very smooth and chewy. They were first produced in Hokkaido. When the Japanese traditionally make this pasta, they cover the dough with a clean thick cloth, then step on it repeatedly with their feet to make the dough delicate and chewy, and finally press the dough to produce strips. Of course, when you step on the face, you wear white and clean socks to operate, rather than barefoot, hehe! This delicious pasta meal "Pigeon Emperor Udon Noodles in Soup" is ready for your reference!