Cách nấu Mỳ vằn thắn ngọt nước chuẩn vị ngọt thanh- Sống khỏe mỗi ngày - Món ngon VietNamR

The original Wonton noodles in Guangdong, China were brought to Hanoi around the 1930s. From a Chinese dish, it has become popular in the capital for a long time. A piece of yellow and chewy noodles, a few thin slices of liver, a piece of skin, a piece of cartilage, and a piece of lung. There are both fried and boiled cartilage, pineapple, a quarter of an egg, and a little bit of sweet and sour broth to make a unique and popular dish. The ingredients are very simple. There is no flour, no water, a little bit of salt, and an egg. In addition, a more advanced step is to use tools to cut and roll the noodles. Depending on the size of the household or restaurant, we have different tools. But if we have professional tools, the noodles will be more delicious. Because if we use a machine, the flour will be soft and round enough, the noodles will be small and even. Actually, the most important way to make fresh noodles is to mix the flour well. And when you beat it up, you feel that the egg is almost cooked. Then it will create the aroma of the egg and the chewiness of the egg white. Combined with flour, it creates a very delicious and really fresh noodle. To make a fresh noodle, first we put the flour in a sieve or bucket. Then add a little salt, add the egg and water and mix well. Knead the dough into a smooth, elastic mass. During the kneading process, if the flour is dry, add a little water to the flour. We should add a little water at a time so that the flour does not become sticky. Then, if we do it at home, we will let the flour rest for 30 minutes and then take the flour to roll, cut. And if we do it in a restaurant, we will put it in the machine and roll it many times. Note that if you roll it thinly, the noodles will be soft and chewy, not broken. That's why the flour is required. Actually, fresh noodles will definitely be much different from instant noodles. First, the freshness, the chewiness, and especially the aroma. When you pick up the noodles, you can smell the aroma of flour and egg. That's for sure. Secondly, when you use fresh products, the process of preservation is a bit more difficult because you can only use it for about 6 to 8 hours. That's why our noodles are also self-learning. Because it has eggs, it has a hygiene in it, it also makes our products, fresh products, learn. As for instant noodles, they will dry out, so that process will last longer. The flour is required. It is a thin, long, like large pieces of cloth. It looks very beautiful. Next, we will transfer the flour into the machine and transfer it to the cutting machine. During this process, be careful to wipe the flour regularly so that the flour does not stick to each other and you have to use your hands to adjust the machine. The noodles are required to be thin, long, chewy and have a golden color. Making a bowl of Văn Thắn noodles is a lot of work. There are a lot of steps. In addition to making fresh noodles, as you can see, it also includes rolling, making balls, cutting balls. There are a lot of processes to make those things so that you can complete a bowl of Văn Thắn noodles. Now, around the streets of Hanoi, we can easily find different Văn Thắn noodle shops. However, these noodle shops often use shrimp noodles, so losing the fresh taste or taste is not good for your health. Fresh Văn Thắn noodles will create a unique flavor of the bowl of noodles. It is not only different in flavor, but even the water to soak the noodles is more elaborate. The chef has to soak the noodles twice and pay attention not to soak too long and not too fast to ensure that the noodles do not stick and are just cooked and chewy. The first thing you have to pay attention to when making fresh noodles is the step of soaking the noodles. Soaking the noodles is very important in fresh noodles. It will be different from instant noodles where you just add boiling water. But for fresh noodles, you have to soak it in hot water and boil it. After boiling it, you put it in cold water and soak it again in hot water. Then the noodles will be cooked and chewy. In fact, Văn Thắn noodles depend on the following factors. First, the broth. Second, the filling, char siu, dumplings, and fried dumplings. All of these are made at the restaurant. So first, it ensures the quality. Second, it ensures the freshness every day. We don't make it all day. In order to make it delicious, the noodles must be delicious. When customers order the first dish, the noodles must be the first dish. It's not the broth. The broth is after that. After that, customers will taste and see how the broth is compared to other restaurants. To make Văn Thắn noodles, the process of making the broth is very complicated. We have to boil the water, soak the bones, remove the black foam, wash the bones, peel the onions, cut them into small pieces, peel the carrots, cut them into small pieces, wash the dried shrimps, soak the bones with carrots, carrots, onions, and dried shrimps for about 2 hours. You can soak them in an electric rice cooker for convenience, or you can boil them in an industrial stove. Season with salt and seasoning seeds to make the broth more flavorful. The seasoning in the thin noodles is called xùi cào. Xùi cào can be boiled or fried. If you add shrimps, it will be called há cào, and it will be very delicious. Grilled meat with spices, wine, honey, of the Chinese, called xá xíu. Xá xíu will be thinly sliced and put in a bowl of noodles. A bowl of fresh noodles is prepared from the broth to the xùi cào, há cào. And then, especially the fresh noodles will make a delicious dish. A bowl of Văn Thắn noodles that anyone who enjoys will remember forever.