雲吞麵做法...(英文)

餛飩的餡料以肥、瘦豬肉、鮮蝦仁，加入大地魚碎及蛋黃調味混成。麵條則是以麵粉加上雞蛋、鹼水製成。湯以豬骨、大地魚乾、蝦皮熬成。餛飩一般是事先包好，到顧客點菜時才煮熟。傳統的餛飩麵做法是先把四、五顆餛飩放在開水中灼熟，放到碗中；然後把麵放到開水中煮數十秒，放進冷水中「過冷河」，再放到餛飩之上；最後加入熱湯，放上少許切短的韭黃。

餛飩麵的製作可以十分講究。無論是餛飩的大小、色澤、口感，麵的嚼勁（俗稱「咬口」）、生熟的程度、湯的濃淡均要配合得宜。特別是如何把麵煮得剛熟，彈牙而爽，需要不少技巧。

Wonton the fillings in fat, thin pork, shrimp Hui, adding land fish and broken yolk seasoning mix. Add eggs, flour noodles were based, manufactured alkaline. A soup restaurant, the earth FILLET, works well poured. Wonton wrapped generally prior to the cook when customers ordered. The traditional approach is to first face wonton four, five and wonton on which Zhuoshu water, into a bowl. cooking surface into boiling water and then pulls them into cold water to a "cooling off" and then put on top of wonton; Add soup. Short of putting a little hotbed chive.

Wonton surface can be very particular about the production. Wonton is the size, color, texture, the chewing surface freshened (commonly known as "Wind"), the degree of raw, Bias will be co-ordinated the soup. Partially cooked just how particular face, teeth and shells cool and require a lot of skills.