The wonton noodles at Heng Heung Yuen use a very traditional alkaline water surface.
Familiar check-in reminders arrive as scheduled
[Ding dong, check-in is successful, the food store you checked in is: [Hengxiang Garden]]
[Thirty-eight years old store, consistent quality]
[All wontons are packed and sold on the same day]
[All shrimps used are fresh prawns]
[Use high-quality shrimp, earth fish, and hen as the soup base]
[The meat filling uses fresh pork belly]
[The low-temperature alkali removal technique is used with great proficiency]
[Chef: 3-star senior chef: Qi Hengsan]
"Ding dong, the system rating, [Hengxiang Garden]'s star rating is 3 stars."
"Ding dong, you have won a 3-star food store check-in reward"
[Attribute: Strength 1]
[Attribute: Durability 1]
[Attribute: Recovery 1]
[Ability: Triathlon]
[Ability introduction: You have a thorough understanding of triathlon]
[Money: 1,000 yuan]
【Famous: 30】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]
Li Xiao scratched his head, not quite understanding this reward from the system.
Unexpectedly, it was rewarded with three attribute points for the first time in a long time, and it also came with an ability that had nothing to do with wonton noodles [Ability: Triathlon].
He originally thought that he would get a [Ability: Mastery of Making Wonton] or [Ability: Mastery of Making Alkaline Water].
Although he already had similar abilities, having many skills is not overwhelming. Having some is better than none. The more of this kind of thing is definitely better.
However, after successfully punching in as expected, what was gained was such an ability.
He silently took out his personal mobile phone, opened his notepad, and looked at the item above
[Participate in an international long-distance running event in the name of the Great Han Kingdom]
He took a breath and said, "Hey, hey, hey, I want to participate in a long-distance running event, not a triathlon."
He tried to ask the system in his mind: Brother, let's discuss it, how about we change the reward?
However, the system remained silent as always, as if it had no thoughts.
However, looking at the new skills he had just acquired and looking at the notepad on his phone, he had a vague feeling that the system was not as simple as he imagined.
However, he still rationally suppressed the curiosity in his heart. After all, the live broadcast was still being broadcast, just in case there was some unexplainable phenomenon in the world while he was researching.
Then he would be doomed. His beautiful life had just begun, and he didn't want to be caught doing research.
Li Xiao moved closer to the bowl, and after a slight sniff, the faint smell of alkaline water poured into his nose. However, the smell of alkaline water was not offensive, and it was obviously the amount of alkaline water that was just right.
Li Xiao picked up a handful of golden transparent alkaline water and dropped it in front of the live broadcast room.
"If anyone noticed the conversation between me and the old man in Tang suit just now, they should know that alkaline water is widely used."
"The purpose of adding alkali is to remove the sour taste in the dough and make the finished product more pliable and soft. As the amount of alkali water increases, the texture of the noodles will even become crispy."
"However, this kind of noodles with excessive alkaline water will give people a strong alkaline smell, and it will feel bitter after eating it."
"So usually the alkaline water surface with excess alkaline water added will undergo a process of [alkali removal] before use."
"After making the alkaline water, place it in a cool place, maintain humidity, and let it sit for 1 to 2 days, or wrap it in plastic wrap and put it in the refrigerator. The smell of the alkaline water will fade away quickly after 3 to 5 days, but
The content of alkaline water will not be reduced, but the taste will be better."
"So if possible, we can try our best to choose bamboo noodles. However, because the production process is too complicated and the cost is much higher than that of alkaline noodles, there are not many places where you can eat it."
Li Xiao put the alkaline water in the chopsticks into his mouth. The smell of the alkaline water after entering the mouth was stronger than the smell, but it was still within the normal acceptable range.
After all, if you want to enjoy the crispy texture it brings, you have to accept its slight lack of taste.
The fragrant duck eggs are added to the middle of the alkaline water to make the noodles golden. After adding the alkaline water, the golden noodles are chemically changed and become translucent and the color is very beautiful.
“The texture is crispy and tough, you can taste a strong egg flavor, it’s chewy, and it tastes pretty good.”
"The only drawback may be that not everyone likes the taste of this alkaline water, especially those who eat it for the first time may not be used to it."
Studio
"Is this the so-called alkaline water surface? It looks so special."
"Indeed, this side is actually translucent."
“The wonton noodles at this restaurant are just average, but the wontons taste great.”
"Hey, I'm just the opposite of the one upstairs. I like to eat the noodles there the most. The alkaline water tastes just amazing."
“Am I the only one who feels that the wonton noodles at this restaurant are not as delicious as before?”
"I think the taste is exactly the same as before, even more delicious. Maybe it's just that you eat more good food that you feel it is different from before."
"Isn't that woman who makes your heart flutter and make you feel unbearable, the same woman who is naked now and you have no impulse at all?"
"Tsk, tsk, your words are rough and your reasoning is not rough."
.......
Li Xiao ignored the sudden increase in speed in the barrage. After all, it is human nature to drive rationally. After all, we are all adults. Just don't go too far.
Li Xiao pointed the camera at the wonton noodles. He pointed at the alkaline water floating on the wontons and explained.
"Many shops serve wontons on the surface, while the noodles are on the bottom. In fact, this has no meaning except that it looks good."
"If noodles are soaked in soup for too long, they will easily absorb too much water, which will greatly change the texture of the noodles. The most common situation is that the noodles will become swollen and soft."
"On the contrary, if you put the noodles on the surface and stuff the wontons at the bottom like [Heng Heung Garden], it will not only keep the alkaline surface crisp and crispy, but also allow the wontons to fully absorb the water in the clear soup.
, let the meat filling be filled with soup."
"However, this method also has a disadvantage, that is, the wonton dough must be very confident, otherwise the wonton skin will become soft if soaked for a long time. If it is soaked for too long, it may even melt in the soup."
Pick up a wonton and put it in front of the camera
"Their wonton skin is particularly good after being soaked for so long without any signs of melting. It is also very thin and transparent, so you can clearly see the meat filling inside."
"The one I'm holding now is a shrimp wonton. We can clearly see a huge shrimp inside the light pink pork filling."
Li Xiao took one bite of the huge wonton, and the meat juice of the wonton immediately burst out.
Li Xiao chewed carefully first, and the small half wonton in his mouth
"There's really a lot of water. It's wrapped in meat filling, and it flows out as soon as you bite into it."
“The gravy is very sweet and it uses pork belly that is 70% lean and 30% fat. It is evenly fat and lean, not too dry, not too oily or too greasy.”
"Their meat fillings are not stirred by a machine, but chopped out piece by piece with a kitchen knife, so the fibers in the pork are not destroyed, and the meat tastes quite elastic and chewy, and it does not look like the stuffing made by a machine.
That’s soulless.”
Li Xiao licked his lips
"Their meat filling is very fresh, but I can tell that it is not because of the addition of chicken essence or MSG. It seems that they not only add earth fish powder when cooking the clear soup, but also add it when stirring the meat filling.
Powder of earth fish.”
“Their seasoning of the meat filling is a bit light and sweet, but when paired with the rich clear soup, it’s just right.”
He showed the half-bitten wonton in front of the camera
"Look at the ingredients they use at home. They have such a big shrimp, and they use live shrimp instead of frozen shrimp."
The shrimps take up 1/4 of the whole wonton, which can be said to be quite generous.
When it comes to shrimp wontons in many places, the store only needs to dig in 1/3 or half of a shrimp to call it shrimp wontons.
In order to save costs, most stores still use cheaper frozen shrimps, and they are not as big as the ones here at [Heng Heung Garden].
Everyone in the live broadcast room was shocked when they saw the huge shrimp appearing in front of them.
