How To Cook Wantan Mee Sauce - How To Cook. Must be consumed within three days. Mix everything with the sauce and garnish with your own veggies.
Wan Tan Mee (Dry Version)
It is easier to fry mee that do not stick. Then add 1½ cups water, 1 tsp chicken stock powder, 1½ tbsp oyster sauce, 2 tsp soy sauce, 1 tsp mushroom flavoured soy (optional), then season with salt and pepper, to taste. How to make wantan mee sauce. The noodle sauce is for 2 servings of noodles. Must be consumed within three days. Mix everything with the sauce and garnish with your own veggies. Cover and simmer for 20 minutes, then add ½ tbsp cornstarch dissolved in 2 tbsp water, and stir until the sauce boils and thickens slightly. Strain and discard garlic, reserving oil. Choy sum is a simple and very sweet vegetable. Drain it and put it in the cold water for 10 seconds.
1) fry garlic in oil until just brown. Once the noodles no longer stick together, remove, drain, and set aside. I highly recommend separating the sauce into two bowls and cook the noodles in 1 serving. Transfer the mixture to a large bowl and season with salt, white pepper, mushrooms seasoning (if using), and sesame oil. Drain it and put it in the cold water for 10 seconds. Then keep these 90 cooked wantons in a separate dish and place in the soup to cook further only when you are ready to serve the meal. Choy sum is a simple and very sweet vegetable. Then, quickly transfer the blanched noodle to plunge into a large bowl of cold water using a wire strainer, for 10 seconds. It's made fresh and can be kept for one month. It is easier to fry mee that do not stick. Just defrost them before cooking in boiling water (left).
