The life of Jiangnan people begins with a bowl of Yangchun noodles!
Yangchun noodles began in Jiangnan, also known as bare noodles, clear soup noodles, eating tendons and refreshing, soup taste fresh, is a famous noodle snack in Jiangnan area.
Especially in Suzhou, people in Shanghai, Yangzhou and Wuxi are more fond of Yangchun noodles.
Yangchun noodles are not only delicious, but also economical, very in line with the lives of the public. The noodles of Yangchun noodles are very thin, just like the noodles eaten by northerners, which look very delicate. It doesn't take long to cook before it can be fished out and eaten.
Yangchun noodles are not like fried sauce noodles, beef ramen, etc. have toppings, and because there is no topping, the requirements for soup are relatively high, and they are generally cooked with broth boiled from large bones.
Yangchun noodles are generally divided into two types, white soup and red soup. The red soup is red because of the addition of soy sauce.
What, boiling noodles with soy sauce?
It is a drop, which is also a characteristic of Yangchun noodles.
Many foreigners who have never eaten it like to call Yangchun noodles "soy sauce boiled noodles" and feel that it is not the right way.
In fact, after adding soy sauce, the taste is very delicious.
Just like fried sauce noodles, ramen noodles, knife-cut noodles, they all have toppings to increase the flavor of the noodles.
But in order to make the soup light and light, Yangchun noodles will not add these messy toppings.
It just added some soy sauce to freshen up. Although it is only a simple addition of soy sauce, it plays a role in the finishing touch.
Friends who often cook should know that the status of soy sauce in cooking is unshakable. It can bring fresh and fresh incense.
If you can cook the original flavor of soy sauce, it is very delicious!
Now Yangchun noodles, because of the different regions, there are also some differences.
For example, some people like to add some eggs and rape leaves to it. Some like to add green onions and lard.
But no matter what ingredients are added, it will not affect the clarity and elegance of the soup.
When making Yangchun noodles, do not put too much soy sauce and do not blacken. The green onions should be cut into fresh and tender green onions.
When cooking noodles, do not cook them completely, nine mature can be, so that when you eat them, you will not get sticky.
I found that some friends like to add some vinegar when eating Yangchun noodles, which I think is not advisable.
If you add vinegar, you will cover up the original aroma of the noodles, and it is too sour to drink soup, or eat the original taste.
A bowl of Yangchun noodles, refreshing and moist, the soup is clear but delicious, the noodles are smooth, not sticky and not soft, really fragrant.
No wonder that so many years have passed, he is still so tall in the minds of Jiangnan people!
Dear reader, have you ever eaten Yangchun noodles?
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