Danzai noodles
Dishes provided/ Degree Xiaoyue (Beijing Qiao Fu Fangcaodi Branch)
Planner/ Zeng Wenhuang
Production/Huang Jianxiang
Interview/ Chu Hong-yan
Photography / Zhang Yang
Ingredients: 100 grams of oil noodles, 22 grams of bean sprouts, 1 cooked white shrimp, appropriate amount of meat, appropriate amount of homemade broth, five seals of vinegar, a little garlic paste.
Preparation method: boil the pot into water, under the oil noodles, while stirring while cooking until mature, fish out into the ice water quickly over cold, drain the water, loosely placed, mixed in salad oil for later; after the guest orders, put the noodles into the boiling hot noodle pot on high heat and cook for 3 seconds, put in the washed bean sprouts for 2 seconds, shake the noodles, buckle the noodles, put into the bowl into a hemispherical shape, put on the coriander, meat, add broth, five seals vinegar, garlic paste, put on the shell cooked white shrimp.
Comments: Danzai noodles are the signature of Du Xiaoyue and the products of the town store. The selection of Taiwan's unique oil noodles, Q bullets and not rotten; onion-based shrimp broth sweet and fragrant, natural and healthy; strict selection of Taiwan black pig hind leg meat, with Taiwan's special red shallots and spices, a long time of fine fire stew made of meat is fragrant and not greasy, widely favored by female guests, and then accompanied by a century-old Five Seal Vinegar in Taiwan, only to achieve this bowl of Popular Taiwan's century-old Danzai noodles.
Chef's Tips
The making of the meat of the danzai noodles
Ingredients: 300 grams of lean pork hind legs, 88 grams of diced pork hind legs, 120 grams of minced pork skin, minced garlic, minced shallots, salad oil, white pepper, soy sauce, monosodium glutamate, salt, rock sugar, 250 grams of water.
Preparation method: Heat the pot with a little oil, stir-fry the minced shallots and minced garlic, add the lean diced meat, fatty meat, minced pork skin and fry until cooked thoroughly; at the same time, add rock sugar into the pot and fry until melted, add white pepper, soy sauce, monosodium glutamate, salt, water and boil, pour into the pot of fried diced meat, turn the heat down and cook for 1 hour.
How to make the soup: bring the white onion and water to a boil, reduce the heat and cook for 1 hour, add the shrimp head and cook for 2 hours, add shrimp powder to taste, and filter out the soup.
Chinese Culinary Magazine
China's most influential catering magazine, founded in 1980, has been distributed at home and abroad.
WeChat: ChineseCuisine1980
Sina Weibo: @Chinese Cuisine Magazine
Subscription method
Magazine pricing: 20 yuan / issue, 12 issues of 240 yuan throughout the year.
1. Post office remittance
Beneficiary name: China Cuisine Magazine
Remittance address: No. 1 Baoguo Temple, Guangnei Street, Xicheng District, Beijing
Postal code: 100053
2. Bank transfer
Account Opening Name: China Cuisine Magazine Co., Ltd
Bank: Industrial and Commercial Bank of China Beijing Tianning Temple Branch
Remittance account number: 0200 0248 0920 1016 662
3. Post Office Subscription
Postal code: 2-440
You can go directly to the post offices across the country to apply for subscriptions, and the specific content can be consulted with the staff.
Issuing Department Tel: 010-63044739.
Please contact the distribution department in time after remittance and inform the subscription information, thank you.
All content of this WeChat ID is prohibited from being reproduced without permission. If you need to reprint, please communicate in advance and obtain authorization before reprinting. When reprinting, please indicate the source and author's signature in a prominent position.
【Old Cook】Click the button in the upper right corner to share this article to the circle of friends.
【New Chef】