Teacher Fu taught the legendary Yangchun noodles, do this step more, light and refreshing

Little two, come to bowl Yang Spring Noodles! ”

"Well, officer, you'll be fine later, and the noodles will be fine right away!"

The above dialogue is not very familiar, ah ha ha ~ ~ there will always be such a similar scene in martial arts novels. Today I will bring you a bowl of fragrant and steaming Yangchun noodles!

Yangchun noodles are also known as bare noodles, clear soup noodles or clear soup light noodles, the soup is clear and fresh, light and refreshing. It is a famous Han noodle snack in the Jiangnan region, as a major feature of Huai'an. Folk customs call the lunar month of October as Xiaoyangchun, and the Shanghai Jingyin language takes ten as Yangchun. In the past, this noodle sold for ten yuan per bowl, so it was called Yangchun noodles. Boiled onion oil noodles are also known as sea rice shallot oil noodles. It is served with simmered shallot oil and deeply boiled sea rice (known as Kaiyang in Shanghai) and mixed with cooked noodles. The noodles are tough and smooth, the sea rice is soft and delicious, and the onion oil is fragrant.After 1945, there was a stall surnamed Chen in the City God Temple who used the daily method of his hometown in northern Jiangsu to boil green onion oil and mix the noodles. The green onion is rich and distinctive, very popular, and has been passed down to this day.

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Yangchun noodles

ingredient:

500g of noodles, lard, broth, white onion, onion, chives, purple vinegar

method:

1) Cut the onion and green onion into long strips

2) Chop the chives

3) Put the right amount of pork in the pot

4) Pour in the onion and stir-fry

5) The ingredients in the pan to be fried are charred

6) Prepare a pot of hot water and add the noodles

7) Bring to a boil over high heat

8) Pour a little cold water

9) After boiling again, you can start cooking

10) Add the broth to a bowl

11) Flush in the right amount of hot water

12) Pour the stir-fried ingredients into the pot, add the noodles, sprinkle with chives and pour purple vinegar to eat