Yangchun noodles, also known as white noodles or clear soup noodles, refer to noodles that do not add any dishes but only noodle soup. Popular in Jiangsu and Shanghai (so it is also known as Su-style soup noodles), it is quite popular because it is simple and fast to make, it does not take time to eat, and the price is cheap.
Boiling Yangchun noodles, in fact, there is no strict rule, you can use thin dragon's whisker noodles, you can also use wide noodles.
The focus is on the noodle soup, which should be clear but not oily, fresh and not dry after eating.
To make traditional Yangchun noodles, chives are generally fried in lard, and then fried shallot oil is used to mix the noodles; some will also add some pork in it. But we are tight in the morning, fried shallot oil is not troublesome, here bean mother to share a convenient, but equally delicious method.
While cooking the noodles, scoop lard and soy sauce into the bowl, add a little salt, add the noodle soup and noodles after the noodles are cooked, stir well, sprinkle with green onions. The whole process also took a time to cook the noodles, less than 3 minutes to get it done, quite simple and convenient.
And the taste is not bad at all, the fragrance is very provocative to the taste buds ~
【Ingredients】:
Noodles, lard, soy sauce, salt, chives
【Specific method】:
1: Bring water to a boil in a pot and add noodles to cook until cooked.
2: In the process of boiling water, take a bowl and add half a spoonful of lard, 1 spoonful of light soy sauce, and 1 pinch of salt.
(If the bowl is small, add less to each one)
3: Add the boiling noodle soup to the bowl and stir well until the lard melts.
4: Add the noodles to a bowl and sprinkle a handful of green onions over the heat.
A bowl of hot Yangchun noodles is ready.
The aroma is breathtaking! It is very fragrant, even the soup with noodles a bowl of belly, that is called a comfortable ~
【Production focus】:
1, lard, green onion, soy sauce, salt, indispensable, according to the size of the bowl to determine the amount. If you don't want more oil, you can put less lard, but the right amount of lard can ensure the aroma of noodles and green onions. (Lard is readily available in some supermarkets, or when buying meat to fry, by the way, some oil is fried, stored in a small jar can be used for a long time)
2: When the green onion is placed in a bowl with the noodles steaming hot, sprinkle them on, and a fragrance will come to the face.
3, the noodles do not cook too cooked, I think nine ripe, that is, eat a little bit of hard feeling is the best, you also come to try it ~
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