Introduction to this issue: Yangchun March eat a bowl of Yangchun noodles, ten minutes to make a good job, the soup is fresh, light and refreshing
Yangchun noodles, also known as bare noodles, clear soup noodles or "clear soup light noodles", is a traditional noodle snack in the Jiangnan region, the soup is clear and fresh, light and refreshing. Yangchun noodles, also known as clear soup light noodles. According to legend, Qin Shi Huang unified the measurement of degrees and also unified the calendar. Take October of the summer calendar as the first month. This month is also known as Xiaoyang Chun, and at that time, ten copper coins were sold per bowl of noodles. Later quoted in the incision in Suzhou, Yangchun is "ten". Another saying is that from "Yangchun White Snow", there is nothing in the face light. This snow white is also nothing, so it became famous.
The method and ingredients of this noodle dish are very simple, a handful of thin noodles, a bowl of clear soup, simple spices, to make a bowl of simple and unpretentious Yangchun noodles, the soup is fresh and fresh, light and refreshing. Yangchun March eat bowl of Yangchun noodles, the whole body is warm and melting, the feeling of fresh breeze, you also learn it, do it for your family to eat, the following to share the following methods:
【Yangchun noodles】Ingredients required: 1 handful of noodles, 1 chinese cabbage, 1 tablespoon of cooked lard, 1 bowl of pork bone broth, 1 piece of green onion, salt to taste, 1 tablespoon of light soy sauce,
Procedure steps:
1. First make the soup, take a deep bowl, add 1 tablespoon of cooked lard, 1 tablespoon of light soy sauce, then add salt and green onion. Lard is essential for this noodle dish, and the noodles made with lard are more fragrant than vegetable oil, and the soup is clear.
2. Bring the pork bone broth to a boil, pour it into a bowl filled with spices, and stir well so that the soup is ready. If there is no pork bone broth at home, directly boil the water, pour it into the bowl, and use the pork bone broth noodle soup to be mellow and rich.
3. Add water to the pot to boil, cook the noodles under the noodles, use chopsticks to spread the noodles, cook the noodles to cook fast, add the cabbage, and cook together with the noodles.
4. After the noodles are cooked, they are fished out together with the green vegetables, placed in the basin, and poured into the cold and boiled, so that the noodles are refreshing and energetic, and they do not stick. Using tap water to make the noodles too cold, some people are prone to upset, and there is no problem with cold boiling water. I use the new Lycra kettle, the original Italian filter element, there is a smart flow meter, you can calculate the service life of the filter, there is an automatic reminder function. Without plugging in, you can filter and remove heavy metals, residual chlorine, and scale in the water, and you can drink directly after filtering, which is very convenient.
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5. Pick out the noodles with chopsticks after the cold, put them in the prepared soup, sprinkle some green onions, and make a bowl of soup with fresh flavor, light and refreshing Yangchun noodles.
Tips:
(1): Lard is essential, and the noodles made with lard are more fragrant than vegetable oil, and the soup is clear.
(2): If there is no pork bone broth at home, directly boil the water and pour it into the bowl, and the pork bone soup noodle soup is mellow and rich.
(3): After the noodles are cooked, they are over-cold, so that the noodles are eaten refreshingly and vigorously, and they do not stick.
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