Yangchun noodles are invented by Shanghainese, Yangchun noodles were originally named "clear soup light noodles", Yangchun noodles, also known as light noodles or clear soup noodles, white soup noodles, refers to a kind of noodles that do not add any dish ingredients and only soup, noodles clear water light soup without toppings, seasoning is to put soy sauce, soup is fresh and fresh, light and refreshing.
Yangchun noodles are just because there is no topping, white noodles, a few points of green onion only, the soup is clear, the noodles are pure, it is the green onion floating in the soup, it is also a clear and white, there are also people who call it "Green Dragon White Tiger Noodles", the core of Yangchun noodles, is called "soup head" soup, the pursuit of soup, there is a Yangchun noodle soup lasagna less way to eat, the soup is red and white, the difference is whether there is soy sauce, authentic Shanghai Yangchun noodles are white soup, and red soup Yangchun noodles, is inherited from Su bang noodles.
To make Yangchun noodles, it is indispensable - lard!
Lard is the essence of the soup, can add some lard not too happy, with the next year lard with local chives, simmered slowly, known as "snow oil", into the soup, even with a small spoon tip, this spoonful of lard is the soul of Yangchun noodles, but also the yangchun noodles icing on the cake.
Ingredients: 30 g egg noodles, 1/2 onion.
Seasoning: 1 g salt, 5 g light soy sauce, 50 g lard, 10 g chicken juice, 1 chives.
Directions: 1. Add lard to a pan, place shredded onion and fry over low heat until golden brown.
2. Scoop a spoonful of onion oil into a bowl.
3. Add soy sauce and chicken juice.
4. Flush in boiling water.
5. Take another pot, add water, add noodles and cook.
6. Add to a soup bowl and sprinkle with chopped chives.
Cooking tips: 1. Yangchun noodles with lard is a very critical point, Yangchun noodles clear soup white noodles seem to be tasteless, in fact, the essence is in the onion oil, must use lard to ensure the aroma of onion oil, noodles, with vegetable oil can also, the taste will be worse.
2. The most important thing about Yangchun noodles is fried shallot oil, the taste of purple onions is more fragrant, and the aroma of onions should be slowly fried over low heat.
3. The remaining shallot oil and onion crisp can also be eaten with cold vegetables, mixed with rice, or fried vegetables, and the oil taste is not worse than shrimp oil. Don't worry about the heat of lard, this spoonful of shallot oil is about the same as a piece of chocolate.