After working hard in Yantai for many years, my favorite thing to eat is noodles. Because the noodles are cheap and full. When I first started working, I didn't have much money, and I ate noodles all the time to save money. Over the past few years, my favorite noodles are still "Penglai small noodles". Two days ago on a business trip to Penglai, I ate again, the familiar taste, the familiar price - 3 yuan, the price of thunder, it is really real.
Back in Yantai City, there are also many Penglai small noodle restaurants on the street, but after eating a few times, they will never go again. Not to mention the price doubled, the taste is also a lot worse. So now whenever I'm hungry, I cook my own meal of Penglai noodles. The method is learned from colleagues from Penglai, it should still be quite authentic, now I will teach it to everyone.
Material preparation:
Sea oysters (scallops are also available, depending on what the market has on the day, two together is no problem), peppercorns, noodles, sweet potato starch, sea rice, green onion and ginger, star anise, fungus, eggs, chicken essence, sesame oil
Preparation steps:
First of all, I can't really do this thing, so I buy ready-made hand-rolled noodles, and if you have noodles at home, it will be done.
Boil the sea oysters, leaving the meat to be shelled;
Peppercorns are heated and soaked in water, and the soaked peppercorns are fished out and thrown away, leaving only the peppercorns in water;
Sea rice is also added to the blister, after soaking as long as the sea rice water;
Cut the green onion into sections and the ginger into small pieces;
Sweet potato starch and water are boiled in accordance with the ratio of 1:5 to make water starch;
Add water to the pot, add shallots and ginger, star anise, pepper water, sea rice water, add the right amount of soy sauce (old soy sauce is also OK, if you want a darker color);
Add the wood ear fungus and sea oyster meat, stir well and add the water starch. When adding, pay attention to the addition, while stirring and adding, you will obviously feel that the soup gradually becomes viscous and shiny;
After boiling, beat in an egg. Eggs are best stirred before pouring on the soup;
After turning off the heat, add the right amount of salt, chicken essence to taste, sprinkle with green onion, pour a little sesame oil, and the soup of Penglai noodles is ready;
Pour the boiled soup over the cooked noodles and a delicious bowl of Penglai noodles is done.
Be sure to take advantage of the fact that you have just come out of the pot and quickly suck on two mouthfuls of noodles. As soon as you enter your mouth, the rich umami taste of the soup base will come to you with a split head and cover your face. Fresh sea oysters are also sucked into the mouth, swallowed along with the noodles, and the delicious taste lingers in the mouth for a long time. When you want to taste it again, you find that a bowl of noodles has quietly fallen into your stomach, so you have to hurry up and have another bowl.
Having said all this, is there any hunger? Do it yourself.