Yangchun noodles, also known as white noodles or clear soup noodles, refers to noodles without any dishes but only noodle soup. Popular in Jiangsu and Shanghai (so it is also called Su-style noodle soup), it is very popular because it is simple and fast to make, does not take time to eat, and the price is cheap.
Boiled Yangchun noodles, in fact, there are no strict restrictions. You can use thin dragon-beard noodles or wide noodles.
The focus is on noodle soup, soup should be clear but not oily, taste fresh and not dry after eating .
To make traditional Yangchun noodles, usually lard is used to fry the chives first, and then the fried shallot oil is used to make the soup noodles; some will add more The pork is inside. But we are tight in the morning, and deep-fried shallot oil is troublesome. Here is a way to save trouble but the same delicious taste.
While cooking the noodles, scoop the lard and light soy sauce into the bowl, add a little salt, add the noodle soup and noodles after the noodles are cooked, stir well, and sprinkle with chopped green onion. The whole process also took a long time to cook noodles, can get in less than 3 minutes, which is quite simple and convenient.
and taste not bad at all, and it is very fragrant and teasing the taste buds ~
阳春面
[Prepare ingredients]:
noodles, lard, light soy sauce, salt, chives
[Specific method]:
1. Boil water in the pot, add the noodles and cook until cooked.
2. While boiling water, take a bowl and add half a spoon of lard, 1 spoon of light soy sauce, and a pinch of salt.
(if the bowl is small, add less of each item)
3. Add the boiling noodle soup to the bowl and stir well until the lard melts.
4. Scoop the noodles into a bowl and sprinkle with a small handful of chopped green onion.
A bowl of hot Yangchun noodles is ready.
The fragrance is tangy! It is very fragrant, even with a bowl of soup and noodles, it is called a comfortable~
[Production focus]:
1, lard , Chopped green onion, light soy sauce, and salt are indispensable. The amount is determined according to the size of the bowl. Don't want to have too much oil, you can put less lard, but the right amount of lard can ensure the aroma of noodles and green onion. (Lard is readily available in some supermarkets, or when buying meat for stir-frying, by the way, fried some oil, it can be stored in a small jar for a long time)
2. When the chopped green onion is put in a bowl while the noodles are hot , Sprinkled on it, and a scent of fragrance came oncoming.
3. Don’t overcook the noodles. I think it’s best to be nine-mature, that is, it tastes a little harder. You can also try it~
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