(East China Kitchen School Soup Base and Noodle Making Technology) Southeast Region Special Noodles Series (Tainan Danzai Noodles, Zhangzhou Hand-grabbing Noodles, Curry Beef Noodles , Taiwan-style cold noodles)
Tainan Danzai Noodles Features:
Tainan Danzai Noodles are famous noodles in Tainan, Taiwan Province, my country. They are made of butter noodles, fresh prawns, mung bean sprouts, leeks, etc. Its characteristics are fresh soups and vegetables, soft and smooth oily, rich and delicious.
Zhangzhou Hand-grabbing noodles Features:
Hand-grabbing noodles, also known as dried tofu noodles, is a famous pasta in the Zhangzhou region of Fujian Province. It is made of delicate noodles into cake shape, rolled into fried tofu and seasoning sauce, and grabbing with hands. Its characteristics are unique preparation methods and unique eating methods, sweet, sour, fragrant, spicy and unique taste.
Curry beef noodles Features:
Curry beef noodles are one of the more distinctive staple foods in the southeast coastal areas of my country. They are a special noodles made from fine noodles, beef, curry powder, etc. as raw materials. Its characteristics are smooth noodles, cooked and rotten beef, mellow soup, and strong curry flavor.
Taiwanese-style cold noodles features:
Taiwanese-style cold noodles are one of the more distinctive staple foods in Taiwan in my country. It is a special noodles made from noodles, mung bean sprouts, cooked ham, etc. as raw materials and cooked and mixed. Its characteristics are crispy, tender and smooth, fresh, fragrant, sour and spicy, delicious and refreshing.
Tainan Danzai Noodles
Features:
Tainan Danzai Noodles are famous noodles in Tainan region of Taiwan Province, my country. They are made of butter noodles, fresh prawns, mung bean sprouts, leeks, etc. Its characteristics are fresh soups and vegetables, soft and smooth oily, rich and delicious.
Ingredients:
150 grams of butter noodles, 8 fresh prawns, 75 grams of mung bean sprouts, 50 grams of lean pork, 25 grams of leeks, 20 grams of shallots, 10 grams of chopped green onions, 8 grams of ginger and garlic, 5 grams of refined salt, 3 grams of white vinegar, 2 grams of MSG, 800 grams of broth, 25 grams of vegetable oil.
How to make:
(1) Add water to a boil in the pot, add 2 grams of washed prawns, fine salt, and white vinegar to boil, and cook and remove. Wash the bean sprouts. Wash the leeks and cut them into small pieces. Cut the lean pork into shreds. Cut the shallots into thin slices.
(2) Add vegetable oil to the pot, add sliced shallots and chopped shallots and fry them over low heat, turn yellow, pour it into the container to make scallion butter. The cooked prawns peel off their heads and shells (keep the tail shells).
(3) Put the butter noodles in a small bamboo basket and put them in a boiling water pot for about 5 minutes. Until the noodles are soft, take them out, drain the water, and buckle them in a large bowl.
(4) Add the soup to the pot and bring to a boil, add shredded pork and mung bean sprouts and blanch it, remove the soup and boil it again, skim the foam, add the fine salt and leek sections to a little hot, add MSG, pour it into the oily noodles bowl along the side of the bowl, place the shrimp on the noodles, sprinkle with minced garlic and ginger, and pour in an appropriate amount of green onion butter.
Tips:
Bean sprouts and leeks are cooked, and they cannot be too hot.
Zhangzhou hand-grabbing noodles
Features:
Hand-grabbing noodles, also known as dried tofu noodles, is a famous pasta in Zhangzhou, Fujian. It is made of thin noodles into cake shape, rolled into fried tofu and seasoning sauce, and grabbing with hands. Its characteristics are unique preparation methods and unique eating methods, sweet, sour, fragrant, spicy and unique taste.
Ingredients:
Hand-rolled fine noodles (or stretched noodles) 500 grams, 350 grams of tofu, 25 grams each of samcha sauce, chili sauce, peanut butter, sweet noodle sauce, and garlic paste, 10 grams of mustard, 500 grams of oil, and 15 grams of sesame oil.
How to make:
(1) Put the fine noodles into a pot of boiling water and cook them, divide them into 5 parts, plate them into round shapes, and press them into cake shapes with heavy objects.
(2) Cut the tofu into long strips. Add oil in the pot and cook until 70% hot, add tofu strips, fry the yellow and remove the oil.
(3) Place the dough cake in the palm of your hand, apply seasoning sauce according to your personal preferences, add a piece of tofu, roll it tightly and serve.
Tips:
noodles should be tight and even when pancakes, and the seasonings can be increased and decreased according to your personal taste. You can put more food if you like, and don’t put more food if you don’t like food.
curry beef noodle
Features:
Curry beef noodle is one of the more distinctive staple foods in the southeast coastal areas of my country. It is a special noodles made from fine noodles, beef, curry powder, etc. as raw materials. Its characteristics are smooth noodles, cooked and rotten beef, mellow soup, and strong curry flavor.
Ingredients:
fine noodles 200 grams, 150 grams of beef, 10 grams of chopped green onion, 5 grams of curry powder, 3 grams of fine salt, 1 grams of MSG, and 20 grams of vegetable oil.
How to make:
(1) Put clean water in the pot, add the washed beef and bring to a boil, clear the foam, and cook over low heat until it is slightly cooked.
(2) Heat the pot with vegetable oil, add chopped green onion and stir-fry, add curry powder and stir-fry, add the soup and beef to boil, boil until the beef is cooked and removed, drain off the water. Cut the cooked beef into slices.
(3) Put clean water in the pot and bring to a boil, add fine noodles and boil over medium heat. Instead, cook over low heat until it is cooked and remove, drain the water.
(4) Put the cooked noodles into a bowl and add cooked beef slices.
(5) Then add the salt to the original sauce of the boiled beef and bring to a boil, add MSG, and pour it out of the pot and pour it into a bowl containing noodles.
Tips:
Fine noodles are put into a boiling pot and boil until they float. Add 50 grams of cold water, then boil and cook for a while and then remove.
Taiwanese-style cold noodles
Features:
Taiwanese-style cold noodles are one of the more distinctive staple foods in Taiwan in my country. It is a special noodles made from noodles, mung bean sprouts, cooked ham, etc. as raw materials and cooked and mixed. Its characteristics are crispy, tender and smooth, fresh, fragrant, sour and spicy, delicious and refreshing.
Ingredients: 200 grams of
noodles, 75 grams of mung bean sprouts and cucumbers, 50 grams of cooked ham meat and cooked chicken breast, 25 grams of shrimps, 18 grams of pickled cabbage and garlic, 5 grams of chopped green onion, 15 grams of peanut butter and soy sauce, 10 grams of vinegar, 5 grams of fine salt, 3 grams of MSG, 20 grams of spicy oil and sesame oil.
How to make:
(1) Remove the shell and wash the shrimps, put them in a container, add warm water and soak until they are soft and take them out, drain the water, chop them, put them in a bowl, steam them in a steamer for about 10 minutes to take them out.
(2) Cut the cooked ham into shredded meat. Cooked chicken breast into thin strips. Wash the pickled cabbage, drain the water, and cut into powder. Peel the garlic and make a paste. Wash the cucumbers and cut them into shreds. Pinch off the roots of mung bean sprouts and wash them.
(3) Put clean water in the pot and bring to a boil, put it in the noodles and boil it over medium heat. Cook until it is cooked and pulled out, put it in cold water and cool it out, drain the water, put it in the container, pick it up and add sesame oil and mix well. Blanch the mung bean sprouts and boil the soup pot for noodles, blanch it and remove it, put it in cold water and pour it out, and drain it out, drain the water.
(4) Put the peanut butter into the container, add minced pickled cabbage, garlic paste, fine salt, MSG, vinegar, soy sauce and spicy oil to mix well into a sauce. Put the noodles on a plate, then add shredded cucumber, shredded ham, mung bean sprouts, and shredded chicken, sprinkle with chopped green onions and minced shrimps, and serve with the sauce.
Tips:
mung bean sprouts should be blanched over high heat until they are broken and taken out immediately to maintain their crisp and tender texture.
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