First, the materials of Shanghai Yangchun noodles
Noodles, lard, chopped green onion
Second, the practice of Shanghai Yangchun noodles
1. Broth, divided into two kinds of meat and vegetables; Chicken shells and pig bones are commonly used in general families to stew meat soup; Stew vegetarian broth with bean sprouts, mushroom roots or mushrooms.
2. Use cold water to stew broth, and the amount of water should cover the ingredients. You can add wine to remove the fishy smell, but don't put onion and ginger, so as not to spoil or spoil the taste.
When making soup, you must use a small fire to keep the soup from boiling until the bones are crisp and rotten. Pay attention to a little, this is not good; To secrete the stewed soup, and then filter out impurities with gauze;
After cooling, scrape off the frozen oil on the surface; Then boil the soup again, pour in the broken egg white, stir the soup while pouring, so that the egg white wraps the turbid things in the soup, and then lift it up and throw it away after the egg white condenses;
This is the clear and refreshing soup stock, which can be used as a good noodle soup base.
3. Lard is the crowning touch of Shanghai Yangchun noodles. It is different from sesame oil and onion oil; The smoothness of a bowl of noodles, the kind of realm that seems to have nothing, seems to have nothing, depends on the aroma of that spoonful of lard. Nowadays, the concept of low-fat and low-sugar diet is respected, and that spoonful of lard may bear countless unwarranted charges, which really makes people feel aggrieved for Yangchun noodles.
4. With broth and lard, onions are also exquisite. It must be a small scallion (commonly known as white rice onion) in Shanghai, which is very thin.
This shallot is by no means thin and picked from a lot of thick shallots, it's a fake. Shanghai's white rice onion is born thin, but it is also full, and it is particularly green. It is the kind of green that is full of vitality and pleasing to the eye, and belongs to the budding version of onion.
When making Yangchun noodles, remove the scallions, only take all green scallions and cut them into two or three millimeters of chopped scallions, also called chopped scallions.
5. At this point, prepare a wide-mouthed noodle bowl, add some salt, pick up a lot of cooked lard, and burn water and broth on the stove at the same time.
Noodles can be self-made, and there are special mechanisms for Yangchun noodles, but it is best to have fine noodles; The texture of Yangchun noodles is slightly harder than other noodles.
6. After the water is boiled, put the noodles, lift them when they are boiled again, rinse them under flowing water with a colander until they are cold, and then put them in a boiling soup pot. When the soup is rolled again, lift the noodles with chopsticks, raise them as high as possible, put the bottom of the noodles into the bowl first, and fold them several times to look neat;
Then, scoop in the broth, but not too much, so that the noodles are slightly higher than the soup. Finally, sprinkle with chopped green onion and you're done.
Third, matters needing attention of Shanghai Yangchun noodles
The most important thing to make Yangchun noodles is to fry onion oil. Purple onion tastes fragrant, and the fried onion oil tastes very rich, while the fried onion crisp is also very delicious. Add it when drinking wine, mixing cold dishes, cooking fried rice, clay pot rice, etc., and the taste becomes very special in an instant.
It is also very important to use lard for making Yangchun noodles. It is necessary to use lard to ensure the flavor of scallion oil and noodles.
The fried onion oil can also be mixed with cold dishes and rice, or after the onion crisp is fished away, the vegetables are fried with the remaining oil, which tastes better than shrimp oil.
Fourth, the basic information of noodles
1. Fresh noodles include sliced noodles, pulled noodles and Lamian Noodles. The main nutrients of sliced noodles are protein, fat, carbohydrate, dietary fiber, etc. Generally, the fresh sliced noodles on the market are made by machine, and their taste and taste are better than dried noodles, but many people still like to eat handmade noodles.
2. The method of making noodles is constantly changing with the change of seasons.
3. When the weather is cold in winter, people eat more noodles in soup, noodles in ramen and Huimian Noodles strips, and put some dried vegetables, sauerkraut or fresh vegetables in them. People in some places like to eat plain noodles, and people in some places often mix batter into noodle soup. This kind of noodles with paste is commonly known as? Noodles in soup?
4. In summer, people eat more noodles. After the noodles are cooked, take them out, put them in cold water or yin and yang water (boiled water mixed with cold water), and mix them with garlic juice, amaranth, Schizonepeta and shredded cucumber. When eating, they are cool and refreshing, and prevent heatstroke and cool down.
5. In spring and autumn, people eat more noodles, noodles, etc. In the harvest season of garlic moss and beans, every household likes to make noodles with garlic moss and beans. Because these dishes are fixed dishes for noodles, when garlic moss and beans are on the market, it is also the time when people eat noodles the most. Usually, they should eat noodles at least once every three or two days.
6. Colored noodles have appeared in the market. As the name implies, nutritious colored noodles don't rely on pigments to add color, but use vegetables and fruits to add to noodles, so that noodles are colorful and have nutrition that ordinary noodles don't have.