Although the practice of pot cover noodles appeared in the Qing Dynasty, the name of pot cover noodles is only 30 years old. 1979 Zhenjiang local government organized a meeting and put forward suggestions for promoting Zhenjiang. /kloc-more than 0/0 of the old intellectuals think that Zhenjiang Laosan is too vulgar, so they suggest changing their views. After discussion, they put forward the popular new "three eccentricities".
This sentence gradually refreshed and covered the old "three eccentrics" and became Zhenjiang's business card. After the new "three eccentrics" became popular, the pot cover noodles gradually got a name.
In 2007, Zhenjiang City established the Pot Cover Noodles Association, and in 2009, the Jiangsu Provincial Government announced the second batch of provincial intangible cultural heritage lists, among which Zhenjiang Pot Cover Noodles and Kunshan Ozao Noodles are two noodle making techniques.
The practice of pot cover noodles:
Material preparation: noodles, soy sauce, soft sugar, monosodium glutamate, shrimp, star anise, fragrant leaves, salt, green head, cooked lard or sesame oil.
1. First, put the pot on a medium fire or the fire should not be too big. Slowly add clear water shrimp seeds to the pot and boil. After 3 minutes, add sugar. After dissolving, slowly pour in soy sauce.
2. Then simmer on low heat 1 hour. After cooling, put it in a container and prepare it for use. Be careful not to drop the tap water.
3. After that, put the clear water into the pot and bring it to a boil slowly. Put some noodles according to personal needs, cover the small pot cover and put the empty bowl on the pot table. Pour soy sauce and cooked lard into a bowl one by one, and add appropriate amount of green head and monosodium glutamate to taste. After the noodle pot is boiled, add appropriate amount of water to make the noodles cooked. After boiling, open the lid to remove the floating foam, take out the noodles one by one and put them in a bowl, and pour in a proper amount of noodle soup.