Seasoning: steamed fish with salt, soy sauce, oyster sauce, chicken essence, pepper powder, cooking wine, salad oil and sesame oil.
The practice is as follows:
1. Shred onion, chopped garlic, chopped chives, sliced carrots and soaked mushrooms.
2, make a pot of boiling water, the amount of noodles can be cooked.
3, another wok, add a little salad oil, when the oil temperature is 40% to 50% hot, add shredded onion and minced garlic, stir fry over medium heat, similar to Shanghai onion oil noodles to make onion oil.
Practice, stir-fry until the color of onion and garlic turns brown, add wine, add appropriate amount of broth (the amount of soup in a bowl of noodles) and boil.
4. Boil the soup, add salt, Lee Kum Kee steamed fish and soy sauce (this soy sauce is slightly sweet), oyster sauce, carrot slices and mushrooms, and then cook.
After a while, carrots and mushrooms are cooked, then add chicken essence and pepper, and turn off the heat for later use.
When the water is boiled a little, it will taste like 1000 Lamian Noodles. Remember to cook the noodles separately, and never cook them with the soup just made. Turn the pot to medium heat again and use chopsticks.
Stir the noodles from time to time and turn off the heat in two and a half minutes.
6. Take a bowl, scoop the noodles into the bowl, then pour in the cooked broth and sprinkle with chopped green onion, sesame seeds and a little sesame oil.
I came up with this recipe myself. I can't find ready-made Lamian Noodles noodle soup anywhere, and I can only recall it according to Lamian Noodles's own experience. I think the most important thing is the taste of broth and garlic, so I made it. I didn't expect it to taste good. Bone soup can be boiled into clear soup or white soup, depending on my preference. Lamian Noodles cooked in white soup is more like. I'll send you how to make bone soup later. The side dishes in it are optional, and I also put mung bean sprouts, which are also delicious.