Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to noodles with soup without any food ingredients, which are common in Jiangsu and Shanghai in China. Here's how to do it.

condiments

500 grams of flour

condiments

2 tablespoons lard

Onion 15g

4 tablespoons soy sauce

Monosodium glutamate 1 teaspoon

Proper amount of soup

Salt 1/2 teaspoons

Water 200 grams

Exercise:

Step 1

Prepare lard extracted from pig fat or pig fat.

Second step

Add salt to the flour and stir well, then add water several times, stirring while adding water until it becomes snowflake-like dough.

Third step

Manual grouping.

Fourth step

The dough press selects the dough press gear 1 (the thickest gear), crushes the dough by hand, puts it into the dough press, stacks several pressed dough pieces together, and then presses the dough into pieces.

Step five

Repeat several times until the dough sheet becomes smooth, and the thickness of the dough press is adjusted to the third gear for pressing once, and the thickness of the dough sheet is about 2mm.

Step 6

Select the' stage' of the dough mixer, cut the pressed dough into fine noodles and put the cut noodles on the curtain.

Step 7

Dice shallots.

Step 8

Boil water in the pot, add noodles, spread them out with chopsticks after shaping, and cook until the noodles float.

Step 9

First put the cooked broth or half a bowl of boiling water into a bowl, then add soy sauce, lard and monosodium glutamate and mix well.

Step 10

After the noodles float, cook for 1 min, scoop the noodles into the colander with chopsticks, fold them several times to shape, put the noodles and soup together in the bowl, and finally sprinkle a little leek.