Hello, everyone, welcome to the Duke's Food Journal. Many people know that I am a northerner, I like to eat noodles, especially all kinds of noodles, however, we seldom eat noodles for breakfast, basically buns, spicy soup, bean curd brains, doughnuts, etc., or sometimes do some baking, such as cakes, bread and so on. But I've eaten all these breakfasts over and over again, and recently I wanted to do something different, and I wanted to try Yangchun noodles, which are often eaten by southerners.

The first time I saw Yangchun noodles, I really thought it would not be good, that the soup is not watery, as if there is no flavor to eat, not like the north of the choking pot noodle as colorful, not like braised noodles as rich flavor. But really eat but found that the previous ideas are wrong, the northern noodles to taste heavy and rich mainly, but the spring noodles is soup clear flavor fresh, although light but extremely refreshing, especially for breakfast when drinking a bowl of spring noodles, the whole body will be warm. The key is to do it up quite don't fast hand, 3 minutes can be done, such a breakfast, do you want to have a bowl?

Yangchun noodles materials needed are: 1 handful of noodles, 3 scallions, 1 tbsp lard, ? tbsp salt, moderate pepper, moderate chicken broth, moderate soy sauce, moderate water;

Yangchun noodles detailed production steps:

remove the roots of the scallions, clean, and then cut into scallions with a knife, put into a bowl, which add 1 tbsp lard, ? tbsp salt, a little bit of pepper, moderate amount of chicken essence, moderate amount of soy sauce.

Bring a pot of water to a boil, add the noodles and cook for about 2 minutes, turning off the heat when the noodles are tender but not cooked all the way through;

Pour the boiling noodle soup into the bowl with a spoon, stirring until the lard has melted and the scallions are scalded to bring out their flavor. Then fish out the cooked noodles into the bowl as well, so that a bowl of steaming hot Yangchun noodles is ready.

Yangchun noodles need to pay attention to the details of the production process:

In fact, yangchun noodles were what kind of noodles can be done, but I tried to do it after I felt that the supermarket sells the thin round noodles cooked out of the most delicious, of course, this noodle has changed my perception of the hanging noodles, because I used to dislike eating this kind of hanging noodles, do noodles if there is no fresh noodles, even if it will be demolished on a packet of instant noodles to replace it, it will not be able to eat. I would not use hanging noodles if I didn't have fresh noodles, even if I had a packet of instant noodles to replace them;

The lard is the best thing to add a lot of flavor in this bowl of yangchun noodles. Now that it's winter, a little lard can last for a long time, so you can use it as you like. If you are not used to eating lard, you can also switch to sesame oil; the reason why I added a little pepper in order to better adapt to the taste of my northern people, do not like friends can not add Oh;

Noodles in the cooking time do not cook fully cooked, cooked to the noodles without hard core on the line, so that the texture of the best. Some people like to put on the last scallion, I think the morning eating a little onion spicy flavor, so put the scallion into the bowl in advance, with a hot soup a scald, both can remove the scallion spicy flavor, but also can stir up the scallion flavor, more delicious.