Question 2: Can you make Yangchun noodles without lard? Yes, but it tastes better with a little lard
Question 3: The correct method of making Yangchun noodles-a handful of fine noodles
Half a bowl of soup
a glass of water
Five dollars of lard and a spoonful of soy sauce.
Burn two more.
Crispy Chinese cabbage. . .
Question 4: I want to get something to eat in the university. What oil can cook noodles without lard? Peanut oil, corn oil, soybean oil, blended oil, sesame oil ~
Question 5: How to serve Yangchun noodles?
condiments
Fresh-cut fine noodles
condiments
Pork is fatty and chives are moderate.
Appropriate amount of salt and soy sauce.
Appropriate amount of leek and garlic leaves
Steps of making Yangchun noodles
1. Prepare materials.
2. Wash the pig fat and cut it into pieces, and cut the onion into sections;
3. Put the diced fat and onion into the pot, and pour 1 glass of water to boil;
4. Continue to cook on low heat until the fat becomes transparent and the water slowly evaporates;
5. Turn to low heat and continue to cook until the water completely evaporates and the fat begins to oil;
6. The fat gradually becomes smaller and drier, and the color becomes golden yellow;
7. Turn off the fire, remove the oil residue, filter the lard and pour it into a clean, waterless, high-temperature resistant and sealable container;
8. After cooling, it can be sealed and stored in the refrigerator.
9. Chop the onion and garlic leaves for later use;
10. Put a proper amount of salt and soy sauce into the noodle bowl, pour boiling water or broth, and add 2 tablespoons of lard;
1 1. In a large pot, add clean water and bring to a boil;
12. Shake 1-2 servings of fresh Daoxiao Noodles evenly, then put it in a pot and disperse it with chopsticks;
13. After the water is boiled again, turn to medium heat and poke the noodles with chopsticks; Cook until the noodles are cooked, take out the noodles and drain the water on the colander;
14. Fold the noodles in half and put them in the noodle soup bowl. Sprinkle with chopped green onion and garlic.
skill
First, noodles should be thin and gluten-free, moderate in hardness and not rotten when cooked;
Second, the noodle soup should be wide. You can use broth or boiled water boldly, but you must have red soup and soy sauce.
Third, and most importantly, use lard. The charming fragrance of Yangchun noodles comes from this.
Question 6: The episode "Ferry of the Soul" is not scary, so you can go and watch it.
A handful of fine noodles, half a bowl of broth, a glass of clear water, five yuan of lard, a spoonful of soy sauce from the old Chen family at Qiaotou, and two crisp Chinese cabbages.
Question 7: How to make a simple bowl of Yangchun noodles?
Pig suet150g
Raw noodles for one person.
2 tablespoons soy sauce
Two or three drops of soy sauce
Sugar 1/4 teaspoons
300-400 ml stock solution
A tablespoon of garlic leaves or chopped green onion.
How to make a simple bowl of Yangchun noodles
Cut the pork suet into small pieces and throw it into the pot. Boil lard over low heat.
Just cook until the oil comes out slowly and the fat turns into slag. The lard is ripe.
Put seasoning in the bowl: soy sauce, soy sauce, salt, sugar, garlic leaves and lard (one tablespoon).
After the soup is boiled, put it in a bowl. If there is no soup stock, use boiled water (boiled water will taste a little worse, and you can put a little chicken essence if you don't mind).
Boil the water in the pot. If you like raw food, take it out as soon as you cook it. I like it soft and the cooking time is slightly extended for a while.
Question 8: A handful of fine noodles, half a bowl of broth, a cup of clear water, five dollars of lard, and a spoonful of soy sauce from the old Chen family at Qiaotou. What does it mean to cook two crispy Chinese cabbages? The line of the second season is about the Yangchun noodles of Lao Chen's shopkeeper.
I highly recommend you to watch it. It's the Soul Ferry Season 2 episode 14 15.
Question 9: In the episode "The Ferry of the Soul", what is behind the sentence "A handful of noodles, half a bowl of soup" ... to solve ... the delicate surface.
Half a bowl of broth and a glass of water.
Five dollars of lard
A spoonful of old Chen's soy sauce.
Burn two more.
Crispy Chinese cabbage. . .
Question 10: Where does Yangchun noodles come from?
Egg noodles 100g, eggs 1 piece, 3 garlic sprouts, refined salt, monosodium glutamate, fragrant soup and peanut oil.
prepare
(1) Knock the eggs into a bowl and beat them evenly with chopsticks. Set the wok on fire, add peanut oil and heat it, pour in egg liquid and spread it into egg skin, take it out and cut it into filaments. Wash the garlic seedlings and cut them into 3 cm sections.
(2) Add water to the pot to boil, then boil the egg noodles, take them out and put them in a bowl, sprinkle with shredded eggs and garlic sprouts.
(3) Pour the stock into a wok to boil, skim off the floating foam, season with refined salt and monosodium glutamate, and then pour some sesame oil on the noodles.
The most important thing to make Yangchun noodles is to fry scallion oil. Purple onion tastes delicious, fried onion oil tastes rich, and fried onion crisp is also delicious. Add when drinking wine, mixing cold dishes, cooking fried rice, clay pot rice, etc. And the taste becomes very special in an instant!
In addition, it is also very important to make lard for Yangchun noodles. Only lard can ensure the flavor of onion oil and noodles. Yangchun noodles clear soup white noodles seem tasteless, but the essence is in onion oil, so if you want to make a bowl of Yangchun noodles, the steps of onion oil should not be sloppy!