Authentic Putian noodles

Putian local famous a staple food

In our place there is a saying, said Putian chef powerful or not depends on will not do two dishes: one is the noodle, one is smothered bean curd, indeed also, these two are not easy.

In fact, the practice may not be much more difficult, is to be able to make Putian authentic flavor of the brine noodles is not easy.

Noodles for 3 people

Pork 1 small bowl

Dried shiitake mushrooms 8

Dried scallops 20

Dried razor clams 10

Small shrimp 1 small handful

Shredded carrots moderate

Onion moderate

Clams half a catty

Cabbage 7-8 slices

Cabbage 7-8 slices

Cabbage 1.5 kg. -8 slices

2 stalks of celery

3 cloves of garlic

1 tablespoon of oil

1 tsp of salt

Small tsp of chicken broth

1 tbsp of garlic oil

How to make authentic Putian lo mein ?

All the ingredients are ready, wash and cut them well.

Small shrimp washed and strained, pork cut into small rectangular pieces, standby.

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Preparing to boil lard: boiled lard is used to cook lo mein that is absolutely classic authentic flavor!

About 2cm square of fat meat to take about ten pieces, put the pot, add some water to the fat meat boil.

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Medium heat until the water is all dried up, it will continue to simmer the oil.

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Until it simmers until it turns all brown, fish it out and don't, leave the oil in the pot.

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While the pan is hot and the oil is hot, put all the pork down and stir-fry evenly, simmer and stir-fry, stir-fry until golden brown.

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Put in the garlic, onion, dried shiitake mushrooms, razor clams, and continue to stir-fry evenly.

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Add cabbage, carrot, small shrimp, oil, salt, chicken essence, continue to stir fry.

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Add boiling water, close to two-thirds of the pot, and bring to a boil.

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After the water boils, add the amount of noodles in thirds, spread evenly, this time first sprinkle some garlic oil on the surface of the noodles, to the noodles to increase the aroma of the noodles, the noodles boiled, medium heat, add the remaining leaves, and immediately sprinkle a large tablespoon of garlic oil evenly on the top of the leaves (evenly sprinkle a whole circle), which maintains the tenderness of the leaves, but also makes a whole pot more The flavorful.

Add the washed clams. Cover with a lid.

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Always keep the heat on medium, left hand spatula, right hand chopsticks, evenly spread out a few times to copy.

(At this time you can taste the saltiness again, if not enough, add more and less on your own)

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Can't help but take another look halfway through the meal?

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