Shanghai fried noodles food
Shanghai fried noodles raw materials
300 grams of fresh noodles, 150 grams of chickpeas, 100 grams of shredded pork, green onions (also leeks) a small amount.
Shanghai Fried Noodle Seasoning
15 grams of cooking oil, 30 grams of light soy sauce (both light and dark soy sauce are needed), 5 grams of rice wine, 1 teaspoon of dry cornstarch, 1 teaspoon of white pepper, 1/4 teaspoon of monosodium glutamate, 10 grams of white vinegar. [1]
Shanghai Fried Noodle Practice
Cooking Noodles
Pot put enough cold water to boil, into the fresh noodles until the water comes to a rolling boil again, add 1 cup of cold water, boil and then low heat to maintain the water boiling again to cook for 2 minutes, coarse fresh noodles should be boiled first, but you can not be rotten.
Practice 2: main ingredients: fine noodles
Side dishes: chicken hairy vegetables, shredded pork, mushrooms
Iron pot is best!
Iron wok is the best! It's not easy to stick to the wok, and the fried noodles have a dry and fragrant wok flavor.
"Preparation"
01. Choose medium or high gluten noodles, which are strong and tough.
Pick 300g of thin noodles to ensure good flavor and texture.
After the water boils, add the noodles. TIPS①: Noodles: Water = 1:2
After it boils, add cold water once, and boil it again.
Timing: 1 minute 20 seconds.
Put into ice water quickly and scrub to remove surface starch.
TIPS②: Drain and add 0.5 tbsp cooking oil, stirring to disperse.
When the noodles are ready, the stir-fry can begin~
Please keep the heat high throughout
02.TIPS ③: Pour half a bowl of oil and let the oil slide all over the bottom of the wok.
Heat the oil smoothly until the oil is slightly smoking, then remove the wok from the heat,
Quickly pour in 0.3 bowl of shredded pork and use the residual heat of the oil to scald it.
Pour out all the oil from scalding the shredded pork and continue to the next step with the remaining oil in the wok.
TIPS ④: Control the time of lowering the noodles.
03. Stir-fry the sliced mushrooms (2) and a small handful of cockles in the wok,
and pour in the chow mein noodles only after the leaves have softened.
Add 2 spoons of dark soy sauce ? 1 tbsp salt ? 1/4 tsp white pepper
The chopsticks, which are a hundred times better than spatulas, make an appearance!
Quickly pick apart and stir while the Sriracha is still coloring.
Where does the dry flavor of chow mein come from? It's the "batter" that does it.
04. Finally, add the shredded pork and keep stirring the pan.
tips5: Stir-fry until some burnt bits appear on the sides of the pan.
Tips ⑤: Stir fry until some burnt bottom appears on the edge of the pan.