The name of Yangchun Noodles is quite atmospheric, which always reminds people of the meaning of "spring snow", but it has a noble name, but it is doing the work of "Xialiba people". This noodle was originally called "clear soup and smooth noodles". Except noodles and soup, there is nothing else. People who eat noodles are not very rich. This "smooth noodles" is very unlucky. They are already poor. How can they still eat "light"? The wise man thought of changing the name of this noodle. October in the lunar calendar is called Xiaoyangchun, and this noodle is also a bowl of ten articles. He simply borrowed the word "Yangchun" and named it Yangchun Noodles, so that after eating this bowl of noodles, life will become more sunny.

Yangchun noodles only have soup and noodles, and there are not many flower heads. Many people think that adding soy sauce to noodle soup is "Yangchun noodles", which is really a misunderstanding. Yangchun noodles are simple but not simple. It looks like a bowl of soy sauce water, but it actually takes a lot of master's efforts, such as chicken soup that has been hung for a long time, soy sauce that has been cooked and fried with scallion oil, and lard that is the finishing touch of Yangchun noodles. Ingredients used for Yangchun noodles

: 2 liang of fine noodles, 5 yuan of lard, 4 tablespoons of extremely fresh soy sauce, 1 thick soup treasure (chicken sauce flavor), 2 shallots, green onions and a proper amount of salt.

step 1: put about 2 tablespoons of oil into the iron pan, cut the scallion into sections, fry the scallion with low fire until brown, and boil the scallion oil. You can also use shallots here, but they have a stronger flavor.

step 2: pour 4 spoonfuls of extremely fresh soy sauce into the pot, and cook with onion oil for half a minute. After the sauce smells, take out the onion and use the sauce for later use.

Step 3: Add a spoonful of lard and a small piece of thick soup with chicken sauce to the bowl, and eat Yangchun noodles at home. It is impossible to have soup all the time. As long as you are not afraid of thirst, chicken essence and monosodium glutamate are ok. Scoop in two spoonfuls of boiled sauce for later use.

Step 4: Boil the water in two pots. Boil the water in one pot, then add the fine flour, and cook until it is 89% ripe. Boil another pot of water.

Step 5: Pour the boiled water into the bowl for about three fifths, and mix well until the lard and thick soup treasure are melted.

step 6: scoop the noodles into a bowl and sprinkle with chopped shallots. A Yangchun noodle full of home flavor enough for the old chef to praise is ready. -tips-

life is really like a bowl of noodles in the spring. It seems to be a simple life, but it has its own extraordinary everywhere, and you only know it.

There are three tips to master in a bowl of delicious Yangchun noodles:

1. Noodles soup should be made with clear water, not boiled noodles soup.

2. Soy sauce can't be used directly. It needs to be cooked with scallion oil to stimulate the flavor and taste of the sauce.

3. Don't overcook and soften the noodles. They will taste more refreshing if they are slightly stiff.