condiments
Noodles (raw)100g
50 grams of tofu
30 grams of dried mushrooms
Zucchini 1/2
condiment
30 Kelaisha sauce
50 grams of coconut milk
Sanjiajiang 10g
Proper amount of water
Making method of Lesha flavor noodle soup
1. After the egg noodles are cooked in boiling water, they are supercooled with cold boiling water to remove the sticky part of the noodles and make them more refreshing.
2. Slice the zucchini, and cut the bean bubble obliquely in half. Cut bean bubbles are easier to cook and absorb juice.
3. Dried shiitake mushrooms can be boiled with water in advance, and other shiitake mushrooms can be boiled, but it is not recommended to use shiitake mushrooms. Too strong shiitake mushrooms can easily destroy the mellow taste of Lesha.
4. Add 500 ml of water to the pot, add paste and coconut milk powder, and boil over high heat without covering the lid.
5. Add mushrooms and beans and cook until soft and rotten.
6. After the mushrooms and beans are cooked, add vegetables. After the vegetables are boiled soft, put the cooked ingredients, soup and vegetables into a bowl with noodles. Finally, decorate with three sauces and serve.
Cooking tips
1. It is not recommended to cook noodles directly in Sarah's pot, because many fine noodles will be sprinkled before packaging to avoid adhesion. The noodles cooked in the pot are sticky and will destroy Sarah's soup base;
2. When cooking ingredients, you should first cook non-perishable ingredients, and bean bubbles can also be put in first, because bean bubbles are more delicious after being cooked;
Samba is a language in Malaysia. In Southeast Asia, descendants of Chinese and Malays are called Nyonya. Nyonya is very ingenious, and her cooking combines the essence of China and Malays. Sancha sauce is a seasoning made by Nyonya, which is especially popular in Southeast Asia.
4. Lesha sauce can be bought in large supermarkets. Some are single lesha sauce in glass bottles, and some are packaged in seasoning bags, including lesha sauce, coconut milk powder and sancha sauce. I used chef Parkson in Singapore, and all the necessary seasonings were in it.