The noodles are divided into two types: "clear brine" and "mixed brine". The clear marinade is also called "water marinade" and the mixed marinade is also called "thickened marinade". Although the methods are different, the flavors in your mouth will be different. Let me introduce you to the authentic way of making brine noodles. Welcome to read!

The authentic way to make marinated noodles

Materials:10g of yellow flowers, 10g of fungus, 10g of hazelnut mushrooms, 10g of pancetta, 100g of fried tofu.

Seasoning:15g of soy sauce, 5g of salt, the right amount of green onion, the right amount of ginger, the right amount of seasoning, two cinnamon, one egg.

Practice:

1. Soak the yellow flowers, fungus and mushrooms in warm water in advance. Fish them out after soaking and wash and set aside. Do not pour out the water.

2. Pork cut into larger pieces of meat, fried tofu cut into thin strips, green onions cut into segments, ginger cut into thick slices, eggs beaten well and set aside.

3. Heat a little oil in a frying pan. Stir fry the meat with high heat until white. Pour in the soy sauce and stir-fry for about fifteen seconds.

4. First pour in the water for the mushrooms, then put in some boiling water and bring to a boil, add the star anise, cinnamon, ginger slices and onions, cover the pan with a lid and cook on low heat for about 20 minutes to half an hour.

5. When the time is up, put the sauteed yellow ears and dried tofu together, add salt, bring to a boil, cover the pot and cook over medium heat for about five minutes.

6. Clip out as much of the green onion, ginger, cinnamon and dashi as you can and thicken the sauce until the soup thickens.

7. Turn off the heat, pour the egg mixture into the brine to form a thin line, wait a few moments, use a spoon to transfer in one direction, gently stir, it will bloom.

8. Cook the noodles and put them in a bowl. Pour salted water and eat them.