Seasoning: salt Lee Kum Kee steamed fish, soy sauce, oyster sauce, chicken essence, pepper powder, cooking wine, salad oil and sesame oil.
The practice is as follows:
1, shred onion, mince garlic, mince chives, slice carrots and soak mushrooms.
2, do a pot of boiling water, the amount of noodles can be cooked.
3, another wok, add a little salad oil, when the oil temperature is 40% to 50% hot, add shredded onion and minced garlic, stir-fry over medium heat, similar to Shanghai onion oil noodles to make onion oil.
Practice, stir-fry until the color of onion and garlic turns brown, add wine, add appropriate amount of broth (the amount of soup in a bowl of noodles) and boil.
4. Boil the soup, add salt, Lee Kum Kee steamed fish and soy sauce (this soy sauce is used because it is slightly sweet), oyster sauce, carrot slices and mushrooms, and then cook.
After a while, add chicken essence and pepper when carrots and mushrooms are cooked, and then turn off the heat for later use.
5. When the water is slightly boiled, it will taste a thousand Lamian Noodles. Remember to cook the noodles separately, and never cook them with the soup just made. Turn the pot to medium heat again and use chopsticks.
Stir the noodles from time to time, and turn off the heat in two and a half minutes.
6. Take a bowl, scoop the noodles into the bowl, then pour the cooked broth, sprinkle with chopped green onion, sesame seeds and a little sesame oil.
This recipe is my own thinking. I can't find the ready-made Lamian Noodles soup anywhere, so I have to recall it by myself according to the Lamian Noodles I have eaten. I think the most important thing is the smell of broth and garlic, so I made it. I didn't expect it to taste good. Bone soup can be boiled into clear soup or white soup, depending on my preferences. Lamian Noodles, which is boiled into white soup, is more like it. I will send you how to cook bone soup later. The side dishes in it are optional, and I have also let go of mung bean sprouts, which are also delicious.