150g of lard

One person's raw noodles

2 tablespoons of soy sauce

2,3 drops of dark soy sauce

1/4 tsp of sugar

300-400ml of stock

1 tablespoon of garlic leaves or chopped green onion

How to make the best yangchun noodles ?

Cut the lard into small pieces and throw them into a pot. Turn on low heat and simmer the lard.

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Simmer until the oil comes out slowly and the fat meat shrinks into crumbs, the lard is considered to be simmering well. The actual amount of lard for one bowl of Yangchun noodles is about one tablespoon. Pour the rest of the lard into a clean ceramic bowl or a glass jar and store it in the refrigerator with the lid on after it has cooled down, and use it as you wish.

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Put the seasoning in the bowl: soy sauce, soy sauce, salt, sugar, garlic leaves, lard (a tablespoon). 1/4 tsp (1.2 grams or so) of sugar is used to hang the freshness of the sugar, put it at all can not eat the sweetness, really can not accept can not be put. 2, 3 drops of soy sauce is used to color, only soy sauce to do it out of the color of the color is too light, the Jiangnan District noodle museums are all "Yangchun noodles color", the color is not the same. The color of the noodles is the same as the color of the noodles in step 4.

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Boil the stock and add it to the bowl. If you don't have stock, use boiling water (it's a little less flavorful if you use boiling water, so you can put in a little bit of chicken broth if you don't mind).

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Before the water boils in the pot. If you like the taste of raw meat, fish it out as soon as it boils. If you like it softer, extend the cooking time a bit.

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Written on 2020.10.14.

Attached is my stock recipe.

The stock can be made simple or complex.

I make the simplest kind. I make 2.5 liters at a time, then divide it into 400 ml bags, put them in the freezer, and every time I eat noodles, I take a bag out, and I throw the broth into a pot and heat it up on the stove.

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For 2.5 liters of stock, you need two chicken bones. This is available in the grocery store supermarket, go to the meat stall and ask the vendor. It's about 10 bucks a pair.

Buy them and clean the skeleton chest cavity of fat, blood clots, nodular tissue and other waste. Soak in clean water for 30 minutes.

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Pour off the blood.

Fill with 3 liters of water.

Turn on high heat.

Slowly, you will see blood foam appear on the surface of the soup, skim it off. It is important to skim continuously for a few minutes. Because a wave of blood foam skimming off, immediately there will be a new foam appear. Skim until there is no blood in the foam. After that, don't worry about the foam, because even if you skim for an hour, there will still be foam.

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Then put in 3 or 4 pieces of ginger. Let it simmer on medium-low heat for 3 hours, and don't worry about it. Just turn off the heat at some point.

Gnaw on the chicken bones or throw them away, as you wish.

If you're going to use them all the same day, we recommend putting an onion in them, as chicken bone broth is very flavorful with onions in it. If you're keeping it in the freezer, don't put an onion in, as it will have a pungent onion odor after thawing.

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There is an even easier way to do this: when you make rib soup at home, beat a bowl of soup out and bring it underneath the next day.

1 no lard, use sesame oil.

2 stock is bone broth (ribs soup), chicken broth and other soups that have a fresh flavor. Ask the elders in your family, almost every mom and aunt will make it. The one that says it's not good is either no broth, or no this and no that! (I don't know why, but I've written "what is stock" here, and people still keep asking.) As long as you use stock, the flavor won't be bad! The noodles may look like a simple bowl of noodles, but in fact, the kitchen is not sloppy in the preparation.

3People often ask, "How can I make the noodles look so neat?". .

Yangchun noodles are usually raw, that is, freshly rolled noodles from a noodle store, buy the thinner ones. Roll them slightly, fish them out with one chopstick, and fold them twice when you put them in a bowl. If you want to take a picture, don't fish out the noodles that are left in the pot, just let them go. After taking pictures and then fish, you will find that the second fish out of the noodles into the bowl, and then how to neatly not neat.

4 As for why I wrote "garlic leaves" instead of "garlic cloves". In Wuxi, we all call garlic leaves, and "garlic seedlings" refers to garlic moss, and seldom hear people call "green garlic". Everywhere children have everywhere children called, and then with me to break this brother will only roll your eyes ~

5 This article was written on 2020.05.03. I saw the question appeared several times inside the "do not put pepper?" question. I've seen the question "Do you put no pepper on it?" come up a few times in the questions. I would like to say that it is a matter of personal taste whether to put pepper or not, you can put it if you like (just like eating wontons with or without spicy oil ~). So don't ask me again, why don't you put pepper in this question ~ pepper is definitely not the soul of Yangchun noodles