The first time I met Yangchun noodles was in a middle school textbook. I didn’t remember much of the touching story. I only remembered the heart-stirring bowl of Yangchun noodles. When I got home from school, I begged my parents to make a bowl of "Yangchun noodles". ", but how could a native northerner know what Yangchun noodles are? In the end, I was dismissed with a bowl of noodles.
The name of Yangchun Noodles is quite grand, which always reminds people of the meaning of "Yangchun White Snow", but it has a "noble" name, but it does the work of a "lower person". This noodle was originally called "clear soup noodles". There is nothing else except noodles and soup. People who eat noodles are not very wealthy, so this "smooth noodles" is very unlucky. If you are poor to begin with, how can you still eat "guang noodles"? "? A smart person thought of changing the name of this noodle. The tenth month of the lunar calendar is called Xiaoyangchun. This noodle also costs ten cents a bowl. He simply borrowed the word "Yangchun" and named it Yangchun Noodles, so that after eating this bowl of noodles, his life would be better. Be a little sunnier.
Yangchun noodles only have soup and noodles, and there are not many noodles. Many people think that adding soy sauce to the noodle soup is "Yangchun noodles". This is really a misunderstanding of Yangchun noodles. Yangchun noodles are simple but not simple. , looks like a bowl of soy sauce water, but actually it took a lot of effort from the chef, including the chicken soup that has been simmered for a long time, the soy sauce that has been cooked and fried with scallions, and the small spoonful of lard that is the finishing touch of Yangchun noodles. Thin noodles folded three times are put into it, with dots of greenery dotted in it. The fragrance lingers on the tip of the nose. It is mellow and fresh, showing the solitary fragrance of self-admiration, which fully reflects the base of Jiangnan noodle soup.
Ingredients used: 2 taels of thin noodles, 5 qian of lard, 4 tablespoons of very fresh soy sauce, 1 piece of thick soup (chicken flavor), 2 shallots, scallions, and appropriate amount of salt.
Step 1: Put about 2 tablespoons of oil in the iron pot, cut the green onions into sections, fry the green onions over low heat until brown, and boil out the green onion oil. You can also use spring onions here, but green onions have a stronger flavor.
Step 2: Pour 4 tablespoons of extremely fresh soy sauce into the pot, and simmer with scallion oil for half a minute. After the sauce is fragrant, remove the scallions and set aside the soy sauce.
Step 3: Add a small spoonful of lard and a small piece of chicken-flavored thick soup into the bowl. When a family eats Yangchun noodles, it is impossible to have soup stock all the time. As long as you are not afraid of thirst, chicken essence, MSG is also available. Pour in two tablespoons of the boiled soy sauce and set aside.
Step 4: Boil water in two pots. When the water in one pot is boiling, add thin noodles and cook until they are about eight to nine times ripe. Bring another pot of water to a boil.
Step 5: Pour about three-fifths of the boiled water into the bowl, mix well and wait until the lard and soup stock melt.
Step 6: Put the noodles into a bowl and sprinkle with some chopped green onions. A Yangchun Noodle that is full of the taste of home and can even be praised by experienced chefs is ready.
Life is really like a bowl of spring noodles. It may seem like a simple life, but it has its own extraordinary aspects. Only oneself can know the taste of it.
There are three tips to master for a delicious bowl of Yangchun noodles:
1. The noodle soup should be made with water, not the soup used to cook the noodles.
2. Soy sauce cannot be used directly. It needs to be cooked with scallion oil to stimulate the sauce flavor and taste.
3. Don’t overcook the noodles or make them too soft. A little chewy will make the noodles more delicious.
My cooking skills are limited, so please give me some advice. Have fun eating, see you tomorrow.