Yangchun Noodles
1.
Heat lard in a pot over medium heat, add shredded onions and fry until the onions are slightly charred.
2.
Use a slotted spoon to remove the onions. Transfer the remaining lard to a small bowl and cool it to become scallion oil. Store in the refrigerator.
3.
Take a bowl, add an appropriate amount of salt, light soy sauce, a little chopped green onion, add a small spoonful of green onion oil, add boiling water, and the soup base of Yangchun noodles is ready.
4.
Put the water in a large pot under the boil. After boiling once, add an appropriate amount of cold water and boil again. Use chopsticks to pick out the noodles and place them on the claw fence to drain the water. Put the portion into the noodle bowl
5.
Sprinkle a little green onion to garnish. If you like toppings, you can fry them in advance and cover the noodles. This time I used snow bamboo shoots. The shredded pork toppings are salty and delicious, and you can finish it just by talking.
Yipin Baby Cabbage
Ingredients: 300g baby cabbage
Accessories: 50g preserved egg (duck egg), 20g green pepper, 20g bell pepper
p>Seasoning: 5 grams of garlic (white skin), 5 grams of green onions
Method:
1. Wash the baby cabbage and chop into 4 sections;
< p>2. Dice green pepper, red pepper and preserved egg;3. Slice garlic;
4. Mince green onion;
5. Slice garlic and green onion. Soy sauce pot;
6. When the garlic slices are burnt but not mushy, add chicken soup and bring to a boil (white water + chicken essence will also work);
7. After the water boils, put the doll Add the vegetables, diced preserved eggs and boil until the baby cabbage becomes soft;
8. Remove the baby cabbage and put it on a plate, put the green and red peppers into the soup and cook for one minute;< /p>
9. Add water starch to thicken the soup, pour it on the baby cabbage and it’s ready!