material
Raw noodles (flat raw noodles), garlic, chopped green onion, oil, salt
method of work
1, prepare the seasoning first: put the garlic in oil (lard, which will be more fragrant) and fry it (crispy), add salt and monosodium glutamate to adjust the taste (generally, we Hakkas will use fish sauce instead).
2. Boil boiling water in the pot. After the water boils, put the raw noodles into the boiling water and cook them. Generally, the noodles will be cooked in less than one minute.
3. Pick up the noodles in the bowl, put the seasonings prepared in advance, add some chopped green onion, and stir them evenly to eat.
Tips
Be sure to eat it while it is hot!
Practice 2,
material
5 dried mushrooms, fried onion crisp 1 tbsp, 2 onions, 300g medium and low gluten flour, a little shrimp, 2 tbsps salt, a little chicken powder and 3 tbsps white pepper.
method of work
1, wash the dried mushrooms, soak them in water, swell and cut into strips (save the water soaked in mushrooms and add it to the soup base later);
2. Sauté ed mushrooms, dried shrimps and scallions in a hot oil pan;
3. After the fragrance is fried, pour the water that was soaked in mushrooms before, and add boiled water or broth to boil;
4. While waiting for the soup to boil, stir the flour with water until it is thick (the dry humidity of the batter can be adjusted according to personal preference);
5. After the soup base is boiled, add seasonings, and pour a spoonful of batter with a spoon (the batter will not stick together if it is separated from the batter);
6. Add chopped green onion before you get out of the pot, and the Hakka dough will be done! !
Practice 3,
material
300g of white oil noodles, 80g of pork slices, 2 slices of round sweet and spicy, 2 onions, 2 celery, 30g of dried shrimps 10, shredded carrots, crispy shallots 1 tablespoon, 250㏄ of water, 3 tablespoons of salad oil and salt/kloc-0.
method of work
1. Add marinade to pork slices and marinate for 10 minute. Cut the tempura into strips, cut the onion and celery, and wash the shrimps for later use.
2. After the pot is heated, add 3 tablespoons of salad oil, fry the tempura strips made in 1 for crispness, then add the salted pork slices and fry them until they turn white, and take them out.
3. Take the pot of method 2 and turn on a small fire, add the white oil noodles, and fry both sides of the noodles until they are slightly burnt.
4. Add onion slices, celery slices and dried shrimps made in method 1 to the pot made in method 3, stir-fry with tempura strips and pickled pork slices made in method 2, add water and all seasonings, add shredded carrots, fried onion crisp and white oil noodles made in method 3, and stir-fry for 3 minutes on medium heat.