Shanghai Yangchun Noodles

Ingredients

Broth

Lard

Scallions

Noodles

Recipe

1. There are two kinds of soup stock, meat and vegetable. In general households, chicken shells and pork bones are commonly used to stew meat and fish soup; soybean sprouts, shiitake mushroom roots or mushrooms are used to stew vegetarian soup. Stock;

2. Use cold water to stew the stock, and the amount of water should cover the ingredients. You can add wine to remove the fishy smell, but avoid adding onion and ginger to avoid odor transfer or loss of flavor. When making the soup, be sure to use low heat to keep the soup from boiling and simmer until the bones are tender and the meat is tender. To be particular, this is not good enough; drain out the stewed soup, then use gauze to filter out impurities; after cooling, scrape off the frozen oil on the surface; then boil the soup again, pour in the beaten egg whites, Stir the soup while pouring it in, so that the egg white coats the turbid things in the soup. When the egg white solidifies, pick it up and discard it. Only then will you have a clear and refreshing soup. This kind of soup can be used as a good noodle soup base.

3. Lard is the finishing touch of Shanghai Yangchun Noodles. It is different from sesame oil and scallion oil; the smoothness of a bowl of noodles, the state that seems to be there but not there, and seems to be nothing but there, depends on the aroma of that spoonful of lard. Nowadays, the diet concept of low-fat and low-sugar is promoted, and that spoonful of lard may bear countless unfounded charges, which really makes people feel sorry for Yangchun noodles;

4. With broth, lard, and green onions. Be particular about it. It must be Shanghai's chives (commonly known as white rice scallions), the very thin kind. This shallot is definitely not a thin one picked out from a large pile of thick onions, it is a fake. Shanghai's white rice onions are naturally thin, yet plump, and particularly green, a vibrant, pleasing green color that is the cutest version of onions. When making Yangchun noodles, remove the white part of the scallion, take only the whole green scallion stalk, and cut it into two to three millimeters long minced scallions, also called chopped green onion;

5. At this time, prepare a wide-mouthed noodle bowl. Add some salt, pick up a pinch of cooked lard, and heat water and stock on the stove at the same time... The noodles can be homemade, and there are also specially made Yangchun noodles, but it is best to have thin noodles; the texture of Yangchun noodles is slightly thinner than other noodles. Harder;

6. After the water boils, add the noodles. When it boils again, lift up the noodles, hold them with a slotted spoon and rinse them under running water until the noodles are cold, then put them on high boiling water. In the soup pot, when the soup is boiling again, use chopsticks to lift the noodles as high as possible, put the bottom of the noodles into the bowl first, and fold it a few times to make it look neat; then, ladle in the soup stock, but not too much. It's better to make the noodles slightly higher than the soup. Finally, sprinkle with chopped green onions and you're done.

7. This is what Shanghainese call exquisiteness; eating exquisitely is not pretentious; eating exquisitely is sometimes a taste, sometimes just a habit.