Fine noodles, sugar, soy sauce, lard, white pepper, fine chopped green onion, salt to taste.
Practice steps:
1, the pot to cook the noodles add the right amount of water, light the fire and start boiling water, while using the kettle to boil the right amount of water.
2, use the time of boiling water to put salt, sugar, soy sauce, lard, white pepper and finely chopped green onion in the noodle bowl.
3, the pot of boiling noodles into the thin noodles, boil again and turn off the heat, hot until the noodles still a little white core can be.
4, the boiling water in the kettle into the noodle bowl, and then use chopsticks to pick up the noodles in the noodle bowl, along with a few folds feel more beautiful.
How to adjust the soup base of Yangchun noodles to taste good
Yangchun noodles are plain and simple noodles in clear soup, but in your mouth will really surprise you, so it's so good, the noodles are clear and strong, the broth is clear and floating in the translucent oil and green and fine green onion, after eating the noodles and then drink a couple of mouths of broth all the way through the body.
The ingredients of Yangchun noodles are very simple, except for the noodles, and that's the way it is, the simpler it is, the higher the demand for the ingredients. Sugar, soy sauce, lard, white pepper, finely chopped green onions and salt are essential seasonings, salt is the king of all flavors needless to say, sugar will make the soup taste soft, rich layers, soy sauce to make the soup base a beautiful color and taste delicious, lard and white pepper is the soul of the soup base, boiled lard white and warm, long fragrance, white pepper has a slight stimulation of the pungent aroma, the punch out of the soup base to increase the slight spicy taste.
Do Yangchun noodles white pepper can not be replaced with black pepper, must be white pepper so strong flavor, then will add the finishing touch of fine scallions, a bowl of color and flavor of the soup base has become. It is said that the scallions should be fine kind of variety is the best, the flavor is more intense, floating in the soup surface also looks more dynamic and delicate.
Yangchun noodles soup base is divided into the civilian version of plain water and luxury version of the soup, plain water is convenient to take with you, the use of broth will make the soup base more delicious, sophisticated will use the spine and chicken frame boiling but not boiling soup, filter out the soup after cooling to take out the surface of the frozen oil, and then heated and beaten with egg whites and stirring to adsorb the impurities, and then filtered through a gauze to get the final required clear broth.
Yangchun noodle soup should be wide, so that the noodles can be clear. The best way to use fresh noodles is to use thin noodles, so that the more powerful and will not break, there is no dry noodles can also be used as a substitute, the noodles boil switch fire hot a little hard core one-time pick up the noodles, in the soup at the bottom of a few folds on the way.