Nowadays, you can put all kinds of vegetables in the noodles, but the most suitable one is bok choy. The color of the noodles, with the green of the green vegetables, especially in winter after the frost of the green vegetables, can definitely add flavor and color to the smooth rotten paste noodles. If you cut a little bit of salted pork, ham or put some shrimp, Kai Yang in it, that is the icing on the cake, the savory taste is more intense, the flavor is definitely more delicious.

Ingredients: thick noodles, Kaiyang, shredded meat, shredded mushrooms, bamboo shoots, shredded ham.

How to do it:

1Cook the noodles

When the water boils, add the noodles and shake them gently to prevent them from sticking to the bottom.

After the water boils once, add cool water, usually about one and a half scoops, then cover and bring back to a boil.

After each boil, add cold water and boil again, three times, turn off the heat and simmer for 10 minutes to let the noodles slowly rise.

After rising, run the noodles under cool water to wash away the alkali.

Tip: Ice water is not recommended, as it will tighten and harden the noodles.

2Make the ingredients

In a separate pot, sauté the Kaiyo and add the secret golden soup.

If you don't have the golden broth, the substitute is simple, not chicken broth, but ...... boiling water! The boiling water will also bring out the flavor of the kai yang very quickly.

When the soup comes to a boil, add the noodles. Cook until the noodles float, cover and simmer for 10 minutes.

Sprinkle a little more salt before serving the bowl. Add the blanched mushrooms and shredded meat and greens as toppings, and you've got a deluxe version of the noodles!

Of course, if you don't have shredded ham, shredded mushrooms and other ingredients, as long as you have bok choy, kai yang, shredded meat and these three basic ingredients, you can also make the flavor of memory.