Zhudapai
2 yuan
noodles
350g
Green vegetable moss
100g
carrot
50g
ingredients
oil
of appropriate amount
salt
of appropriate amount
crystal sugar
of appropriate amount
cooking wine
of appropriate amount
dark soy sauce
of appropriate amount
starch
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
eight angles
of appropriate amount
cinnamon
of appropriate amount
chicken essence
of appropriate amount
Fresh pumping
of appropriate amount
step
1. Prepare big chops, green vegetable moss and carrots.
Step 2 prepare noodles
3. Rinse the big row clean, and pat it loose piece by piece with the back of the knife.
4. Drain into a large plate, add wine, pump fresh, and marinate in Jiang Mo for 20 minutes.
5. Remove the marinade and pat the starch.
6. The oil in the pan is hot. Put down the big row and fry it on both sides.
7. Pour in clean water that hasn't passed a big row.
8. Add ginger, onion, star anise and cinnamon.
9. Add rock sugar, soy sauce and cooking wine.
10. Boil with high fire and simmer for 40-50 minutes.
1 1. Add some salt and cook 1 min.
12. Add chicken essence and chopped green onion, and make a big row.
13. Wash carrots and cut them into flower slices with a vegetable processor.
14. Boil the water in the pot, add some salt and oil, cook the washed green vegetable moss and take it out.
15. blanch the carrots and take them out.
16. Boil the water in the pot, add some oil and cook the noodles.
17. Scoop noodles into a big bowl
18. Add green vegetable moss and carrots.
19. put it in a large row and add a large row of soup.
Tips
1. Add some salt and oil to the water of blanched vegetables, and the blanched vegetables will be green.
2. Add some oil to the water where the noodles are cooked. The cooked noodles don't stick together easily.