Sioux noodles
By VicentaLakin
When it comes to Suzhou, people tend to think about yellow-sky pastry pastries, sweets from Chisai, long-haired meat loafs, mackerel crabs from the sunken lake... but many people don't know about it, and that bowl of Suzhou soup in their hearts. The Suzhou noodle shop is also visible in the streets, and Zhu Hung Xing, Luk, Lu, and Zhu Zhu Zhu Zhong Xin, Lu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu Zhu, Lu Zhu Zhu Zhu Zhu Zhu Zhu, and Zhu Zhu Zhu Zhu, Zhu Zhu Zhu Zhu Zhu , Zhu Zhu Zhu Zhu, Zhu Zhu Zhu Zhu, Zhu Zhu Zhu Zhu There are red noodles and white noodles, and some can choose between red soup and white soup, but most have only red soup. In old Suzhou's heart, the morning noodle noodle bowl is the love. The noodles are the noodles that are boiled with fresh water every day。
Recipe Recommendations
- noodles 200g
- ginger appropriate amount
- garlic leaves appropriate amount
- poached eggs one
- soup jelly appropriate amount
- lard appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Sioux noodles
1
The bowl is filled with high soup and frost. If there is no soup, make it yourself: old, raw, salt, sugar, chicken, greasy. That's right, greasy oil, that's more than nothing. The sour oil is pig oil, and the Suzhou people like to call it sour oil。
2
Fresh water in the pot。
3
A few spoons of fresh water in the high-frozen soup。
4
The water in the pot begins to boil noodles and puts them in the pot. It's not real。
5
Three bowls of fresh water are prepared in advance, and the noodles in the pot are cooked with fresh water and then boiled with three consecutive times。
6
Noodles leach water。
7
The tardled noodle pours into the fine soup juice。
8
Put garlic on it. Must be garlic leaves, not onions。Sioux noodles Make Tips
In addition to what soup and noodles call the sun's face, the Suzhou people like to call it the "light face". As a child, the noodle shop was able to eat the face, and now it seems that it is no longer able to do a single noodle. It has to be watered with a head, such as ribs, fish blasting (smoking), sauerkraut, sauerkraut and all kinds of fried head. A lot of Suzhou people like to eat noodles with a bowl of ginger silk, so I'll take a look at it. I'd rather have an extra egg. Usually, you go to a noodle shop and you put in a bag of eggs, and this is a double noodle, and there are a lot of nozzles. There's more luxury, more water. If you cook at home, you don't have to be so careful, you can cook at home with your own side. But if you want to be true, buy fresh, suppressed noodles, or you do it yourself. The oil, it must, it cannot be replaced. Garlic leaves must be, never onions. The soup juice in the noodle shop is a soup with a one-size-fits-all formula, which can be made of its own, or red pork soup. Not really. The simplest mix is oil, raw, old, salt, sugar, chicken。