yangchun noodles
By ReinholdRice
Yangchun noodles. Also known as smooth or clear soup noodles, it refers to a noodle that does not add any dish ingredients but only soup. It is common in Shanghai, China. There are generally no restrictions on cooking noodles of this kind, and you can use them as thin as dragon's beard noodles or as thick as wide noodles. The name of Yangchun noodles originated from the nickname "Xiaoyangchun" in October of the lunar calendar. Legend has it that because the price of this noodle is ten cents per bowl, it is named Yangchun Noodles.
Recipe Recommendations
- flour appropriate amount
- eggs 2 pieces
- cold water appropriate amount
- garlic sprouts appropriate amount
- salt appropriate amount
- chicken soup appropriate amount
- sesame oil appropriate amount
Steps for yangchun noodles
1
Kick in eggs into flour and knead into a smooth and slightly hard dough. Place it in the refrigerator and let stand for 20 minutes.
2
Wash the garlic sprouts and slice them into slices; beat the eggs into a pan, spread into egg skins and shredded.
3
Remove the dough and knead it for 5-10 minutes, flatten the dough and roll it into large thin slices.
4
Sprinkle flour evenly to prevent adhesion; stack the dough into several layers and cut it to a moderate width with a knife.
5
Shake off the cut noodles.
6
Boil the water in the pot to a boil, add the noodles, stir up, and cook until they are raw. Remove and serve in a bowl. Sprinkle with shredded egg skins and garlic sprouts.
7
Add chicken soup to another pot and bring to a boil, skim off the foam, add salt, and sprinkle with sesame oil.
8
Pour chicken soup on the noodles.