"Udon" is actually Japan's "Udon". It used to be a specialty of Hokkaido, but now it is found everywhere in Japan. In recent years, it has invaded China, haha! I bought it at Carrefour supermarket.
When I went to the supermarket, I thought that it was easy to make, and I just needed to cook it in semi-finished products. Therefore, I often bought a few bags and put them in the refrigerator, and ate them when I was lazy. I slowly felt that it was quite good, smooth and delicious. Although this thing is just noodles, it is not easy to make. The Japanese stepped on it with their feet, haha! I wonder if they have athlete's foot! This is the most traditional way they use their feet to knead dough, but they are wearing socks, hehe! It's covered with cloth. Nowadays, machines are basically used, but many places in Hokkaido still maintain traditional handmade practices.
The following is a simple pasta dish "Braised Udon with Yaozhu" for friends. This is my own practice. I feel refreshing and light, and the nutrition is not bad. It is very beautiful to serve it in the hot winter!
"Yaozhu" is called scallops by northerners. It has extremely high nutritional value. It is best for men to eat them, so I won't explain much, haha!
Braised Udon with Yao Zhu
By EliHerzog
Recipe Recommendations
- udon noodles 200 grams
- scallops 20 grams
- baby vegetable 100 grams
- green onion appropriate amount
- ginger appropriate amount
- huadiao wine 20 grams
- chicken powder a little
- white pepper a little
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Braised Udon with Yao Zhu
1
All ingredients.
2
Wash the dried jade pillars.
3
Put green onion and ginger rice wine on the drawer and steam for 20 minutes.
4
...........
5
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6
Let the steamed jade pillars dry slightly and tear them into thin threads by hand.
7
Heat a stir-fry spoon with heat, add a little oil to stir-fry the shallot and shredded ginger.
8
Then add appropriate amount of boiling water.
9
Add the shredded jade beads.
10
Cook the shredded yasu for 5 minutes, add in the udon noodles, cover the pot and simmer for 3 minutes.
11
Then open the lid of the pot and collect the juice over high heat. When the juice is half collected, add chicken powder and white pepper powder to taste.
12
........
13
Finally, add the shredded vegetables and stir-fry well before taking out of the pot and serving on a plate.
14
Put it on a plate and eat it.Braised Udon with Yao Zhu Make Tips
1. When steaming the dried scallops, add ginger, scallions, and Shaoxing wine. It is best not to add water to ensure the flavor is delicious.
2. To make this noodle dish, you can actually just use the small dried scallops available at the market; there is no need to splurge on top-quality scallops, as the taste will still be quite good.
3. Please do not add extra salt to the noodles, because the dried scallops are naturally savory and salty. Additionally, since chicken powder is included, the saltiness is already sufficient. This is a relatively light noodle dish meant to be enjoyed for its natural flavor. Just to reiterate: the main seasonings are chicken powder, white pepper, and a little Shaoxing wine.