[Yangchun Noodles] is also known as smooth surface. Folk custom calls October in the lunar calendar Xiaoyangchun, and in the Jing lingo of Shanghai City, ten is the spring. In the past, this noodle sold for ten wen per bowl, so it was called Yangchun Noodles. 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 most important thing to make Yangchun noodles is fried scallion oil. In addition, using lard is also a key point to make Yangchun noodles. Lard must be used to ensure its aroma. The essence of Yangchun noodles is all in the soup.
[Yangchun Noodles] The method is simple and convenient, saving time and fast. Today, the ingredients were green vegetables; secondly, they did not use onion oil, but used chicken oil and beef powder, which tasted quite good.
Green Vegetable Yangchun Noodles
By MableLehner
Recipe Recommendations
- noodles 200g
- green vegetables appropriate amount
- coriander appropriate amount
- salt appropriate amount
- chicken oil appropriate amount
Steps for Green Vegetable Yangchun Noodles
1
Noodles 200g [you can choose between cut noodles and hand-rolled noodles]; shallot, green vegetables, cilantro, etc.
2
Chop the onions and coriander into minced pieces.
3
Put water in the pan.
4
Bring to a boil, add the noodles and cook.
5
Put shredded green onion, shredded coriander, salt, beef powder, and chicken oil into a bowl.
6
Add appropriate amount of light soy sauce.
7
When the noodles are cooked until they are 8 minutes cooked, add the green vegetables.
8
Cook the greens until they are raw.
9
Pour the boiling soup from cooking noodles into a bowl. Melt the salt and beef powder, and break the chopped green onions.
10
Then put the noodles into a bowl. Put the green vegetables on top, and pour the remaining soup on it.