Everyone in Shanghai knows that an inconspicuous shop called "Ainiang Noodle House" has the most delicious simmered noodles in Shanghai.
From the most precious crab powder simmered noodles, to the most famous yellow croaker simmered noodles, to the most common simmered noodles with green onions...
I used to like that store very much. Before the introduction of the food program, I was dragged by my foodie friends to go there many times. Because I was still a poor student at that time, I could only afford the cheapest simmered noodles with green onions. Later, after working and having some money, I ate all kinds of simmered noodles. I felt that the best one was the yellow croaker simmered noodles, but my favorite one was the most simple one-simmered noodles with green onions.
Stewed noodles with green onion
By HollieHoeger
Recipe Recommendations
- chives 1 handful
- dough 150g
- kaiyang appropriate amount
- green vegetables appropriate amount
- salt appropriate amount
- salad oil 1 tablespoon
- salty and fresh
- cook
- half an hour
- simple
Steps for Stewed noodles with green onion
1
Prepare the ingredients. Soak it in open water, cut the white parts of the chives into long sections, cut the leaves into beads, and wash the greens.
2
Put 1 spoonful of salad oil in a frying pan. (It is said that the tradition is to use lard, and I am afraid of getting fat...)
3
Put the spring onions into the pan, spread them evenly, and slowly fry them until fragrant.
4
Take another pot of water, bring to a boil, and add a little salt.
5
Add the green vegetables, blanch them to set the color, remove the water and set aside.
6
After frying the onions until they are slightly charred yellow, add the soaked and drained open ocean, and continue to fry over low heat.
7
Boil the water that has scalded the greens again, add dough, and cook for 3 minutes.
8
After frying the aroma of open ocean, add a large teaspoon of Shaoxing wine and open ocean water at the same time, and cook in the pan.
9
Add a bowl of purified water and bring to a boil.
10
Put the once cooked noodles into the soup, simmer over low heat for 10 minutes.
11
Remove the noodles first and spread on the hot vegetables.
12
Add a little salt to the soup, pour it on the surface, and sprinkle with a little chive beads.Stewed noodles with green onion Make Tips
1. Cook the noodles first to remove the flour on the surface so that the soup will not be too cloudy and frothy. 2. Pour in the open ocean water while making wine, which can add aroma to the soup. 3. Open the ocean can be replaced with Canese-style dried shrimps; Qingjiang vegetables are the best for green vegetables, small pine vegetables, chrysanthemum vegetables, etc. 4. If the noodles are durable, you can simmer them for a while longer, and the noodles and soup will taste better.