Mazu noodles
Ingredients: soy sauce,salt,noodles,peanuts,green vegetables,flower mushroom,day lily,pork belly,eggs,MSG,edible oil,laver
Recipe Recommendations
- noodles 200 grams
- eggs one
- pork belly 50 grams
- flower mushroom 3-5 duo
- green vegetables appropriate amount
- day lily appropriate amount
- laver a little
- peanuts 1 small
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Mazu noodles
1
First, put the freshly fried peanut oil into a hot pan, slowly fry the peanuts with slow fire until the color is rosy and crisp, and then remove it, and add salt essence directly on it2
Put peanut oil in a hot pan, tear the cleaned dried seaweed into threads, place it side by side in an oil pan and roast to remove the water until crisp, shovel it out and set aside for later use3
Put the pork belly into the pan and fry it until done, and leave it for later use4
Then place the whole chicken or duck egg juice after being shelled on the bottom of the pot, heat it on slow fire, use a spatula to stir the egg yolks around to form a round egg yolks cake. After it is cooked and taken out of the pot, cut into strips with a knife and place on one side.5
After completing the above several processes, the making of Mazu Shoushou Noodles enters the final process of frying soup and dough. In the production of fried soup, first mix mushrooms, day lily, fried tofu strips, etc. in the soup and boil it, add green vegetables, garlic, onions, refined salt, monosodium glutamate, soy sauce, etc. to season moderately, and then spoon it out to form the soup (It's better if the soup is thicker)6
Boil a pot of water, add the noodles, wait until the noodles are cooked, pick up and place into a bowl covered with green vegetables, then pour on the cooked soup, and finally spread on egg slices, sprinkle with seaweed and peanuts, and eat hot.Mazu noodles Make Tips
It's better if the soup is thicker