There is an allusion about the origin of old friend noodles: In the 1930s, an old man visited Zhouji Teahouse every day to drink tea. For a few days, he didn't go because of a cold. The boss of Zhouji was very concerned, so he mixed refined noodles with fried minced garlic, fermented soybean, chili, sour bamboo shoots, ground beef, etc., boiled into a bowl of hot noodles and sent it to this old friend. The hot and sour noodles immediately increased the old man's appetite. He sweated profusely and his cold recovered. Afterwards, the old man was extremely grateful and gave a plaque with "Old Friends Always in the Past" to Boss Zhou. From this,"Old Friends Face" was named and gradually became famous in Bagui.
Once in a while, if I don't have to eat old friends noodles, I will think about its fragrant taste. There are three flour noodles in Guangxi that are quite local characteristics. Nanning's old friends noodles, Guilin's Guilin rice noodles, and Liuzhou's screw noodles are also very delicious. The weather is hot in summer and you can't eat rice. You can eat three meals a day without getting tired. Of course, there is also a Pu Temple raw pressed rice noodles, which is also very delicious, but it takes a lot of effort to make them. The raw rice noodles have to be fermented, which is difficult to make if you make them at home. Today, I made old friends noodles once. Because I was too lazy to buy rice noodles, I had to use noodles instead. old friends noodles, old friends noodles are not much different. The flour is more delicious, and noodles are better than wet noodles. This time I used dry noodles. Anyway, I can make whatever there is at home. If I am too lazy to go out, I can only make do with it. However, the old friends noodles I made are excellent ~~~
Laoyou noodles
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Laoyou noodles
1
Boil the bone stock in advance for later use.
2
Marinate pork slices with ginger, wine, salt, and chicken essence for later use.
3
Prepare garlic, fermented bean, shredded ginger, and chopped green onion.
4
Inch the noodles well and pick them up. If they are rice flour or wet noodles, it's best. Don't burn them.
5
Put the garlic, fermented bean, and shredded ginger into the oil pan and fry until fragrant. Add the peppers if you can eat peppers. I was afraid of the heat, so I didn't put them in.
6
Add pork slices in and stir-fry. If there is minced pork, add minced pork to taste more intense.
7
Add the bone soup prepared before, and put water if there is no stock. The taste may not be as fragrant as the bone soup.
8
After boiling, pour in the noodles, add salt and chopped green onion.
9
You can turn off the fire when the water boils again.
10
Pour it into a bowl and you can start eating.