Plain Noodle Soup(yang chun mian )

Plain Noodle Soup

Introduction:

"[Yangchun noodles] is also called smooth noodles. The folk custom calls the lunar October as the little spring festival, and the Shanghai City hermit takes ten as the Spring Festival. In the past, this noodle sold for ten Wen per bowl, so it was called Yangchun noodle. There are no rules for cooking this kind of noodles. It can be used as fine as Longshu noodles or as thick as wide noodles. The most important thing to make Yangchun noodles is fried onion oil. In addition, lard is also a key point to make Yangchun noodles. Lard must be used to ensure the flavor of onion oil and noodles. The plain noodle soup is tasteless, but actually the essence is in soup. [yangchunmian] is simple, convenient and time-saving. Today, chanzuiler has made some improvements. Instead of using onion oil, it uses chicken soup. The taste is also quite good. "

Production steps:

Step 1: 200g dried noodles [you can choose cut noodles or hand rolled noodles]; light soy sauce, green onion, tomato [you can choose any vegetable].

Step 2: slice the tomato, slice the scallion or circle.

Step 3: put scallion, salt, monosodium glutamate and light soy sauce into the bowl. spare.

Step 4: put chicken soup in the pot and bring to a boil.

Step 5: cook the noodles.

Step 6: put the tomatoes in the wok and turn off the heat.

Step 7: put the soup into a bowl, dissolve the salt and monosodium glutamate, and cut off the scallions.

Step 8: put the noodles into the bowl, put the tomato on it, and pour the remaining soup.

Materials required:

Dried noodles: 200g

Soy sauce: moderate

Salt: right amount

MSG: right amount

Scallion: right amount

Tomatoes: right amount

Chicken soup: right amount

Note: if you don't use chicken soup, you must add lard or chicken oil to the seasoning in the bowl.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yang Chun Mian