Noodles in clear soup(qing tang mian )

Noodles in clear soup

Introduction:

"Sometimes I make some meat floss or elbow, and I always cook a pot of broth. It's too outrageous to pour it out. It's better to make a simple noodle soup. Of course, if you have been to Gansu, you will know that the best partner of rougamo in Gansu is this simple noodle soup. "

Production steps:

Step 1: cut the scallion into small pieces

Step 2: bring the water to a boil, add the noodles, add cold water three times, cook and remove.

Step 3: Boil the broth, add salt, white pepper and chicken essence to taste.

Step 4: Sprinkle scallion on the cooked noodles and spoon into the broth. We must have more soup. We can have more bowls, but we must have more soup and less noodles, otherwise it's not delicious. When eating, you can add more vinegar, which is very delicious.

Materials required:

Noodles: 500g

Broth: 1000g

Scallion: 1

Note: 1. Since it is called clear soup noodles, the more clear the soup is, the better the taste is. If your meat is fat, please skim the fat oil on the surface after the broth cools down. 2. If you want to leave the broth below, you must pass the water before cooking the meat, that is, first cool the water, boil it in the pot, then pour out the water for the first time, and then add seasoning to cool it Re boil the water, so that the blood in the soup will be significantly less, the soup is clear. 3. Noodle soup is refreshing, so noodles must be thin and chewy. The most important thing is not too many thin noodles. Some fresh noodles are sold with a lot of thin noodles, and the water for cooking noodles is eager to turn into thick noodle soup. This kind of noodles is not recommended. It's really hard to have a fresh taste.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Tang Mian