Stewed Wudong with yaozhu

Stewed Wudong with yaozhu

Introduction:

"Wudong" is actually Japan's "Wudong noodles". It used to be a specialty of Hokkaido, but now it is everywhere in Japan. In recent years, it has invaded China, ha ha! I bought it at Carrefour supermarket. When shopping in the supermarket, I think it's easy to do, and it's all semi-finished products. So I often buy a few bags and put them in the refrigerator, and eat them when I'm lazy. Slowly, I feel it's very good, smooth and delicious. Although it's just noodles, it's not easy to make. The Japanese step on it with their feet, ha ha! I don't know if they have beriberi! Their most traditional way is to knead noodles with their feet, but they are wearing socks, ha ha! There's cloth on it. Now basically use machines, but many places in Hokkaido still maintain the traditional manual method. The following is a simple pasta "yaozhu stewed Wudong" for my friends. It's my own way. I feel refreshing and light, and the nutrition is not bad. It's very beautiful to have a bowl in winter! "Yaozhu" northerners are called scallops, which are of high nutritional value. If men eat the best, they don't have much explanation. Ha ha

Production steps:

Step 1: all ingredients.

Step 2: wash the dried yaozhu.

Step 3: put onion, ginger and yellow rice wine on the drawer and steam for 20 minutes.

Step 4:

Step 5:

Step 6: air the steamed Yao column slightly and tear it into filaments by hand.

Step 7: heat up the frying spoon and add a little oil to stir fry shredded ginger with scallion.

Step 8: then add some boiling water.

Step 9: put in yaozhu silk.

Step 10: boil yaozhu for 5 minutes, add Wudong noodles, cover and simmer for 3 minutes.

Step 11: then open the lid of the pot and collect the juice. When the juice is half collected, add chicken powder and white pepper to taste.

Step 12:

Step 13: finally add the shredded vegetables and stir well, then put them out of the pot and put them on the plate.

Step 14: serve on a plate.

Materials required:

Wudong noodles: 200g

Yaozhu: 20g

Baby food: 100g

Red pepper: 15g

Yellow pepper: 15g

Shredded scallion: right amount

Shredded ginger: right amount

Huadiao wine: 20g

Chicken powder: a little

White pepper: a little

Note: 1. When steaming Yao column, put green onion, ginger and yellow rice wine. It's better not to add water to it. It tastes delicious. 2. To make this pasta, you can actually use the scallops bought in the market. You don't have to be extravagant to use the good Yao Zhu. It tastes very good. 3. Please don't put any more salt in the noodles, because yaozhu is delicious and salty. In addition, there is chicken powder in it, so salty is enough. This is a light pasta. What you eat is its original flavor. Let's talk about it again. The main seasoning is chicken powder, pepper and a little yellow rice wine.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh