Su San Ding Mian

Su San Ding Mian

Introduction:

"Some time ago, after steaming fish with soy sauce, I didn't use soy sauce any more, and there were still more than half bottles left. I think it's good to make pasta with it. As an authentic southerner, he usually has little chance to eat noodles. In fact, pasta is easier to digest, nutrients are easier to be absorbed, and rice is not easy to digest, so this is one of the reasons why northerners are bigger and stronger than southerners. Noodles, in the final analysis, is the taste of the fabric. A good mix of fabrics, plus a bowl of gluten noodles, can be called a bowl of good noodles in my concept. Today's su San Ding noodles are mainly made of fabrics. "

Production steps:

Step 1: cut the bamboo shoots into large pieces and blanch them in a pot. Blanch and cut into small pieces. Wash the water bamboo and dried Xianggan and cut them into small pieces. Wash ginger and cut into pieces. Cut scallion into scallion and set aside.

Step 2: pour the oil into the pan and heat it to 70% heat. Then add ginger powder and saute until fragrant. Stir fry the bamboo shoots, water bamboo shoots and spices until dry.

Step 3: when it's dry, add soy sauce and stir well. Add scallion before starting the pot. Then boil the noodles in boiling water and take them out. Stir the sauce.

Materials required:

Egg noodles: on demand

Spring bamboo shoots: 150g

Water bamboo: 150g

Dried incense: 100g

Ginger: right amount

Scallion: right amount

Soy sauce: 1 tbsp

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Oil: right amount

Note: susanxi sauce noodles are very appetizing and fragrant, and the method is not complicated. Different flavors can be used according to different needs, such as mushrooms, potatoes, can be, changing patterns to eat.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor