The flavor of old Shanghai

The flavor of old Shanghai

Introduction:

"Shanghai people all know that there is the most delicious stewed noodles in Shanghai in a small shop called" Niang noodle shop ". From the most expensive crab noodles, to the most famous yellow croaker noodles, to the most common green onion noodles I used to like that store very much. Before the introduction of the food program, I had been dragged by my friends many times. Because I was a poor student at that time, I could only afford the cheapest stewed noodles with green onion. Later, when I worked and got some money, I ate all kinds of simmered noodles. I felt that the best one was yellow croaker simmered noodles, but my favorite one was the most simple one - congkai simmered noodles. "

Production steps:

Step 1: prepare the ingredients.
Soak the scallion with water, cut the scallion white part into long sections, cut the scallion leaves into beads, and wash the vegetables.

Step 2: put a spoonful of salad oil into the frying pan. It's said that the traditional way is to use lard. I'm afraid of being fat

Step 3: put the scallion into the pot, spread it evenly, fry it over low heat and bake it out slowly.

Step 4: take another pot of water, bring to a boil, add a little salt.

Step 5: put in the green vegetables, blanch and set the color, then take out the water for use.

Step 6: fry the scallion until it is slightly burnt yellow, then add the soaked and drained Kaiyang, and continue to fry and roast over low heat.

Step 7: blanch the vegetables and bring to a boil again. Add the noodles and cook for 3 minutes.

Step 8: stir fry the flavor of Kaiyang, add a spoonful of Shaoxing wine and boiled water at the same time, and cook in a pan.

Step 9: add a bowl of purified water and bring to a boil.

Step 10: put the once cooked noodles into the soup and simmer for 10 minutes.

Step 11: first take out the noodles and spread them with hot vegetables.

Step 12: add a little salt to the soup, pour it on the noodles and sprinkle with a little chive beads.

Materials required:

Chives: 1

Raw flour: 150g

Kaiyang: moderate

Vegetables: moderate

Shaoxing wine: 1 tablespoon

Salt: right amount

Salad oil: 1 tablespoon

Precautions: 1. first cook the noodles to remove the flour on the surface, so that the soup will not be too cloudy with too many bubbles. 2. Pour in the boiling water when you cook the wine, which can add flavor to the soup. 3. Kaiyang can be replaced by Cantonese dried shrimps; Qingjiang is the best vegetable, Komatsu and chrysanthemum are OK. 4. If the noodles are easy to cook, you can simmer more for a while, and the noodles and soup will taste better.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh