Name: Confinement Food·ginger Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g (4 servings) Sou noodles; 200g Dried shrimp; 2 pcs egg; 10s Shiitake Mushrooms; 100 can Fresh meat; piece ginger; A small dish chopped green onion; 2 teaspoons Soy sauce; 1/3 teaspoon salt; 1/3 teaspoon MSG; 3-4 teaspoons Cooking Wine

Confinement Food·ginger Egg Soup

by Pharaoh loves food

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Suo noodles, also known as longevity noodles, are thin and long noodles that don’t go bad for a long time. They are a specialty of Zhejiang and Fujian. The varieties are divided into Wenzhou Suo Noodles and Fuzhou Suo Noodles. The production of Suo Noodles is very cumbersome. Simply put, salt is added. After the dough is fermented, it is drawn into very thin noodles, dried on a wooden pole, and then placed on a plate. In Wenzhou, regardless of the city or the country, all the old people’s birthdays, children and relatives send noodles to congratulate them, wishing health and longevity. When a child is born in the family, the host invites relatives, friends, and neighbors to eat noodles to share the joy of Timing. In the early years, in the streets and alleys of downtown Wenzhou, you can often hear the shouts of selling noodles, and most of the women who carry the noodles are from the countryside of Ruian. In the past, the noodle girls often came by boat. After landing at Xiaonanmen Wharf, they carried two baskets full of noodles on a pole and started walking through the streets. Nowadays, the sale of noodles has entered the fixed market stalls and supermarkets. We can no longer see the women carrying the noodles, nor can we hear the long shout of "Suomen—oh, Suomen—" Sound. Wenzhou people still have the custom of eating noodles on birthdays and having children. Especially Wenzhou people who emigrated abroad brought the custom of eating noodles to Europe.
When eating sou noodles, first prepare the soup according to your personal taste. Place the noodles in boiling water and cook for 3-4 minutes, then pick them up and mix them in the soup to make breakfast or snacks. "

Confinement Food·ginger Egg Soup

1. 1. Soak the dried shrimp in warm water for 15 minutes, beat 2 eggs, and chop the ginger into fine pieces.

2. 2. Cut 100 grams of fresh meat into shredded meat, soak the mushrooms in warm water to soften, and chopped green onion.

3. 3. Prepare 500 grams of sou noodles, a special product of Wenzhou.

4. 4. Pour the ground ginger into the egg liquid and beat evenly, and add a little cooking wine and a little salt and mix well. Drain the water and add some cooking wine. The shredded pork is marinated with a little light soy sauce and cooking wine. Shred the shiitake mushrooms and set aside.

5. 5. Heat the pan, add oil, pour in the egg liquid and stir fry to get the fragrance of ginger.

6. 6. Put the fried ginger eggs into a serving.

7. 7. Heat the pan and add oil, add the chopped green onion, ginger, garlic and fragrant, pour shredded shiitake mushrooms to fragrant, then pour shredded pork and dried shrimp and stir fry.

8. 8. Add a little salt, 2 teaspoons of light soy sauce, half a teaspoon of sugar, 3-4 teaspoons of cooking wine, add a bowl of boiling water to boil, add 1/3 teaspoon of MSG to taste. The spice soup is ready.

9. 9. Start another pot, wait for the water to boil, put in Wenzhou Suo Noodles and cook for 4-5 minutes.

10. 10. Put a little oil (the best cooked lard) in a bowl, 1 teaspoon of light soy sauce, 2 teaspoons of rice wine (the noodles must be served with rice wine, it tastes very fragrant), then add a little MSG and a handful of chopped green onions, and cook The noodles were picked up and served in a bowl.

11. 11. Pour the spice soup and fried ginger eggs, a bowl of warm and nourishing noodle soup is grandly on the table! (In Wenzhou, you also need to add the very burnt and fragrant bouncing dried fish, that is the authentic taste), a classic delicacy for confinement.

Tips:
The dried noodles are very crispy and easy to break. They should be separated gently when taken, but once they are in the pot, they can be cooked for a long time. Be sure to add a few tablespoons of rice wine when you eat, it will taste particularly good! This is the peculiar local feature of Wenzhou Somian.