Create Top Dry Mix-yangzhou Dry Mix Noodles
by Snow rose
Favorite
Difficulty
Easy
Time
10m
Serving
2
When the baby was 5 years old, his uncle once took him to Yangzhou and had dry noodles in a noodle restaurant. His son was completely conquered by dry noodles after that time. It is said that the signature of this noodle restaurant is dry noodles, but also dry noodles. It is totally unimaginable to mix the famous noodles, such simple and homely noodles, the noodle shop has survived for more than ten years. Later, additives were surging. I took it for granted that there might be a drop of fragrant additives in his house, or it would be so delicious. I didn’t know until I watched a TV show that a simple bowl of dry mix is not Simple First of all, dry noodles are inseparable from soy sauce, and the soy sauce in the noodle shop is made by yourself. The soy sauce of the four beautiful soy sauces is locally sourced, with shrimp seeds, spring onions, ginger, star anise, cinnamon, ginger, cardamom, garlic, etc. It is obtained by simmering the residue on a low fire for 15 minutes. The soy sauce with shrimp seeds is fresh and mellow. It is also the refined noodles after adding green onions, ginger and water. You also need to choose the appropriate thickness, not the finest. It’s a bit thicker than the thinnest noodles to make it chewy. It’s best to choose alkaline noodles, which are more fragrant. This is a copycat version, just to give people who like it more information and make it more delicious at home. Of dry noodles"
