Hot Dry Noodle in Snail Soup

Name: Hot Dry Noodle in Snail Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 set Snail Noodle Soup with Vegetable Buns; 100g Dried noodles; 500ml water; 4 pieces Cabbage moss

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The last set of snail noodle soup and garnish is used to match the noodles of hot dry noodles. Regan noodles is also a famous snack in Wuhan. You can only eat the vermicelli version of Regan noodles if you are not in the local area. They are all instant noodles. Let’s take a look at the combination of hot dry noodles, a famous Wuhan snack, and the soup and side dishes of Liuzhou’s famous snail noodles. What sparks will it create?
Sour vinegar will make the green leafy greens yellow. The longer the green leafy greens are soaked in the soup, the yellower the color. If you still like bright green, then blanch the green leafy vegetables and put them aside before putting them in a bowl at the end. In this way, it can keep its bright emerald green before the entrance. Still divide the crispy yuba into two bowls, put one bowl in the soup and mix with the side dish vermicelli, and put the other bowl on the surface at the end, so that the crispness and softness coexist.
The characteristic of convenience food is that it is fast. A hot and dry noodle soup with a rich Liuzhou flavor soon came out of the pot. Eat up. . . . It's not bad!
The same soup and side dishes, with different staple foods, present different feelings. Although they all have their own characteristics and are not disgusting, in comparison, sweet potato flour is still the best. . . "

Ingredients

1 set Snail Noodle Soup With Vegetable Buns
100g Dried Noodles
500ml Water
4 pieces Cabbage Moss

Hot Dry Noodle in Snail Soup

1. Ingredients: 1 set of snail noodle soup with vegetable package, 100g dried noodles, 4 cabbage moss, 500ml water.

2. Wash the cabbage moss, remove the old leaves, and set aside.

3. Pour an appropriate amount of water into the pot and bring it to a boil over high heat.

4. Add the hot dry noodles and cook for about 3-5 minutes.

5. Remove, control dry water, and set aside.

6. Pour 500 ml of water into the pot and bring it to a boil.

7. Add the cabbage moss and cook until broken.

8. Remove and set aside.

9. Then pour the soup and garnishes in the soup bag, side vegetable bag, and sour bamboo shoot bag into the water and cook for about 1 minute.

10. Pour in the cooked noodles and boil again.

11. Pour sour vinegar and turn off the heat.

12. Put half of the yuba in the yuba bag into the soup,

13. Finally add a little chili oil and stir well.

14. Pour into a large bowl.

15. Finally, put the boiled cabbage moss, crispy peanuts, and the remaining crispy yuba on the surface, ready to eat.

Tips:
The order of the ingredients can be adjusted according to the taste you want.
The cooking time of noodles can be adjusted according to the taste you want.
The peanuts are placed in a bowl at the end to maintain a crispy texture.
The water consumption can be increased or decreased according to your own taste. If you want a richer taste, you can use only 350ml of water according to the instructions.

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