Lanzhou Smoky Noodles
1.
Cut the green onion and ginger for later use. The minced ginger is more delicate, which will affect the taste
2.
Use cold water for soaking fungus
3.
Huanghuacheng uses hot water for soaking hair
4.
Potatoes, carrots, tofu and diced, fungus day lily with a knife, green spinach and cut into sections
5.
Put chopped green onions in oil and fry until fragrant, add pork simmered seeds and saute, lighten soy sauce and salt to improve the flavor, old extract color, cooking wine fragrance, sugar taste, stir-fry until seven mature and add the shredded green onions to preserve the taste.
6.
Bone broth (or chicken broth) with water, boil 1:1, blanch the tofu in advance to remove the beany flavor and set aside, add diced potatoes, carrots, tofu, fungus, day lily and boil, add in the fried meat .
7.
When it is cooked, add frangipani in the soup to thicken the soup, and finally add green spinach and turn off the heat. Add salt and white pepper to the soup to enhance the flavor, taste it, and the soup below can be slightly salty.
8.
Put the noodles on top of the simmered soup, add spicy pepper and vinegar according to the taste.
Tips:
Potato diced love paste soup, you can put it a little later, after turning off the heat, add green spinach to ensure that it is green. The soup thickens and thickens the soup to ensure that the noodle soup has a taste. The meat smelt can't be fried, or it will affect the taste. One day or half a day in advance, cook the bone broth or chicken broth for later use.
