Ten Minutes to Make A Bowl of Su-style Red Noodle Soup

Name: Ten Minutes to Make A Bowl of Su-style Red Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g noodles; Some ginger; Some Garlic leaves; 1 piece Poached egg; Some Broth jelly; Some lard

by Su San Feifei

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Speaking of Suzhou, people often think of Huang Tianyuan’s pastries, Caizhizhai’s candies, long-haired meat mooncakes, and Yangcheng Lake crabs... In fact, many people don’t know, and there is a bowl of Su-style noodle soup in the hearts of Suzhou people. .
Suzhou noodle restaurants can be seen everywhere in the streets, Zhu Hongxing, Lu Zhenxing, Guan Zhenxing... There are many noodle restaurants with the word "Xing", which may have the meaning of "prosperity". Su-style noodle soup is divided into red noodle soup and white noodle soup. Some noodle restaurants can choose red soup or white soup, but most noodle restaurants only have red soup.
In the heart of old Suzhou, the bowl of noodle soup in the early morning noodle shop is a favorite. The so-called noodle soup is the noodles boiled in the first pot of water every day. "

Ingredients

200g Noodles
Some Ginger
Some Garlic Leaves
1 piece Poached Egg
Some Broth Jelly
Some Lard

Ten Minutes to Make A Bowl of Su-style Red Noodle Soup

1. Put the broth in a bowl and add meat oil. If there is no broth, adjust yourself: dark soy sauce, light soy sauce, salt, sugar, chicken essence, meat oil. Yes, meat oil, this ratio is indispensable, must have. Meat oil is lard, Suzhou people like to call it meat oil.

Ten Minutes to Make A Bowl of Su-style Red Noodle Soup recipe

2. Boil the water in the pot.

3. Add a few tablespoons of water to the broth jelly to make the noodle soup.

4. The water in the pot starts to cook the noodles and put the noodles into the pot. The authentic Su-style noodle soup must use freshly pressed noodles, thin noodles, they were gone when I went to buy them, so the thick noodles I bought are not authentic.

5. Prepare three bowls of water in advance, add water and then boil the noodles in the pot each time they are boiled. Add water for 3 times and the noodles will be cooked.

6. Remove the noodles and drain the water.

7. Pour the drained noodles into the prepared soup.

8. Just sprinkle with garlic leaves. Be sure to garlic leaves, not chopped green onions.

Tips:
In addition to the soup and noodles called Yangchun noodles, Suzhou people like to call it "bright noodles." When I was young, noodle shops could eat smooth noodles, but now it seems that you can no longer order smooth noodles. You must add toppings, such as pork ribs, fried fish (smoked fish), fried eel, pickled pork shredded pork, and various toppings.

Many people in Suzhou like to order a bowl of shredded ginger to eat with noodles. I usually order a topping and a poached egg when I go to a noodle restaurant. This is a double topping, so many people order toppings. It can be more luxurious, with three-layered noodles or even more.

If you cook it yourself at home, you don’t need to be so particular about it. But if you want to be authentic, buy freshly pressed thin noodles, or make your own using a noodle machine. Meat oil, this is necessary, other oils cannot be replaced. Garlic leaves are necessary, never put chopped green onions. The soup in the noodle shop is all made with a special recipe. You can use the soup made by yourself at home, or braised broth, or rib soup. There really is no, the simplest combination: meat oil, light soy sauce, dark soy sauce, salt, sugar, chicken essence.