The Heart of A Bowl of Noodles~~~home-style Longevity Noodles
1.
A group photo of the ingredients: shallots, cabbage, eggs, mother's homemade sausage, soaked sea rice and 🍜. Longevity noodles were not available in supermarkets, so I used this kind of thin noodles instead. The choice of ingredients for making longevity noodles is very flexible. Pick up the existing ingredients at home and mix with meat and vegetables. For example, sausages can be replaced with ham, lean meat, chicken shreds, chicken thighs, beef, cabbage, spinach, green vegetables, lettuce, etc. Poached eggs should not be less.
2.
Wash the scallions, take a few pieces of cabbage leaves and wash, set aside
3.
Chop the soaked sea rice, slice the mushrooms with a cross knife, slice the sausage, and mince the scallions separately
4.
Cut the cabbage and remove the stalks and hard roots, cut into long strips and set aside
5.
Take a larger soup pot and boil water in the pot, because I am cooking wet noodles instead of dried noodles, so the water opens up into the noodles and the chopsticks stir it.
6.
Boil the water and tap the water again to remove it. In fact, you can be lazy and you can cook the noodles directly in the soup pot, because when I was cooking, my parents went to the vegetable market to buy vegetables and had not returned home. I was afraid that the noodles would be lumpy. It's cooked through, just tap water twice
7.
Rinse the removed noodles under running water, and then immerse them in cold water for later use. Because the hot water will be used at the end, you don’t need to soak them in cold water.
8.
Set aside the noodles to prepare the soup. Today I specially made the lard longevity noodles according to my mother's favorite Yangchun noodles. Waiting hard for my mother to bring back a piece of pork suet while buying vegetables. In fact, a simpler method is to stir lard with chopped green onion and sea rice, add water or broth to a boil, and season with salt or light soy sauce. The lard hadn't arrived home when I made it today, so I had to cook the soup and vegetables in a soup pot first.
9.
After the noodles are cooked, directly use the poached egg from the boiled noodles and remove them for use. One is not cooked, I ate, and the other two are beautiful for parents
10.
For the soup pot, put an appropriate amount of water to boil according to the number of people. If you have stock at home, it will taste better if you use the stock, if you don’t have it, you can open the water to add chicken broth or thick soup.
11.
There is not much chicken sauce at my wife’s wife. I found out where my mother had put the new one. Jizhong Shengzhi put a spoonful of the stewed meat from yesterday. It tastes good 👍, you can add a little salt to season it. Try not to make this soup too salty. , Because there will be some light soy sauce in the last bowl
12.
Add the sliced sausage and cook for two minutes
13.
Add the mushrooms and cook for a minute or two until the mushrooms and sausages are almost cooked
14.
When the mushrooms and sausages are cooked, add the cabbage and cook for one minute to turn off the heat and set aside.
15.
Alleluia, fortunately, I turned off the heat first, and it took more than ten minutes for my parents to come back from their new home. My lard suet, the scent of lard is the finishing touch to this side, it must be done. Clean the suet and cut into pieces for later use
16.
Heat the pan without putting oil, add pork suet, stir out the lard on a low heat, leave a proper amount of lard, and collect the excess lard oil residue.
17.
Add green onion, stir fragrant and yellow
18.
Add crushed dried sea rice and stir fry for a fragrance
19.
Leave a little green, put in the other greens, fragrant, and be careful not to mash. Scallion, lard, and sea rice blend together, it’s so fragrant
20.
I took a bowl with a wide mouth and a deep mouth, and forgive this unbeautiful bowl. I moved immediately. The new kitchen utensils and tableware were all moved to the new home. The old house was left with a history of several years or ten years. Put an appropriate amount of sea rice with chopped green onions into a bowl, then add half a spoon of light soy sauce or steamed fish soy sauce, a little vinegar, a little sugar, and set aside. I didn’t add chicken essence or MSG. If you like it, you can add a little bit. If you like spicy food, you can also add a little chili sauce or red oil. The seasoning is yours.
21.
There is no need to clean the pot for sautéing the green onion and lard. Pour the soup and vegetables just cooked into the pot and bring to a boil. Put the poached eggs cooked in advance in the pot and simmer for one minute.
22.
Put the noodles that have been boiled until they have reached seven maturity into the soup, bring to a boil on medium heat, and cook for another minute or two on low heat to the softness and hardness you like. My parents are older, and I cooked them softer and better for digestion.
23.
Put a spoonful of soup in a bowl after cooking the noodles, stir it to make the seasoning even, then take an appropriate amount of noodles and put them in the bowl, which can be folded for more beautiful appearance.
24.
Put the cabbage mushroom sausage poached egg on the noodles, pour some hot soup, sprinkle a little green onion, friends who don’t like lard can use vegetable oil to stir the green onion and sea rice, and those who like sesame oil will pour some sesame oil in the end.
25.
The finished product, made in the old house, doesn’t care about any decorations anymore. My parents think it’s delicious and I’m happy.
26.
This bowl of longevity noodles is salty and delicious, with meat and vegetables, rich in nutrients, solid and fragrant. A bowl of stomach is not only a filial piety to your parents, but also a good expectation for their health and longevity. Love your parents and serve them a bowl of simple and simple longevity noodles on their birthdays^_^
Tips:
In Chinese folk traditions, there has always been the custom of eating longevity noodles on birthdays. According to legend, it is related to Emperor Wu of the Han Dynasty. The main ingredient of longevity noodles is high-gluten flour with various seasonings, which represents people's good wishes for the future. The face is the face, "the face is long, the face is long", so people borrow long noodles to bless longevity. Gradually, this practice evolved into the habit of eating noodles on birthdays (holidays), which is called "longevity noodles."
There are many choices to make longevity noodles, such as mushrooms, fungus, vegetables, lean meat, eggs, etc., with colorful meat and vegetables, but generally there are not few eggs. The soup can also be according to your own taste, the original flavor, beef soup, chicken soup, salty and fresh, sour and spicy, spicy, all you can do, it is best not to choose silver noodles that are too fine.
