Too Flat (fuzhou Line Surface)

Name: Too Flat (fuzhou Line Surface)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 finger Line surface; 2 pcs egg; A shallot; 1/2 spoon salt

by Lu Niuer

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Noodles are a traditional snack in Fuzhou City, Fujian Province. They belong to Fujian cuisine. The main production area is located in Shiyi area of Fuzhou. Noodles are the longest and thinnest noodles in China. It’s famous for "no paste in the soup." Because the noodles are the longest noodles, they are also called "long noodles" and "shou noodles". Because the Fuzhou dialect "long noodle" and "Chang Ming" are homophonic, so Fuzhou people call it "Chang Ming".
Such thin noodles are tied into small bunches like silk thread, which is called "fingers" in Fuzhou dialect. One finger is enough for a bowl of noodles. When relatives and friends travel far, they will send a finger and noodles and two duck eggs, which is kind of good wishes and prayers. The so-called duck egg, the homophonic "squeeze the waves", let the journey across the ocean be smooth and safe. "Eat duck eggs, talk about peace", that's how it came about. This is a bowl of longevity noodles for birthdays, usually with chicken soup, called "Tai Ping". "

Ingredients

1 finger Line Surface
2 pcs Egg
A Shallot
1/2 spoon Salt

Too Flat (fuzhou Line Surface)

1. Prepare ingredients. A bowl of stewed chicken soup and boiled eggs peeled. You need to use duck eggs for cooking too flat. There are no duck eggs at home. The dim sum made by the guests at home is too flat, so 2 duck eggs must be added.

2. This is Fuzhou noodles, weighed by catty.

3. Pour the chicken broth into a pot and bring to a boil, season with half a spoon of salt.

4. Put the chicken soup in a bowl and put in the peeled eggs.

5. Boil some clean water in the pot. After the water is boiled, put the noodles into the boiling water pot, then boil it to pick up, and put it into the chicken broth prepared in advance.

6. Finished product. Sprinkle with chopped green onion, the noodles will not be messy in the chicken soup, pick up with a chopstick, pull the thread, take a bite, soft and smooth, bringing out the original flavor of the stock.

Tips:
The noodles should be blanched in another pot and cannot be boiled directly in the broth. The noodle itself has a salty taste, so that not only the broth is too salty, the noodles will also become mushy.