Topping Noodles

Name: Topping Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Hand-rolled noodles; Some Lean meat; Some egg; Some Daylily; Some Shiitake Mushrooms; Some onion; Some Tender pumpkin; Some tofu; Some shallot; Some Vegetable oil; Some salt; Some Cooking Wine; Some Soy sauce; Some Chicken Essence

by Fresh water bamboo

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Topping noodles is a special delicacy of Xianju, Zhejiang. It was previously prepared for the New Year holidays or to receive relatives and friends. In the hard time of material scarcity, whenever there are guests and relatives at home, the host’s family will treat them with a bowl of toppings. Show the host’s hospitality. Especially when the son-in-law comes, the mother-in-law will first cook a bowl of generous topping noodles, with two eggs or a large piece of meat buried at the bottom of the bowl.
The topping noodles, as the name suggests, are the noodles topped with vegetables. The noodles and the toppings are burnt separately. The beauty of it lies in the toppings. The toppings are more particular, and they are made from a variety of ingredients and then stewed: Put egg shreds, bamboo shoots, day lily, shredded pork, tofu skin, oil bubble, carrot shreds and other miscellaneous fry together in a wok, add water After simmering for a while, pick up the pot and serve with the soup, which is the topping. Then start to cook the noodles individually. As for the type of noodles, you can choose according to personal preference. You can choose between rice noodles and wheat noodles. The final process is to spread a thick layer of toppings on the shiny and pure surface. The juice of the toppings slowly blends with the noodle soup, which looks very attractive. If you eat a chopstick, the taste is more beautiful...Unconsciously Let the guests feel the precision, elegance, fineness and ingenuity of Jiangnan flavor snacks.
Regardless of the simple production process of the topping noodles, it is a staple food that Xianju people never tire of. "

Topping Noodles

1. Prepare the materials

2. Soak dried shiitake mushrooms and day lily with water first.

3. Shred tofu and onion.

4. Beat the eggs, add a little salt and cooking wine and stir well.

5. Pour the eggs into the pan and spread them into egg skins.

6. Cut the lean meat into shreds, add starch, salt, cooking wine, and light soy sauce to marinate for 10 minutes.

7. Shred the egg skin (shredded or shredded), and shred the tender pumpkin.

8. Heat oil in a pan, add onions and saute until fragrant.

9. Then add tofu, add cooking wine, light soy sauce, salt and fry until cooked.

10. Put water in a pot, add dried shiitake mushrooms and day lily and cook for 5 minutes.

11. Add the marinated shredded pork and pumpkin and cook for 2 minutes.

12. Add the fried tofu, egg skin and chopped green onion, add a small amount of chicken essence, salt, cooking wine, etc. to taste.

13. Cooked toppings.

14. Raise a pot, put the noodles in the hand-rolled noodles, cook them, and transfer them to a bowl.

15. Spread a thick layer of toppings, the juice of the toppings slowly merges with the noodle soup, the aroma is attractive, and the taste is more beautiful...

Tips:
1. The topping noodles are generally dried tofu, which is not easy to fry during frying. If tofu is used, choose a slightly older one.
2. Noodles can be selected according to personal preference, such as rice noodles, wheat noodles or hand-cut noodles.