Yang Chun Noodles

Name: Yang Chun Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Dragon Beard Noodles; Some salt; Some onion; Some Shallots; Some Green garlic; Some lard; Some Broth

by Qiuyue0815

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

(Baidu) Yangchun noodles is a kind of Su-style noodle soup, also known as smooth noodles, clear soup noodles or clear soup smooth noodles. The soup is clear and delicious, light and refreshing. It is a famous Han nationality noodle snack in Jiangnan area, as a major feature of Huai'an. According to folklore, October in the lunar calendar is called Xiaoyangchun, while Shanghai Jing Yinyu uses ten as Yangchun. In the past, each bowl of this noodle sold for ten money, so it was called Yangchun noodles.
The most elegant of Su-style noodle soup is the noodle soup. The soup should be clear and not oily, and the taste should be fresh and not dry after eating. The making of noodle soup is called "hanging soup", which is equivalent to the simmered soup in a restaurant. "

Ingredients

80g Dragon Beard Noodles
Some Salt
Some Onion
Some Shallots
Some Green Garlic
Some Lard
Some Broth

Yang Chun Noodles

1. Prepare ingredients

2. Shred the onion; finely chop the shallots and green garlic leaves.

3. It melted a little fat and removed the oil residue.

4. Put onions

5. When the onions are fry until slightly burnt, the scallion oil is added.

6. Take a little broth (I put beef broth) and scoop in the fried shallot oil.

7. Boiled noodles

8. Take a bowl, mix thoroughly with the seasoning soup and start eating.

Tips:
Tips: (Baidu) The most important thing to make Yangchun noodles is to deep-fry the scallion oil. The purple-skinned onion tastes more fragrant. The fried scallion oil tastes very strong, and the golden brown onion crisp is also very delicious. Add it when mixing cold dishes, add it when cooking fried rice, claypot rice, etc. The taste becomes very special in an instant!
In addition, lard is also very important when making Yangchun noodles. Lard must be used to ensure the aroma of scallion oil and noodles. The white noodles in clear soup of Yangchun noodles seem tasteless, but the essence is in the scallion oil, so if you want to make a bowl of Yangchun noodles, the steps of scallion oil should not be sloppy!