Nowadays, various vegetables can be put into the battered noodles, but no matter how you eat it, green vegetables are the most suitable. The complexion of the batter, coupled with the green color of the green vegetables, especially the vegetables that have been frosted in winter, can definitely add flavor and color to the smooth batter. If you cut some bacon shreds, ham shreds or put some shrimps and oysters in it, it will be the icing on the cake. The salty and umami flavor will be stronger and the taste will definitely be more delicious.
Ingredients: Thick noodles, Kaiyang, shredded pork, shredded mushrooms, shredded bamboo shoots, and shredded ham.
Method:
1 Boil the noodles
After the water boils, add the noodles and shake them gently to prevent them from sticking to the bottom.
After the water boils once, add cold water, usually about a ladle and a half, then cover and boil again.
After each boil, add cold water and boil again, repeat three times, turn off the heat and simmer for 10 minutes to allow the noodles to rise slowly.
After rising, put the noodles into cold water and run them through water to wash away the alkali in the noodles.
Tips: It is not recommended to use ice water, as ice water will make the noodles tighten and harden.
2 Make the ingredients
Put the pot into another pot, stir-fry until fragrant, then add the secret golden soup.
If there is no golden soup, the substitute is very simple, not chicken soup, but... boiling water! Boiling water can also quickly bring out the aroma of Kaiyang.
After the soup boils, add noodles. Cook until the noodles float, cover and simmer for 10 minutes.
Sprinkle a little salt before serving and serve in a bowl. Finally, add the blanched shredded mushrooms, shredded pork and vegetables and other toppings, and a deluxe version of mushy noodles is ready!
Of course, if you don’t have shredded ham, shredded mushrooms and other ingredients, as long as you have the three basic ingredients of vegetables, cabbage, and shredded pork, you can still make the taste you remember.