According to my friends in the south, especially in Jiangsu and Zhejiang provinces, besides soybean milk fritters, the most common noodle restaurants are all kinds of noodles. Yes, don't say that southerners don't love pasta enough. Interviewers in the north are concerned about the types of pasta, while idiots in the south are interested in swimming in various toppings. What kind of fried fish, large intestine, big ribs, shredded cabbage and bamboo shoots are all in front of us, giving us a trance-like feeling of "losing the noodle shop". I just hate having no money and can't put them all in at once.
When I was a student, my limited pocket money was spent on the cutting edge.
Topping, occasionally as a reward is enough. On weekdays, a bowl of "Yangchun noodles" is not a perfunctory Guang Chen who gets up early.
"Yangchun noodles" was rarely heard of in the north before, but it should be more popular in Jiangnan. I want to go too. In such a beautiful border, I can afford a bowl of noodle soup like spring in March.
Today's younger generation sometimes calls "Yangchun noodles" "slippery noodles". If the old man heard it, he would definitely disagree.
Writer Zhang Jiawei wrote an article that simply distinguishes "Yangchun noodles" from "slippery noodles": slippery noodles are boiled in white water; Yangchun noodles should at least have a good soup base, chopped green onion, lard and a little egg skin.
Since there is no topping blessing, the soup base of Yangchun noodles has naturally become a signature feature. Even the film and television dramas that stopped broadcasting again at least understood this point: "Yangchun noodles, a handful of fine noodles, half a bowl of broth, a cup of clear water, a spoonful of soy sauce from the old Chen family at Qiaotou, and two crisp Chinese cabbages"-almost all the elements of Yangchun noodles were included.
To have a good soup base, I still use the "old Wuxi hanging chicken juice" I taught you before. If you can't drink it all at once without adding water, just put it in the refrigerator as I said, and eat as you like, healthy and at ease.
In order to have a bowl of Yangchun noodles without topping and eyebrows, I also used oyster sauce, a takeaway from my good friend's housekeeper. This kind of soy sauce is light in color, but strong in flavor. It can not only add a lot of color to the soup base, but also keep the soup base clear. After all, in the eyes of the elderly in Jiangnan, "red soup" and "white soup" are distinct.
Don't worry, this is already the most popular noodle in Yangchun. Naturally, everyone is not required to hang chicken juice and oyster sauce on their hands. As long as there is soy sauce and white pepper, it can be blended into a quite good taste.
The vegetarian noodles have been boiled in boiling water once, and the "hand-stretched vegetarian noodles" made by the housekeeper are still being used. They are white, shiny and chewy. I heard that in Suzhou and other places, people are very particular about eating noodles in soup, and getting up early is for this bowl of refreshing noodles. At home, you can always have a bowl of noodle soup. Hot dishes and boiled eggs are newly decorated, sparkling and swaying. I really want to put my eyes full of spring in the bowl.
I was deeply impressed by a sentence from Zhang Jiawei. It comes from a local old gentleman. He said that Yangchun noodles are "like combed hair, clear and refreshing; Toppings are like jewels. "
It makes sense.
It is one thing for Jiangnan people to be poor or rich, but in any case, this is the greatest patience of the older generation for life. Just like a bowl of Yangchun noodles, you can throw away thousands of toppings, but the most important thing is to have a bowl of good soup and good noodles.
-Universal Yangchun Noodles-
"ingredients"
Eggs 1
Fine flour quantity
Salt 2g
Oyster sauce/soy sauce 10ml
White pepper 3g
A handful of chopped green onion
A few drops of sesame oil
2 servings of green vegetables
Hang a teaspoon of chicken juice (free)
"method"
1- Boil the eggs in water for 7 minutes, and then take them out. Immediately peel the eggshell in ice water and water to make it smoother.
2- Put some salt in the water, bring it to a boil, add small vegetables and cook for 30 seconds, then take it out when it turns green.
3- Put chopped green onion, oyster sauce/soy sauce, salt, white pepper, sesame oil and chicken juice into the bottom of the noodle bowl (optional).
4- Boil the fine noodles with boiling water, first melt the seasoning with hot soup noodles, then add noodles, add eggs and vegetables, and you can eat!