This bowl of noodles is a bit complicated. A few years ago, I ordered a bowl of ginger soup in a Taizhou noodle restaurant. The warmth of the face dispelled the wetness of the southern winter, and I never missed it. Trying to do it many times is not always right. I wrote a recipe for mixed noodle soup at the time https://www.xiachufang.com/recipe/1074343/ I have been thinking about this bowl of noodles and asked local friends in Taizhou, just to say This side uses "rice noodles" (a kind of fine rice flour). Ginger noodle soup is the earliest local recipe for Taizhou. The most important factor is the curd of ginger soup. Nowadays, many pictures are directly used with fresh ginger juice, and the taste is rushing and impetuous. This time, I tried to use the yellow wine cannon ginger, which is said to be the most authentic. Ginger soup practice, fresh small turmeric is cooked with rice wine until the wine is completely evaporated. After drying, it is cooked into ginger soup. This time, I made the mellow and unsatisfactory taste. I took a bowl of belly and warmed from the inside. outer.
Yellow wine cannon ginger: fresh small turmeric, I planted it myself, washed, with skin slices, put in the pot and add yellow wine without ginger, slowly cook until the wine is completely evaporated. When you evaporate to the later stage, pay attention to stir fry and do not burn. (Yellow wine is recommended not to use sweet yellow wine and yellow wine with caramel color, and do not use inferior cooking wine)
Spread the dried ginger slices and let them dry for about three days until they are completely dry.
The color that has been completely dried has become darker and the volume has been reduced. The sealed storage can be stored for one or two years.
Selection of raw materials: I used pearl mushrooms this time, which is a dry mini-small mushroom. You can also use ordinary dried mushrooms, but you can't use fresh mushrooms. The whole bean husk at home is used up. I used the bean hull knot. The amount is the amount of noodles for one person. Refer to the picture. In addition, Chinese cabbage can be replaced with spinach and small rapeseed, and you can also choose white and winter bamboo shoots.
At least half an hour before cooking, use hot water to soak dried shiitake mushrooms, bean hulls, and daylilies. If time is plentiful, cold water will slowly soak. Then all the shreds, the one centimeter at the bottom of the daylily can be cut off.
Take the ginger prepared before, add 500g of water and cook for 20 minutes or more. The cooked ginger soup is yellowish brown. I use the ginger soup cooked by the yellow wine cannon ginger. Some places will be juiced with fresh ginger. The taste is very hot and spicy. It is not right. Of course, if you like, you can add a little fresh ginger juice. Ginger slices are not needed, leave ginger soup to be used (if you don't want to throw away the ginger slices, if you eat eggs, you can chop the ginger slices and beat the eggs evenly, put them in the pan and fry them, and finally put them on the surface, this is the authentic version. 'Ginger Egg' in the middle)
Heat the pan and pour in the oil. Don't be too little. The oil will form a very good emulsified state with the noodle soup. Will not be cooked first into the saute (flavored mushrooms, carrots, daylilies, etc.), you can also put a little chopped green onion, then stir-fry under the easy-cooked, pour the ginger soup, extra need to add some water, the amount of water is enough to cook noodles Just fine.
After the soup is boiled, add the noodles. The noodles I used this time, of course, the fresh noodles are better, or the authentic rice noodles, Taizhou rice noodles, a kind of fine rice noodles, cooked noodles, green leafy vegetables, soy sauce, salt seasoning Out of the pot.
Eat this bowl of noodles, especially drink soup~