Noodles

Overview

Wenzhou's traditional noodles have been innovatively improved. Tomato juice is used to soften the spiciness of garlic vinegar and increase the aroma of scallion oil. In line with the taste of more foodies.

Tags

• staple food
• noodles
• home cooking
• lunch
• dinner
• chicken essence
• cooking wine
• egg
• minced pork
• minced meat sauce
• mung bean sprouts
• mushrooms
• old soy sauce
• onions
• tomato
• white sugar
• ginger
• hoisin sauce
• salt
• soy sauce

Ingredients

Steps

1. 1 Puree the garlic.

   

2. 2 Soak the minced garlic in vinegar (garlic vinegar is the most traditional and indispensable seasoning for Wenzhou noodles).

   

3. 3 Chop green onions.

   

4. 4 Choose flat noodles.

   

5. 5 Cut a tomato into cubes and beat it into tomato puree. Today’s tomatoes are so hard (they are all ripened) that I miss the pink-tasting tomatoes of my childhood.

   

6. 6 Fry the egg skin and cut into strips.

   

7. 7 Make mincemeat gravy.

   

8. 8 The mushrooms are fermented in advance and cut into cubes.

   

9. 9 Pour a little oil into the pot, add scallions and ginger slices and stir-fry until fragrant, then add minced meat and stir-fry until fragrant.

   

10. 10 Add salt, wine, soy sauce, dark soy sauce, sugar, and seafood soy sauce to the meat and stir-fry evenly, then add water, bring to a boil, then reduce to low heat and simmer until the soup is rich in flavor, and finally add a little chicken essence.

    

11. 11 Blanch the bean sprouts in water and place them on the bottom of the plate.

    

12. 12 Put the cooked noodles on top of the bean sprouts. (Don't overcook the noodles, otherwise they will taste bad.) Pour a spoonful of tomato puree and a spoonful of garlic vinegar on top.

    

13. 13 Finally, pour minced meat and a little soup, sprinkle with chopped green onion, pour hot oil (be sure to pour hot oil, so that the onion flavor will come out) and finally add shredded eggs.