How to make ginger soup noodles at home?

If you have been to Taizhou, Zhejiang, you must have eaten the most famous local delicacy - ginger soup noodles. According to local people, the best seasons to eat ginger soup noodles are spring and winter, so if you want to eat the most authentic ginger soup noodles, it is recommended to go in these two seasons! So, how to make ginger soup noodles at home?

Homemade recipe:

First, fry the ginger soup for several hours. After frying, take out the ginger slices that have been fried in the ginger soup and chop them into foam (you can use a food processor), add shrimp skin, chopped green onions, walnut foam, sesame seeds, etc., beat them together with eggs, pour them into oil and fry them (you can also use an electric pancake maker). Prepare clams (the legendary world's most delicious), dried shrimps, fresh shrimps, shredded pork, sliced ​​or shredded sausages, bamboo shoots (茭白絲), mushrooms, day lily, small greens (spinach), duck tongue, tofu skin, etc. Anyway, put whatever you like. First, fry the previous ones until they are almost done, then add the rice wine and stir-fry, then pour in the fried ginger soup, and when it is almost cooked, add the rice noodles and cook until they are almost soft. After boiling, add the small greens, fresh shrimps and clams, and finally the tofu skin.

introduce:

The most important thing about ginger soup noodles is the ginger soup. The cost of a really high-concentration ginger soup is quite high, so many of the ginger soups sold outside now are made by directly pouring ginger juice. This is the cheapest but also the most unpalatable. To be more accurate, this should be called ginger juice noodles.

Another compromise is to boil a lighter ginger soup and then pour ginger juice into it. This is the method currently adopted by most stores. This method is of medium cost and tastes better than the previous method which is all ginger juice.

How to make the most authentic ginger soup?

The best and most authentic ginger soup is made by adding ginger slices that have been cooked with rice wine and then dried and then boiled in water for several hours. This ginger soup has a unique mellow flavor, but some of the spicy taste will evaporate during the boiling process, so if you want to achieve the spicy taste of ginger juice, you can only add more ginger slices. This high-concentration ginger soup has the highest cost among the three, and the color of the boiled soup will be dark, not as good-looking as the light yellow color of the first and second types using ginger juice. Because the cost is much higher, this type of soup is less used.