How to make Lanzhou Jiangshui Noodles

As someone who has been spoiled since childhood, you definitely can’t cook by yourself. When you grow up and go out, you also want to cook a dish by yourself. Although there are so many recipes, the steps and methods are so short that you can’t make them well no matter how hard you try. Don’t give up, because today I will introduce to you how to make Lanzhou Jiangshui noodles.

1.12 Preparation of the soy sauce: Wash the vegetables, cut the celery into two or three sections, and cut the lotus leaves with the roots into small pieces. Then pour in the boiling noodle soup (or make some noodle soup with the noodles). After it cools down, add the starter (yeast). Generally, after pouring in the starter, it can be eaten after four or five days. (See tips for details)

2.21 Cut the shallots and dried chilies into thin strips, chop a few cloves of garlic and a little ginger into fine pieces and put them into a bowl, then add a little salt and pepper powder.

3. Pour the cooking oil into a wok and bring to a boil. The amount used is roughly half of the amount you normally use for cooking. After the oil boils, pour it into the seasoning bowl and stir evenly with chopsticks to fully cook the ingredients.

4. Cut the coriander into small pieces about one centimeter long.

5. Pour the sautéed onion, garlic and coriander into the previously scooped out starch water, add a little MSG and stir evenly. The soup is now ready.

6. Boil water in another pot. Choose the thinnest noodles pressed by machine. Jiangnan's dragon beard noodles are very suitable. After the noodles are cooked, pour them into a basin of cold boiled water prepared in advance and let the noodles cool down completely.

7. Take a bowl of noodles and scoop a spoonful of soup!

8. There is a hint of hometown flavor in it!

After reading the editor’s introduction, I think many friends will be interested in Lanzhou Jiangshui Noodles. Are you interested and want to try making it yourself?