Ten hot noodle soups of Chinese cuisine：of four

 Hot noodle soup, a piece of pasta that can't be done at home. It is not as salty and fragrant as fried noodles, and it is not as exquisite as simmered noodles. Naturally, it does not make people feel happy when eating small noodles. But many people are attracted by the warm noodles and thick soup. Some people say that a bowl of hot noodle soup cooked in broth is better than any delicacy when you are hungry. In fact, the charm of hot noodle soup does not need to be reflected in "dashi soup". You can make a fragrant and moving hot noodle soup with common ingredients at home.

- Homemade soy sauce noodle soup -

Without a grain of salt, you can eat a touching and warm noodle soup, suitable for a warm meal when you are sick.

Materials and methods：

--material--

Noodles for one person

Light soy sauce 2t

Rice vinegar 1t

Sesame oil

Cold boiled water 80-90ml

Minced green garlic

--practice--

❶ Boil an appropriate amount of water. After the water is boiled, the bottom, after the water is boiled again, add cold water, boil it again, and add cold water again, boil this time, and the noodles are ready.

❷When cooking noodles, adjust the soup base and put vinegar, light soy sauce, sesame oil and cold water in a bowl.

❸Put the noodles into a bowl and sprinkle with chopped green garlic.

--Tips--

❶The amount of light soy sauce is just right. You don't need to add salt, or side dishes or toppings. If you don't like light soy sauce, you can reduce some light soy sauce and replace it with salt.

❷Noodle shops generally use dark soy sauce. This kind of soup has a lighter base and has a slight soy sauce fragrance, suitable for toppings.

❸Noodle shops generally use Jiangxi vinegar and Zhenjiang aromatic vinegar, and they don’t use much, but I only like Shanghai rice vinegar, which is sour and appetizing.

❹Green garlic is not a necessity, but some are excellent. Excellent!

❺T=tbsp=tbsp/spoon=15ml, t=tsp=tsp/spoon=5ml, generally we will buy a set of measuring spoons for easy weighing.