Taiwan Line 9 Yogurt Ice Cream Taiwan, focusing on Taiwanese drinks and desserts, our slogan is to let every senior gourmet have a delicious meal~
The Top Ten Taiwanese Gourmet Snacks are ten types of snacks that best represent Taiwanese diet among thousands of traditional Taiwanese snacks. Including large intestine wrapped with small intestine, file with tripod edges, oyster omelet, A Zong noodles, sweet and spicy, coffin board, Changhua meat, ginger duck, Zhongxiao East Road restaurant with yellow beef noodles, raw fried squid.
Today I want to share Ah Zonga noodles with you.
A Zong Mee Xian was founded in 1975. She sells colon noodles. Although there is a small shop here, there are no places in it. Or squat, eat under arcade or in middle of road, it's spectacular. What's even weirder is that customers often wait in a long line and then carry a bowl of noodles to sauce station next to store's column and add some chili, garlic, or black vinegar, which they like. These small noodles are called noodle paste, which means that noodles are as sticky as paste, and ingredients and noodles are mixed in same pot. Fresh oysters are added to noodles, which are called oyster noodles; if colon is used as filling, it is called colon noodles.
Today we will cook A Zong noodles in a family way - Xiaoguo rice noodles.
Ingredients: rice noodles / broth / minced meat / pickled cucumber / leek / minced garlic / millet pepper / chili oil
1. Put dry rice noodles in cold water and soak for about 2 hours, put in a pot of boiling water, cook over medium heat for about 10 minutes, take out and immerse in cold water and put on fire. aside.
2. Heat a wok with cold oil, fry garlic and minced meat until fragrant, add cooking wine and light soy sauce to taste. Mix thoroughly and set aside.
3. Prepare a large bone broth in advance and bring it to a boil. Add half of minced meat fried in step 2, add appropriate amount of sour pickles, cook for about one and a half minutes, turn off heat, add millet, leek wedges and remaining minced meat.
4. Apply a circle of red oil around edge of pan and you're done!
With a small bowl of fermented yogurt~
I still remember first time I ate small rice noodles many years ago.
Rice noodles are clean and white with some red butter on table. Being young and ignorant, I took a big sip in a hurry, and as a result my tongue was burned and blistered.
It's kind of a controversial food. The rice noodles are smooth but hot, and broth is delicious, but pungency of red butter is not to be underestimated. Although I can't wait to eat it, I need to slow down to try it. Take a couple of chopsticks and blow on them to cool them down, eat gently, smirking occasionally to balance spiciness, and then lower your head to take another bite. So back and forth, I want to stop.
Beware of hot mouth~