I still remembered last time I said I’d like to make the noodles from my region – 干挑面 gān tiāo miàn.
This is not a joke!
I made it, hahaha!
As I said last time, this dish is mainly served as breakfast in the north of Zhejiang Province.
One of my childhood memories.
The basic receipt is cooked only with soybean sauce and lard (pork fat), don’t need to add any other flavorings. 其实基本的材料只要加酱油和猪油就可以了，不需要加其他调味料。
In order to enrich the flavor, I also added a bit of sesame oil and chopped green onions.
The authentic Gantiao noodles should be cooked with fresh noodles. It looks like this:
But for the first time, I used the dried noodles, you can find it everywhere in any supermarkets here. When selecting noodles, it is better to choose these round and thin ones.
I used this one:
It’s very easy to do it.
First of all, let’s boil water. After it starts boiling, put the noodles into it.
In the middles of boiling noodles, we add condiments into the bowl. Lard (pork fat) and soybean sauce are necessary, the others you can add according to your taste.
Boiling for around 7-10 minutes, we move the noodles into the prepared bowl.
I added two stalks of bok choy and a fried egg on the top for decoration…oh no, for enriching the taste, sorry.
But you can also add other things, such as braised pork or one hard-boiled egg. These would be the best combination for this noodle.
Let’s feel it～
For the second time, I made a ‘poor’ version – only added soybean sauce and pork fat. It looks less pretty than the first one, however, the taste remains good～
It seems there are no differences between the tastes.
At last, let’s enjoy my other video – simple version, please excuse my poor French.