Born next door to the hometown of snail noodles, and went to school next door, all the snail noodles I have eaten have brought local characteristics.
Local specialties: Fried snail noodles. Because the local popular is all kinds of fried noodles and snail noodles are also used to fry. It's like fried old friend noodles. Ordinary fried snail noodles don't have meat, they will be fried with sour bamboo shoots and sour beans and fried yuba, and the taste makes me drool. Let's move up and fry the screw noodles.

In fact, I was very resistant at first. People who are used to eating noodles are not very comfortable with noodles. They are afraid that the sticky feeling of noodles will not match the refreshing taste that snail noodles should have. This Lubawang proves that there is no problem! It can be fried as well as it is refreshing.
About cooking noodles, it is written on the package to soak for two minutes. Boil for one minute. Remember to use chopsticks to gently stir it up during the process, so that it can be cooked quickly.

After a minute, scoop it up. It is best to fish with chopsticks, which will also bring a little moisture, and it is not easy to clump.
About fried noodles, a small flat-bottomed non-stick pan is fine. Turn on medium heat, pour in the chili oil, cook until it starts to ripple a little, remove the sauerkraut buns from the fire ( Because it will explode without leaving the oil), use chopsticks to gently scatter. Back to the fire, ok, let's go down




Stir and stir, gently. I told you to be gentle because I was afraid that the chopsticks would hurt your pot! Don't ask me how I know, most of them are 💰. Stir until smooth


Then pour in the soup bag and put it all!!

Continue to stir and stir until the water is almost gone, then take it out and put it on a plate. The electric stove can be turned off after the soup dumplings are placed, and continue to cook with the residual heat ( because of power saving).  
Loading, Dangdang!


Regarding the peanuts, put them in the oven at 400 degrees for a few minutes if they are not crispy enough.
Don't do this for children's shoes that can't eat spicy food!
This one is quite spicy, and it will be cooked after frying Spicier! 
The following is a brief introduction to the snail noodles in my second hometown.
Snail powder is actually a feeling. The taste can be very different, but the same thing is that it always reminds you of your hometown, sometimes a second hometown. Going to school in Guilin, Guilin people like all kinds of acids, so radish acid is used in snail noodles! The radish acid here is a quick-soaked acid, in order to maintain a crisp taste. The night before, peel the radishes, cut them into finger-sized pieces, put them in a Mason jar, and pour 1 tablespoon each of salt and sugar. White vinegar, just cover the radishes with white vinegar.


Regarding green vegetables, I think the best one so far is water spinach, the second is spring vegetables, the supermarket here is called AA choy...Unknown reason. The reason is that the hollow core of the water spinach can hold the soup inside, so it tastes just right after a bite. The tube dish tastes more crunchy. This time I made and bought AA dishes, which is the point. AA dishes Last put! In the case of an electronic stove, Turn off the heat and let it go! It only needs the temperature of the stove and the soup to just break the dish. It's all about talking Taste! 


Stir and stir, pass the greens to the bottom, Don't put the lid on!Because your greens will turn yellow. Color and fragrance. Wait for a while before putting on a plate, you won't be able to eat it anyway if it's so hot.
About yuba, no matter how you eat it, it's not enough. If I just went to the supermarket the day before, I usually put oiled tofu, and after the noodles, soup dumplings and red oil, in order for the oiled tofu to absorb the soup as much as possible. If you don't go to the supermarket, it is also very good to keep hot pot azuki bean skin at home! The azuki bean skin is not too worried about the shelf life.


Especially in the package with less powder, add more, and you can eat well and be full.
As for the amount of noodles, I personally like to eat more side dishes. Speaking of side dishes, must have Braised eggs! The braised eggs mentioned here are not really salted. Instead, the boiled egg is peeled and thrown into the large pot of soup to soak for a while to absorb the soup. So, you can add it when you cook the noodles for the first time.


Cook until the flour is 80% cooked, and the eggs are about the same. Put in cold water and wait for peeling. Then return to the pot with the flour when cooking the flour for the second time.



Let the eggs fully absorb the soup inside. Regarding the degree of ripeness, I personally like it to be fully cooked, so that it can be absorbed better.
Finally, about the order of cooking. Yes, in order. Especially because the packaged sour beans and sour bamboo shoots are not crispy enough, you should wait until the bean curd is boiled softly before placing it, and don't cook it for too long. Vinegar buns It depends on the person, I like more sour soup, so I order it early. But you must remember that vinegar will turn green vegetables yellow, so if you put them early, the green vegetables must be put last.
Okay, after talking nonsense for so long, I can cook several bowls of snail noodles.

Missing my first and second home. I really don't know how the days of Yami came to be.