Mee Sua Noodle Soup
About Mee Sua Noodle Soup - Fujian Cuisine
Fujian has a long history of Fujian cuisine, and noodle paste is one of its representative dishes. Mainly seafood, the taste is fresh and sweet, and it makes good use of soups. It is good at stewing, stuffing, frying and soaking, which fully embodies the cooking wisdom of Fujian cuisine.
Ingredients
- Noodle thread 200g
- Large intestine 100g
- 1 egg
- Vinegar appropriate amount
Instructions
- 1. Wash and process the upper thread.
- 2. Add enough water to the pot, add noodle paste and ginger slices
- 3. After the fire is boiled, skim off the foam.
- 4. Add noodles, large intestine and eggs and simmer over low heat for 1 hour
- 5. Add salt to taste
- 6. Serve in a bowl and sprinkle with chopped green onion.
Cultural Notes
Noodle paste embodies the culinary essence of Fujian cuisine. Fujian cuisine is one of the eight major cuisines in China, with Fuzhou cuisine as the core. Fujian cuisine is famous for its soup, which pays attention to one soup and makes good use of red glutinous rice for seasoning. Buddha Jumps Over the Wall is the highest representative of Fujian cuisine, bringing together delicacies from all over the world in one jar. In Fujian, people are very particular about the selection of ingredients and the control of heat, and noodle paste is the epitome of this ingenuity.