Liangmianhuang crispy fried noodles
Chinese Cooking Demystified · ♥ 4.5K likes · 237.7K views · 7 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 70 g Mi Sua noodles
Boil the noodles to just past al dente, here about 45 seconds.
Cool them in front of a fan, gently pulling them upward, about two minutes until cool to the touch, then form a rough circle.
- 2 cups oil
Yin huang method: bring two cups of oil to 185C over medium heat and lower the noodle cake in, using a strainer at first to hold its shape.
After about a minute, when the bubbling subsides, flip; shape the circle with chopsticks. After about two minutes flip again and raise the flame; after roughly two more minutes the oil is back to about 180C, so lift it out onto a paper towel lined plate.
- 3 tbsp oil
Ran huang method: heat the wok piping hot, kill the heat, add about three tablespoons of oil and swirl for a non-stick surface, then heat on medium and put the noodles in.
- 1 tbsp oil
Fry untouched one minute to let the cake form, then swirl it continuously with chopsticks so it cooks evenly.
After about a minute, flip and add another tablespoon of oil; same motion for ten minutes, flip, two minutes, flip, two minutes, out.
- Chinese yellow chives
- 80 g pork loin
Cantonese topping: cut the yellow chives into two inch sections and toast them a minute in a dry wok.
Cut the pork loin into sheets then slivers and marinate with the salt, sugar, cornstarch, light soy sauce and liaojiu, then coat in oil.
- 0.125 tsp salt
- ¼ tsp sugar
- ¼ tsp cornstarch
- 0.125 tsp light soy sauce
- ¼ tsp liaojiu
- ¼ tsp oil
- 5 whole shiitake mushrooms
- 1 cup water
- white pepper powder
Soak the dried shiitake in a cup of cool water 90 minutes, keeping the liquid; destem, julienne and marinate in the same marinade plus white pepper. Marinate both about 15 minutes.
- 1 tbsp oil
Long yao the wok: piping hot, heat off, about a tablespoon of oil, swirl. On medium high, fry the pork slivers apart about a minute.
- ½ tbsp liaojiu
- ¼ tsp salt
- 1 tsp sugar
- ½ tsp light soy sauce
Add the shiitake, fry 15 seconds, swirl in half a tablespoon of liaojiu around the wok, stir fry 30 seconds more, then add the mushroom soaking liquid.
- ½ tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 3 tbsp water
Season with salt, sugar, light and dark soy sauce and oyster sauce; at the boil add the yellow chives and the cornstarch slurry, mix about 15 seconds until thickened, heat off.
- 50 g pork loin
- 100 g river shrimp
- 0.125 tsp salt
- ¼ tsp sugar
- 1 tsp cornstarch
- ¼ tsp white pepper powder
Suzhou version: marinate 50 g pork loin the same way; cut the river shrimp into one centimetre pieces and marinate with salt, sugar, cornstarch and white pepper. In Suzhou they often add egg white and give the shrimp a quick deep fry; not done here.
The Suzhou-style shrimp and pork topping
Long yao, then fry the pork over medium high about a minute, add the shrimp for 15 seconds, then the stock.
- 1 cup water
- 1 tsp stock concentrate
- ¼ tsp salt
- ½ tsp sugar
Season with salt and sugar, bring to a boil, add the slurry and let it thicken about 15 seconds, heat off.
- 1 tbsp cornstarch
- 3 tbsp water
Spoon the topping over the noodle cake while it is still hot.
Topping the noodles, and seasonal variations