Meizhou style Hakka noodles
Chinese Cooking Demystified · ♥ 4.8K likes · 143.7K views · 10 min video
Read about noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 12 cloves garlic
Mince the garlic as finely as possible.
- oil
Put the garlic in a small non-stick saucepan with about an inch of cool oil and set the flame to medium, frying slowly so the garlic expels its moisture without burning.
Keep it gently bubbling, dropping to medium low or low if it goes too fast; after about 30 minutes it is dry, hard and starting to go golden.
Strain the garlic onto paper towels; once dry it is ready to use. Keep the garlic oil for other dishes.
- 2 tbsp lard
- 3 tbsp fish sauce
- 3 tbsp water
- ¾ tsp salt
- ¾ tsp sugar
Into a hot wok, add the lard and swirl, then over a medium high flame add the fish sauce with the water, the salt and the sugar, and let it bubble together about ninety seconds.
Mellowing fish sauce in lard
- 60 g dried noodles
Boil the noodles as usual; 60 grams took five minutes to cook through.
- 1 tbsp lard
- 1 tbsp seasoned fish sauce mixture
- scallion
- 1 tbsp deep fried garlic
Turn the noodles onto a small plate and dress with one tablespoon of lard, one tablespoon of the lardy fish sauce, sliced scallion and a tablespoon of the deep fried garlic, then mix well.