PotatoMuncher

今天的午餐決定要吃睽違了一陣子的陽春麵

這個簡單的食譜是來自我阿媽的 對我而言是從很小的時候就開始喜歡的味道

阿媽過世的前幾年 就無力進廚房自己料理食物了 所以從那時候開始 已經沒辦法吃到阿媽親手做的陽春麵了

對我而言是心中深深的遺憾 因為這碗陽春麵 對我而言 是阿媽做的菜中的第一名

即便這是最簡單 最基本的食物 但這就是我心中深深的愛

後來我自己如法炮製阿媽的陽春麵 還失敗了好幾次才做出類似的味道

後來漸漸的幾乎可以複製到一模一樣的味道了 只是吃的時候 心中仍然充滿了惆悵

阿媽陽春麵做法與材料都很簡單

• 乾麵條(五木關東麵或是統一營養麵條，我今天用的是統一的千羽拉麵)
• 蔥花
• 油(沙拉油，不要用麻油或是花生油等味道很重的油類)
• 醬油
• 味精
• 鹽
  以上為必備項目
• 福州魚丸或是丸子類火鍋料(可加可不加)
• 青菜(可加可不加)
• 蛋(有當然是最好)
   

作法一樣超級簡單

碗底注兩匙油(不要太少 因為這個麵就是靠油來充當醬汁) 然後倒入些許醬油 一點鹽 跟一點味精(我知道有人不愛這個 但之於這碗麵是不可或缺的醍醐味) 加入蔥花

麵條煮到喜歡的程度 放入剛好準備好的碗中 加一點點剛才的煮麵水 攪一攪就好

我今天的這碗就是煮麵水有點少了 顯得麵條很乾似的 我最後補一張我之前煮的看起來就很豐潤的麵條給你們看

我阿媽以前很喜歡放台北很有名的佳興魚丸 大概煮這個麵有九成的機率會放 再放一個水波蛋就豐盛到不行了

只要煮這個麵 我連一道菜都不需要就可以吃滿滿一大碗公 真是我的美好的回憶

我今天煮這樣一碗乾麵 配上冰箱裡面現有的小菜 之於我就是一頓棒的不得了的午餐了

千金難買心頭好 就是說這個狀況:)

乾麵配上簑衣黃瓜跟韓國泡菜 好棒 (黃瓜醃第二天了 入味又好吃 超級開胃的喔)

補上一張看起來就讓我流口水的之前做的陽春麵舊照

這碗就顯見油跟煮麵水 下手重的多

真心好吃 又很簡單的陽春麵大推薦 試做看看

 

Today's lunch is decided to be the simple and humble "Yangchun Noodles," which I haven't had for a while.

This simple recipe comes from my grandma, and it's a taste I've loved since I was little.

A few years before my grandma passed away, she was unable to cook for herself anymore, so since then, I haven't been able to taste the Yangchun Noodles made by her hands.

It's a deep regret for me because this bowl of Yangchun Noodles is my favorite dish made by my grandma.

Even though it's the simplest and most basic food, it holds a deep love in my heart.

Later on, I tried to replicate my grandma's Yangchun Noodles, but failed several times before achieving a similar taste.

Over time, I almost managed to replicate the exact taste, but eating it still fills my heart with melancholy.

The recipe and ingredients for my grandma's Yangchun Noodles are very simple:

• Dried noodles (Wu Mu Kanto Noodles or Uni Nutritious Noodles; today, I used Uni Qianyu Ramen)
• Chopped scallions (spring onions)
• Oil (salad oil, avoid using heavy-flavored oils like sesame oil or peanut oil)
• Soy sauce
• MSG (monosodium glutamate)
• Salt

  ---

  The above items are essential.
• Fuzhou fish balls or hot pot-style meatballs (optional)
• Leafy greens (optional)
• Egg (if available, it's the best)

The method is super simple as well:

Add two tablespoons of oil to the bottom of the bowl (don't use too little because the noodles rely on the oil as a sauce substitute).

Then add a little soy sauce, a pinch of salt, and a pinch of MSG (I know some people don't like it, but it's an essential flavor in this bowl of noodles). Add chopped scallions.

Cook the noodles to your preferred level of doneness, transfer them to the prepared bowl, and add a small amount of the just-cooked noodle water. Stir it a bit, and you're done.

Today, my noodles turned out a bit dry because I didn't have enough noodle water. I'll show you a photo of a bowl I previously cooked that looks more moist.

My grandma used to love adding Jia-Sing fish balls, which are famous in Taipei. There's a 90% chance she would add them when making these noodles.

Adding a water-wave egg makes it even more abundant.

Just by cooking these noodles, I can have a satisfying bowlful without needing any other dishes. It's truly a beautiful memory for me.

Today, I cooked a bowl of dry noodles like this and paired it with some side dishes from the refrigerator, and it became an amazing lunch for me.

Some things are priceless, just like this situation :)

Here's a photo of a previous Yangchun Noodles I made that makes my mouth water. It's evident that I used a generous amount of oil and noodle water.

It's genuinely delicious and a highly recommended simple Yangchun Noodles. Give it a try and see for yourself!