This vegetarian dish is a very popular Shanghainese cuisine. Scald Udon (room temperature one) in boiling water for a minute, in order to get rid of the sour taste which acts as a preservative. Frozen udon do not have acidity but the expiry date will be closer, scald it in boiling water for 50 seconds to loosen.
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QRCookeasy 大家姐戀煮廚房
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