Chinese Food
Braised noodles with bean curd
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I still remember the bean stewed noodles in the university canteen. It's dry. The noodles are very thin. But I can't find such thin wet noodles here at home. I always eat to remember the beauty of school~~~
Cooking ingredients
Cooking Steps
Step1:Put water in the pot. When the water boils, put in the beans. Blanch them.
Step2:Heat the oil in the pot. Add 1 octagon, 4 or 5 prickly ash and stir fry. Add onion, ginger, garlic and stir fry. Add pork. Add 1 / 3 spoon of cooking wine and stir fry. Add 1 / 4 spoon of old soy sauce and stir fry half of the taste of Damei evenly. Pour in the beans which are blanched in hot water and stir fry for a while. Pour in a bowl of water. Cover the pot and boil. Put the soup into a bowl. Remember to leave a little soup in the pot.
Step3:Put on the wet noodles, cover the pot and simmer. Add the skimmed soup from time to time in the middle so as not to paste the pot until the noodles are cooked. Dribble a few drops of sesame oil. Finally, stir well.
Cooking tips:1. It's better to choose the flat drum. Only when it's made can it have the unique flavor of beans. 2. Don't add salt to the whole cooking process, because both laoshao and weidamei taste salty. When I add salt for the first time, it's called salty. You can taste it after you make it. If you feel light, you can add some salt in the final mixing process. 3. The spoon here is the porcelain spoon that we usually use to make soup.
