Chinese Food
Braised noodles with bean curd
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Every time I go home, I have to ask my mother to make this stewed noodles and stewed noodles for me. Compared with cold noodles, it's not as greasy as fried noodles. It's especially suitable for my appetite. One bowl is not enough.
Cooking ingredients
Cooking Steps
Step1:Take out two ends of cowpea and break them into sections (if the cowpea I bought is tender and has no tendons, I will directly break the tendons and remove the tendons
Step2:Sliced pork, sliced ginger and garlic, sliced scallio
Step3:Put the oil in the pan and stir fry the streaky pork until it is scorched (I didn't stir it very hard this time, but I can stir it more scorched and more fragrant
Step4:Stir fried with scallion, ginger and garli
Step5:Add 2 spoons of old sauce, 2 spoons of raw sauce and 2 spoons of cooking win
Step6:Stir fry and colo
Step7:Add cowpeas and continue to stir fr
Step8:Add two tablespoons of salt (it will be watered and boiled in a short time, too little salt will be lighter
Step9:Add clear water just over the cowpe
Step10:Boil for a whil
Step11:When you boil about 1 / 3 of the water, put in the noodles, cover the pot and simmer for a while
Step12:When the noodles are very absorbent and almost no soup, turn off the torch, shake the noodles with chopsticks and stick the soup evenly
Cooking tips:The noodles I bought are cooked noodles. If I make noodles by myself or buy wet noodles, I can steam them first so as to avoid the problem that the noodles are not cooked when they are dried in water. The noodles will not become lumpy, and the noodles are very absorbent, so when I put the noodles into the water, I have skills of not making too little vegetables and delicious food.
