Chinese Food
Henan steamed noodles
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When I was a child, I liked the steamed noodles made by my mother. The noodles were strong. The streaky meat was fat but not greasy. It was delicious. I was salivating when I thought of it. Now steaming noodles has become my daughter's favorite. I have to do it every few days. How about it? Do you have a good appetite? Would you like a bowl, too? Henan steamed noodles
Cooking ingredients
Cooking Steps
Step1:Cut pork slices, beans, celery and scallion into sections. Cut ginger into pieces for standby. Brush a layer of oil (or cover with cage cloth) on the bottom of the cage drawer. Put noodles in. Do not compact them. Fluffy them. Drain the water in the pot. Boil for 15 minute
Step2:Steam the noodles. Pour them out for use. (after the noodles are steamed, use chopsticks to separate the noodles. It's easier to mix the vegetables later.) pour oil into the pot. Heat the oil and stir fry the streaky pork. After the meat changes color, pour in the chopped green onion and ginger. Add soy sauce and salt seasoning, pour in the beans and celery, stir fry them. When the vegetables are eight ripe, pour in boiling water into the pot. Add the five spice powder and chicken essence for seasoning.
Step3:(water is usually served with vegetables. If you can't control the amount of water, you can add a little more water. Then put out a bowl first. (if the noodles are too dry, add them). Pour in the steamed noodles. Mix the noodles and vegetables with chopstick
Step4:Cover the pot and simmer on low heat for about 5 minutes (it's easy to taste. The noodles absorb the oil in the vegetable juice. It will have a root clear effect
Step5:Before you leave the pot, use chopsticks to cut up the noodles. Then you can serve them and eat them.
Cooking tips:1. Noodles should be fresh noodles just pressed out from the noodle shop. Do not use vermicelli or noodles with too much water. (instant noodles are boiled in boiling water and then fished out. It can also be used instead of steamed noodles. It's more fragrant.). 2. The meat must use the fat and thin streaky meat. Otherwise, the oil is too little. The noodles are easy to agglomerate. Beans and celery can be replaced by other vegetables with less water, such as garlic bolt and soybean sprout. 3. In the process of covering the pot and stewing, you can lift the lid and turn the noodles once. Pay attention not to make the pot bottom paste. If the noodles are lumpy, mix them with chopsticks. There are skills in making delicious dishes.
