Chinese Food
Steamed noodles or marinated noodles
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Some key details that have been summed up many times. There is no meat at home this time. Put some ham in. This is the finished product that has been brought to the office. Use the belt noodles instead
Cooking ingredients
Cooking Steps
Step1:Diced Pork Tenderloin (not too big, or it won't be easy to cook). After diced, put it into a small bowl. Then add cooking wine. It can flow through all the Diced Pork. Not too much. Then add starch and pepper (too much pepper will choke people). Soy sauce. Then mix it. Marinate until all the vegetables are cut. Cut the cowpea into pieces. You can cut it as long as you want to suck it. Then wash it with water (select the silk on the side of the bean). Cut the tomato into the size of a memory card. Cut the garlic into the end. Or use the mashed garlic juice directl
Step2:Everything is ready. Oil in the pot. Start frying the meat. When the meat turns white, it begins to ripen. Because soy sauce is added. When it turns yellow, it can be served.
Step3:The pot is clean. Add oil in the pot. It's a little more than usual. Remember it must be a small fire. Then put in the dried red pepper. As soon as the dried red pepper gives off the fragrance (it will be pasted after a long time), put in the beans. When the beans are about to soften, put in the tomatoes and garlic. When you feel that all the vegetables are 9 mature, put on the meat. Add water. The water just submerges most of the dishes. A little less is OK. More is not good. Have some more soy sauce for coloring.
Step4:Then add two spoonfuls of salt (too salty for you, too little and tasteless) and mix well. Throw in two anise. Cover the pot. When you feel that the water evaporates nearly half, find a small basin and pour out half of the water in the pot. Use it for standb
Step5:It's still a small fire at this time. Then spread the noodles on the top of the dish. Spread them evenly. Try not to let the noodles touch the water under the dish.. Then use chopsticks to test the edge of the pot. Some wood and vegetables are stuck to the bottom of the pot. If it feels stuck, add water slowly from the edge of the pot. Just add a little. Don't let the noodles stick to the water. Then cover the pot cover. Continue to steam over low heat.
Step6:About 5 minutes later. Open the lid of the pot. The noodles are basically steamed to maturity. At this time, pour out the soup before. Slowly and evenly drench the noodles. Then use chopsticks to separate the lumped noodles slowly. Remember. Try not to let the noodles soak in the soup below. Then use chopsticks to test the edge of the pot. Some wood and vegetables are stuck to the bottom of the pot. If there is one, you open the lid late. But it's OK. It's not paste
Step7:
Step8:
Cooking tips:Don't pour water on the noodles. Or let the noodles soak in the water. Otherwise, the whole noodle is sticky. Make sure to use a small fire. Otherwise, it's easy to paste the pot without boiling the noodles on the pavement. It's also sticky (with oil and rice). The salt is more than the usual stir fry. Because it's added with a lot of water. Otherwise, it's not salty. Add two spoonfuls of black bean sauce instead. There are skills in making delicious dishes.
