Chinese Food
Braised noodles with bean curd
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I haven't made bean noodles for a long time ~ Qin xiansen said yesterday that he wanted to eat bean noodles ~ there is only a little dangzai noodles bought by the supermarket at home. It's easy to use dangzai noodles to make bean noodles ~ the taste is also good ~ although the noodles are not as strong as hand rolling noodles ~ and they should be careful of adhesion when cooking. His taste is OK ~ especially the bean flavor of Zihua oil beans ~ last night, it was the rhythm of full eating ~ ~ it stopped at all Don't come down~
Cooking ingredients
Cooking Steps
Step1:Wash and cut the onion, ginger and garli
Step2:Wash and cut the pork for later use. The best choice for pork is plum meat or streaky pork. It's just a little bit of fat. It tastes better
Step3:Stir fry the onion, ginger and garlic in the pot. Stir fry the meat to make it fragran
Step4:Stir fry the cleaned beans in the po
Step5:Stir fry. Add sugar and soy sauc
Step6:Stir fry well. Pour in water. The water should be no more than beans. Add salt and chicken essence. Then cover the pot. Start stewing beans.
Step7:Three or four minutes after the bean stew, spread the noodles on the beans. At the same time, use a spoon to hold the soup from the bottom. Pour it on the noodles (if you use dry noodles, it is recommended to boil the noodles before this step. The noodles won't stick. Because I use dangzai noodles. Although it's dry noodles, it's OK. Because the space of the noodles is large, it won't stick) so that the noodles can fully absorb the soup.
Step8:Cover the pot and continue to stew. When the soup is almost dried, you can prepare the plate. It's really delicious and can't stop ~
Cooking tips:There are skills in making delicious dishes.
