Stewed noodles with lentils (lentils, potatoes, mushrooms, etc.) recipe-Chinese Food-best chinese food recipes-cooking food

Stewed noodles with lentils (lentils, potatoes, mushrooms, etc.)

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I used to like cooking in junior high school. My parents wouldn't let me in the kitchen. I would secretly lie at the door and watch. After watching it a few times, I felt like I could do it. No one taught me. Maybe I was a cook in my last life. Hahaha. I was born to love cooking. I've always loved cooking. It's a food fanatic. Later, my parents saw that I did a good job, so they assured me to enter the kitchen. From then on, I will take charge of the meals in winter and summer holidays every year. The first delicacy my father taught me is braised noodles. Inner Mongolia edition. Northerners like pasta. I'm no exception. Noodles can be said to be my favorite. This noodle is a sign. It's often made. Ha ha.

Cooking ingredients

lentils:moderate amount

fresh hand rolling:moderate amount

potatoes:moderate amount

mushroom or mushroom:moderate amount

carrot:moderate amount

streaky meat:moderate amount

scallion, ginger and garlic:moderate amount (most garlic)

delicious:moderate amount

Cooking Steps

Step1:First, clean the lentils, remove the tendons at both ends, break them into sections or cut into thick shreds, dice the potato carrot, slice the mushroom, slice the onion and ginger, beat the garlic with a knife, then cut it into pieces, add the base oil in the frying pan, heat it to 70% heat with medium heat, put the onion and ginger into it, stir it to make it fragrant, pour the lentils into it, stir it for a while, put the potato and mushroom into it, stir it for 2 minutes, and then pour in the water. The water can be less than the lentils

Step2:Add soy sauce and mix well. Cover and simmer for 3 minute

Step3:When the water is boiled, put the soup in the pot out for use; turn it into a small fire. Put 1 / 2 amount of noodles on the lentils, pour a layer of cooking oil, and then add the other half of noodles; note.. It is better to roll noodles with fresh hands. It's not hand rolling. It's also necessary to have fresh noodles... Pour the soup (2.3 times in the soup). Don't leave the soup without noodles. Add the lid and simmer for 10 minutes. When the soup is dried, sprinkle the garlic. Gently stir it with chopsticks. Finally, add the appropriate amount of salt.

Step4:Noodles need to absorb water in the process of stewing. Otherwise, the taste will be dry and hard. Therefore, when covering and stewing, observe at any time and add soup in time; when making stewed noodles, make sure to use a small fire. Otherwise, it is easy to cause the phenomenon of noodles sandwiching and pot pasting; the last part should be steamed, not boiled. Garlic must be added after the noodles are cooked. The flavor is more fragrant.