Chinese Food
Summer noodles Kwai Tai fragrant noodles.
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Braised noodles are one of my favorite. As a northerner, I like to eat stewed noodles made by my mother since I was a child. I will never forget the delicious memory left to me. It seems to be a very simple food. But it's really not easy to make delicious food. It needs dishes, meat, noodles and the flavor to be in place. I learned to make it myself later. But I didn't master the good method, so it was just a chance to make it delicious or not. Until later, I saw Wenda's beautiful method. I adjusted it according to my own taste. Since then, there has been no failure -)
Cooking ingredients
Cooking Steps
Step1:Add about 2 mm slices of streaky pork. Marinate with soy sauce and shredded ginger.
Step2:Choose fresh beans. Tear off the silk at both ends of the bean, wash it and cut it into 3cm long sections. Cut the section into a short section of 20cm for mixing.
Step3:Beat the garlic and cut into minced garlic.
Step4:Pour 15ml oil into the pot. It's a little more than usual. It's more fragrant. When the oil is 80% hot, pour in the marinated meat slices and stir fry. Observe the discoloration of the meat. Pour in the beans. Stir fry for half a minute. Add in the raw soy sauce. Then add in the old soy sauce and salt.
Step5:Stir fry a little and add cold water. The amount of water can be over the beans. At this time, you can taste the taste of the soup. Because there is no noodle, the taste of the soup should be a little salty. So the taste is just right after the noodle is added.
Step6:When the water boils, turn it into a small fire. Use a spoon to hold a small half bowl of boiled soup for later use. First spread half of the surface evenly over the beans. Pour about 5ml of oil onto the surface to avoid sticking to the upper layer. Then spread the remaining half of the surface evenly. Cover the pot cover. Keep the medium and small heat. (the small and medium-sized fire here refers to that the outer ring of the gas stove just can ignite a small fire.
Step7:About 3 minutes. Open the lid of the pot. Pull it from the most side of the pot to see if there is still water. If you see that the amount of soup becomes less and more viscous, then add half of the soup that was previously filled. Sprinkle it evenly on the surface with a spoon. In a few minutes. Observe that the soup becomes less. Then add the remaining soup. Keep the medium and small fire all the time. After adding water for the second time, observe the amount of soup in the pot at any time. When there is still a small amount of soup (the soup is not in pieces, but in the middle of the dish), add the garlic powder, screw the fire to the minimum, stir with chopsticks, and turn off the fire for about 30 seconds. Turn off the fire and stir again. Peel off the noodles one layer at a time. Mix them with the dishes below. Then you can eat them.
Cooking tips:1. I prefer to buy snakebeans because they are tender and easy to ripen. 2. It's better to buy cut noodles. It's the kind of hand-made noodles with less water and dry. It's better to buy thin noodles. They're easier to cook. 3. After adding the noodles, always heat them with a small or medium fire. If the fire is big, the noodles and vegetables will not be cooked, but the bottom of the pot will be battered. 4. In the end, turn off the heat when there is a small amount of soup left in the pan. Because the top side has the least amount of soup. So there is a little soup for the upper side to absorb. In this way, the whole pan will be evenly mixed. 5. I made a lot of meat this time. I think 3 Liang meat is OK. If you like meat very much, you can adjust it according to your own situation. There are skills in making delicious dishes.
