Chinese Food
Four aspects - braised noodles with bean curd
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For Shanxi people, Doudou braised noodles should be a regular at every table. Even if I didn't like noodles when I was a child, I could eat twice as much as usual every time. My grandmother and mother are experts in making Doudou braised noodles. So every time my family's lunch one day is Doudou braised noodles, many neighbors and friends will smell it. Every time, they will wipe out a large pot of braised noodles. You know, that's not the case The big iron pot on the firewood stove. In the past, as in the present, eat it today.
Cooking ingredients
Cooking Steps
Step1:First add some water to the flour and make it into a hard dough. Cover with plastic film or wet cloth and wake up for a whil
Step2:The beans are washed and sliced into sections. In this way, the sliced noodles are big and the flavor of the beans is rich. If you don't have time, you can cut them into about 3cm sections vertically. A little ginger and garlic are cut to the end
Step3:Cut the plum meat into thin slices. Stir in the frying pan, add soy sauce and salt to taste, and then serve for later use
Step4:Stir fry the hot oil in the wok. Stir in the ginger and garlic to make it fragrant, then pour in the bean segments and stir fry. When it becomes slightly transparent, add soy sauce and salt to taste. Then add a bowl of water to make it stewed and stir fry. Then the noodles wake up. Start rolling the noodles
Step5:Roll the dough back and forth on the chopping board to form a round piece about 1-2cm thick. Then roll the thick dough slowly on the rolling pin to form a large piece. During the rolling, sprinkle dry flour on the dough to prevent sticking
Step6:This is the last rolled sheet
Step7:After rolling into thin slices, evenly sprinkle corn flour (the coarse grain sense of corn flour can better prevent the cut noodles from sticking together, and taste with some corn flavor). Wrap it on the rolling pin and cut it from the middle
Step8:The cut shape. The noodles cut with this width are shorter. It will reduce the possibility of entanglement in the pot
Step9:Cut the top knife into thin noodles (it's OK to buy raw noodles, but it's necessary to extend the time of stewing noodles properly
Step10:At this time, the beans are also stewed a little soft. Scoop out a bowl of soup for standby. Leave only a little soup at the bottom of the pot
Step11:Take half of the cut noodles. Sprinkle them loosely in the pot (shake and put them on). Make them cover the beans as evenly as possible. Cover the pot cover and simmer for five minutes. If you are afraid that the soup will be dry, open the lid and watch it. Pour a little soup just scooped out along the pot as needed
Step12:In five minutes, open the lid and put the fried meat pieces on the noodles evenly. The flavor of the meat will seep into the noodles. This is a unique secret taught by a good friend.
Step13:Spread the remaining noodles on the meat. Pour some soup along the edge of the pot. Cover the pot and simmer for five minutes. (put noodles in two times because I cut a lot of noodles. It's not easy to cook and it's easy to stick together. If you make less noodles, you can put them all in one time. Otherwise, if you make more noodles, you can put them in three or more times. Just pour the soup into the pot at any time to prevent burnin
Step14:
Step15:
Cooking tips:Since it's braised noodles, what we pay attention to is a word of stewing. First, stew it to make bean curd flavor, then divide it into digital stew to make noodles flavor and meat flavor. Finally, stew it to make the mixed super flavor. Slow work to make fine work. The delicious food is gathered by patience and time. It's really a skill to make a memorable and delicious dish.
