Chinese Food
Stewed noodles with bean curd
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Braised noodle is a traditional pasta snack of Han nationality in central and Northern China. It is popular in Shanxi, Shaanxi, Henan, Hebei, Beijing, Tianjin, Inner Mongolia, Liaoning, Anhui, Hubei and other parts of the Yangtze River to the north. It is also known as steamed noodle, stewed noodle, stove noodle, long noodle, long noodle and paste noodle. The main ingredient is flour. The main ingredient is bean sprout and garlic moss. Sometimes it's less with some bean sprouts. The taste is fragrant, soft, salty and delicious, with endless aftertaste.
Cooking ingredients
Cooking Steps
Step1:Put the noodle water in the steamer and steam for about 10 minute
Step2:Prepare onion, ginger, garlic, pepper, star anise and other ingredients while steaming the noodle
Step3:Put a little oil in the pot. Put in the fat and fry until the meat is a little yellow (medium heat or the meat is easy to paste
Step4:Stir fry the onion, ginger, garlic, pepper and star anise. Add in the lean meat and half spoon of sweet sauce. Add some soy sauce and stir fry slightly. (if you like chili, you can put some. Sweet sauce is easy to color, but not too much, or the color will not be beautiful.
Step5:Pour 800ml hot water into the pot and boil it, then pour the soup into the pot and reserve the meat in the pot (it's very important to add water in this step. It depends on how much you add and subtract noodles. Otherwise, the noodles made with less water are dry. If you add more, you can leave some unused)
Step6:Add two spoonfuls of beans, salt and thirteen spices, and stir fry the meat evenly (at this time, add half of all the salt that is enough to serve
Step7:Put the steamed noodles on the dish and don't turn the dish. Pour one third of the soup just poured on the noodles evenly. Use chopsticks to shake the noodles open and cover them. Steam them over medium low heat for about three minutes (if it's raw, don't leave. Observe the soup under the dish and don't let it paste the pot. Use a shovel to gently shovel the dishes beside the pot to see if there is less water, add it in time
Step8:Pour the remaining third of the soup evenly over the dried noodles. Cover the pan and steam over medium low heat for about three minutes. Add some salt chicken powder to the remaining soup, stir well and steam on the noodles for about two minutes.
Step9:Sprinkle with your favorite chives or garlic sprouts and stir well, then you can eat them
Step10:Finished product drawing (I'm afraid some novices can't master it well, so I wrote it more carefully
Cooking tips:My ingredients are for four or five people. It depends on the number of people. When choosing streaky pork, it's best to choose fat or thin. It's the kind of braised pork that doesn't choose fat or thin. It's mainly to use fat to turn some oil. Only in this way can the meat that is soft and fragrant be eaten without being greasy. At this time, I chose four beans because there are not many long beans. In fact, in the spring, garlic moss makes a very good taste of smoothie noodles. I usually add a few bean sprouts. They look beautiful and nutritious, and they taste more comprehensive and rich. There are skills in making delicious dishes.
