Chinese Food
Braised noodles with bean and potato
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The food that Inner Mongolia people often eat
Cooking ingredients
Cooking Steps
Step1:Warm water and noodles (the noodles should be a little harder and not too soft). Cover them with a basin or something and wake u
Step2:Onion, garlic and coriander. Cut them for us
Step3:Dice beans and potatoes. Set asid
Step4:Face rollin
Step5:Stir fry the pork, sesame oil, onion and garlic. Add ginger powder, pepper powder and seasoning powder, Haitian soybean paste, soy sauce, beans and potatoes for about two minutes
Step6:Add water and a little salt. Just cover the dish with water. Cover the pot and boil over low heat
Step7:While cooking, evenly sprinkle dry noodles on the newly rolled dough. Roll the rolling pin to cut, fold and cut into even noodles
Step8:Take a small bowl and put the boiled soup into a small half bowl. Cover the cut noodles evenly on the vegetables. Steam over a large heat for 3 to 5 minutes. Turn to a small heat and simmer until the water in the pot is dry
Step9:When the water is almost evaporated, open the lid and use chopsticks to pull the noodles one by one. Put the onion, coriander, a small amount of salt, chicken essence and noodles and mix well
Step10:The fragrant bean potato stewed noodles are ready (parents can also change the bean into celery. Xiaobian has only made these two kinds at present
Cooking tips:(1) the purpose of the soup in the small bowl. It is based on the feeling to add water to the stewed noodles. The small half bowl is filled to prevent the water from steaming too dry at the back. It can affect the taste of the noodles. The small half bowl of soup can be sprinkled on it. There is no need to remedy (the fire is well controlled. It is also to prevent too much water from being added and the noodles from sticking together). There are good cooking skills.
