Chinese Food
Stewed noodles with bean curd in iron pot
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Food. It's often different from region to region. My hometown, the South and the middle of China have different ways of making brine noodles. In the south, we need to steam twice to make marinated noodles. In the middle, we only steam once. Then we stew. Let the vegetables and noodles melt completely. Stewed noodles and stewed noodles are totally indistinguishable in the finished product drawing. So, when I made this stewed noodles with bean curd in an iron pot, many friends in my hometown said - stewed noodles. Because it's only when you taste it yourself that you can realize how different the two methods are in taste. The first time I eat stewed noodles in an iron pot is in Hohhot. But since that time, I have been thinking about it.
Cooking ingredients
Cooking Steps
Step1:The material of the dish.
Step2:Refrigerate the pork for half an hour. Take out the slices. Put a small amount of oil in the iron pot. Stir fry the fat meat until the meat is fully developed. Then stir fry the lean meat until the water in the meat is almost finished. Pour in two spoonfuls of raw soy sauce and one spoonful of old soy sauce. Stir well.
Step3:Add ginger slices, star anise, grass fruit and fragrant leaves. Pour in boiling water and stew.
Step4:It's time to meet. Water and flour and make into dough. Use a dough press to press the noodles.
Step5:Shred the beans and break them into small pieces. Cut the eggplant into small pieces. Pat the garlic flat.
Step6:Heat a small amount of oil in the wok. Now stir fry the garlic to make it fragrant. Put in the beans and stir fry. Wait for the beans to change color. Put in the eggplant and stir fry. Add 1 spoon of raw soy sauce and salt to taste
Step7:When the meat is eight ripe in the iron pot, put in some salt and stir well. The water content is basically one third of the meat. If the water content is too much, you can put it away in a big fire. Then put the seven or eight mature dishes in the wok into the meat in the wok.
Step8:Don't stir. Then spread the noodles. Cover. Light the fire for 5 minutes. Stir up the surface. Use a wooden shovel to shovel the bottom of the iron pan to prevent sticking. Cover. Three minutes. Then you can mix the noodles and vegetables completely. Turn off the fire and simmer for another two minutes.
Cooking tips:1. Because the beans are not well cooked, I first fry them in a wok until they are seven or eight ripe. This is what I asked the waiter when I was eating braised noodles for the first time in Hohhot. 2. Eggplant is very ripe, so it's late when it's fried. 3. Simmer for a few minutes. It depends on the thickness of your noodles. People on our side usually cook food longer. 4. My quantity is that of four adults. Please reduce the number of people. There are skills in making delicious dishes.
