Chinese Food
Braised noodles with pork and bamboo shoots
(111070 views)
The delicious of the bamboo shoot is not only the crispy taste at the entrance, but also the unique flavor of the whole dish when it is matched with different ingredients. Today, I want to share the practice of stewing noodles. The bamboo shoot meat which is full of the fat in the streaky meat reduces the putty of the meat and increases the freshness of the bamboo shoot. The noodles also absorb the full taste in the combination of the two. It becomes particularly attractive.
Cooking ingredients
Cooking Steps
Step1:Remove the hard shell from the bamboo shoot. Today's bamboo shoot is Leizhu. Compared with the bamboo shoot used before, it's much slimmer.
Step2:After going to Laogen, cut two sections.
Step3:Boil for 15 minutes.
Step4:Cut short.
Step5:Steam the wet noodles in cold water for 6 minutes. Steam until the noodles are half cooked. There is no hard core. Wet noodles can be semi dry noodles, fresh noodles or frozen noodles with high water content. Compared with dry noodles, it is easier to taste in this dish.
Step6:Sliced pork.
Step7:Take the scallion and cut it into small sections.
Step8:Dice celery.
Step9:Don't put oil in the hot pot. Stir fry the streaky pork in a small heat. Force out the oil.
Step10:Fry until both sides are yellowish. Set aside.
Step11:Use the bottom oil in the pot. Add the scallion to stir fry.
Step12:Then pour in celery and bamboo shoots. Stir fry to taste.
Step13:Mix in the streaky pork. Mix in the soy sauce and salt.
Step14:Stir fry well and add 400g clear water. No ingredients.
Step15:Cover. Simmer for 10 minutes.
Step16:Add the noodles. Stir slightly.
Step17:Cover again. Simmer for about 5 minutes.
Step18:Remove the lid. Mix well. Avoid frying.
Step19:Close the lid and simmer for about 3 minutes. When the juice is almost collected, you can uncover the lid and get out of the pot
Step20:Open to eat...
Cooking tips:There are skills in making delicious dishes.
