Chinese Food
Braised noodles with bean curd
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I wanted to steal my laziness and comfort myself who cooks by the fire every day in the summer. But I didn't expect that the noodle lady in Daoxiang village was too strong. It took me an hour to steam and stew. The only consolation is that the noodles are still strong after tossing. The taste is good
Cooking ingredients
Cooking Steps
Step1:Put some oil on the noodles. Steam them first. Reduce the time of stewing. It's easy to succeed. Make your own time according to the strength of the noodles. It's been steaming for 25 minutes this time.
Step2:Mix raw soy sauce, starch and cooking wine for shredded meat. Heat the oil. Stir for a while
Step3:A little oil. Stir fry onion and garlic. Add beans and stir fry for a while. Taste. Add shredded meat. Stir fry. Taste each other. Add water. No beans.
Step4:Cover the steamed noodles. Simmer. The water is almost dry. Turn off the fire
Step5:Finally, stir and remix. Finish.
Step6:Add it Four point five Time between steps. Make an egg soup to avoid chokin
Cooking tips:The most annoying thing about stewed noodles is how much water they put. More water. More batter. Less water. They can't be cooked. So steam first and then stew to avoid not being cooked. Then water is used for cooking. According to the amount of noodles, a little more or a little less. That's good. There are skills for making delicious dishes.
