Chinese Food
Braised noodles with bean curd
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Braised noodles is a characteristic traditional pasta snack 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 noodles, brine noodles, oven noodles, longan noodles, longan noodles and batter noodles. Zhao Shuli, a famous yam egg school writer, loves this kind of noodles very much. He also made some research on it. In his opinion, Lumian should be the broad side. Of course, Cuan is not the word halogen used to pour brine noodles, but Cuan used to be the word that Zhuo Wenjun and Sima Xiangru fell in love with dangcuan selling wine.
Cooking ingredients
Cooking Steps
Step1:Mix the noodles with cold water. Roll them out to make a pancak
Step2:Cut the pancakes into noodles. Steam them on the po
Step3:Add some oil to the pot. Stir fry the onion and garlic until fragrant. Fry the beans until medium cooked. Add the noodles and stir well
Step4:Finally sprinkle with coriande
Cooking tips:There are skills in making delicious dishes.
