A few days ago shared a screw fish made of noodles, many friends said that it looks good, there are many people said that they especially love to eat noodles, like its texture and unique aroma, always go out to eat this noodles made of various delicacies, at home to do too much trouble, especially this kind of fish, need to rub or press one by one, many people feel too much trouble, so want to eat would rather go out to eat 58 parts of the restaurant to do, then today I will share a special convenient noodle method, I really don't have to rub one by one, see what excuses you have to go out to eat haha!
The noodles should be boiled with boiling water, and the good dough is very poor, so it is easy to crack or break when rubbing the fish and fish, but after steaming, the tendons are not easy to break, so I want to simply change it, before it was first rubbed and then steamed, to him changed to first steamed and then cut strips is not much easier, do not need to rub noodles one by one or one to rub fish and fish, roll out the reconciled dough into large dough slices, steamed and cut into noodles, the first saves things do not have to be kneaded one by one, and the second cooked dough is also particularly strong and does not love to break, Very good operation, after practice I feel that this method is really great, so share it with friends who want to eat noodles and feel that a noodle fish is too troublesome to try ha!
Today's use of the traditional brine noodles pouring sauce, with yellow flower fungus and shiitake mushrooms made of brine, plus pork belly slices are really particularly fragrant, love to eat noodles kiss must try it! Really delicious and convenient, and the good noodles are not easy to break, this method to do the noodle recommendation index is definitely five stars!
Ingredients required: 250 grams of noodles, 250 grams of boiling water, 30 grams of dried shiitake mushrooms, 10 grams of dried fungus, 20 grams of dried yellow cauliflower, 150 grams of pork belly, 15 grams of green onion and ginger, 15 grams of light soy sauce, 10 grams of dark soy sauce, 6 grams of salt, 20 grams of corn oil, two large ingredients, two eggs, 15 grams of corn starch.
Production process:
1 First prepare all the ingredients, I use pork belly I think the most fragrant brine, if you really don't like to eat fat meat can be replaced by pork plum meat, but it is not recommended to use pure lean meat is better to use pork belly.
2 shiitake mushrooms soaked in hot water and broccoli with cool water.
3 soaked mushrooms and yellow cauliflower are chopped, sliced pork belly with skin, shredded green onion and ginger, 2 eggs into a bowl, and then mixed with 15 grams of corn starch and some cold water to form water starch.
4 Take a large bowl and weigh 250 grams of quinoa flour first and pour it in.
5 Add 250 grams of freshly boiled water and stir with chopsticks to form a flocculent.
6 Then knead the flocculent into dough and wake up for a while with a damp cloth.
7 Heat a frying pan and add 20 grams of corn oil, heat the oil and then add two star anise to simmer the aroma.
8 Then add the sliced pork belly and sauté to change color.
9 then add the chopped onion ginger shredded frying pan, I cook are all after the pot, if you like to simmer the meat before the pot is also OK.
10 chopped yellow cauliflower fungus and shiitake mushrooms are added and sautéed for a while.
11 Then add 15 grams of raw soy sauce and 10 grams of old soy sauce, because I prefer the heavy color of the halogen so I added a little old soy sauce, if you like the light color do not put the old soy sauce can also be.
12 Sauté for a while and then pour in two large bowls of water to bring to a boil, basically you want a few bowls of brine to add a few bowls of water.
13 Add 6 grams of salt, cover the lid and reduce the heat to cook for 10 minutes, because this is the brine poured on the noodles, so add more salt than stir-fry, otherwise it will feel dull and tasteless when eating noodles.
14 Take advantage of the time to cook the brine we come to make noodles, first put the waking dough on the board to roll out a piece of dough, because my steamer is rectangular, so I rolled out a rectangle, if you use a round steamer to roll out into a round noodle Piha, because the gluten is very poor, so the rolled dough will be somewhat irregular into a jagged shape around the unsightly, so use a knife to repair the surroundings, remove the jagged part, this dough is thin and random, according to the size of the steamer, do not have to be particularly competitive.
15 rolled dough crusts are placed on a steamer basket covered with drawers.
16 Put it in the steamer for 10 minutes, because it is a hot noodle, so it is easy to cook.
17 Halogen cooked for ten minutes, open the lid of the pot to change the heat and pour in the water starch, pour while stirring until viscous.
18 When the marinade is viscous, add the beaten egg mixture, and add the egg liquid and don't stir it again.
19 Turn off the heat when the egg liquid solidifies, and do not stir after turning off the heat, so as not to spoil the marinade.
19 Steamed dough skin buckle on the board, is not a bit like a kind of black tofu dry ha, the back of the small eye is silicone drawer on the ha does not matter.
21 Cut the dough into noodles and pour the marinade in a bowl, and if you like spicy, then eat it with chili oil!
Tips: The noodles must be boiled with boiling water and noodles, because the gluten is very poor, so the kneaded dough will not be very smooth, it does not matter.