In our eastern Henan, when we see you serving a bowl of noodles at noon, we will ask you: What kind of noodles are eaten this time, you can see how fragrant the noodles are.
Henan noodles are more and delicious, the whole country knows the braised noodles not to say, often eat the farmhouse noodles can come down with more than ten kinds of patterns, today we will talk about fried radish noodles, garlic sauce noodles, sesame leaf noodles, braised noodles, see you all like to eat that kind of noodles.
Fried radish shredded noodles
In the farmhouse meal, the favorite is the fried radish shredded noodles, before the dish is less, this radish is really turned over the tricks to do, fried, fried, stewed, only this fried radish shredded soup noodles are the best, when can not eat enough.
1. Prepare ingredients:
Prepare a green radish, first cut into slices and then cut into strips, do not dip into water after cutting, directly sprinkle the flour and mix well, after mixing, you can sprinkle some water and mix the flour again, the flour mixed well the boiled noodle soup is thick, the flour mixed with less noodle soup is relatively thin, be sure to mix well, mix into a sticky sticky when frying.
Prepare one tomato, remove the stem and cut into small pieces.
Prepare a handful of oil and wheat vegetables, wash them and cut into segments.
Prepare a handful of soybean sprouts for later.
2. Fry the shredded radish:
Heat the pot, add vegetable oil to the slippery pan, after sliding the pot, pour out the hot oil and add cool oil, put in some green onions, ginger, garlic, sprinkle the radish shreds into the pot as much as possible to spread, when frying, pour a little oil along the edge of the pan, sprinkle some salt to increase the bottom taste, turn over and fry on one side after frying, turn over and fry the other side, turn back and forth a few times, keep frying the radish shreds soft, fry the flour until golden and crispy.
3. Start cooking:
Burn the oil again, add green onion, ginger, garlic and stir-fry, pour in the tomato to fry the red juice, fry the tomato into the sand and then pour in the soybean sprouts, add the appropriate amount of salt, monosodium glutamate, turn the heat and fry the bean sprouts until they are broken, add water along the edge of the pot, and start seasoning: add the appropriate amount of salt, sugar, chicken powder, pepper, soy sauce, dark soy sauce coloring, thirteen spices.
Heat the soup into the noodles, with chopsticks often stirred, noodles cooked before you can put radish shreds, otherwise the noodle soup becomes thick to the back of the strip easy to paste the pot, have been cooking the noodle soup until there is a thick feeling into the oil wheat vegetables, pour in some sesame sesame oil before the pot, a fresh and thick fried radish noodles are ready.
Garlic sauce fishing noodles
Henan people eat fishing noodles, almost inseparable from garlic, today this method, directly with garlic juice mixing, right for our Henan people's taste, and then with cucumber strips, egg shreds, thorn leaves, that is called a cool, this garlic sauce fishing noodles young people can not accept, but the older generation does not eat enough.
Prepare an appropriate amount of shredded egg and cucumber shredded for later.
Prepare an appropriate amount of ten-spiced leaves and wattle leaves, wash them and set aside.
Prepare half a bowl of sesame salt and set aside.
2. Mix the garlic juice:
Prepare a handful of garlic, put it into the garlic mortar, and then add ten spice leaves, add a spoonful of salt, add salt to make the garlic paste more sticky, but also facilitate the full integration of the garlic paste and the aroma of ten spices, all mashed and put in the bowl.
Add two spoonfuls of light soy sauce, three spoonfuls of sesame oil, five spoonfuls of aged vinegar, one spoonful of chicken essence to the bowl, and then pour in the right amount of sesame salt, sesame salt itself is salty, there is no need to put salt here.
Prepare a small bowl, dig in the appropriate amount of sesame paste, open it with warm water, it is best to dilute it a little, so that it will not become a lump to mix.
Pour the mixed tahini into the garlic paste, stir well, if the garlic paste is too thick, add some warm boiling water, mainly to prevent sticking when mixing noodles.
3. Cook the noodles:
Burn half a pot of boiling water, put in the noodles, use chopsticks to shake to prevent sticking, the noodles all float up, can't see the white hard core is basically cooked, the noodles are fished out with water rinsed over the cold, this way of eating is more suitable for summer, of course, but the cool direct hot noodles can also be mixed, a garlic rich garlic sauce fishing noodles are ready.
Sesame leaf noodles
In Henan there is a very authentic farmhouse rice called "sesame leaf noodles", big fish and meat are not as fragrant as it is, sometimes at noon do not know what to eat, will come to a bowl of sesame leaf noodles to relieve hunger, one breath can eat two large bowls.
Prepare a handful of dried sesame leaves, soak them in water for two or three hours, and soak them in warm water for half an hour if you are in a hurry to eat.
After soaking soft, use water to repeatedly grasp and wash, wash until the water is very clear, otherwise there will be a bitter taste when eating, squeeze dry water and cut into small pieces, then cut some green onions into it, add a spoonful of salt, drizzle with the right amount of sesame oil, sprinkle a little thirteen spices and mix well.
Prepare the right amount of noodles, sprinkle some dry flour on top, and mix well with the noodles, so that the noodle soup is thicker and the sesame leaf noodles will taste better.
Prepare a piece of pork belly, cut into thin slices and then minced meat.
Prepare an appropriate amount of soybean sprouts, wash and set aside.
Cut some green onions and set aside.
2. Start cooking:
Burn the oil in the pot, pour out the hot oil after fully sliding the pot to leave a little bottom oil, pour the minced meat into the pot, sauté the water inside, fry the minced meat white, stir-fry the incense, put in the green onion to continue to stir-fry the shallot flavor, pour in the soybean sprouts and stir-fry a few times, add a spoonful of salt, pour in a little soy sauce, fry the color evenly and then add the appropriate amount of water, add two spoons of salt, a spoonful of pepper, two spoonfuls of chicken essence.
Turn on the high heat to boil the soup, shake the noodles into the pot, often use a spoon to push, to prevent the noodles from sticking together, after the noodle soup is boiled again, sprinkle the sesame leaves into the pot, keep turning to cook the aroma of the sesame leaves, the noodles can be cooked for a while, eat more fragrant, a fresh sesame leaf noodles are ready.
Braised noodles
"Braised noodles, fried noodles, steamed noodles" is very common in Henan farmhouse rice, want to eat vegetables and noodles, and do not want to be too troublesome, will make a pot of steamed noodles, there are meat and vegetarian, simple and delicious, and with a few grains of garlic, it is really addictive.
Prepare an appropriate amount of noodles and soybeans, wash the soybean sprouts and set aside.
Prepare a handful of long beans, wash them and cut into segments.
Prepare a piece of pork belly and cut into thin slices.
Cut the green onion slices and ginger strips together, grab a pinch of peppercorns, a star anise, and a few dried chili peppers to set aside.
Burn the oil in the pot, pour out the hot oil after fully sliding the pot, add the cool oil, pour in the prepared shallots, ginger and other small ingredients and stir-fry together, fry the spices dry, stir-fry the incense and then fish it out, pour the meat slices into the pot, sauté the fat oil inside, pour in the soybean sprouts and beans to continue stir-frying.
Add a little old soy sauce color, fry the color evenly, add the right amount of water, pour a little cooking wine to fishy, the amount of water can be level with the dish, if there is too much water, the noodles stewed out are not enough tendons, add 3 grams of salt, 2 grams of pepper, 2 grams of chicken essence, 2 grams of thirteen spices stir-opened seasoning.
Spread the noodles evenly on top, drizzle with a little braised soy sauce to color, add the right amount of vegetable oil along the edge of the pot to prevent the noodles from sticking to the pan, cover the pot, turn the heat down and simmer for about 8 minutes to cook, during which the pot should be shaken frequently to prevent the paste bottom.
After 8 minutes, use chopsticks or a spoon to scatter the noodles, let it absorb the soup evenly, and then stir-fry the noodles and vegetables to get out of the pot, a simple and delicious home-cooked noodle is ready.