Steamed brine noodles, is often eaten in the north of a "convenient fast food", according to legend, the earliest fast food takeaway is brine noodles, and the word "halo" is from the "road" word harmonic sound, meaning "roadside selling noodles", brine noodles have many advantages of pasta, and do not bring soup, can be hot food can be cold food, and the taste is also quite good, convenient and simple, like to eat people are not in the minority. To make brine noodles, "the aroma of vegetables is not called fragrant, the aroma of noodles is called incense", a bowl of authentic brine noodles, the key is to see whether the noodles are soft and delicious.
When making brine noodles, it is necessary to go through two steaming, one is dry steamed noodles, the noodles are steamed semi-cooked, so that the noodles become soft and have a good taste, and the second time is to mix the noodles with the marinade and steam, so that the noodles can fully absorb the marinade, become bottom flavor, oily. Practices to share with you.
<h1 class="pgc-h-arrow-right" data-track="3" > meat shredded garlic noodles</h1>
Ingredients: Thin noodles, shredded meat, garlic, 1 piece of ginger, 2 cups of garlic, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, salt and chicken essence to taste.
1, usually the brine noodles are fresh noodles purchased, occasionally there will be noodles compacted and stuck together, so before the pot, shake the noodles by hand and steam in the steamer for about 20 minutes.
2, add the right amount of salt, dark soy sauce, soy sauce, cooking wine, stir well, add a small amount of oil and starch, marinate for about 10 minutes, garlic clean water, tail cut into half-finger-long segments, ginger clean after cutting into shreds, garlic with a knife after flattening, peeled and sliced.
3, find a larger basin, add 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of cooking oil, the right amount of salt, pour in a small half bowl of water, stir well, pour the steamed noodles into the marinade, mix well with chopsticks, so that the noodles are fully wrapped in the sauce, and steam again in the steamer for 5 minutes.
Tips: Noodles are steamed semi-cooked, mixed with marinade and steamed in a steamer, so that the noodles can fully absorb the marinade, so that the noodles become flavorful and soft, and will not dry out.
4: Pour wide oil into the wok, add ginger and garlic slices after the oil is hot, add the marinated meat shreds after stir-frying, stir-fry until the meat changes color, add the cut garlic, stir-fry evenly, add a small half bowl of water.
5, add the processed noodles will be relatively wet, here we simplify the cooking method, cover the pot lid directly in the frying pan and simmer for about 5 minutes, pay attention to the chopsticks to provoke a few times, the brine noodles will soon be ready. The conventional steamed noodles should be re-steamed in the steamer together with the dishes for about 8 minutes, which is more convenient when eating.
<h1 class="pgc-h-arrow-right" data-track="3" >- Lao Jing said</h1>
This steamed brine noodles simplified a lot of methods, but the taste and conventional steamed brine noodles are not much different, but the time is saved a lot, pay attention to the marinade to add cooking oil, not only can make the brine noodles become oily, tempting appetite, but also to avoid noodles on the steamer steaming again when sticking together, affecting the taste.
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