Pasta is a general term for food made with flour, and there are thousands of kinds of delicacies made with flour, with a wide variety and different flavors. There are also many cooking methods of pasta, which can be fried, grilled, steamed, fried, and burned.
As we all know, northerners love to eat pasta, as an authentic northerner, if there are few noodle dishes to hand, it is too much to say. Yesterday I shared the steamed vegetable buns, rolled out the dough skin with myself and the noodles, and what came out was the incense.
Today's sharing is the northern people love to eat noodles, noodles are very much, noodles are not good to eat, the key is noodles, in the south is also called toppings, fried some favorite dishes, and noodles mixed, convenient, fast and delicious.
Speaking of noodles, you will definitely think of Shaanxi's cheek noodles, and what I make is not Shaanxi's face noodles, it is a home-style cheek noodle.
Next, I shared the secret noodles I made, using six ingredients, including pork belly, apricot abalone mushrooms, shiitake mushrooms, carrots, dried incense, millet peppers, rich ingredients, make a three-day meal. At night, when you come home from work, you don't know what to eat, cook some noodles, put some cheeks, mix it and put it on the table, which is a hundred times stronger than ordering takeout.
<h1 class="pgc-h-arrow-right" > secret mask</h1>
Main ingredients: pork belly, apricot abalone mushrooms, shiitake mushrooms, carrots, dried incense, millet peppers
< h1 class="pgc-h-arrow-right" > detailed production steps</h1>
1. Cut all the ingredients into cubes: pork belly into diced meat, dried incense into cubes, apricot abalone mushrooms into cubes, shiitake mushrooms into cubes, carrots into cubes.
2. Heat the pot, add the pork belly, sauté slowly over low heat.
3. Sauté the excess oil in the pork belly, fry it into the state of lard residue, and then fish it out. After the pot is out of the pan, the lard residue is sprinkled with salt, which is called a fragrant ah, and every time I make it, I can't help but eat a few bites.
I make dough, and I like to use lard residue, so delicious that I lick the bowl.
4. After the lard residue is fished out, use the bottom oil in the pot, sauté the minced pesto and green onion, add the remaining ingredients and stir-fry together.
5. Stir-fry until soft, add two spoonfuls of Pixian bean paste, and stir-fry again.
6. Then add lard residue, cooking wine, soy sauce, soy sauce, salt, sugar to taste, the aroma will come to the nose, people can't help but drool. Add a little water, simmer for 5 minutes on medium heat, pour in a spoonful of balsamic vinegar, stir well and turn off the heat.
To make this noodle, you must put balsamic vinegar before coming out of the pot to play the role of Titian. There is no need to worry about acidicity, which is small and volatilizes quickly.
Secret noodles, make a meal for 3 days, the aroma is endless, people who love noodles have a good mouth!
Tips:
Ingredients such as winter shoots, potatoes, fungus and other ingredients can be added or subtracted according to personal preferences, which are good combinations.
Pork belly is recommended to be fried into lard residue, it is very fragrant to eat, if you really don't like it, you can fry the pork belly until the surface is slightly browned.
Before the pan comes out, add a little balsamic vinegar to make it even more delicious.
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