#Halogen noodles ##河南美食推荐 #
Brine noodles, I loved to eat when I was young. There are meat and vegetables and noodles, and a bowl of belly is very satisfying. The brine noodles look simple, but they are still exquisite.
In fact, I also make brine noodles, but my father-in-law makes it even more delicious, so that for many years, as long as I eat brine noodles, I can rest assured that I will not work, sit and wait for the meal to open my mouth [laughs]
Today I would like to share with you how my father-in-law made brine noodles.
raw material:
Thin noodles, leg meat, beans (celery, soybean sprouts, cabbage you like), ingredient ratio 1:1:1.
Preparation Method:
1. First divide the pork according to fat and lean, thin slices, fat cut into small pieces, and wash and cut the beans.
2. Lean meat slices marinated with shallots and ginger, soy sauce, dark soy sauce, and thirteen spices. Put the fat meat in the pot and add a little water to refine the oil for later. The oil refined with clean water is relatively white.
The oil residue that has been oiled can be used to make dishes and fillings, but I like to sprinkle a little salt as a snack, crisp and fragrant, a mouthful of oil, my son and I always rush to eat [teeth]
3. Spread the steamer basket with a dry cage cloth, spread the strip evenly, and steam for 20 minutes after the water is boiled. The father-in-law said to steam thoroughly, and the time was short.
4. Make a brine while steaming the noodles. Fry the slices of meat in the lard you just fried for five or six minutes, fill the slices, and leave the oil in the pan to set aside. Stir-fry the green onion and ginger until fragrant, stir-fry under the beans, salt, soy sauce, soy sauce, add water to boil, cook for three minutes, then pour in the slices of meat and cook for another three minutes, add chicken essence to freshen up.
Here's going to knock on the little chalkboard!! Note: the salty taste of the brine should be heavier, and the noodles should absorb some of the salty taste. At least twice as much water, maybe 1.1 times. Today I used 1.3 pounds of noodles, added 1.5 pounds of water, and left a little soup. The amount of water absorbed by noodles varies from place to place.
5. After the noodles are steamed, pour into the basin and shake them while they are hot, and be patient in this step. Do not stick to lumps. Add the vegetable soup in batches, stir it over and over again until the noodles can't eat more soup, after mixing, there may be a little soup in the pot, let it sit for a few minutes, and wait for the soup to be completely absorbed. Pour back into the steamer and steam for another 15 minutes until the soup on the surface of the noodles penetrates completely into it.
Note: Check that the water in the pot is sufficient.
6. Out of the pot, pour into the basin, or shake while it is hot, and finally sprinkle the rest of the dishes evenly on the noodles to start. The dish is no longer steamed, and there is no crunchy taste when steamed again.
Draw a key point: the four seasons beans used today must be cooked, otherwise they will be poisoned!!
Don't look at the whole is made of lard, in fact, it is not greasy at all, the oil is all absorbed by the noodles, and the feedback to us is the soft and tendon noodles. Love to eat garlic or sugar garlic, also prepare a little, a mouthful of garlic, that is called a perfect match [a flash of inspiration]
How, have you learned? Henan villagers have no drooling [sneaking laughter] because of the epidemic can not go home, do it, only the taste of hometown can alleviate homesickness!
#Gourmet Making ##Home Cooked Ordinary Meals ##思乡 #