Assorted risotto
peculiarity:
Assorted braised noodles are a traditional noodle dish in the Daxian area of Sichuan. As far away as the Ming Dynasty, there was a specialty store in Dazhou (present-day Daxian County) that served this noodle, which has a history of hundreds of years. It is named because it is boiled with many raw materials. This side is made of cooked noodles supplemented with pork, chicken, pork belly, ham, shiitake mushrooms, winter shoots, yellow cauliflower, etc. It is characterized by bright color, crisp and tender and smooth, delicious and nutritious.
raw material:
300 grams of flour, 40 grams of pork, chicken, cooked pork belly, 25 grams of ham, spring shoots, shiitake mushrooms, yellow flowers, wood ear fungus, 1 egg, 15 grams of green onion, 3 grams of refined salt, 1.5 grams of monosodium glutamate, 1 gram of pepper powder, 10 grams of light soy sauce, 750 grams of chicken broth, 30 grams of vegetable oil.
Preparation Method:
(1) Combine the flour with water and form a slightly hard dough, knead well and thoroughly.
(2) Pork, chicken, pork belly, ham, spring shoots and shiitake mushrooms are cut into diamond-shaped slices. Cut the yellow flowers into small pieces. The fungus is torn into small pieces. Whisk the eggs into a bowl and stir.
(3) Roll out the dough into large thin slices, then cut into small diamond-shaped slices, and cook in a pot of boiling water until it is fished out.
(4) Heat the stir-frying pan with vegetable oil, stir-fry the pork slices and ham slices slightly, stir-fry the bamboo shoots, pork belly, chicken slices, and shiitake mushrooms, add soy sauce, chicken broth, fine salt, wood ear fungus and boil, add the noodles to make the human flavor, pour in the egg liquid and stir well, add MONOS glutamate, pepper, green onion, and out of the pot.
prompt:
The raw materials should be cut evenly and consistently. The dough should not be boiled over the heat.