This way of eating noodles is found in many parts of the country, but the method and name are slightly different, and as far as Henan is concerned, the names of various regions (within a small area) are also different. We in Nanyang local people call it "steamed noodles". The name is very appropriate, compared to the soup noodles, this kind of noodles are "steamed".
In Zhengzhou, people call this kind of noodles "brine noodles", the reason is that the production will use "brine soup", this brine soup is not a brine meat soup, but a name for this way of making, noodles to be "marinated" by the fragrant soup before it is more delicious. Some people also call this kind of noodles "stewed noodles" because there is a "steaming" step in the production process.
In fact, no matter what the name is, and no matter what the specific methods are different, it is an indispensable home-cooked food on the local people's table. Spring and summer are especially popular. On the one hand, because there are more seasonal vegetables suitable for steamed noodles, on the other hand, because the temperature is relatively high in spring and summer, a bowl of steamed noodles with a bowl of soup can solve a meal, do not care whether it is very hot and hot.
Some people think that celery soybean sprout pork belly is a classic combination of steamed noodles, some people think that carob pork belly is the best, and some people think that tomato with bean sprouts is very delicious. I think that as long as it is seasonal, long-cooked vegetables can be made steamed noodles, garlic seedlings and garlic moss in the spring, carob celery in the summer, carrots and turnips in the autumn, all of which can make delicious steamed noodles.
We have a local chain restaurant with brine noodles as the main food, braised noodles have meat and vegetarian, meat stew is also divided into beef, mutton, pork, vegetarian stew is mainly beans, the business is quite explosive, in addition to meat and beans, there are shiitake mushrooms, but also have a different taste.
Before and after the Qingming Dynasty, garlic moss is on the market, tender and fresh, and it is used to make steamed noodles, which is very delicious. In early spring, it is also common to make steamed noodles with garlic seedlings. All delicious.
<h1 class="pgc-h-arrow-right" data-track="11" > steamed noodles with garlic moss</h1>
Ingredients: 750 g of fine wet noodles, 400 g of garlic moss, 200 g of pork, onion, ginger, dried chili peppers, peppercorns, cooking oil, lard, salt, soy sauce, allspice, sesame oil, etc.
Procedure steps: (Step diagram in the above text description below)
When buying noodles in the noodle shop, tell the owner to make steamed noodles, he usually asks you whether you want to be fine or two fine, like which one you want, I use two thin noodles, very delicious. Place the noodles on top of the steamer basket and steam over high heat for 10 minutes to set aside.
Garlic moss cut into sections, pork cut into slices, if there is fat and lean, fat and lean cut separately, if pure lean meat, it is recommended to add a little lard is better.
Pour oil in a wok, vegetable oil and lard mix is more fragrant, after the oil is hot, first add chopped onion, dried chili pepper and peppercorns stir-fry until fragrant, then add pork slices and fry until they change color. Season with soy sauce and salt.
Put the chopped garlic moss in the pot, stir-fry well, add boiling water, cook until boiling, taste the taste, add salt and soy sauce, add five-spice powder and sesame oil, turn off the heat and set aside.
Put the steamed noodles into the wok, the fried noodles are not in a loose state, don't worry, put them in the vegetable soup and mix well, the noodles will naturally spread out.
After mixing well, look at the soup in the pot, if there is too much, scoop out a little, if there is none, directly ignite the heat, use low heat, cover the pot lid and simmer for two to three minutes, then open the pot lid, mix well and let the noodles disperse, and then you can enjoy.
Boil a bowl of seaweed tomato egg soup, come a garlic, this is also a fairy match.
A few more words:
The noodles are steamed first, then mixed with the soup for a few minutes, and then simmered for a few minutes, the noodles are soft and fragrant, very delicious. Two use the "two steaming" method to make steamed noodles, mixed with the soup and then steamed back to the basket, compared to the stewed noodles, the taste is slightly dryer, the state will be more loose, each has its own benefits. One steaming and one stew are suitable for making two thin noodles and coarse noodles, and two steaming are suitable for making extremely fine noodles.