Braised noodles are steamed noodles, which are called differently in different places, and the area around the hometown of Henan is mostly called braised noodles.
In the past few years, walking all over Henan, I have found that the names are different, and the practices are indeed very different. Most places make noodles separately from vegetables, or simply buy steamed noodles, go home and stir-fry them, then stir the noodles and vegetables and simmer for a few minutes to taste.
As for the raw materials of stir-frying, beans, bean sprouts, carrots, eggplant can be put into the pot, eat meat indispensable meat, vegetarian, it is more open, a variety of home-cooked stir-fry dishes can be made stewed noodles, nothing more than a little more soup, mixed with the above strips. In terms of taste, there are also different characteristics, as long as the material is sufficient, it is similar.
The biggest feature of stewed noodles is the use of raw noodles, the best raw materials are carob, followed by bean sprouts, and fresh pork belly is essential. The early stage is stir-frying. Pork belly shredded, beans must be hand-pinched, five centimeters in length is the most appropriate.
After the oil is hot, the onion, ginger and garlic are cooked in the pot, and the flavor is stir-fried, and the pork belly is sautéed, seasoned, and the soy sauce is colored. At this time, under the beans, slightly sautéed, add boiling water, boiling water is not a little over the green vegetables, turn a roll, with the prepared bowl basin, the vegetable water out of the spare, left in the pot of vegetable water to live in the vegetables two centimeters, this is very critical.
Next up is the steamed noodles. Shake the noodles open, gently spread over the dish and cover the pot. There are two key points in this step, one is that the noodles should be shaken open to avoid sticking together. The second is to pile up the vegetables as much as possible, which can be pointed to avoid the noodles touching the pot, and the contact part is easy to burn.
The whole process is always on fire. After about two minutes, open the lid of the pot, and pour the vegetable water evenly on the noodles. As for how much to pour, there are also standards, while pouring the pot slightly inward, use the spoon back to push away the noodles and vegetables, and see that there is vegetable water in the pot. Cover the pot, simmer again, and so on.
Finally, there is the stewed noodles. After pouring the remaining vegetable water, quickly stirred the noodles and vegetables over low heat, where there was sticky, and shook them open with chopsticks. Like to eat soft and a little off the heat for three minutes, like to eat a little harder, after collecting the juice and simmering for three minutes, the noodles will be ready.
After the fire, the whole process is about ten minutes, these ten minutes can not leave the stove, unless there is special experience, often do it at home, the size of the fire, the humidity of the noodles bought back have a mastery, just this, you look at it is to leave for a minute and a half minutes, in fact, it is also controlled by the nose and ears, a little noodle next to the pot, the nose will know first. If the vegetable water is reduced, the crackling sound will come, and it is time to quickly splash the vegetable water.
The method of braised noodles is relatively sophisticated, so that every time I make braised noodles, it will arouse the admiration of my friends, the general reaction, look at the taste is good, and it is even more unforgettable to eat. After the old friend Shunzi came to live in Sichuan, he brought this craft to Sichuan and became the best product for entertaining friends at home.
About the Author
Rusheng, male, born in 1985, from Dafengying Town, Sheqi County. He now lives in Luoyang and is engaged in secretarial work. Usually like to read and think, admire the heart of Guren, write some tofu block articles in his spare time, record life feelings, depict social vientiane, simple words, sincere emotions, and take pleasure in thinking deeply and moving pens.