The hometown is Kaifeng, Henan, the family often steamed brine noodles to eat, the method of brine noodles is first steamed and then mixed with soup and then steamed, and finally mixed with stir-fried vegetables and meat! The first time I heard that the braised noodles were in Pingdingshan, Henan, because of the child's father's work, our family will change a place after two or three years, when in the Pingdingshan Pingxi Lake Reservoir, play tired to eat dinner nearby, there is a Xiangxian braised noodle restaurant, this is the first time to eat braised noodles, after knowing that braised noodles are Xuchang's famous food, the finished product and brine noodles are similar, the practice is indeed different. Braised noodles are the use of water vapor and vegetables together to cook the noodles, noodles sucked full of soup, noodles are soft and flavorful, special fragrant, and the method steps are simpler than the brine noodles, especially suitable for work, school, usually tense time and want to cook at home crowd, a handful of beans, a little pork belly, a pound of noodles, within 30 minutes can make a full range of color and flavor of bean carob stewed noodles, this taste is amazing, every time you can eat to support
By Yangchun white snow snack light
Fresh noodles 500 g
200 g of beans
Pork belly 120 g
Salt 2-3 g
2 octagons
Ginger 3 tablets
1 scoop of chicken essence
White pepper powder 2 g
Thirteen spices 1 scoop
1 scoop of dark soy sauce
Light soy sauce 2 scoops
2 scoops of oyster sauce
1, fresh noodles copied loosely, mixed with a small amount of cooking oil, four seasons of beans to pinch the head and tail, break into small pieces by hand, sliced ginger, star anise two, fat and lean meat slices, try to be thin (the family does not eat much fat meat, I chose to bring a little fat hind leg meat, in fact, pork belly is the most authentic)
2: Add an appropriate amount of cooking oil to the non-stick wok and sauté with sliced meat
3, sauté out of the oil, add cooking wine, ginger slices, star anise, these three ingredients can be flavored to remove fishy, fried until slightly yellow
4: Add beans, add old soy sauce and stir-fry for 30 seconds
5、 Pour in hot boiling water, add salt, white pepper, thirteen spices, oyster sauce, chicken essence, cook on high heat for 1 minute (the amount of water is appropriate and more)
6: First put out one-third of the soup
7: Spread the noodles evenly on the beans, cover the lid and simmer for 2 minutes, pour the soup on the noodles, cover the lid and simmer for about 10 minutes
8, pay attention to observation during the period, the soup has just dried it, as shown in the figure
9: Turn off the heat first, use chopsticks to loosen, stir well, cover and continue simmering for 5 minutes
10, the bean carob stewed noodles are completed, the soup has been absorbed by the noodles, the flavor is fragrant, the noodles are soft, and then with some homemade appetizer radish strips, eat two bowls at a time
It seems that the process is simple, but you need to master the skills, steaming the noodles will stick together, a pimple of a pimple, not loose, the following I say a few precautions 1.Noodles choose fresh noodles, do not use noodles, fresh noodles choose thinner, easy to stew into the taste. 2. Shake the noodles loosely and mix a little cooking oil, which is also a non-stick tip 3.Braised noodles using medium-low heat, the high-heat soup will soon dry, at this time the noodles are not cooked, no juice, the bottom of the dish is also easy to paste 4.Use a non-stick pan can be more effective with half the effort 5.Strictly follow the steps, the success rate is higher
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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