Steamed noodles, braised noodles, fried noodles, these three kinds of noodles, not Henan people really can't tell. Because every time I post videos of these three kinds of noodles, someone below will say that steamed noodles are braised noodles and braised noodles are fried noodles.
Let's talk about the practice and difference between these three kinds of noodles today.
Let's start with a brief introduction to the practice of steaming noodles. Steamed noodles can be steamed with freshly rolled wet noodles or dehydrated dry noodles.
1. Now use the freshly rolled thin noodles, drag the noodles off and put them in the basin, drizzle with some oil and copy well, steam them out without stick, and moisten them while eating.
Boil the water on high heat, brush the grate with oil and put it on the strip, time the water when it boils, and steam for 8 minutes.
If steamed with dried noodles, it is best to steam for 15 minutes the first time. First steam the noodles to maturity, so that it is convenient to absorb the vegetable soup into the flavor later.
2. Take advantage of this time of steaming noodles, stir-fry the vegetables, pork belly, soybean sprouts, celery are the old three kinds of steamed noodles, you can also put beans, shiitake mushrooms or whatever.
Wash and cut the meat and vegetables, preferably a little fatty meat, sauté out a little lard, stir-fry out of the dish aroma. Also cut some shallot rings and ginger slices to fry the pan.
Heat the pan with oil, sauté a few star anise, a small handful of peppercorns, and fry it over low heat and fry it dry.
Put the fat meat in the pot and sauté the lard, then fry the pork belly, stir-fry the meat slices with a slightly burnt edge, then put the onion ginger, and fry the shallot flavor. Cook half a spoonful of oil along the edge of the pot, the heat will blow up, and the aroma will come out in an instant.
Put more soy sauce to color, put soybean sprouts and celery and stir-fry for a while. Scoop in two bowls of water and estimate how much water you can put in to estimate how much the soup can mix the steamed noodles evenly.
Add salt, monosodium glutamate, thirteen spices, soy sauce can be a little more flavorful, make steamed noodles of the dish salt taste to be a little heavier, mixed out of the noodles to have a taste. When we can't get it right, let's taste it, and when the color is not enough, then put in half a spoonful of old soy sauce, and adjust the color of the vegetable soup to be red and bright.
Otherwise the noodles are not good-looking.
After the fire boiled, we fished out the vegetables, and the soup was left to mix the noodles. The stir-fry is good, and the noodles are almost steamed.
Pour it out, pick it up while it is hot, and the villagers know it, this step is very critical. When the heat is over, scoop the vegetable soup spoonful by spoonful on top of the noodles and mix well.
Don't take a break to go into half a pot of soup noodles that can't be absorbed and steamed out. Basically, each noodle is wrapped in soup, then put it back in the grate and then spread the vegetables and basket for 6 minutes.
Let the noodles fully absorb the flavor of the vegetable soup, and when the time comes to turn off the heat, you can also let the noodles be affected by the gas and then stir the pot.
After coming out of the pot, it quickly shakes apart, and as soon as the hot noodles see the wind, the tendons immediately rise. It was soft and fragrant to eat.
Carrying the bowl to the root of the wall, I took the garlic in my pocket and ate it, not to mention how beautiful it was.
What noodles are the best to make stewed noodles, needless to say, of course, are hand-rolled noodles, and now this noodle is what I rolled out. We'll talk about the details of rolling the noodles next time.
Let's talk about how the braised noodles are made, and what is the difference between them and steamed noodles?
1. Slice the pork belly, wash and pick the dragon beans, cut into about three centimeters, cut the potatoes into thick strips, and if they are too small, they are all simmered.
Why choose dragon beans for stewed noodles? Dragon beans are relatively crisp and resistant to stewing and are not easy to change color. Cut the green onion, sliced ginger, garlic flattened, and then chopped some minced garlic.
2. Start stir-frying, or after the hot pot of cold oil, start sautéing pork belly, sauté out the lard, put the onion, ginger and garlic into it to burst the aroma,
Stir in a fifty-cent cooking wine along the edge of the pot to bring out the aroma. Raw soy sauce is fresh, soy sauce is colored, the color is evenly fried, and then the dragon beans are put in and sautéed seven or eight times, and the potatoes are also put in.
To make braised noodles and steamed noodles, the color of the dish should be adjusted, and the soy sauce should be put in more appropriately. In this way, the color of the noodles mixed out later is good.
The whole process does not enlarge the thirteen spices to put more spices to fry out the aroma.
Then it's about adding water, how much water to add, or have to estimate whether the water is enough to moisturize the noodles. Can you make the noodles stewed out, that is, not dry and hard, nor too wet and sticky.
What is the right amount? The amount of water added to my experience is almost the same as that of the dish.
If you season it, put a little more salt, which is saltier than usual. This ensures the salty taste of the noodles. Another spoonful of chicken powder to freshen up. You can just boil it over high heat, and the side dishes are mainly simmered later.
3. At this time, we will pull the vegetables aside, skim out the oil on the vegetable soup, and then bulldoze the vegetables, the noodles are directly and evenly spread on the vegetables, and the vegetable soup poured on the noodles, and the vegetable soup noodles with oil are not easy to stick.
Then cover the pot lid, high heat to the upper gas, since it is the steam of the stewed noodles must be sufficient, use the hot air to quickly simmer the noodles into the taste, during which the pot should be turned frequently to avoid the bottom of the pot has been heated to save the paste bottom.
It takes about seven or eight minutes to simmer until the soup is basically dry. Start turning to medium heat and slowly, collecting the remaining juice to make the noodles more dry.
After turning it into a medium-low heat, it will be simmered for about four or five minutes, at this time open the lid, turn the pan to use the remaining oil to fry the noodles on the bottom layer, try to fry it slightly with a little burnt feel.
Sprinkle the pot with minced garlic and drizzle with aged vinegar, and the sour flavor will stimulate the taste buds at once, especially this bit of minced garlic is the soul pen of the whole stewed noodles.
Without this little bit of garlic, it is not right to eat, turn off the lid and simmer it again, use the residual temperature to release the sour aroma, and then open the lid of the pot and quickly shake it with chopsticks, this hot noodle will immediately become very strong at the sight of the wind.
Mix it well and let the noodles inside be wrapped in juice, at this time you can turn on the fire, and the noodles become more and more dry and fragrant as the water vapor evaporates.
Non-sticky, non-connected, well-defined roots. The noodles with noodles from the inside out are completely eaten through the aroma of the broth, and the noodles are soft and ribbed and charred.
Fried noodles pay attention to the main heat, raw noodles directly on the pot to fry, the heat must be grasped well to fry soft and charred.
1. Wash the celery, soybean sprouts, pork belly that should be washed, and cut into pieces. Prepare some shallot rings and ginger slices.
Burn the oil in the pot, put in a few star anise, a pinch of peppercorns to fry, after frying the incense, pull it out and pour it out, sauté the pork belly, put the onion ginger into the pot, pour a little old soy sauce to color, fifty cents of cooking wine to fishy,
Then put the bean sprouts and celery into the high heat and fry a few times to fry the raw line, scoop in the appropriate amount of water, the amount of water or consider whether the noodles can be moisturized for a while.
Seasoning with salt, vegetable soup should be slightly salty, and the fried noodles will have flavor. Add some chicken powder, thirteen incense tubes put more, raw soy sauce fresh old soy sauce color, the color of the soup is the color of the noodles is too light to look good.
After the heat is boiling, pour the vegetables and soup out and pour it into the basin.
2. Start to fry the noodles, this step is indispensable to the hot pan cold oil, be sure to slide the pot well.
Put the noodles neatly in the pan, the thinner the better to fry, turn on a low heat along the side of the pot to pour a little oil, keep turning the pot as much as possible to heat the pot around, slowly fry can not be urgent this is not an urgent matter.
Resist the patience of the noodles fried yellow orchid, scorched and boiled, estimated that the noodles were fried.
3. At this time, dig the vegetables on the noodles, do a small turn, cover the bottom of the noodles, and then scoop in two or three spoonfuls of vegetable soup, anyway, if you want to eat a little charred, put less soup, and then cover the lid and simmer for five or six minutes.
Steam is used to simmer unspeaked noodles, and the pan is often turned to heat evenly. After the juice has dried, do not rush to open the lid and simmer for another 2 minutes.
When the heat is gone, open the lid, and a puff of smoke wraps around the aroma and rubs upwards. Turn on high heat and mix well, let the noodles be covered with juice.
Our golden crispy old-fashioned fried noodles are out of the pot, there are burnt and soft vegetables and meat is fragrant.
Seeing this, do you understand the difference between steamed noodles, braised noodles, and fried noodles?
The soul of steamed noodles is "steaming". The first steaming is to steam the noodles, and the second steaming is to steam the noodles with vegetables into the flavor.
The soul of braised noodles is the word "stewed". Raw noodles are placed on the dish, and the raw noodles are simmered until they taste good.
The essence of fried noodles lies in "frying", the raw noodles are fried in the pan, and the noodles are cooked and then put into the flavor, highlighting the charred and crisp texture.
I am Ah Fei, Henan people do not do good noodles, we see on the stove. Like me, from snacks to big, a day without eating on the panic of Henan people, just love this taste, meal meat out of a pot, meat fragrant noodle tendons, every day to eat is not enough. If you also like to eat these noodles, don't forget to give me a thumbs up with your backhand, Ah Fei thank you.