Steamed braised noodles is a delicacy from my friend’s hometown. When he was a child, he liked to eat braised noodles the most. Later, he discovered that it has many names, such as: braised bean noodles, such as: steamed bean noodles, braised noodles, etc. Wait... Although the recipes are similar, I still feel that the taste from my hometown is better! Every time I eat braised noodles, I can feel the taste of my mother~ Because I like it, I often make it. My daughter also likes to eat braised noodles. My friend’s mother can make braised noodles. My favorite is braised noodles. Steamed braised noodles are a delicacy in my hometown. When I was a child, I like to eat braised noodles the most, but later I found out that it has many different names, such as braised beans noodles, steamed beans noodles, braised noodles, etc... Although the recipes are similar, I still feel that the taste in my hometown is better! Every time I eat braised noodles, my friends will say that they can feel the taste of their mother ~ because they like it, so they often make it,
Ingredients: 600g noodles, 350g pork belly, 300g long beans , 300 grams of soybean sprouts (I almost always use these two dishes), 3 star anise, dark soy sauce, salt, cooking wine, onion and ginger, chicken essence, and allspice powder in appropriate amounts.
1. Wash the beans and cut into long sections, wash the soybean sprouts, slice the pork belly, shred the ginger, and slice the green onions.
2. Use the thinnest wet noodles on the market for noodles. Personally, I think only the steamed noodles are the most flavorful and delicious.
3. Put water in the pot and boil, put a cage cloth on the cage (wash the cage cloth and wring out the water), put in the noodles, do not compact them, let them be as soft as possible Fluffy, cover the pot, put the water in the pot over medium heat and steam for 15 minutes after the water boils.
4. Open the steamed noodles and take them out, shake them out with chopsticks and let them cool down.
5. Put the same amount of oil in the wok as usual for stir-frying, add the pork belly and stir-fry until the oil is almost dry and golden brown, add cooking wine and dark soy sauce and stir-fry evenly. Then add star anise, green onion slices and ginger shreds and stir-fry until fragrant.
6. Pour in the beans, soybean sprouts and stir-fry evenly, then add salt, dark soy sauce and five-spice powder and stir-fry for two minutes (a little more dark soy sauce is needed to make the noodles soft) !
7. Add water until it is almost parallel to the dish.
8. Bring to a boil, turn to medium heat and stir-fry. When the vegetables are cooked, there will be more than half of the water left.
9. Put the vegetables aside to separate them from the water.
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10. Use chopsticks to shake out the noodles little by little and mix them with the vegetable water. The remaining water is just enough to mix the noodles. If you have too much water left while mixing the noodles, it will be very difficult. The key step is to turn the wok on low heat! Let the fire absorb the water so that there won't be any excess water in the pot. Make sure the noodles are not too dry and each noodle is even.
11. Boil the water in the pot again, and put a layer of vegetables in the cage covered with cage cloth.
12. Add another layer of noodles
13. Put all the noodles in one layer. Put it in the basket and cover the pot.
14. Steam over medium heat for another 10 minutes. (The vegetables and noodles are already cooked, so steam them again now. Make the noodles more delicious)
If you like it, you can follow it!
Step 1
1. First, we need to steam the noodles in a steamer for about 10 minutes, then take out the steamed noodles and put them in a basin
Before serving , evenly apply a layer of lard or vegetable oil on the steamer pot, and then place the noodles directly on it. Then, after the noodles are cooked, it will be non-stick. The oil stains on the pot drawer can also be easily cleaned, and the drawer cloth is saved. Kill two birds with one stone.
After the noodles are steamed, be sure to shake them out with chopsticks and let them dry for later use.
2. Stir-fry: Clean the green beans, add appropriate amount of water to the pot, boil them, put the beans into the pot and blanch them for about a minute, then take them out. , because there is a toxin in the beans, and the toxin can be removed after blanching, otherwise it is easy to get food poisoning if eaten. After blanching, cut the beans into small pieces and place them on a plate for later use. Cut the pork belly into thin slices, put it in a bowl, add cooking wine, cooking oil, soy sauce and shredded ginger, marinate for about 10 minutes. Add oil to the pot. When the oil is hot, put the meat into the pot and stir-fry, then add the beans and stir-fry together. After it is ready, add an appropriate amount of chili oil and edible salt, stir evenly and pour in an appropriate amount of water. After the water in the pot boils, cook for one minute and sprinkle with appropriate amount of edible salt and chicken essence. Stir evenly and remove from the pot.
Finally, pour the fried vegetables into the steamed noodles layer by layer, and stir evenly. Place a layer of damp cloth on top of the cage. Then put the mixed noodles in a steamer and steam them for about 20 minutes before they are ready.
You can also add sesame oil. The steamed noodles will be soft and not greasy, and will not stick to a ball. When adding sesame oil, be sure to add it in distinct layers, little by little. Don't rush it, otherwise if you add too much sesame oil, it will become very greasy.
Hello,
Braised noodles are a home-cooked food. I prefer to eat noodles, so I also make them at home. To make it, I usually buy raw noodles and steam them in a pot when I go home. Don’t buy cooked noodles. The cooked noodles are not as delicious as the raw noodles that you steam at home. Buy the ones that are extra thin
The method is as follows,
Ingredients,
1. Thin raw noodles, pork belly, beans Or celery, bean sprouts, onions, ginger, garlic, dark soy sauce, chicken essence, thirteen spices, salt, cooking oil,
2. When you get the pork belly, season it with light soy sauce first. Marinate it with thirteen spices, which makes the meat more flavorful. Why choose pork belly? Because pork belly can be fried to produce lard, which will taste better than pure lean meat.
3 .Steam the raw noodles in a pot when you get home. Shake them up during steaming and spread them evenly. After steaming, sprinkle some oil on the noodles and mix them so that they are looser and less likely to stick together. Then set them aside for later use.
4. Heat the oil in a pan, add more oil, heat the oil, add onion, ginger and garlic and sauté until fragrant, then add the marinated pork, stir-fry for a while, let the excess When the oil comes out, add bean sprouts, celery, or beans and stir-fry, then add salt, dark soy sauce, and chicken essence, stir-fry, and then add water. You can add water according to the amount of noodles. If you like to eat softer braised noodles, Just add more water, wait until the vegetables are cooked, turn off the heat,
5. This is the most critical step to make the noodles soft. Find the soup from the vegetables in the pot. Pour it into a basin. You only need soup, not vegetables. Then pour all the steamed noodles into the vegetable soup and stir evenly. It’s okay to have more soup, but it must not be less. Even if you can’t use up the soup, there will be some leftover. It doesn’t matter, you must let the noodles fully absorb the soup so that they will become soft. Stir evenly so that each noodle can fully absorb the soup.
6. Then start Boil water in a pot, pour the mixed noodles into the basket, and then pour the fried vegetables on top and steam for 10 minutes. After steaming, stir the noodles and vegetables evenly.
Ingredients Fresh and dried noodles, string beans with skin, leg meat, ginger, star anise, Henan steamed braised noodles. Step 1
Steam the noodles over medium-low heat first. At this time, process the beans and meat. Step 2 of the Henan Steamed Braised Noodles
Add more oil and stir-fry the ginger until fragrant. Then add the meat. Step 3 of the Henan Steamed Braised Noodles
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Add dark soy sauce and fry until cooked. You can add more dark soy sauce to make the noodles color. Step 4 of Henan Steamed Braised Noodles
Add green beans, add more salt and stir-fry until half cooked. Then add water and then steam again. If the beans are too cooked, they will become soft and unpalatable. Step 5 of Henan Steamed Braised Noodles
Clear the pot and put it in. Add the vegetable soup to the noodles in batches and mix well. If you add too much vegetable soup, the noodles will stick easily. If you add too little, the noodles will come out dry. Step 6 of Henan Steamed Braised Noodles
Steam for 20 minutes and stop the heat. Then add sesame oil and mix well. How to make Henan Steamed Braised Noodles
Steamed Braised Noodles, when you hear this name, it should be the Central Plains people, braised noodles, braised noodles, steamed noodles, fried noodles , we simply call it: steamed noodles here!
In Henan, the frequency of eating steamed noodles is still very high. In areas north of the Yellow River, the average family will eat it once every five days or seven. Most street stalls and restaurants also serve steamed noodles.
What I want to talk about today is a family recipe: some people make steamed noodles with eggs, but we call them vegetarian. More people still choose to cook meat, mostly pork belly, wash and slice it, stew it, and make soup. Today I will talk about "Steamed Noodles with Soy Sauce Chicken and Beans". In the morning, I bought wet noodles from a Sichuan noodle shop, and they were the thinnest. Add water to the cage pot and bring it to a boil. Cover the cage with a cage cloth, place the noodles on them, spread them out evenly, and steam them for ten minutes.
During this period, boil water in a pot. Wash and slice the chicken breasts in advance. Add cooking wine, salt, and pepper and marinate for fifteen minutes. Rinse with water, add starch, and mix well. When the water boils, sprinkle it in. Don't move it. Once it's set, gently break it up. Take it out for a minute. Add dark soy sauce, soybean paste, light soy sauce, and stir to taste. Add base oil to the wok, stir-fry onions, ginger and garlic until fragrant, stir-fry beans, add salt, cooking wine, light soy sauce, dark soy sauce, soybean paste and stir-fry, add chicken slices, stir-fry, add soup, add more soup, wait for a while Mix noodles.
After steaming the noodles for ten minutes, shake them up in a large basin, slowly add the cooking soup, mix well, and let it absorb the soup. Wait until the soup is completely absorbed, then serve again. Cage, cover the chicken, beans and vegetables on top and steam for thirty-five minutes! The Chinese people’s favorite steamed noodles are ready! In addition, make a pot of old-fashioned egg soup, eat a bowl of noodles with a bowl of egg soup, and a delicious meal is over!
Ingredients
Tomatoes, eggs, chives, noodles, salt, light soy sauce
Steps
Prepare tomatoes, eggs and noodles for later use
Boil tomatoes in water Peel, beat the eggs, mix evenly, peel the tomatoes and dice them, and cut the chives into chopped green onions
Pour the egg liquid into the pot and fry until fluffy, pour out Control the oil and set aside. Leave a little oil in the pot. Stir-fry the tomatoes. Stir-fry the tomato soup and add salt to taste. If you like sour food, add some vinegar.
Add water and cook for five seconds. Minutes, add the fried eggs and light soy sauce, continue to stir-fry, no need to collect the juice
Boil water in the pot, add the noodles after boiling, and take them out after they are cooked. Put in cold water and set aside
Put the noodles in a bowl, add an appropriate amount of marinade and chopped green onion, and you are ready to serve
Northerners especially love to eat noodles. For us northerners, noodles can not only be used as breakfast food, but also eating noodles for lunch and dinner is a eating habit of northerners.
How to make noodles delicious? Many people may not know some tips about cooking noodles. According to a noodle shop owner, cooking noodles seems to be a very simple thing, but if you want to cook fragrant and delicious noodles at home, then But there is something very particular about it. After more than 20 years of experience, this noodle shop owner has summarized 5 tips for cooking noodles that are fragrant and delicious, which are particularly practical. Next, I will teach you these 5 skills, hoping to bring you gains!
The main nutrients of noodles include protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.
Tips for cooking noodles 1
When we cook noodles at home, we can add a little cooking oil to the pot. The purpose is to prevent the water in the pot from overflowing.
Tips for cooking noodles 2
When cooking noodles, in order to make the noodles more chewy and delicious, you can add some heat to the pot. Put a little edible salt in, add 10 grams of salt to a pound of water, and the noodles cooked with salt will not be boiled.
Tips for cooking noodles
Add some vinegar to the pot when cooking noodles, so that the cooked noodles do not have an alkaline smell , and the noodles are particularly white and beautiful.
Tips for cooking noodles
When cooking dry noodles, you don’t have to wait until the water boils before adding the noodles. When it is bubbling, you can put the noodles in. If you put it in the pot under boiling water, the noodles will be cooked on the outside and raw on the inside. After the water boils, add some cold water to make the noodles easier to cook.
Tips for cooking noodles
If the noodles stick to a ball when they are fried and cooked, you can sprinkle them on the noodles. Order rice wine so the noodles will spread naturally.
The cooked noodles can be made into braised noodles or fried noodles, which are fragrant and delicious.
How to make delicious steamed braised noodles
Steamed braised noodles with celery and bean sprouts
Ingredients: 500g thin noodles, 150g pork belly, 100g celery stems, 100g soybean sprouts, 50g beans, 1 green pepper, 20g garlic sprouts, 2g ginger, 2g green onion, 15g sesame oil, salt 4 grams, 10 grams of braised soy sauce, 2 grams of MSG, 20 grams of vegetable oil, and 5 grams of cooking wine.
Method:
1. Add enough water to the pot, spread the cage cloth, add the thin noodles, and heat it up over high heat Steam for 20 minutes.
2. When steaming vegetables, cut the beans, celery and garlic sprouts into sections, and wash the soybean sprouts.
3. Cut the pork belly into thin slices, and chop the onion, ginger and pepper.
4. Heat the pan, add more oil, add pork belly and stir-fry, add some cooking wine to remove the fishy smell.
5. Add onion and ginger and stir-fry until fragrant, add bean sprouts, garlic sprouts, celery, pepper and beans.
6. Add salt and braised soy sauce and mix well, pour in appropriate amount of water and bring to a boil, mix well and set aside.
7. Put the steamed noodles into a large basin and let them dry until they are no longer hot to the touch. Shake them up quickly. If there are any adhesion, separate them one by one as much as possible.
8. Pour the fried vegetables on the noodles, pour the vegetable soup into it, and mix quickly to make the noodles even in color.
9. Pour the mixed noodles on the cage cloth, steam over high heat for 20-30 minutes, open the lid and take it out.
10. Pour it into a basin, mix it carefully, add sesame oil and mix well, then peel a head of garlic and you can eat it.
Ingredients
Pork front leg meat, long beans, noodles, soybean sprouts, 3 kelp and star anise, dark soy sauce, salt, cooking wine, green onion, ginger and chicken essence