After the beans are washed, the stems at both ends are torn off and then twisted into 4-5 cm long sections. The garlic is smashed into a little chopped, and the green onions are cut into pieces.
Add a proper amount of oil to the pan and heat it to 40%. Add the diced green onion, stir fry the half of the minced garlic, and then stir in the beans.
Continue to stir fry for half a minute, add soy sauce, sugar, salt and mix well, drench into the water without the surface of the beans, then cover with medium heat to boil the soup, carefully pour the soup in a soup bowl
Turn the firepower to a minimum, spread the beans evenly on the bottom of the pot with a shovel, and add the fresh noodles twice, evenly over the beans. Each layer of noodles should be topped with a layer of soup that has just been poured out.
Cover the medium and small fire slowly, until the water in the pot is about to dry, finally mix the noodles and beans with chopsticks, sprinkle the remaining minced garlic, drizzle in the sesame oil and mix well.
This noodle was eaten when I went to Shanxi to go to college. I decided to learn when I first ate it. It was good to see how delicious it was at the time, haha. Bean noodles seem to be more common in the north, but few people in the south may know. This is a homemade pasta. Every family has different practices. Some families may use lentils instead. I even ate the noodles with potatoes, eggplant and cabbage. Each has its own unique taste. I learned this. Next time, try other vegetables. It is best to buy fresh noodles with noodles, so that the taste is better after cooking. Do not cook the noodles in advance, or use noodles, which is easy to rotten in the pot; When the beans are added to the water, they will be slightly longer. If you feel that the beans are still a bit hard, you can pour a little water. The premise is to ensure that the beans are fully mature, otherwise it is easy to be poisoned by food. Inexperienced friends, you can try lentils and potatoes several times, or burn the beans in advance; The amount of soup drenched finally determines the softness and hardness of the noodles. I personally like the soft noodles, which is good for digestion, and the leftover noodles will not harden after heating again, and the taste is still good; Finally, sprinkle with raw garlic and add sesame oil to have the finishing touch, it is best not to omit. Even the noodles of other vegetables are just as delicious. Garlic can be chopped a little, don't cut it very thin, so the garlic that was added before is easy to paste, and finally Saad raw garlic has no taste and aroma; The noodles are cooked with noodles and beans, so be sure to keep a small fire. Watch out for the remaining soup during the simmering process. Turn the pot from time to time to allow the surrounding noodles to absorb the soup. Make sure the noodles are evenly ripened.