Husband is a northwester, and the staple food that is often made at home is the steamed noodles. As a southerner, I grew up with a northern stomach and loved pasta. Therefore, steamed noodles (焖面) became one of my family's favorite fixed staple foods. I didn't eat it for a month. [About the practice] Improvements have been made in the most common steaming practices. Because direct steaming will cause the noodles to stick easily, and the underlying noodles tend to swell due to the broth, resulting in uneven thickness and maturity and unevenness of the upper and lower layers. So after summing up, we used the method of simmering the broth twice to pour the water and smashing the noodles in the middle to prevent the noodles from sticking and being more tasty. Although it is a little troublesome, I believe that the taste and taste of the dough will be better. To put it simply: stir-fry, stir-fry, boil, simmer, soup, noodles, simmered, half-soaked soup, steamed, sautéed, noodles, simmered soup, steamed, simmered and mixed. [About the dosage] The figure shows the amount of two people eating three meals. The material table is written in half, which is convenient for the first operation. The green beans are delicious enough, and the ratio of green beans and noodles is at least 4:3, which is a little better. Therefore, the following materials are listed in more columns. You can adjust them according to your preferences. See other tips.
The green beans are selected into small pieces, and the fat and lean meat is cut into the size of the green beans. (The lard can not be separated), and the onion, ginger, garlic, star anise, dried chili, etc. are prepared. At the same time, another pot of boiling water is used for use.
(Do not fry lard skip this step) Hot pot, fat meat under the pot, slowly fry until the oil is on the medium fire, make it more fragrant with lard, so the fat is not greasy. If you don't like fried lard, you can put it directly in other vegetable oils.
The fire, the onion ginger, garlic, lean meat, star anise and pepper (I am busy here to take pictures), slightly stir fry until whitish, add sugar, a stir-fry wine, continue to stir fry
Add green beans (and other ingredients to forget), stir fry slightly
Add boiling water, no green beans, put salt, stir-fry, and taste the soup to be salty! Otherwise the noodles will have no taste. Simmer for 5 minutes with a big fire until the beans are slightly discolored.
Turn a small fire and put most of the soup back (slightly clean)
Spread the noodles evenly and loosely on the green beans
Half of the broth will be poured evenly on the noodles, and steamed for about 5-7 minutes. * Note that the height of the soup can not be soaked in noodles after pouring (see tips)
After opening the lid and observing that there is almost no broth at the bottom of the pot, turn to a small fire (to prevent the soup from drying out when the noodles are cooked), pick up the noodles with chopsticks, and fully break up. This is the key to the loose noodles and even taste.
Evenly pour the remaining broth onto the noodles, continue to medium heat, steam for about 5 minutes, until the bottom of the pot is only a thin layer of soup (not sure to open the lid in advance)
Mix well, turn off the heat, and start the pot.
Personally feel that this method is troublesome, but the noodles that come out are more even and taste better, haha~
1. Although the fat meat is very sinful, the face made by this lard is indeed more fragrant. If you don't eat lard, you can also fry with vegetable oil. It is better to replace pork lean meat with chicken leg meat and other meat that is not so easy to be old, but it is still not a substitute for the smell of pork fat. 2. Do not choose too thick noodles, it is not easy to steam. It’s better to make your own hands, and if you don’t, buy fresh cuts from the market. If you can't buy it, you can use the bag in the supermarket to add a touch of ramen. Can't use dry noodles! 3. Like to eat potatoes, you can add some potatoes, cut into pieces, and cook the beans at the same time. 4. The core of the steamed noodles is cooked and not wet, which is why we improve. Therefore, every time you pour the soup, you should pay attention to the height of the soup after pouring, you can not soak the noodles, otherwise it will become a noodle. If the soup is too much, pour a little less and steam three times. 5. Like to eat garlic, add some garlic before the pot and mix well, it will be more fragrant.