Follow http://weibo.com/yanyanfoodtube for more updates on Weibo and follow our more interesting food tour! ! This is a traditional Shanxi home-cooked pasta. Very popular with the locals, the same is true in our home. Every time I make a bean noodles, everyone's bowl is empty after a meal. This pasta is made with clams, so it has its own special taste. You will like it, give it a try. This is a local province as well, the bowls always come back empty when I serve up this dish. This recipe has its own cooking style which gives this dish its special textures and flavors. You will love this one so give it a try.
Material for 3 people
Boil the raw noodles with boiling water, drain the water, pour the oil and mix well.
In a bigger wok, the oil is hot. After the pan is hot, pour the oil, add the onion, ginger and meat until the meat turns white, then add the soy sauce, beans and salt.
When the beans are slightly softer, add hot water (the water just hasn't passed the beans), cover the lid and turn it to the fire.
When the water level in the pot reaches the position below the beans, it will turn into medium and small fire. At this time, you may need to add a little salt to taste the taste of the beans. Then spread the noodles with oil on the beans and start to knead.
Pick up until the noodles are cooked and you can't see the obvious juice at the bottom of the pot. Mix the noodles and beans and mix them.
1. Heat the water to stew the beans, so that the vegetables and meat that are picked out are very tender. 2. After adding water to the beans, first boil the water with a large fire, boil until the water level reaches the position below the beans, then turn to the low heat and then spread the top, and use the beans to hold the noodles instead of soaking the noodles in the soup. Everyone needs to master the water level, and if you do it well, you can see that it is good to master this.