The steamed noodles made by my mom are the popular taste of our family! Salty and delicious, noodles and noodles, both unraveling meat and delicious noodles! Every Saturday, my husband’s only chance to have lunch at home is to order this bean steamed noodles. The two children also eaten! It can be seen that we are all true love. ^_^ Mom is steamed with noodles so delicious? Don't be tired of eating it! It turned out that she used dry noodles, which is the noodles that can be bought in supermarkets! She said that steamed out with dry noodles is not sticky or soft, absorbs the essence of the soup, is delicious, and is also oily... Oh my mother! The saliva flow ing... By the platform of the kitchen, I finally have the opportunity to record the mother's craftsmanship, and share the food with the kitchen friends. Secondly, I have the opportunity to reveal my hand after the archive! The dosage of this recipe is 5-6 people (no way, our family is four generations, the population is more:) everyone can reduce the amount accordingly.
Beans are cleaned and cut to spare.
Mushrooms, Pleurotus eryngii and appropriate amount of flour soaked and washed, washed and sliced for use.
Add steam to the steamer and add the dried noodles. Cover and simmer for 20 minutes.
Add the water to the pork belly and add 1 teaspoon of cooking wine. When the blood foam floats out, control the water and remove it.
Control the dry wok and add the right amount of cooking oil (more than the amount of cooking). After the oil is hot, add the pork belly to stir fry, first pour out the fat, then stir in the onion ginger.
Add the star anise, stir-fry and stir evenly. After the meat is colored, pour in the beans and mushrooms and continue to stir-fry. The cooking process is full of fire.
When the beans start to change color, add boiling water, about one liter (because of the dry noodles used, it is very absorbent, so make sure the soup is sufficient). After the water is opened, cover it with a small fire and simmer for about fifteen minutes. When the meat is cooked, add salt and turn off the heat. During the stewing process, if the color of the soup is light, you can increase the amount of soy sauce.
Mix the steamed dry noodles in the stewed dish and mix evenly! Look, this steamed noodles are still tall and straight, slightly with a little brown, completely non-sticky:) If you feel that the soup is not enough during the mixing process, you can add a small amount of soy sauce.
Put the mixed dishes into the steamer and cover them for 10 minutes. During the steaming process, chopsticks are used to stir up and down, which is convenient for uniform heating, and to prevent the noodles from sticking.
叮叮铛~~ Delicious steamed noodles with aroma, with a dish of crisp and refreshing cold cucumber ~ ~ full of happiness!
Finally, come to a cup of sour and sweet sour plum soup, to quench your thirst, to get rid of oil and greasy... two words: get it!
1. Dry noodles Our family likes to use thinner noodles. The dragon's noodles are too thin (easy to break), and the rough noodles are not so fragrant. Of course, you can also freely play according to your own dietary preferences. 2, the side dishes can be adjusted according to their own taste, do not like to eat, like to eat more! Our family likes more dishes, so the ratio of dishes is 1:1 or more. 3, remember: after the meat is fried, you must put the hot water! My mom said that hot dishes and cold water are easy to stir, and the meat is not fragrant! In addition, the salt should not be added early, with meat and meat stewed before the fire can be added! 4, the amount of hot water is very important, basically to ensure that the added hot water is twice as dry noodles, in order to ensure that the soup is sufficient, let the dry noodles to absorb the essence of meat dishes! 5, after the vegetable noodles should be mixed, not wet, not sticky, not sticky, right! If it is dry, add some soy sauce to increase the humidity; if it is wet... then the soup will be out!