After I retired, my dad couldn’t help myself. I got a small vegetable garden to plant seasonal vegetables. It’s cheaper for me to be a daughter. I often have organic vegetables grown by my father. Recently, my father gave me a lot of lentils. I have to try to eliminate them by all kinds of burning methods, and then I think of the old Beijing lentils.
The garlic is minced, the sauce is cut into small pieces, and the lentils are cut into small pieces.
Put the oil in the pan and heat it. Add the diced meat (I use the sauce that I made myself) and stir-fry the color. Then add the minced garlic and stir-fry. Then put the lentils and stir-fry until a little bit of simmer, then season with salt and soy sauce. Let the water boil, then spread the tide surface on the lentils, not too much water, just the amount of water that has not passed. Open the medium and small fire and cook the steam with the steam in the pan. Finally, mix the noodles with the lentils. I bought the tide surface yesterday and kept it in the freezer. Today, I put the noodles in the water and cooked them, and immediately I fished them out on the lentils, so the time was shortened.
1. The surface should be made with the tidal surface, and the dry noodles are not so delicious. 2. The water should not be too much when the noodles are used. The amount of water that has just been without the noodles is almost the same.