Henan noodles is an extremely homemade noodle eating method, but for Henan people, this taste is rooted in the soul, exists in the memory of everyone, can not be forgotten. For those who work hard in foreign countries, the noodles are definitely soul food, dreams are around, everyone has a story about the noodles. Henan noodles have a long history, not only delicious, but also the golden appearance, the taste of the tendons and the rich aroma. In Henan, it can be said that every household will have a meal, which can be eaten directly or eaten after cooking. surface. The noodles are not halogenated. Why is it called halogen noodles? This halogen is not a halogen, but it is not the meaning of halogen. It refers to the halogen of the braised soup. The steamed noodles are cooked and then steamed with broth, cinnamon and other ingredients. The noodles can be succulent, pork, beef, egg, and side dishes can be green vegetables, beans, bean sprouts, etc. Although the practice is changeable, the taste can always hit the taste buds accurately.
In the choice of meat, most people use pork, because pork is rich in fat, especially pork belly or hind legs are best for noodles. Some halal friends don't eat pork. You can make delicious meat noodles with beef. Even without meat, vegan noodles can be very delicious. Beef cut into large pieces about 2mm thick, the beef is better to cut under a little frozen, if the cut is too thin, it is easy to break during the frying process, and some thickness is better.
Shanghai green picking clean, control dry water for spare. For the choice of green vegetables, it is more classic to use bean buds with yellow bean sprouts, but it is not absolute. You can use the vegetables you like to eat.
Noodles with this fine fresh noodles are more suitable for noodles.
First stir-fry and braised soup (steps 4-14): Ginger slices, onion skewer cut into large pieces, prepare star anise and cinnamon for use.
The pot is hot and oily. Because of the beef, the oil is a little more. If you use pork, the oil is very rich, so you don't need so much oil, otherwise the last noodles will be too greasy.
After the oil is hot, the beef slices are sautéed, and a pair of chopsticks are used together with the spatula to quickly spread the beef slices. The beef will have a red to white color change process.
After the beef is slid, the ginger, the star anise and the cinnamon are placed, and the cooking wine is added together to stir fry.
After turning all the beef into discoloration, add 1 bowl of boiling water. One is because the beef is not as easy to cook as pork. It needs to add some water for a while, and the other is because the noodles are also soaked in the soup. Adding water in an amount to make all the noodles soaked in soup is not too much. Soaking the noodles in the marinated soup for too long will cause the steamed noodles to be too soft and not chewy. Too little soup will be unevenly colored. Another one is to give out the scent of star anise and cinnamon.
Cover the lid and simmer on the fire.
After about 10 minutes, the beef is basically cooked. It is time to start seasoning and coloring. Add the soy sauce and salt seasoning. The taste is more salty than the usual cooking, because you need to add so many noodles together. . Add the old draw color, the amount of soy sauce determines the color of the noodles, the color of the less noodles is lighter, and the color of the halogen noodles is thicker.
If you think that the soup in the pot is still too much, you can open the fire and evaporate it out. It also looks like the broth is more rich. At this time, you can pick out the octagonal cinnamon and the ginger, etc., so as not to chew directly when eating. An octagonal.
After adjusting the taste and color, put the green vegetables in, usually with beans, yellow bean sprouts, etc., this time used Shanghai Green.
It seems that there are quite a lot of green vegetables, but there are actually not many.
When the greens are fried, it seems that there is not much. You can add a spoonful of chicken essence or not. At this time, the cooking and braised soup are over, and the three aspects of saltiness, coloring and soup are grasped. Turn off the fire.
Steaming process (steps 15-22): The steamed noodles can be started from the 9th step when the dish is cooked. The steamer puts enough water and the fire is boiled.
After the water is boiled, put the dry cloth cloth, and the cage cloth should not be put in at the beginning, so that the cloth will become damp after the pot is opened, and then the noodles will be easy to stick.
Fresh noodles are longer and can be cut from the middle.
Spread the cage cloth, put the cut noodles on the pot, and pick and loosen.
Cover the lid and keep it steamed for 10 minutes, or steam for 15 minutes depending on the taste you want (see Tip 3). Here, the example is repeated for 10 minutes each.
The noodles were steamed for 10 minutes.
The whole noodle was turned over and the rice was slightly loosened with chopsticks and steamed again for 10 minutes.
Steamed noodles, about 8 mature at this time, after a good meal, steamed for 5 minutes, fully cooked. If it is steamed for 15 minutes, the noodles at this time can be eaten directly.
Secondary steaming (steps 23-28): After the noodles are steamed, mix them into the dish, so that the noodles are evenly dipped in the soup.
Note that the noodles can not be soaked. After the soup is colored, it will be fished out immediately.
Feel free to mix quickly and evenly.
Once you have turned it all, you can go to the pot again.
If the steamer is small, it will be divided into two to steam, and the efficiency will be higher.
After five minutes, the noodles can be prepared.
Start on the plate!
The color is golden and there is an appetite.
Garlic is a loyal partner of the noodles. If you don't mind, you can come up with a few petals.
A bowl is really not enough.
1. Generally speaking, meat: vegetables: the ratio of noodles is about 1:1:1, the weight of the square is suitable for 5-6 people, and if the number of people is small, the weight is reduced by half. 2. If you can't grasp the amount of water, you can add a little more water. After the meat is cooked, you can first put some of the soup first. When the noodles are steamed and mixed with the braised soup, if the marinade is not enough, it will be served. The soup is poured into the point, so that a little bit is more stable. 3. There are two ways to steam the noodles. The first one is steamed noodles for 10 minutes, steamed for another 10 minutes, mixed with vegetables and soup, steamed again for 5 minutes in the pot; the second is steamed noodles for 15 minutes, then Steam for 15 minutes, mix with the vegetables and soup, and eat directly; the first steaming method is soft and soft, suitable for children and older people; the second steaming method is very muscular, suitable for young people. 4. When steaming the pot for the second time, if there are too many noodles and the steamer is too small, it will be divided into two to steam, and the pot will be steamed in 5 minutes. If all is put into the pot and it is too full, it is estimated to be steamed for 15 minutes, and the steaming effect is not good. 5. If the noodles are not finished, the next meal can be fried, and it will become a delicious fried noodles. Some people like to eat fried noodles better than freshly cooked noodles. 6. Regarding the question of the thirteen fragrances, if you can use these octagonal cassia scented leaves and white buckles, you can use the 13 fragrances. For those who are not familiar with the aniseed materials, a spoonful of 13 fragrances is also convenient. Way.