Noodle Recipes: White Steamed Buns and Noodles with Soybean Paste.

Pasta recipes, pasta is not just noodles, but also steamed buns and dumplings, come and see the editor's recommended recipes for white steamed buns and noodles with soybean paste!

Knife-Cut Steamed Milk Buns

White Steamed Buns

Ingredients: Flour, yeast powder

Instructions:

1. Put a small amount of warm water in a basin, add yeast (the ratio is 10g yeast for 1kg flour).

2. After the yeast is dissolved, add flour, add water while kneading until the dough is smooth, cover the basin with plastic wrap, and let it rest at room temperature.

3. When the dough has risen to about twice its original size, place it on a kneading board, knead and shape into buns.

4. After the shaped buns have rested for 30 minutes, place them in a steamer with pre-boiled water and steam for 25-30 minutes (for fist-sized buns, steam a bit longer for larger ones), and the fragrant buns are ready!

Tips: 1. Use warm water to make the dough, it will rise faster.

2. After making the buns, let them rest for another half hour before steaming. This way, the steamed buns will rise well and be very springy!

3. To check if the buns are cooked: lift the lid, gently press the bun with your finger. If it bounces back, it's cooked. If not, steam it for a bit longer. But don't lift the lid too often, check it only when you think it's almost done.

4. It's best not to reheat buns in the microwave; steaming them makes them as delicious as freshly made ones. If you must use a microwave, rinse the bun with water before reheating to prevent it from drying out too much.

Handmade Noodles with Soybean Paste

Noodles with Soybean Paste

Ingredients: 500g of minced half-fat half-lean meat, yellow bean paste, 150ml of water, 1 scallion, 1 tablespoon of dark soy sauce, 200g of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of minced garlic, appropriate amount of vinegar

Instructions:

1. Pour dark soy sauce and yellow bean paste into a large bowl, then add 150ml of water and mix well with chopsticks; chop the scallion and set aside.

2. Heat more oil than usual in a wok, when the oil is hot, add the chopped scallion and stir-fry for half a minute, then add the minced meat and stir-fry until it changes color and is cooked through.

3. Then pour in the mixed yellow bean paste, and stir-fry over the lowest heat for 7-8 minutes.

4. Blanch the cleaned mung bean sprouts in boiling water and immediately remove; wash the cucumber and shred it; mince the garlic and set aside.

5. Bring the water used for blanching the bean sprouts to a boil, cook the noodles in it, then remove the noodles, dip them in cold water, lift them, and place them in a bowl.

6. Finally, place the mung bean sprouts and cucumber shreds on top of the noodles, add a scoop of the fried soybean paste, minced garlic, and a little vinegar, and mix well.