Assorted noodles with braised pork
Since it is called "braised noodles", it naturally needs to have thick and thick juice, so that it can be delicious with the noodles. In addition, this is my first time making it, and the effect and taste are not as good as my father's craftsmanship. To sum up, there are three points: 1. The noodles have not been chosen properly. The previous "Colorful Fried Noodles" was also the first time I had made it. The reason for its great success was that the thickness of the egg noodles was just right. However,"success means defeat Xiao He", making noodles with stewed noodles is not so successful. It is also a matter of the thickness of the noodles. When the noodles are thick, it will be difficult to taste. You need to use thin strips of noodles so that the stewed flavor can be mixed into the noodles. 2. The stewed noodles should be salty. Noodles have no taste and are completely regulated by the taste of marinade, so don't be afraid of adding salt when making marinade. 3. If you can add egg flowers after the stewing is finished and thicken, and push them a few times, it will be even more icing on the cake. Those who come after you need to learn from it.
Recipe Recommendations
- cucumber a
- potatoes two
- carrots two
- mushroom two or two
- onion one
- black bean sauce appropriate amount
- bean paste appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- MSG appropriate amount
- sugar appropriate amount
Steps for Assorted noodles with braised pork
1
beef minced.
2
Add rice wine (cooking wine), soy sauce, starch, salt, and black pepper.
3
Marinate for 1-2 hours.
4
Dice cucumber and garden pepper.
5
Dice potatoes and carrots.
6
Dice the mushrooms.
7
Dice the onions.
8
*****
9
Boil diced carrots and diced potatoes for 5 minutes. If you like to eat crispy diced potatoes and diced radishes, you can save this step and put it directly into the frying pan.
10
Stir the beef in the pot over high heat (do not add the oil, the minced beef itself produces the oil).
11
Then add onions and mushrooms.
12
Stir fry slightly and remove from the pan.
13
Add oil and stir-fry diced cucumber and diced garden pepper over high heat.
14
Stir fry the diced carrots and diced potatoes slightly over high heat.
15
Then add the previously stir-fried beef meat paste and mushrooms. Stir fry a few times.
16
Add water (soup is better), black bean paste, bean paste, salt, sugar, and monosodium glutamate. It doesn't matter if you don't have sauce on hand. You can also use soy sauce, starch, salt, sugar, and monosodium glutamate directly to mix it out.
17
You don't need to add starch to thicken, the potatoes themselves have starch. If you don't use potatoes, you must use starch to thicken it.
18
Simmer over medium heat for 5 minutes.
19
At the same time, below, the fire booms, and below, wait for the water to boil again and start. (The face should not be too soft or rotten.)
20
Again, the brine must be wet, thick and thick. Cover the brine directly on the surface.
21
Haha, the thick brine covers the noodles.
22
Before eating, mix the noodles and stewed well. This step is also important, so that it will taste well. This bowl is mine. Look, we China's things still have to be packed in bowls, so that they can match each other.