Steamed noodles
By GriffinCole
Braised noodles can be said to be an indispensable delicious staple food for Henan people. They can be eaten directly, or they can be cooled and fried with various seasonal fresh vegetables. After several years of trying, I think that the braised noodles we make now are simple, healthy (no need to mix with oil twice), and suitable for secondary processing (because they are relatively loose, they are very suitable for frying and eating, and are more fragrant than freshly steamed ones). Delicious and suitable for preservation. (You can make more and eat it in divided portions.)
Recipe Recommendations
- beans appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- bean paste appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed noodles
1
Put the fine noodles in the cage and steam for 10 minutes.
2
Put oil in the frying pan for steaming the noodles. (Half the oil used to cook normally)
3
Add star anise and pepper in cool oil. When the star anise and pepper turn black, turn off the heat and fish out the star anise and pepper.
4
After the oil cools, reopen the fire, add the bean paste and stir-fry over low heat.
5
When the bean paste is stir-fried, add the meat slices and stir-fry together.
6
After frying well, add the soy sauce and stir well again.
7
When the temperature in the pan is at its highest, add the cooking wine, wait for the cooking wine to evaporate, and add the stock (you can also put water). The water should be a little more than the meat I just had. Boil the pan over high heat, add salt and turn to low heat to simmer for 10 minutes, turn off the heat and set aside.
8
At this time, the first steamed noodles were also steamed. Let the noodles cool. Flip it often. This not only cools quickly, but also makes it difficult for the noodles to get pimples.
9
After the noodles are cooled, I will pull the noodles into sections of about 8 centimeters, and then separate the noodles that are stuck together. After this is done, you can mix the meat and soup you have just stewed into the noodles. (This step is very important. The soup should be just right and the noodles should be mixed well. There is too much broth and it will not disperse when steamed. It is also very sticky and has a bad taste. But I put in a little less soup this time).
10
After mixing well, turn every three to five minutes so that the dough will disperse.
11
Wait until the noodles have completely cooled,(the noodles have remained dry and loose) place the noodles in the cage and steam for another 15- 20 minutes.
12
When steaming the noodles for the second time, cut the beans into sections of about 2 centimeters and blanch them with water.
13
Put the oil in the frying pan. Just like step 3, remove the star anise and pepper, add the onion, ginger, and garlic to fry until fragrant, add the blanched beans and stir-fry until done, add salt, monosodium glutamate (my hot dishes, monosodium glutamate and chicken essence, are all fine). Season.
14
After frying the beans, mix well with the second-steamed noodles and serve. (For good storage, I never mix the pasta I make.)
15
When the noodles are steamed, shake them up with heat. Put the fried beans aside and the delicious braised noodles are ready.
16
Serve with seaweed soup.
17
Coupled with crispy cucumbers, fresh cold shredded carrots, and fresh garlic sprouts, how about it? This lunch was still delicious.