noodles with bean
I remember when I was in school, I liked to go to the noodle restaurant with my classmates to eat fried noodles. However, because it was far away from school, I didn't go many times. Maybe it was because it was not easy to eat, so it made people feel more delicious! If you have the opportunity in the future, you must go back to Lanzhou and eat all the delicious food in your memory!
Recipe Recommendations
- minced meat 500 grams
- sweet sauce two tablespoons
- qingshui 150 ml
- soy sauce 1 scoop
- mung bean sprouts 200 grams
- carrots half a
- tofu skin two pieces
- noodles appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
Steps for noodles with bean
1
Pour the soy sauce and sweet flour paste into a large bowl, then add 150 ml of water and mix slowly with chopsticks; cut the green onions into pieces and set aside.
2
Wash the meat.
3
Chop the meat into minced meat. I personally think that you should not chop it too finely. The meat taste is best if you can eat granular meat. Of course, you can decide according to your own taste.
4
Cut the tofu skin into shredded strips, not too thin, if it is too thin, it will break.
5
Cut the bamboo shoots and carrots into thin threads. I forgot to take pictures of the carrots, and I didn't take pictures of the shredded ones, so I had to use raw materials instead.
6
Heat the wok with more oil than stir-fry. Add chopped spring onion and stir-fry for half a minute. Add minced meat and stir-fry until discolored and tender. Then pour in the sauce and stir-fry slowly over low heat for 7 or 8 minutes.
7
Put the shredded green bamboo shoots, shredded carrots, shredded tofu skins and washed mung bean sprouts in boiling water and blanch them out. Chop the garlic into minced garlic for later use.
8
Boil the water that has been scalded by the rice, add the noodles to cook, then take out the noodles with cold boiled water, drain the water and put it into a bowl, and finally pour the rice on the noodles.
9
Finally, pour in a proper amount of stir-fried fry sauce, then add a little vinegar and mix well.noodles with bean Make Tips
1. For the pork used in the sauce, it is best to choose half-fat, half-lean meat. You should also use slightly more oil than for regular stir-frying. When frying the sauce, use low heat and stir-fry slowly; this ensures the sauce turns out especially fragrant.
2. When blanching mung bean sprouts, add them after the shredded bamboo shoots are finished and blanch for just 5 seconds. Do not blanch them until they are too soft; a slightly crunchy texture tastes best.
3. Personally, I don't like adding vinegar and garlic, so I left them out. Feel free to add them if you like!
4. Authentic Zhajiangmian requires homemade hand-rolled noodles, but I took a shortcut and used dried noodles, so the texture suffered a lot. Next time, I must use hand-rolled noodles, hehe.
5. When preparing the sauce, dried yellow soybean paste is normally required, but I didn't have any, so I skipped it. The taste was still very good, but if you have it, it is best to add it.
6. You can adjust the vegetable toppings according to your personal taste. The more varieties, the better it tastes