Bean horned noodles
By VicentaLakin
Steamed noodles are our usual meal in Henan, which is basically popular with grown-ups, who choose different vegetables to mix them according to season. Today, I use bean bean bean, which is also called bean bean stench。
Recipe Recommendations
- pork belly appropriate amount
- noodles appropriate amount
- beans appropriate amount
- water appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- shisanxiang
- red pepper appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Bean horned noodles
1
The raw materials are ready: pork, ginger, bean horns, noodles, etc。
2
Pull fresh wet noodles into little pieces and shake them. When the steam boiler boils, it is placed in a cage-painted steam shelf, where the face is evenly placed and the pan covers are evaporated for eight minutes。
3
Dive while it's hot。
4
Steam noodles with another cooker. Put the fat in the frying pan and flip the oil out。
5
It tastes like chili, ginger and onions。
6
Put it in the bean horn。
7
When the bean horn changes color, the proper amount of open water is added (the amount of water is also the amount of water that can be absorbed by the sense noodle, usually about a pound of noodle) and the small and medium fire stew。
8
It's a little salty
9
Put the steamed noodles on the dishes。
10
Battery with pot shovels and chopsticks. (If the frying pan does not fit, the noodles can be placed in a large container, with the dishes mixed with the soup juice, until each of the noodles is covered with soup and taste. This is better suited to new hands that do not have enough water to handle
11
Placing both noodles and vegetables on the steamer with a pancap, evaporating a small fire for 10 minutes, if it's thick enough to open it with chopsticks, so that the noodles can breathe and soar。
12
The delicious noodle is ready。
13
I'm not sure I'm going to be able to do that. Because of the dry noodles, it is recommended to eat with a bowl of violet omelet soup or some other congee or soup。
14
The finished product. (Stealed noodles and garlic petals match.)
15
The finished product。Bean horned noodles Make Tips
1. When you are just starting out and cannot gauge the water amount well, add a bit more water to the vegetables; this will help mix the noodles evenly and absorb the flavor better. When mixing the noodles in the wok, scoop out some of the sauce first, then add it back gradually as the noodles absorb the liquid. Every strand of noodle should be coated in sauce—neither too dry nor too wet.
2. Use fresh noodles freshly pressed from a noodle shop. Usually, choose the thinnest ones as they absorb flavor easily, but you may also choose wider noodles based on personal preference.
3. Use pork belly with a good ratio of fat to lean meat for a tastier result.
4. Green beans can be substituted with garlic shoots, soybean sprouts, radishes, celery, sword beans, etc.
5. Place the noodles in a large container, pour the vegetables and sauce over them while mixing until every strand is coated with the sauce and takes on the color and flavor. This is more suitable for beginners who have trouble controlling the water amount.
6. We prefer making a larger batch at once; when reheated later, the noodles fully absorb the sauce and taste even better