braised noodles
There is a delicious food that contains noodles, vegetables, and meat, but there is no excess soup, as if the aroma of meat and vegetables comes from the noodles. The lingering potatoes at the entrance, the fragrant beans, and the delicious noodles play a harmonious and delicious enjoyment between your lips and teeth. He is the authentic Bameng braised noodles.
Recipe Recommendations
- pork 300 grams
- potatoes 1
- beans 250 grams
- noodles 750 grams
- oil appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- broth appropriate amount
- salt appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for braised noodles
1
Chop the onions, ginger and garlic for later use.
2
Cut the potatoes into short strips and cut them evenly as possible, otherwise small pieces of potatoes will melt during the cooking process.
3
Wash the beans and cut them obliquely into thicker shreds. The chamfered surface has a large area, which can be better for flavor. You can also use scissors to cut the beans from the middle.
4
Slicing meat, I like to cut the fat and the lean separately, so that I can give the fat that I don't eat to my husband. In fact, it's best to use pork belly to make it, with fat and lean colors to make it more delicious.
5
Once the preparations are done, you can go to the pot. Add a small amount of cooking oil to the pan (because there is still oil in the meat) and stir-fry the meat until it changes color until there is no sound of water.
6
Add dried peppers, onion, ginger, minced garlic, pepper, and aniseed in turn, and stir-fry until fragrant.
7
Add potatoes and beans, stir fry slightly, add cooking wine, soy sauce, and a small amount of vinegar, and continue to stir fry. The amount of soy sauce used is a little more than when cooking, about 1.5-2 times that of usual. Because the coloring of the noodles is all here.
8
After seeing that the meat and vegetables are evenly colored, you can add stock or water to the pan. The amount of water added is very important. Not too much or too little. It will be fine if you just poured the vegetables. It's the level on the picture.
9
After boiling the soup over high heat, boil the potatoes over medium heat until they bite. It will be fine if the potatoes are a little hard inside. Add salt to taste at this time. How much should I add? My personal experience is to add salt and stir evenly, just taste the soup until it feels salty.
10
Then turn the heat to a minimum and spread the dough evenly on top. Cover the pot, turn it to medium heat, and start to braise the noodles. I usually control the time for braising noodles at 7-8 minutes.
11
Time's up, it's time to cook ~~~ Look, what changes have been made to the stewed noodles? By the way, the color is different. Sprinkle with chicken essence, mix the noodles and vegetables well, and serve out of the pan.
12
Out of the pot ~~~ Look, the fragrant braised noodles are on the table!braised noodles Make Tips
1. Do not lift the lid while braising the noodles; it needs to be cooked in one go. If the steam escapes, the noodles likely won't cook through.
2. When the noodles are done and ready to serve, loosen them up first before mixing them evenly with the vegetables. This saves effort and yields twice the result with half the work.
3. Don't forget to pair it with a soup and some side dishes for a more nutritious and delicious meal.