Hebei braised noodles
When I was a child, my grandma used to make it, which was very delicious. At that time, I used the kind of big pot fired in rural areas. The taste was great, especially the burnt taste, which was very fragrant. But I was still young at that time and didn't learn. Now I'm thinking about it and groping about it. I've made it many times by myself, and finally made the stove (stewed) noodles that I think can be done. Haha, since it's a transliteration, I don't know which LU word it is. In the future, I will study naming it, and everyone will help me think about it. The first!
Recipe Recommendations
- handmade noodles appropriate amount
- oil appropriate amount
- green onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
Steps for Hebei braised noodles
1
Cut the beans into 2 cm long pieces, cut the chopped green onion obliquely, and chop the garlic into pieces. Noodles must be rolled by hand. I think it's better to order more beans, because in the end, the beans will shrink.
2
Heat the pan over low heat, place your hand 10 centimeters away from the pan and feel it is just right, then add the oil, chopped green onion, thirteen spices, and soy sauce.
3
Add the beans, stir fry, and add appropriate amount of salt.
4
Add water to a small bowl.
5
After stir-frying evenly, remove three-quarters of the beans and, of course, three-quarters of the soup.
6
Cut the noodles into three sections to avoid the single roots being too long.
7
Spread the beans left in the pan, then sprinkle with one-quarter noodles and spread evenly.
8
Sprinkle a quarter of the beans and soup on the noodles, making sure to spread evenly.
9
Repeat steps 8 and 9 to spread the noodles and beans layer by layer.
10
After laying, pour oil along the edge of the pan. The more oil you have, the more scorched and fragrant it will be, and the pot will not be burnt.
11
Then evenly sprinkle half a small bowl of water on the surface.
12
Cover the pan and simmer over medium heat for 4 minutes. The bottom of the pot will be burnt after a long time, but the dull effect will not be achieved when the time is short.
13
Open the lid of the pot and use chopsticks to stir the beans and noodles in the pot. Then cover the pan again, open the cover and stir well after medium heat for one minute. Repeat this, the more times, the more scorched noodles, the more delicious.
14
Finally, add the minced garlic and stir well.
15
It's time to go! Smell the aroma, eat the aroma, and it will be even more fragrant after the aftertaste, especially when you eat the scorched noodles, ah, aroma...!