Mushroom noodles
The rich flavor of mushrooms fills the room and smells delicious. Simply served with a bowl of noodles, it's delicious!
Recipe Recommendations
- pork belly appropriate amount
- tenderloin appropriate amount
- mushrooms appropriate amount
- flour appropriate amount
- eggs appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- braised soy sauce 1 scoop
- qingshui appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- octagonal 1 capsule
- sesame oil appropriate amount
- salt a little
Steps for Mushroom noodles
1
Cut the pork belly and tenderloin into dices respectively.
2
Peel, wash and shred carrots, blanch in boiling water until cooked, remove and drain the water; shred cucumbers, wash mushrooms, remove stalks and cut into small dices.
3
Kick eggs into the flour, add a little salt, and knead into a smooth and slightly hard dough.
4
Place it in the refrigerator and let stand for 20 minutes.
5
Put the pan on low heat and add the pork belly and stir-fry.
6
Stir fry until the fat meat is slightly yellow and oily, add chopped green onion, ginger, and star anise and stir-fry until fragrant.
7
Add in diced pork loin and diced mushrooms and stir fry for a while.
8
Add 2 tablespoons of bean paste and stir fry until fragrant.
9
Add clear water to cover the diced pork and bring to a boil over high heat.
10
Turn to low heat, add 1 tablespoon of braised soy sauce and cook slowly.
11
Cook until the soup thickens, pour in a little sesame oil and serve.
12
Take out the dough and roll it into thin slices, sprinkle with flour and stack it into several layers, and cut it into wide noodles with a knife.
13
Boil the water in the pot to a boil, add the noodles, stir, cook until they are raw, remove and serve in a bowl.
14
Serve with cucumbers and shredded carrots, add mushroom meat sauce and serve.