I watched the TV series "Master" yesterday afternoon. In the play, several apprentices were making noodles at the master's house and they ate them well. I haven't rolled dough myself for a long time, and I really want to eat it. It's already 4:30. I think it's ready, and there won't be any light at home to take photos. In addition, it was still cloudy, so I had to hurry up and take pictures on the balcony.
The cabbage juice I had not used up for making purple-faced bumps last time has been frozen in the refrigerator. I thought I would take it out and use it to see if I could make a beautiful pink color. The color of the dough can be seen when it is kneaded, but this natural pigment will change when it is heated. I don't know what the result will be. The noodles are cooked and look beautiful pink, so happy...
The Xinhe soybean paste used is fresh and salty with a slight sweetness. Add garlic cloves, green onions, mushrooms, and lean meat to make the fried sauce that tastes really good. No wonder my boy likes this sauce so much. I'm embarrassed to say that I ate the mixed noodles alone. It made me feel so full. I made it for two, which is scary...
Rice noodles with mushroom and bean sauce
By MayChamplin
Recipe Recommendations
- flour 300 grams
- pig lean meat appropriate amount
- rice vinegar 1 teaspoon
- green onions appropriate amount
- garlic cloves 4-merous
- eggs of 1
- cooking oil 2 teaspoons
- soy sauce appropriate amount
- black pepper 1 teaspoon
Steps for Rice noodles with mushroom and bean sauce
1
Prepare flour and purple cabbage juice.
2
Add rice vinegar to cabbage juice to make juice.
3
Pour the cabbage juice into the flour.
4
Knead evenly into a smooth dough, let sit, and relax for 15 minutes.
5
Prepare lean pork meat, mushrooms, cooked eggs, Shanghai green, green onions, garlic cloves, Xin and soybean paste.
6
Beat the garlic cloves and cut the green onions; wash the cabbage and cook the eggs in advance; cut the pork and mushrooms into small grains.
7
Mix pork kernels with soy sauce well; cut cabbage and eggs in half respectively.
8
Heat the oil in the pan, smooth and disperse the meat, and remove it for later use.
9
Saute chives and garlic, add mushrooms, and stir well.
10
Add Xin and soy sauce and stir fry well.
11
Pour in the meat and stir well; add 1 spoonful of soup water and bring to a boil.
12
Add black pepper powder, season well, and set aside.
13
Roll out the dough into large pieces, fold it, and cut it into noodles about 0.5CM wide.
14
Shake the noodles for later use.
15
Boil the water in the pot and add the noodles.
16
Blanch the cabbage until it breaks.
17
Remove noodles and cabbage, put them into a bowl; pour in the stir-fried fry sauce, and mix well while eating.Rice noodles with mushroom and bean sauce Make Tips
1. The color of cabbage juice changes after a few drops of white vinegar. 2. The soybean paste is salty and slightly sweet, and salt should be used moderately. I didn't add extra salt to make fried sauce, and the taste was just right. 3. Personally, I think that after the hand-rolled noodles are boiled, cook for another 2 minutes. Long-cooked noodles are too soft and rotten, and the taste is much worse.