steamed udon in patterns

Udon is a Japanese pasta made from wheat. Along with soba noodles and green tea noodles, Udon is one of the three major noodles in Japan. It is an indispensable protagonist on the Japanese table. Udon noodles are mixed with salt water to make the dough more muscular, then rolled into large cakes, and stacked into noodles.

I like Udon noodles mainly because of its taste. Not as smooth as our noodles in China, the taste of udon noodles is somewhere between noodles and rice noodles. They are soft and have a slight elastic texture, but they are not as hard as pasta and are very delicious. Strict Japanese people are quite strict about the making of udon noodles, with special regulations on thickness and length. When eating China noodles, I like fine noodles best, but for Japanese noodles, I prefer the rough texture of Udon noodles and fall in love with these chewy noodles that can be eaten by biting.

Most people eat udon noodles while cooking, but I find that it is also delicious when eating them steamed. The noodles can better absorb the soup, have a softer and more Q taste, a good balance, and a more layered taste. It seems that my attainments in steaming food have improved more and more!

Recipe Recommendations

udon noodles 1 Pack
eggs in 1
braised pork appropriate amount
shrimp 1 small
black pepper appropriate amount
salt appropriate amount

salty and fresh
steamed
ten minutes
simple

Steps for steamed udon in patterns

Wash Qingjiang vegetables and drain them with water

Wash the shrimp skin and soak it slightly soft

Take a deeper bowl and place the udon noodles directly into the bowl

Place the vegetables and shrimp skins on top of the udon noodles, add cold water into the pan, and steam over high heat for about 10 minutes until familiar

Finally, sprinkle with a little salt, add in the mixed meat, and beat the eggs (I like tender eggs, so the steaming time is short and the egg whites are slightly solidified)