Home-style Pianerchuan
Let's call it what Hangzhou people call it. According to what I call it here, this soup noodles should be called snow vegetable meat noodles. The raw materials of Pianerchuan are very ordinary, namely pork slices, winter bamboo shoots slices, snow vegetables and Chao noodles. I used bamboo shoots slices instead of bamboo shoots slices. It is said that the noodles in Pianerchuan are first fried in oil and then boiled with water, and then directly put into the pan. This is the authentic Pianerchuan method. We also need to use soup soup. However, the soup noodles made at home are simplified as much as they can. How can they be as exquisite as noodle shops?
Recipe Recommendations
- potherb mustard appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Home-style Pianerchuan
1
All materials.
2
Cut the onions, ginger and garlic into minced pieces, slice the rice bamboo, slice the pork with starch and soy sauce and marinate for 15 minutes.
3
Heat the pan to cool the oil, add the onions, ginger and garlic.
4
Add in the meat slices, stir fry a few times, and wait until the meat slices turn color, serve for later use.
5
After the meat slices are served, the remaining oil in the pan is used to stir-fry rice bamboo and cabbage.
6
Add enough water to boil at one time.
7
In another pot, bring water to a boil, add the noodles and blanch them, and directly put the blanched noodles into the boiling ingredients pan.
8
Add meat slices, salt, oil, and chicken essence.
9
The slices of meat are tender and tender, and the white slices of snow cabbage and bamboo are clear in color. They are delicious and refreshing, making them more suitable for light flavors.
10
I dropped this, put a little bit of beef spicy sauce in it.