Bean bean noodle
By VicentaLakin
Bean bean paste is a common feature of traditional snacks in northern China. The South is rare. The bean is used to collide the noodles and the bean horns with water vapour and is therefore called bean bean. Noodles are tough, bean bean horns are soft, salty scents are strong, food is good。
Recipe Recommendations
- beans appropriate amount
- pork belly appropriate amount
- noodles 400g
- pepper half a spoonful
- octagonal 1
- onion 1 segment
- Jiang 2 tablets
- garlic 4-merous
- chili one
- edible oil 5 spoons
- soy sauce 1 spoon
- salt appropriate amount
- cooking wine 1 spoon
Steps for Bean bean noodle
1
Bean-blank clean-up, meat slice spare。
2
The pot is filled with edible oil, with precipitous peppers, eight horns of fragrance, and with meat slices to fry to fat。
3
I'll put it in garlic chips, peppers, old smokers。
4
Put it in the bean horn for about five minutes。
5
No bean horns and meat are added to the water, and the fire breaks and turns。
6
When the bean is soft, half of the soup is poured。
7
Lay the noodles evenly on the bean bean horns, covering them with a pan cap for about five minutes, pouring them into the soup juice and turning them gently with chopsticks。
8
Put on the top of the pot again, keep it to the pasta, put it in the garlic and mix it evenly。
9
Out of the pan。Bean bean noodle Make Tips
1. Oil for food may be reduced because the flesh of the flowers can be spilled. Two or five flowers can be replaced with ribs, chickens, etc. Three or five flowers will be fried with oil before they are released. 4. During the bean-fruit process, care is taken to observe the size of the soup, which is readily added to the water. When you put it in, you also have to look at the amount of soup at any time to avoid the noodles and bean bean pan. Five and half of the soup is pouring on the noodles to avoid the noodles being glued together。