The severe winter in the north is approaching. Two days ago, the heating company started supplying heating, which made the cold air in the room disappear. Unlike those cold days, the study always felt a little cold, and I felt a little timid after sitting in front of the computer desk for a long time. Now, the whole room is warm and comfortable, and the dog is also very happy. I always doze off in my cozy nest when I am full, haha!
Today, I made noodles with pork on a whim. After returning from a business trip, I brought back a pack of tea tree mushrooms. I have eaten them several times in the south. I like the taste of tea tree mushrooms. It is paired with some mushrooms and fungus. According to the method of braised noodles in the north, it is called "Double Mushroom and Melilotus Dried Noodles". Very delicious.
Eggs were added to the dough, which tasted very strong. Coupled with fragrant stewed meat, it was so beautiful! The dog and I each ate a bowl. The dog shook its tail while eating. I think the food I made suits its appetite, haha!
It likes everything I like. Every time I cook, it has to divide out some unsalted meat or vegetables to share with the dog. At this time, the wonderful scene in my small restaurant is displayed in front of me. I eat it on the table. It eats at my feet. When the dog eats well, it always wags its tail and groans a few times, and licks my feet to show that it is very satisfied with the food. Hehe!
The main ingredients of this delicious pasta with strong northern characteristics,"Double Mushroom and Melilotus Dried Noodles" are as follows;
Double-mushroom and sweet-necked noodles
By MontanaBogan
Recipe Recommendations
- high-gluten flour appropriate amount
- tea tree mushroom 80 grams
- mushrooms 80 grams
- fungus 150 grams
- day lily 60 grams
- eggs 2 pieces
- coriander 2
- ginger slices 2 pieces
- onion 40 grams
- geranyl 1 tablet
- octagonal 3 grams
- cinnamon 2 grams
- peppercorns 2 grams
- salt 3 grams
- pepper 1 grams
- MSG 2 grams
- fresh soy sauce 25 grams
- qingshui appropriate amount
- cornflour appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Double-mushroom and sweet-necked noodles
1
Make noodles with gravy; first put the pork belly into the pan with cold water, boil the water and cook for 5 minutes.
2
Then remove the pan and fill in hot water. Add the green onions, ginger slices, star anise, cinnamon and fragrant leaves into it, and cook over low heat for 20 minutes.
3
Remove and cool the meat when it is ripe.
4
Remove the spices from the broth without skimming off the oil slick in the soup. Set aside.
5
Thin slices of the dried pork belly.
6
Then bring the soup pot to the boil again and add mushroom water to the soup.
7
Season the broth for the first time, add appropriate amount of rice wine and fresh soy sauce into the soup to mix well.
8
Then add the meat slices, yellow flowers, fungus, tea tree mushrooms and shredded mushrooms to boil.
9
Bring the soup to a low heat and cook the ingredients for 10 minutes, then season it with salt, pepper and monosodium glutamate for a second time.
10
Mix the flavor and thicken it with appropriate amount of water starch, and the sauce will be slightly thicker.
11
After the sauce is gelatinized, sprinkle with the egg mixture.
12
Then turn off the heat and mix well.
13
Fry the pepper oil with a hand spoon or a wok.
14
After frying the pepper until fragrant, remove the pepper. Pour the pure pepper oil into the flour gravy while it is hot to serve.
15
Pour the pasta into a bowl to keep warm.
16
Make noodles; add a little salt to the flour, then add 1 egg and mix well.
17
Then use appropriate amount of water to mix the dough.
18
Mix the flour into a hard dough and soak for 10 minutes.
19
Then use a dough press to roll the dough two to three times, press the dough until it is delicate and then start to produce the strips.
20
The thickness of the noodles can be determined according to your preference. Press the noodles well and shake the dry powder on them and spread it out for later use.
21
Bring the water in the pan to a boil, sprinkle with a little salt, add the noodles and cook.
22
Then remove it into a deep plate or bowl and pour it with the marinated sauce. Serve with a little shredded cucumber and coriander and mix well. This side is completed.Double-mushroom and sweet-necked noodles Make Tips
Characteristics of braised noodles: rich marinade, chewy noodles, salty and delicious, smooth and delicious, diverse ingredients and rich nutrients. Warm tips: 1. You don't have to cook the broth or bone soup used to make this kind of braised noodles, because there are already the aroma of spices, onions, ginger and meat inside, but the frying will feel that the oil has destroyed the original delicious taste. If there is no broth or bone soup, you can cook it first and then make it to increase the aroma of the stewed soup. 2. The water used to soak mushrooms and yellow flowers must not be wasted. After decanting and blending into the broth, the taste will be very delicious. 3. When making noodles, if there is no dough press, you can roll it manually. The dough should be kneaded evenly before rolling the skin and cutting it into strips with a rolling pin. This "Double Mushroom and Melilotus Dried Noodles" is ready. Every winter, you can have a hot bowl. It is delicious and nutritious. Don't mention how beautiful it is! For friends 'reference!