Wild mountain fungi (hazel mushroom) and wild fungus collected from the Daxinganling Mountains in Northeast China are naturally delicious.
After autumn, carrying baskets and friends, go up the mountain to pick mushrooms, missing the unrestrained childhood...
Green jade and wild mushroom noodles with stewed pork
Recipe Recommendations
- hazelnut mushroom 20 date
- black fungus 6 tablets
- pork belly appropriate amount
- long eggplant 1/2 root
- tofu 100-150 grams
- chives 1 piece
- garlic 1 clove
- oil appropriate amount
- salt appropriate amount
- pepper noodles appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- water appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Green jade and wild mushroom noodles with stewed pork
1
Wash the spinach, chop it up, place it in a juicer, add a little water, beat it into juice, and use a strainer to separate the juice and puree.
2
Add 1 tsp salt to the dough, drop in the spinach juice, and mix the dough
3
Knead the dough repeatedly and wake for 15-20 minutes.
4
Prepare the gravy when you wake up. Chop the mushrooms (cut along first, cut horizontally) and the fungus; cut the eggplant, tofu into slices, slice the pork belly, green onion, garlic, and slices
5
Stir-fry gravy: Put hot oil into the pan, stir-fry pork belly, onions, garlic, pepper noodles, salt
6
Add mushrooms and fungus and continue to stir fry
7
Stir fry the eggplant
8
Add tofu and stir fry
9
Bring the water to a boil and turn down the heat.
10
Before cutting, you can put a boiling pot and boil water and wait for the noodles to be cooked, which can save time. Then cut: Roll out the long dose with a rolling pin
11
Put it into a dough press to press the dough sheet, and sprinkle it on top to prevent sticking.
12
Put it to the cutting position and start cutting. The width depends on your preference. I press it thin.
13
Smooth your face and beat it on the flour. The noodles stick evenly to the surface and will not stick. Put it on the chopping board and leave it to cook. Cover with plastic film to prevent air drying.
14
This is the water boiled before the cut surface and the noodles are cooked in the pot. (Put a small spoonful of salt in the water to prevent the temperature from being high and the spinach noodles will be easily discolored)
15
Pour noodles into a bowl and cover with marinade.