I remember a friend asked me why the braised noodles she made were not loose at all and were all in a lump? It's actually very simple. Here's a tip for you. Pour a little oil on the noodles before braising and steam them on high heat for five minutes to ensure that the noodles you braised will never get into a lump again.
In fact, you can directly spread the raw noodles and vegetables layer by layer, and then cover them and stew them. If you master them well, it won't be lump, but that is a process that requires experience accumulation after all. The trick I taught you can easily handle it for anyone.
My love for braised noodles began when I was in junior high school. At that time, I lived in my aunt's house, which was close to middle school. She liked to make braised noodles. My aunt had tried making almost all vegetables in various seasons. She just spread the raw noodles and vegetables layer by layer, and then covered it with a low heat. Braised, otherwise that would be the real braised noodles!
However, the braised noodles made by my aunt have always been loose and lovely.
So, no matter how I eat, I can't eat enough!
After getting married, I started cooking myself, and I just followed the taste I liked. Sometimes it was very good, and sometimes it was messy, which made me depressed.
Fortunately, we are people who learn and try, and finally found such a good way. I also taught many friends who always failed to make braised noodles, and everyone responded unanimously-it worked well!
As long as it works!
I hope it will be useful to you too!
Braised noodles with bean sprouts
By DaronCarroll
Recipe Recommendations
- flour appropriate amount
- soybean sprouts appropriate amount
- fungus appropriate amount
- onion appropriate amount
- onion appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Braised noodles with bean sprouts
1
Add flour in small amounts multiple times into warm water and make a hard dough. Let stand for five minutes, knead again into a smooth dough, cover or soak with plastic wrap for half an hour.
2
Rub the dough vigorously for a few minutes, roll it thin with a rolling pin, then fold it like a fan with a rolling pin, and cut it into noodles of the appropriate width according to personal preference and shake it for later use.
3
Soak the fungus in warm water, pick the roots, wash and cut into small pieces. Cut the ham into small pieces, and slice the onions, onions, and ginger separately.
4
Steam the rolled noodles in a steamer over high heat for 5 minutes. At the same time, pour oil into the wok, the amount of oil is 1.5 to 2 times that of ordinary stir-fry, add pepper and star anise and stir-fry over low heat to give fragrance.
5
Add spring onions and ginger and stir-fry until fragrant.
6
Add fungus and soybean sprouts and stir fry for half a minute.
7
Add onions and ham slices and stir fry.
8
Add two and a half tablespoons of thirteen spices and stir well.
9
Add 1 tablespoon of soy sauce and stir well.
10
Add water until the house is flooded and there are vegetables.
11
Dry the steamed noodles for a while and shake them apart.
12
Spread the shaken noodles on the water-filled dish, add the lid, and simmer on a low heat for about five minutes.
13
Stir the noodles and vegetables evenly when the "chi" sound in the pan becomes significantly smaller.
14
Add appropriate amount of salt to taste, stir well, and turn off the heat and serve in a bowl.