braised noodles with preserved skin and radish
By VicentaLakin
Recipe Recommendations
- white radish 180 grams
- machine-rolled wet surface 150 grams
- bacon skin 100 grams
- chives appropriate amount
- garlic cloves appropriate amount
- ginger appropriate amount
- cooking oil appropriate amount
- Laoganma soy sauce appropriate amount
- slightly spicy
- braised
- half an hour
- ordinary
Steps for braised noodles with preserved skin and radish
1
Prepare white radishes, wax skins, and machine-rolled wet noodles.
2
Wash and cut radish and wax skins; slice ginger and pat garlic.
3
Pour the oil into the rice cooker and saute the ginger and garlic until fragrant.
4
Pour in the wax skin and fry slightly.
5
Add appropriate amount of cold water and bring to boil.
6
Pour in the white radish and bring to a boil.
7
Add Laoganma soy sauce, cover and simmer.
8
Reduce the water in the pan, and the radish is 80% cooked. Add the noodles, mix well, cover and simmer.
9
Mix well the stewed noodles and serve.braised noodles with preserved skin and radish Make Tips
1. The wax skin is so salty, I didn't add salt.
2. Don't have too much moisture in the braised noodles. The flavors of the cooked noodles are very different from those made by steam.
2. Don't have too much moisture in the braised noodles. The flavors of the cooked noodles are very different from those made by steam.