Steam noodles
By VicentaLakin
THE FIRST TIME I WROTE THE RECIPE, I DECIDED TO MAKE MY BEST AND BEST HOMEMADE NOODLES, WHICH, ALTHOUGH THEY WERE COMMON FOR THE HENAN PEOPLE, WERE MADE BY A LOT OF PEOPLE WHO DIDN'T EAT, DID NOT DO WELL AND DID A BIT OF TROUBLE, BUT THOUGHT THAT THE MOTHER'S VERSION WAS VERY GOOD, WAS THE HUSBAND'S FAVORITE, AND HE COULD EAT TWO BOWLS OF IT EVERY TIME HE DID IT. THE OIL WAS LIKE FRIED NOODLES. IT WAS DELICIOUS. BUT I'M BACK, SO IT'S BEEF. THE CHINESE, WHO ARE USED TO PORK, THINK THAT BEEF IS BAD, SO IT'S RARELY FIRED. IN FACT, WE THINK BEEF IS VERY GOOD WORK, AND AS LONG AS WE CONTROL THE FIRE AND THE TEMPERATURE, IT'S OKAY. LET'S SHARE IT WITH EACH OTHER TODAY
Recipe Recommendations
- soybean sprouts appropriate amount
- green beans appropriate amount
- beef tenderloin appropriate amount
- spaghetti appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- chicken powder appropriate amount
- Junyuexiang bean paste appropriate amount
- peanut oil appropriate amount
Steps for Steam noodles
1
It's too long. Put the steam pot on for 20 minutes
2
Start preparing the ingredients
3
The ingredients
4
Cream spinal slices, raw, old, a little sugar, bean veal sauce, garlic paste, pastry. I put a little spoon in it, it doesn't taste heavy。
5
Garlic, ginger slices, onions, accelerants, 45 degrees of chrysanthemum beans, then a little bit of chrysanthemum and cut beans, respectively。
6
It's time for the noodles to steam out, shake and cool。
7
Pour salted beef into a 7-to-heat oil pan, turn it up fast, without blood, so that it can taste a piece of it, which is soft, which is ready for use. (Remember that it must be hot, hot, too much too much oil will be so hot, the meat will be so tender and so bad, and the evaporated noodles will smell like fried noodles.)。
8
The frying pans are oiled, and it's under the garlic。
9
Smells like peppers and four-season beans and sprouts。
10
If you pour the good beef, you can pour the soup. Make as much soup as you can. There's more noodles behind it。
11
The soup is served with salt, which is cooked for a short period of time in accordance with the individual ' s requirements for cooking, and a small amount of chicken powder. (A person likes to eat a meal with a precipitous head, so it's short-lived, but it won't take long to cook it.)。
12
Take a big leak and bring out all the dishes, and leave the soup in the pot for the noodles. It would be better to add fresh peanut oil to the soup。
13
The steamed noodles mixed with the soup, slowly allowing the face to absorb the soup, and if the noodles were more, they could be mixed. It's important to start with the soup。
14
PUT THE MIXED INTO THE STEAM POT, AND A HOLE IN THE MIDDLE WILL BE RIPE, AND THE FACE WILL NOT BE EASY TO FORM, AND IT WILL SHAKE WELL. STEAM IN 15 MINUTES。
15
The stench of the stench will be sprouted into the frying pan, and it will be laid down in one layer with the cooked vegetables. We'll eat in three minutes。
16
Isn't that tempting
17
Send another recent picture。
18
It's heavy. It'll taste better with a little soybeans or chili。
19
I made a shrimp-skin purple soup and my family said it was awesome. Why don't you go and do itSteam noodles Make Tips
Let me remind everyone of the important points:
1. The oil temperature of stir-fried beef should not be too high, it will not be rotten, and it is best to stir-fry with 70% hot oil.
2. Open as much as possible when opening the soup, usually just enough to cover the vegetables. It is related to the amount of noodles.
3. When mixing noodles with soup, you must mix slowly and carefully and mix well so that the steamed noodles will not have white dry noodles, and the noodles will be very loose and strong.
1. The oil temperature of stir-fried beef should not be too high, it will not be rotten, and it is best to stir-fry with 70% hot oil.
2. Open as much as possible when opening the soup, usually just enough to cover the vegetables. It is related to the amount of noodles.
3. When mixing noodles with soup, you must mix slowly and carefully and mix well so that the steamed noodles will not have white dry noodles, and the noodles will be very loose and strong.