This is the correct way to stew noodles. It's not sticky or lumpy, and the tendons are delicious. A large pot is not enough
In fact, braised noodles have always been a common traditional specialty noodles in northern China. In the south, we generally use boiling as the main cooking method. The principle of braised noodles is to use steam to cook noodles together with other vegetables, so it is called braised noodles. Among the stewed noodles, the most popular is the stewed noodles with beans. The fresh, crispy and tender bean curd noodles are really a must for every meal, and it feels like you can't eat enough. With just a few simple ingredients, you can make a delicious meal. After the soup is drained, the noodles are strong and fragrant. The most important thing is that there are vegetables, meat and noodles, and they are served directly in a bowl. It is very satisfying to eat, and the noodles absorb the essence of the soup. So delicious!
This pot of fragrant bean curd noodles that I made today is also paired with some pork belly. Because the oil is released from the stir-frying, it is really not greasy at all when I eat it, and it is very fragrant. There are meat, vegetables and noodles, and a large pot can be made in ten minutes. The noodles are very glutinous, and the beans are still very soft. Every bite is very fragrant and delicious. The color is very uniform after stirring evenly, and the noodles are loose and not sticky, so delicious that you can't stop. The most important thing is that the method is really super simple, there are no complicated raw materials, and the real vegetable rice can be prepared in one pot, which is simple, easy to make and delicious.
List of ingredients: 300 grams of green beans, 150 grams of pork belly, onion, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, salt, sugar, chicken essence
300 grams of green beans, remove the head and tail and remove the tendons, then break into small pieces, wash and dry the water.
150 grams of pork belly, cut into slices first. Compared with pure lean meat, pork belly tastes more fragrant.
Cut onion, ginger and garlic, shallot and chopped green onion, shredded ginger, and sliced garlic.
Heat the oil in a pan, add the pork belly first, stir fry the oil, then add onion ginger garlic star anise and saute until fragrant.
Then pour in the green beans and stir fry evenly.
Then add water, light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, salt, sugar, chicken essence, and the amount of water should exceed the green beans.
After the high heat boils, turn to medium heat and simmer for 6 minutes. At this time, we prepare half a catty of noodles. It is best to use raw noodles, which can better absorb the soup in the pot. If you use dry noodles, remember to steam them in advance. Put it back when it's cooked, and put the noodles in the pot after it's cooked.
Stir well and then add a spoonful of sesame oil, then cover and continue to simmer for 10 minutes.
After the soup is dried, add minced garlic and chopped green onion, and it is ready to serve. Adding minced garlic is entirely up to personal taste. Those who like garlic will feel particularly fragrant, and those who don't like to eat can also be omitted.
Stir and stir before eating. Each noodle is covered with thick soup and delicious fragrance. It is really super tasty and delicious. Although it is stewed noodles, it is not sticky at all, and it is very strong. If you like it, try it now!
Rong'er intimate tips:
In the stewed beans, the water must be more than the beans. If you add too much, you can finally open the fire to collect the juice!
The beans must be stewed before they can be eaten.
It is recommended to use raw noodles for braised noodles. If you buy the kind of dry noodles in bags, you must steam them in a pot first.