How to make the stewed noodles with black bean sauce bright and mellow, and it will be addictive once eaten? Huimian Noodles, a simple pot of beans, is one of the most popular table recipes in northern China. In several well-known franchise chain porridge shops in Beijing, braised noodles are also very common, but they are only braised noodles outside, and generally taste firewood. We cook it at home, so that we can put more meat, more beans and less noodles. The braised noodles made in this way are oily and fragrant, and look charming. There are some tips on how to prepare the proportion of beans and segments, how to season them and how to make them. Here are some flowers to share with you:

Prepare the stewed noodles with lobster sauce in advance: 700g of lobster sauce, 500g of pork belly, 250g of garlic, 4 cloves of clove, ginger foam, a small amount of vegetable oil, rice wine, soy sauce, salt and warm water. Production steps:

Step 1: Let's talk about the ratio of noodles to beans. Generally speaking, the safest ratio is 1: 1, 500 grams of cross section plus 500 grams of beans. The beans used here are slender beans, and flat and kind beans are suitable for pot cooking.

The second step can naturally be flexibly adjusted here. My family and I like to eat more beans. We can eat more beans and cook less braised noodles, which will taste delicious. Remember to choose a bigger and deeper wok when cooking braised noodles, and it is best not to touch the wok. If you want to use a wok, noodles stick to the wok easily.

Pour a small amount of vegetable oil into the wok. After boiling, pour in chopped meat and stir-fry until the color fades. Then add ginger foam and a tablespoon of rice wine and stir-fry until fragrant. When stir-fry evenly, pour in the washed beans, pour in one spoonful of soy sauce, five spoonfuls of soy sauce and one spoonful of salt.

Step 3: Then pour in warm water that has not eaten food. Water must have never eaten food, and the amount should not be too small. Otherwise, it is very easy to make the braised noodles taste too dry, and it is also very easy to stew immature beans. After boiling, use this big spoon, take out four fried spoons and put them in a bowl.

Step 4: Then smooth the cross section on the beans and make braised noodles here. It's better to use this kind of dry noodles instead of wet braised noodles. Cover the pot and stew for five minutes. Time is up, most of the soup in the pot is absorbed by the noodles, but obviously the beans are not ripe yet.

At this time, pour the soup that has just been served into the noodles and continue to stew for another five minutes. In this way, the soup can penetrate evenly around, and the time of this braised noodles is 4-5 minutes. For noodles, peel 3-4 cloves of garlic and chop them for later use.

When it comes to the fifth step, check the soup immediately. When there is a small amount of soup left and the noodles on it look slightly dry, you can turn off the fire. Now pour the garlic paste into the pot and roll it gradually with a frying spoon, so that the braised noodles in one pot are not only bright and mellow in color, but also can be added with garlic paste to increase the aroma. When you bring out a bowl, you will have an appetite, right? The whole production process should not exceed 30 minutes. It's really reassuring. It's delicious. Let's have a try.