As the saying goes, "The world's pasta looks at China, and China's pasta is in Shanxi". In Shanxi, the pasta culture has a long history, and every housewife has several famous pasta dishes. In fact, it's not only popular in Daoxiao Noodles, but also the braised noodles with lobster sauce. As a native of Shaanxi, Bian Xiao prefers these two kinds of pasta.
The traditional stewed noodles with lobster sauce are usually made of lobster sauce and pork belly, which tastes greasy. Bian Xiao likes to make braised noodles with beans and tomatoes. After entering autumn, local beans and tomatoes are on the market in large quantities. These two things are good ingredients for braised noodles. Bean and tomato braised noodles are also the most common braised noodles in our local countryside. Sweet and sour tomato crispy beans, finally mixed with Huimian Noodles, will not feel a little greasy, especially delicious appetizer.
The following small series will share with you the practice of braised noodles with tomatoes and beans.
Braised noodles with tomatoes and beans
Ingredients: two tomatoes, 300g beans, 300g flour, chopped green onion, garlic slices, salt and soy sauce.
Practice steps:
1. 1. Flour mixing: add 300g of flour into the basin, then add about 150g of clear water several times, stir while adding water, knead into dough, wrap it with plastic wrap or wet cloth and let it stand for 10 minute.
2. Wash the beans, remove the head and tail, and break them into small pieces; Wash the tomatoes and cut them into small pieces for later use.
3. Put oil in the pot. When the oil is hot, add chopped green onion and garlic slices and stir fry. Then add chopped beans and stir fry. Stir-fry the beans for a while until fragrant.
4. Stir-fry the beans, then add the tomato pieces and continue to stir fry. Stir-fry tomatoes into soup, season with salt and soy sauce, stir well, and add water without beans.
5. After the water is boiled, scoop some out. The amount of water at this time is lower than that of beans. Turn the fire to a minimum and start processing noodles.
6. Take out the proofed dough, put it on the chopping board, roll it out with a rolling pin, and brush a layer of cooking oil on the surface of the dough after rolling it out to prevent the noodles from sticking.
7. After brushing the cooking oil, fold the dough sheet and cut it into noodles.
8. At this time, turn to medium heat, put the cut noodles neatly on the beans, cover the pot, and simmer for 3 minutes.
After 9.3 minutes, open the lid, spread out the noodles with chopsticks, shake them a few times, cover the lid and stew for another 5 minutes. This will allow water vapor to better penetrate into the noodles, and the noodles will not be caught.
10, pour some soup scooped out in advance on the noodles, let the noodles absorb the soup, and stew for 1 min.
1 1. Finally, mix the noodles with beans and tomatoes and serve.