condiments
Pork belly 100~ 150g must be slightly fat, green pepper (or cabbage, bean sprouts, long and short beans, garlic moss, sweet potato stalks, etc. ) is suitable, ginger, soy sauce and salt steamed noodles are made in different ways.
working methods
(1) Put the noodles in a steamer and steam them in water. After the steamer breathes (in my hometown, it is white steam), it is divided into 10~ 15 for later use.
Slice pork belly, don't be particularly thin, otherwise the steamed pork slices will not be found; Dice green pepper, slice ginger or shred (I like shredding, because it is not easy to feel when eating steamed noodles).
(3) Put the sliced meat into a container, add appropriate amount of salt and soy sauce, mix well, add oil to the wok, heat, add shredded ginger, stir-fry the meat, then add green pepper, stir-fry for a while, then add appropriate amount of soy sauce, water and salt, cover the pan and stew for a few minutes. Note: there should be more soy sauce, salt and water, and the vegetable soup should be salty and the sauce color should be strong (because the noodles are not salted, the vegetable soup should be used to flavor and color the noodles).
(4) Put the steamed noodles in front into the wok and mix them with the fried vegetables with chopsticks and spatula. It is best to stir evenly, basically all the noodles are stained with a faint sauce color, and the vegetable soup is basically absorbed by the noodles without leaving too much residue. Therefore, it is difficult to master the dosage of soy sauce, salt and water when cooking.
⑤ Spread the cage cloth on the grille of the steamer (the cage cloth can also be evenly spread with Chinese cabbage leaves), spread the evenly stirred noodles on the grille, cover the lid tightly (if necessary, add weight to the lid), steam in water, and steam the noodles for 20-30 minutes after steaming. Nutritional value: Pork belly-Pork belly is rich in nutrition, easy to absorb, and has the function of supplementing skin nutrition and beautifying.
Cuisine characteristics
Simple cooking
The nutritional value of folding editing this paragraph.
Normal nutrition
Noodle practice
1, the noodles are thin and flat fresh noodles that are slightly wet, and dried noodles are never used, but they are not noodles that have just been rolled out with a lot of water;
2. Spread the cage cloth on the cage drawer, put the noodles in, do not compact, but fluffy, drain the water in the pot, open the fire and steam for 10 minutes;
3. Pick and wash beans, garlic sprouts, pork belly and bean sprouts;
4. Cut the beans and garlic seedlings into 2cm sections, and cut the pork belly into thin slices;
5. Chop the garlic and slice the onion obliquely;
6. Shake off the steamed noodles and spread them on the panel to cool;
7. Pour a spoonful of cooking oil evenly on the noodles and stir evenly by hand (to prevent the noodles from getting wet and waterproof when mixing later! );
8. Heat a little oil in the pot, add pork belly and fry until golden, and remove it for later use;
9. Leave a proper amount of oil in the pot and stir-fry the star anise on low heat;
10, turn to medium heat and add onion and garlic to stir fry;
1 1, pour in beans and fry for one minute;
12, add bean sprouts and continue to fry garlic seedlings for one minute;
13, pour in soy sauce, salt and chicken essence, stir well, add water to 3/4 of the dish, and turn off the fire (this is the effect when the dish is not cooked);
14, pour the noodles into the pot and mix well with chopsticks (I said drain the water, and there is no extra water drop in the pot at last);
15, continue to put the mixed noodles into the steamer, boil water and steam 15 minutes! The noodles are steamed for the second time, and the dishes are also steamed.