In a question-and-answer session, everyone was discussing where braised noodles originated, and why the practices in many regions were different. I understand that even in Beijing, everyone has eaten this kind of noodles since childhood, and the combination of pork belly+long bean+garlic has hardly changed. It's just that the kitchen utensils are different When I was a child, my grandmother used a pressure cooker to stew, and my mothers preferred to use an iron pot. When my cooking drops, I just don't touch the pot. After all, I don't want to take the blame if I burn it.
Preparation in advance: wash peas, remove tendons, shred with oblique knife, stir-fry lamb liver with minced garlic, and slice pork belly. Cooked pot: Boil the oil until it is medium-cooked, and expose the garlic with half of the garlic pot. Stir-fry: Add pork belly slices and stir-fry for 2-3min until the surface is golden and oily.
Seasoning: add 1 tablespoon seafood juice, stir-fry evenly, and make the color, fragrance and taste of small fresh meat. Meat: Add shredded lentils, add 1 tbsp seafood juice and mix well. Cooking: Pour half a bowl of cold water, just before the beans are too long, they will become popular and boil.
Bottom: spread the noodles on the long beans after shaking, and cover them with stew 10- 15 minutes. Finished product: after opening the watch cover, stir it a little, then sprinkle the remaining garlic paste, stir it evenly, and put it on the plate.
I know the meaning of the name. Well, it's a kind of noodles made of three kinds of fungi. It is also because my mother likes mushroom food very much, and she also likes Guo Qiang noodles in the north, so she combines the two. However, with fried sauce or various methods, the salt content of noodle brine is too high and the taste is too heavy, which will mask the unique taste of fungi. So use sour and spicy juice that tastes too light, sour and tender, medium spicy and fungus taste good.
Preparation of dishes: wash and drain the mushrooms, cut the mushrooms and shake them evenly, and roll the mushrooms; Stir-fried lamb liver with garlic and shredded onion for later use. Stir-fry: Heat oil in a cold pot, add onion, ginger and garlic until fragrant, add mushrooms, Pleurotus ostreatus and Cordyceps, and stir fry 1min.
Seasoning: add 65,438+0 tablespoons of juice and pickled pepper juice, stir-fry for about 65,438+0 min, and stir-fry until it becomes a little brown when it becomes popular. Set aside. Stir-fried noodles: Boil the noodles with water, scoop them up and drain them, then pour in the mushroom salt water and take them with stirring.
Although Toona sinensis fried noodles have arrived in July, Toona sinensis can't be eaten, but this method of making fried noodles with seasonal vegetables can still be shared with everyone. I am the only one in my family who doesn't eat Toona sinensis, so when I was a child, I often saw adults eating Toona sinensis in fancy.
There is always a deep helplessness and doubt. This Toona sinensis fried noodles is naturally not what I want, just to strongly recommend the fried noodles with fried sauce to my mother, and I have tried my best to make it logical. I just didn't expect her to like it, which means I won't always cook in the dark.
Food preparation: wash all carrots, lettuce and Toona sinensis, then cut them into cubes and chop Toona sinensis. Cooking noodles: Pour more than half a pot of boiling water, add seasoned Lamian Noodles and cook for about 8 minutes. Don't overcook it. Take out and drain. Blanch the first three foods with water again.
Stir-fried sauce: Because the existing miscellaneous sauce noodles are oily, you don't need to add any oil after cooling, and immediately pour in the sweet noodle sauce and stir-fry to get oil. Stir-fried noodles: Add the cooked miso Lamian Noodles, stir fry, and let the fried sauce wrap miso Lamian Noodles, which is more delicious. Cooking: Add diced lettuce and diced carrot, stir-fry for 30 seconds, then add Toona sinensis, stir-fry for 30 seconds, turn off the heat and take off the pot.