material
50g of mung bean powder, local chicken (about125g), 25g of pork, 5g of ginger and appropriate amount of chopped green onion.
working methods
1. Wash the chicken and cut it into small pieces. Sprinkle a little yellow wine and pepper, mix well and marinate for 10 minute. Slice pork and ginger for later use.
2. Put a proper amount of base oil in the pot, turn on the fire, add ginger slices and stir fry until the ginger slices are fragrant.
3. Stir-fry pork slices, add chicken pieces and continue to stir-fry, add appropriate amount of yellow wine, add clear water, and the amount of water should just exceed the chicken pieces. Cover the pot and cook.
4. Cook for about 3 minutes, add appropriate amount of soy sauce and sugar, and continue to cover the pot.
5. Add 500ml of water and continue to boil. Add mung bean powder and cook.
6. After the noodles are cooked, add proper amount of monosodium glutamate and chopped green onion and mix well.
Practice 2, mung bean noodles (Shu Fan vermicelli)
material
100g mung bean powder, appropriate amount of chopped green onion, shredded mustard, laver,
working methods
1. Put a proper amount of chopped green onion, shredded mustard and laver into a bowl, and add a proper amount of salt, monosodium glutamate, pepper, chopped green onion, cooking oil and vinegar.
2. Put the mung bean noodles into the pot and add water to cook.
3. Put the cooked mung bean powder into a bowl with seasoning, add the noodle soup and mix well.
Exercise 3,
material
200g of common flour, 0/00g of mung bean powder/kloc-,0/50g of water/kloc-and 2g of salt.
working methods
1. Mix flour, mung bean powder and salt evenly;
2. Add water slowly (the noodles must be stirred hard), knead into smooth dough by hand, cover with plastic wrap and simmer for 20 minutes;
3. Sprinkle a little flour on the panel to avoid sticking to the board, put the dough on it and knead it for a while, and roll the dough into a big round block with a rolling pin, and the thickness is controlled according to your own preferences;
4. Fold the rolled large round piece back and forth (sprinkle a little flour before folding, just a thin layer to avoid adhesion), don't fold it too wide, otherwise it will be difficult to cut;
5. Cut into uniform strips with a knife (see your preferences for thickness);
6. After cutting, shake off the noodles by hand, shake off the excess flour and put it on the cover mat to cool.