Ancient Huizhou is located in the mountainous area of southern Anhui with a unique geographical environment. Since ancient times, many Huizhou local cuisines have been produced. Speaking of Huizhou cuisine, I love Huizhou braised noodles.

The staple food of Huizhou people is rice, supplemented by pasta, especially noodles and jiaozi. Noodles are divided into boiled noodles (also called topping noodles, which means auspiciousness) and braised noodles (also called fried noodles in some places). These noodles are very simple and delicious, and they are pasta that every family likes to eat. Huizhou has many mountains and few fields, and there are not many grain producing areas. Basically, they rely on buying rice to eat. I was tired of eating rice every day when I was a child. Especially in the spring, fruits and vegetables outside the bamboo forest in the field began to come on the market. Fine wild bamboo shoots, green beans, bean sprouts and garlic sprouts are all good ingredients for braised noodles, so I clamored for my mother to fry some noodles for a change.

Now you can buy ingredients in supermarkets and food markets, which is very convenient. You can make it whenever you want. You can make different flavors with different ingredients. Today, I will teach you how to cook Huizhou braised noodles. I hope you can learn to cook, not only by yourself, but also add some fun to your life.

First of all, go to the vegetable market to prepare ingredients, buy half a catty of pork, tenderloin and snowflake meat, buy a catty of garlic sprouts, a handful of green onions and a catty of noodles (for three people). When you get home, cut the pork into strips or slices. Don't cut it too thick, or it will be undercooked. Pick and wash the garlic seedlings, cut them into 5cm long and put them on a plate for later use. Wash shallots, cut into small pieces and put them in a large bowl for later use. Pat garlic seeds into two pieces and mash them. Wash the vegetables and control the moisture for later use. Dried mushrooms can be soaked in advance and cut into small pieces, or fresh mushrooms can be used instead of dried mushrooms.

Preheat the pot with high fire and pour in rapeseed oil. Rapeseed oil must be cooked, otherwise it will smell green, and most people are not used to it. When the oil temperature rises to 40%, that is, there is no smoke, which is almost the same. At this time, add chopped pork and stir fry for a few minutes. When the fat oil is cooked and the meat surface is golden, you can put the mashed garlic seeds and garlic moss into the pot and stir-fry for five or six hundred and seventy-eight times, adding a little salt and soy sauce to taste. Take advantage of this time to fry the meat and quickly take out the big bowl and shallots to mix the soup. Add salt, soy sauce, soy sauce, chicken essence, oysters and Pixian bean paste. For Huizhou people who like to eat spicy food, they must put some local pickled Chili sauce in their hometown. The most important thing is to put down the lard boiled in a large iron pot, which is the soul of Huizhou braised noodles. After seasoning, add boiling water and stir well with chopsticks.

At this time, the meat in the pot is almost fried. Tear the bought noodles into ten centimeters long, spread them evenly on the fried garlic seedlings layer by layer, and then pour the prepared soup, especially the surrounding pot walls, to avoid burning the dry pot. Basically, the soup should not exceed two-thirds of the noodles, and the soup should be controlled well. Too little is easy to fry, too much is easy to stew. Finally, sprinkle with small vegetables, immediately cover the pot cover, simmer for three minutes on low heat, and when you hear the sizzling around, lift the pot with your left hand, press the pot cover with your right hand, and turn around to heat the bottom of the pot evenly. Through the transparent pot cover, you can see that the soup is getting less and less compact, that is to say, when it is quick to dry, turn on a small fire, open the pot cover, turn it over quickly with chopsticks and pull it up and down evenly. Carefully pick up the caked dough, or it will pinch, then cover it and stew for two minutes. Turn off the heat and you're done. At this time, when the lid was opened, a breath of spring came into view and filled the whole kitchen. I think you can't help drooling.

This noodle tastes a little dry, and it is very good for tomato and egg soup. If you want to drink two bites, you can prepare some side dishes at this time, such as taking a cucumber, adding two Henan eggs to cool it, or preparing some peanuts with a little beer. Perfect match, that's the best. Next, your taste buds will start a new journey of experience, so eat quickly.