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What is the method of making steamed noodles from dry dried noodles?
First, how to make steamed noodles with noodles?
Put water in the pot and smooth the noodles on the grate.
Rub a small amount of cooking oil on the noodles. Steam for 2 minutes, and spray some water on the surface (spraying water can prevent the noodles from being too dry, and the noodles sprayed with water will not stick together with an oil capsule).
In the case of steaming noodles, prepare dishes in advance: cut the meat into strips (the total width is as you like), cut the garlic seedlings into sections, and cut the peppers into sections.
Add appropriate meat oil to the wok (edible oil can be used instead if there is no meat oil), add ginger and garlic to the wok, add stockings and high heels, add salt and stir-fry with soy sauce.
Add vegetables such as garlic sprouts and stir-fry again, and add appropriate amount of water. At this time, the salinity can be adjusted. As you want to mix fresh noodles, you should add more salt than usual. Add shredded capsicum when the dish is fast. Stir-fried dishes should have a certain amount of juice.
At this time, the fresh noodles are also steamed and turned off. Put the fresh noodles into the vegetable pot and stir well.
Put the mixed fresh noodles on a griddle covered with cage cloth and steam 10- 15 minutes. Loose and shiny steamed noodles will be ready.
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What is the method of making steamed noodles from dry dried noodles?
Second, steamed noodles raw materials
Main ingredients: pork belly 100~ 150g must be fatter, peppers (or Chinese cabbage, mung bean sprouts, long and short beans, etc.) should be appropriate, ginger slices, soy sauce, salt, and 500g of wet noodles (thin ones for fishing noodles, not thick ones for soup noodles).
Note: it is about four people, and it has been made several times in the dormitory of the enterprise. The pot only contains so much. Generally, it has been eaten only in the end, but it is generally not accurate.
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What is the method of making steamed noodles from dry dried noodles?
Third, the practice of steaming noodles
1, put the fresh noodles in a wok and steam them in water. After the wok is gassed, 10~ 15, put them aside and reserve them.
2, the pork belly is sliced, not very thin, otherwise the small meat will not be found after steaming; Slice Chili peppers and cut raw ginger into slices or shreds (I like to cut strips, because it is not easy to feel when I eat like that).
3. Add appropriate salt to the small meat container and stir it with soy sauce.
4. Oil the wok, bring it to a boil, add shredded ginger and stir-fry lean meat.
5. Then stir-fry the pepper, simmer it for a while, then add appropriate amount of soy sauce, water and edible salt, cover it and stew it for more than ten minutes. Note: the flow of light soy sauce, edible salt and water should be more, and the amount of vegetable juice should be more, slightly salty and the sauce color should be stronger.
6. Put the steamed fresh noodles in front in stainless steel pot, and mix them with the fried vegetables with chopsticks and a frying spoon. It is best that after mixing, all the fresh noodles are not contaminated with a strong sauce color, and the vegetable juice is basically digested and absorbed by the fresh noodles without leaving too much. Therefore, it is difficult to grasp the amount of soy sauce, salt and water when cooking.
7. Spread cage cloth under the cage grate of the wok (the cage cloth can also be spread evenly with large-area Chinese cabbage leaves), spread the mixed fresh noodles evenly on the cage grate, cover the lid tightly (if necessary, the aggravating substance can be placed on the lid), steam it in water, and the pot can be served after 20-30 minutes of steaming.