Main ingredients: small wide noodles (special for braised noodles), beans, Pleurotus eryngii, pork, tomatoes, onion, garlic and ginger, salt, oil, soy sauce and soy sauce.
Practice:
1. Wash and shred pork, add wine, starch and salt, and marinate for 10 minute. Shred onion and mince ginger and garlic.
2. Remove the old tendons from the beans, wash them clean, and cut them into sections. Some people like to break them off when picking them. In fact, this is not good, and it is easy to pour dirty water when washing them.
3. Wash Pleurotus eryngii, break it into silk by hand and blanch it.
4. Add oil to the pan, add shredded pork when the oil is hot, stir-fry to change color, add onion, garlic and ginger, continue to stir-fry, then pour in soy sauce and soy sauce for coloring, stir-fry evenly, add beans and Pleurotus eryngii, stir-fry for two minutes, and add more salt and water. After boiling, pour a part of it into the bowl, and the water left in the pan just doesn't have vegetables. Put the tomatoes on. That's the skill of braised noodles. Broken noodles, sprinkled with vegetable soup, will easily shake away. Cover the lid, simmer for a few minutes, add the soup again, continue to pick up the noodles, and simmer until the water is dry, then turn off the heat.
Here's the trick. Don't rush to turn over the braised noodles after turning off the fire. Cover it and stew for a few minutes before opening it. If there is fried food or noodles at the bottom of the pot, it will easily stir up after a few minutes of stewing.
It's my idea to make braised noodles with Pleurotus eryngii. I like the taste of Pleurotus eryngii, which is fried with meat and stained with meat. It's especially delicious.
If you like friends who eat garlic, you can also mash garlic, pour hot pepper oil on it, and pour it into the stewed noodles.
Although the steps seem a bit cumbersome, some of the tips are particularly practical. If you master a few key steps, you can make a pot of delicious, time-saving and trouble-free braised noodles.
I have been partial to eating pork since I was a child, and I often cook pork for my family. I make eggs for myself, which feels equally delicious.
The beans and pork are skillfully matched, and a pot of braised noodles smells fragrant.
Braised noodles with dried bamboo shoots and shredded pork is the best braised noodles I have ever eaten. Every time I cook braised noodles, my 0/2-year-old daughter can eat two bowls. Attached below is the method you can try.
1, materials: shredded pork (fat and thin are cut separately, and the fat can be slightly more, because dried bamboo shoots are more oily), dried bamboo shoots, shredded green and red peppers, leek sprouts, bean sprouts, onions, and noodles (preferably fresh egg noodles bought in the vegetable market).
2, seasoning: soy sauce, soy sauce, salt, chicken essence, spicy and fresh. Put all these seasonings in a bowl to make soup, with the ratio of soy sauce to soy sauce 1: 1 (there is no need to put salt in the soup, the soy sauce tastes salty enough)
3. Oil pan; Add shredded fat meat and boil the oil; Stir-fry the shredded lean meat in a pot until the color turns white; Add dried bamboo shoots, green peppers, leek buds and a little salt and stir-fry evenly; Spread the noodles on the dish and don't stick to the edge of the pot; Sprinkle the prepared soup evenly, cover the lid, adjust the heat to low heat and start braised noodles; Open the lid in 8-10 minutes, shake the noodles with chopsticks and stir-fry the dishes below evenly, sprinkle with chopped green onion and serve.
A delicious braised noodles with dried bamboo shoots and shredded pork can be enjoyed!