Materials

Main ingredients: pork 100~150g must be slightly fat, green peppers (or cabbage, soybean sprouts, long, short bean curd, etc. can be) appropriate amount of ginger, soy sauce, salt, the mechanism of the wet noodle 500g (thin to do with the kind of noodles with the kind of noodles, do not use the kind of thick type of noodles to do the soup, or use a very fine kind of wet noodles for the best)

Note: This is about four people amount, I made a few times, the pot can only be so much, but I usually estimate not too much. p>Note: This is the amount of about four people, I made a few times in the unit dormitory, the pot can only be filled with so much, and usually always end up eating all of them, but I usually estimate not too accurate.

Practice

1, the noodles put the steamer steamed, the pot bubbling ha gas (my hometown language, that is, the white vapor) 10 ~ 15 minutes after the end of the pot, placed aside.

2, pork thinly sliced, do not particularly thin, or steamed meat will not find the slices; green pepper cut into pieces, ginger sliced or shredded (I like to cut silk, because it is not easy to feel when eating).　

3, meat slices put in a container with the right amount of salt and soy sauce and mix well.

4, frying pan with oil, hot, add ginger, stir fry meat.

5, and then into the green pepper stir-fry, a little stew, add the right amount of soy sauce, water and salt, cover the pot slightly stewed for a few minutes end pot. Note: soy sauce, salt and water should be more, the amount of vegetable broth is required to be more, slightly salty, and thicker sauce (because the noodles do not add salt, vegetable broth for the noodles to taste and color).　

6, the front of the steamed noodles into the frying pan, and fried vegetables with chopsticks and spatula with mixing, it is best to mix basically all of the noodles stained not too thick sauce color, and vegetable broth is basically absorbed by the noodles stained not too much left. The amount of soy sauce, salt, and water added to the stir-fry is more difficult to grasp.　

7, the steamer in the cage on the grate covered with a cage cloth (no cage cloth with a large cabbage leaves can also be spread), the above mixing of noodles evenly spread on the grate, cover the lid tightly (if necessary, you can add weight on the lid), steam, time to master the haze in 20 ~ 30 minutes after the end of the pot.

Practice 2: Steamed Noodles

Materials

"500g of gluten-free flour", "225-240g of water", "1 1/2 tsp of salt", "1 medium carrot", "moderate amount of cornstarch",

Practice

Cooked noodles can be topped with sauce, pork or XO sauce. All are delicious! White Noodles: Knead the flour, salt and water together until smooth. Knead the flour, salt and water together to form a smooth, non-sticky dough. Relax for 30 minutes. (The water absorption of each brand of flour is different. Use a rolling pin to flatten the dough. Use a rolling pin to flatten the dough. Press the dough several times with a pasta press (the more times you press the dough, the better the texture of the dough). Cut the dough directly into noodles with the pasta press. Or you can cut the noodles directly with a kitchen knife. Cut the noodles into various widths with a kitchen knife. Sprinkle the cut noodles with some cornstarch (to prevent them from sticking). Eat it as it is. Or let it dry and freeze it. (Some people will let it air-dry on purpose.) Carrot Noodles: Juice the carrots with water in a juicer (the water in the carrot juice = the water in the white noodles). Except for the difference in the amount of water added, the rest of the recipe is the same as the white noodles. The rest of the recipe is the same as the white noodles. Or you can replace the water with spinach juice. You can make spinach noodles!