The dried noodles in the north are not dried noodles, but dried noodles. The dried noodles in Henan are also called steamed dried noodles. The practice is to steam the noodles in a steamer first, then stir-fry the meat with various vegetables to make a pot-stewed dish with soup, then take out the steamed noodles and break them up, stir them evenly with the pot-stewed dishes and steam them in a steamer. Steamed noodles are not lumpy, but vegetables, marinated soup and noodles are mixed together. Noodles fully absorb the aroma of marinade, taste fragrant but not greasy, and are very delicious.
When a person is studying and working in a foreign land, he will cook hometown dishes to comfort his heart and stomach when he is homesick. Steamed noodles are the symbolic food of Henan people in summer. Steam a large pot of noodles, cook a pot of mung bean soup, and then ice a watermelon with well water. It doesn't seem so difficult to add a bowl of mung bean soup and two watermelons to a plate of steamed noodles on the stone table in the shade of the yard. Come on, let's make the classic steamed noodles with beans, celery, garlic and bean sprouts today. The method is very simple, and the taste is even more unspeakable. Let's take a look at how this steamed noodle is made.
Ingredients: 500 grams of fresh spaghetti, 500 grams of pork, 300 grams of lentils, 300 grams of celery, 300 grams of soybean sprouts and 300 grams of garlic bolts.
Accessories: 50g shallot, ginger 10g, 20g garlic, dried pepper 10g, star anise 1g and 0.5g pepper.
Seasoning: peanut oil 20ml, soy sauce 10ml, light soy sauce 10ml, oyster sauce 5ml, cooking wine 5ml, salt 3g and thirteen spices 0.5g.
Others: 500ml boiled water.
1. First of all, we need to prepare all the ingredients needed to make this steamed noodle: 500g fresh fine noodles, 500g pork, 300g lentils, 300g celery, 300g bean sprouts, 300g garlic bolts, 50g shallots, ginger 10g garlic, 20g dried peppers/kloc-. The most classic side dishes of steamed noodles are beans, bean sprouts, celery and garlic sprouts. The secret is to try to choose vegetables that taste delicious after cooking. Be careful not to choose green leafy vegetables, because green leafy vegetables will rot into lumps after steaming, which will not only affect the appearance but also affect the taste.
2. Next, let's deal with the ingredients: first, clean the ingredients and control the moisture, peel and cut pork, break lentils into small pieces, cut celery and garlic, cut shallots, cut ginger and garlic, and cut dried peppers for later use.
3. Add enough water to the steamer and boil it. After the water boils, spread a dry cage cloth and spread the noodles evenly on the steamer. If the noodle stand is too long, shorten it so that it is better to mix it after steaming. Then cover the lid and steam for 20 minutes, and turn the noodles over with chopsticks to prevent adhesion.
4. Heat the wok to palm heat, pour in 20 ml of peanut oil, turn the fire to oil heat, and then add onion, dried pepper, star anise, pepper, ginger and garlic slices, which are small and fragrant.
5. Stir-fry the sliced meat until it is fat, pour in 5ml of cooking wine,10ml of soy sauce and 0.5g of shisanxiang, and stir well.
6, add lentils and stir fry, because lentils are the hardest to cook, so we have to put lentils first.
7. Stir-fry lentils until they are cut. Add garlic sprouts and celery and continue to stir fry.
8. Add bean sprouts, add 10ml soy sauce, 5ml oyster sauce and 3g salt for coloring and seasoning. The taste is heavier than the usual cooking, because the noodles are not salty. Moreover, the amount of soy sauce and oyster sauce determines the color of noodles. No noodles, pale color, it seems that there will be no appetite.
9, stir fry evenly, add 500ml of boiling water, turn off the fire after the fire boils. At this time, the food is not completely cooked, because it will be steamed with noodles, so this is just right.
10, take out the steamed noodles, shake them off on the chopping board and clip them up with chopsticks. The looser the better. Then spread a layer of noodles in the steamer first.
1 1, then spread a layer of food code and sprinkle some marinade evenly.
12, continue to lay a layer of strips.
13, then spread a layer of food code and sprinkle some marinade evenly. Then spread a layer, spread a layer of vegetables and sprinkle some marinade. Until the pickled vegetables and noodles are mixed and put into the steamer. I think it's a bit troublesome to wash the pot, but the noodles are even and chewy.
14, cover the pot and steam for 15 minutes, turning over in the middle and stirring once to prevent the noodles from sticking into lumps. The second steaming is to let the noodles fully absorb the soup and taste, and steam the dishes by the way. Turn off the fire, pan and plate, and the delicious steamed noodles will be ready.
1, about noodles: Try to choose fresh noodles just squeezed out, the finer the better. If you can't buy fresh noodles, you can also use dried noodles, but remember to make more marinated soup when cooking, otherwise dried noodles will be tasteless.
2, about the menu code: meat usually chooses fat and thin pork, pork belly is the most suitable, fried lard steamed noodles are the most fragrant. You can choose beef without eating pork. The most classic side dishes of steamed noodles are beans, bean sprouts, celery and garlic sprouts. The secret is to try to choose vegetables that taste delicious after cooking. The more menu codes, the better. Personally, I think the ratio of menu code to noodles should be at least 2: 1 to be delicious. After all, no one likes to eat only noodles.
3. About marinated soup: This mainly depends on the amount of noodles. In addition, if you like to eat noodles with strong taste and chewiness, the marinade will be less; If you like noodles that taste a little wet, have more marinated soup.
4. About noodles: You can directly pour the steamed noodles into the wok, mix them with the marinated soup evenly, and then steam them in the steamer; You can also steam stews and stews layer by layer like me; You can also separate the pot-stewed vegetables from the pot-stewed soup. First, put the noodles into the pot-stewed soup and stir them evenly, and then put them into a steamer with pot-stewed vegetables for steaming.
Today's sharing is over. Thank you for reading. What special foods do you eat in your hometown in summer?