Food, as the name suggests, is delicious food. The expensive ones include delicacies from mountains and seas, and the cheap ones include street snacks. In fact, there is no distinction between good and bad food. As long as you like it, you can call it food. The following is a collection of steamed sticky noodles recipes that I have collected for everyone. It is for reference only. Everyone is welcome to read.

Method 1: Steam sticky noodles

1. Prepare materials

2. Remove the old tendons at both ends of the green beans, wash and cut into diagonal sections, add ginger Shred, wash tomatoes and cut into small pieces. Wash and cut green chilies into pieces.

3. Cut the lean meat into slices.

4. Pour oil into the pot and fry the shredded ginger first, then add the meat and fry until the meat changes color. Add soy sauce and stir-fry.

5. Take it out, shake it up and cool it down.

6. Boil water and roll the noodles into a steamer. Steam for 15 minutes until done.

7. Add tomatoes and stir-fry until all the tomato juice comes out.

8. Add green chili pepper and green beans and stir-fry evenly.

9. Add water until the beans are just covered. Now add salt and chicken essence. The taste will be saltier than eating vegetables alone.

10. Put the steamed noodles and wait for the water to boil.

11. Cover the pot and simmer over low heat for 5 minutes.

12. After 5 minutes, buy the bottom and flip it.

13. Simmer for another 5 minutes and it’s ready to eat.

Method 2: Steamed sticky noodles

1. Prepare the materials, wash the beans and cut them into sections, cut the meat into strips, wash the tomatoes and cut them into hob pieces, cut the onions into flowers, and cut the ginger into pieces. Cut into strips.

2. Put the noodles into the steamer, steam them for ten minutes after the steam comes out from the lid, during which time we cook.

3. Heat the pot, pour in oil, add onion and ginger and stir-fry until fragrant, add meat strips and continue to stir-fry.

4. Pour in tomatoes and long beans, and add soy sauce (light soy sauce).

5. Add bean sprouts, continue to stir-fry, and add a little salt.

6. Add a little water and stir-fry for a while.

7. Cover the pot and let it simmer for a while.

8. Stew until the beans become rotten, the color becomes darker, and the tomatoes become watery.

9. Put the noodles into the soup pot. You can use any method. Stir evenly so that the noodles can fully absorb the soup.

10. Pour the evenly stirred noodles back into the steamer, steam over high heat for another 5 minutes and it’s ready to serve.

Method 3: Steam sticky noodles

1. Steam the noodles in a steamer over water for 10 to 15 minutes after the steamer steams (in my hometown dialect, it means the white steam). Set aside the pot and set aside.

2. Cut the pork belly into thin slices, not too thin, otherwise the slices will not be found after steaming; cut the green pepper into cubes, and slice or shred the ginger (I like to shred it, because it is not easy to feel when eating it) ).

3. Put the meat slices in a container, add appropriate amount of salt and soy sauce, and mix well.

4. Add oil to the wok, heat it up, add shredded ginger and fry the meat.

5. Then add the green pepper and stir-fry, simmer for a while, then add an appropriate amount of soy sauce, water and salt, cover the pot and simmer for a few minutes before removing the pot. Note: The amount of soy sauce, salt and water should be larger, and the vegetable soup should be larger, slightly saltier, and thicker in color (because the noodles are not salted, the vegetable soup must add flavor and color to the noodles).

6. Put the steamed noodles into the wok and mix them with the fried vegetables with chopsticks and spatula. It is best to mix them evenly so that the noodles are basically not too thick. Sauce color, and the vegetable soup is basically absorbed by the noodles without leaving much residue. Therefore, it is difficult to control the amount of soy sauce, salt, and water added when cooking.

7. Cover the steamer with a cage cloth on the cage grate (you can also spread it evenly with large cabbage leaves without a cage cloth), spread the above mixed noodles evenly on the cage grate, and cover the pot tightly. (If necessary, you can put weight on the lid of the pot.) Steam over water. The time should be 20 to 30 minutes after the steam comes out, and the pot can be removed.