Ancient Huizhou is located in the mountainous area of southern Anhui with a unique geographical environment. Since ancient times, many Huizhou local cuisines have been produced. Speaking of Huizhou cuisine, I love Huizhou braised noodles.

The staple food of Huizhou people is rice, supplemented by pasta, especially noodles and jiaozi. Noodles are divided into boiled noodles (also called topping noodles, which means good luck) and braised noodles (also called fried noodles in some places). These noodles are very simple and delicious, and they are pasta that every family likes to eat. Huizhou has many mountains and few fields, and there are not many grain producing areas. Basically, they eat by buying rice. When I was a child, I was tired of eating rice every day. Especially in the spring, fruits and vegetables outside the bamboo forest in the field begin to come on the market. The first-class wild bamboo shoots, green beans, bean sprouts and garlic sprouts are all good ingredients for braised noodles, so I clamored for my mother to fry some noodles for a change.

Now you can buy ingredients in supermarkets and food markets, which is very convenient. You can make them at any time, and you can make different flavors with different ingredients. Today, I will teach you how to cook Huizhou braised noodles. I hope you can learn how to cook, not only by yourself, but also to add some fun to your life.

First of all, go to the vegetable market to prepare ingredients, buy half a catty of pork belly, tenderloin and snowflake meat, buy a catty of garlic sprouts, a handful of green onions and a catty of noodles (for three people). When you get home, cut the pork into strips or slices, not too thick, or it will be undercooked. Pick and wash the garlic seedlings, cut them into 5 cm long pieces and put them on a plate for later use. Wash shallots, cut into small pieces and put them in a large bowl for later use. Pat garlic seeds into two pieces and mash them. Wash vegetables and control the moisture for later use. Dried mushrooms can be soaked in advance and cut into small pieces, or fresh mushrooms can be used instead of dried mushrooms.

Preheat the pan with fire and pour in rapeseed oil. Rapeseed oil must be cooked, otherwise it will have a green smell, which most people are not used to. When the oil temperature rises to 40%, that is, there is no smoke, which is almost the same. At this time, add chopped pork and stir fry for a few minutes. When the fat oil is cooked and the surface of the meat is golden, you can put the mashed garlic seeds and garlic bolts into the pot, stir-fry them for 5,678 times, and add a little salt and light soy sauce to taste. Use this time to stir-fry the meat, and quickly take out the big bowl with shallots and mixed soup. Add salt, soy sauce, soy sauce, chicken essence, oysters and Pixian bean paste. For Huizhou people who like to eat spicy food, you must put some Chili sauce pickled by local methods in your hometown. The most important thing is to let go of the lard boiled in a large iron pot, which is the soul of Huizhou braised noodles. After the seasoning is finished, add boiling water and stir evenly with chopsticks.

At this time, the meat in the pot was almost fried. Tear the bought noodles into a dozen centimeters long, spread them evenly on the fried garlic seedlings layer by layer, and then pour the prepared soup, especially the surrounding pot walls, to avoid burning the pot dry. Basically, the soup should not exceed two-thirds of the noodles, and the soup should be well controlled. Too little is easy to fry, too much will make the noodles stew. Finally, sprinkle with small vegetables, immediately cover the pot cover and stew for three minutes. When you hear a hissing sound around, you should lift the pot with your left hand, press the pot cover with your right hand, and turn around to make the bottom of the pot evenly heated. Through the transparent pot cover, you can see that the soup is getting less and less compact, which means that when it is almost dry, turn on the small fire, open the pot cover, turn the noodles quickly with chopsticks and pull them up and down evenly. Carefully pick up the caked dough, or it will pinch, then cover it and stew for two minutes, then turn off the heat and you're done. At this time, when you open the lid, a smell of spring comes into your eyes and fills the whole kitchen. I think you can't help drooling.

This noodle tastes a little dry, so it is good to make tomato and egg soup. For those who want to drink two bites, you can prepare some side dishes at this time, such as taking a cucumber, adding two Henan eggs to cool it, or preparing some peanuts and a little beer. It's a perfect match. That's the best. Next, your taste buds will start a new journey of experience, so eat quickly.