This iron pot braised noodles is a recipe shared by an Inner Mongolia girl in a group of friends. When it comes to Inner Mongolia cuisine, the first thing that comes to mind is the local fat mutton and rich milk fragrance. But this unpretentious face is the strongest homesickness in the hearts of foreigners. She is studying in the south, and there are few braised noodle restaurants. If she wants to eat, she can only go to Xibei to queue up. Once I stood in line for two hours, and I really couldn't wait any longer. Holding my breath in my heart, I went home and asked my mother for help online and learned this dish.
There is a trick to make braised noodles not sticky or hard. I have written down the specific methods and key points in the steps. Go and see them quickly ~
-Inner Mongolia iron pot braised noodles-
[Composition]
Pork belly 1 00g chicken 400g potato 200g beans 1 50g handmade noodles 300g ginger 1 3 cloves garlic, 3 tablespoons soy sauce 1 tablespoon salt 1 tablespoon cooking wine 1 tablespoon sugar/kloc-.
Optional: Zanthoxylum bungeanum 1/2 teaspoons of dried chili, 3 cinnamon 1 2 star anise.
1 spoon = 1 spoon =15ml
1 spoon = 1 teaspoon = 5ml
[recipe]
1. Pork belly slices
2. Cut half a chicken into small pieces, add a little salt, cooking oil and ginger slices and marinate for half an hour.
3. Peel potatoes and cut them into small strips, obliquely cut beans into small pieces, chop onions, dice garlic cloves and ginger slices, and cut dried peppers into small pieces.
After the potatoes are cut into strips, it is recommended to soak them in clear water to remove the starch on the surface, and then drain the water for later use.
Beans will be more delicious if they are cut obliquely.
4. Heat the wok, add a little oil, stir-fry the chicken to remove the fishy smell, stir-fry until the surface is slightly burnt, and then remove it for later use.
5. Add pork belly and fry the oil, and push the fried pork belly aside.
Add garlic, ginger, onion, dried pepper, prickly ash, cinnamon and star anise and stir-fry until fragrant.
Add chicken and stir fry 1 min.
Add 3 tablespoons of light soy sauce, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of sugar and 1 teaspoon of salt to taste and stir well.
Add potatoes and beans and stir-fry for 2 minutes.
6. Add 1.5 times of hot water and stew for 10- 15 minutes until the potatoes can be easily inserted into chopsticks.
The best time to add noodles is to see that the soup is slightly lower than the ingredients, so you can break up the handmade noodles, spread them evenly and stew them for 10- 15 minutes, then open the lid and mix well.
Noodles with more soup taste softer, while noodles with less soup taste thicker. You can also adjust it according to your own preferences.
If there is less water in the pot before adding it, you need to add a little hot water to boil it first, and then add noodles for stewing and steaming.
However, although there are a lot of meat and vegetables, the protagonist of this pot is only handmade noodles, and it has an unshakable position.
Braised noodles in iron pot, you eat noodles that have been stewed and steamed with gravy and vegetable soup and penetrated the essence of the whole pot.
If Yangchun noodle is a Jiangnan woman who is as soft as jade and as soft as a flower, then the iron pot braised noodle is a man with an iron skeleton.
You must mobilize your whole cheek to chew. Noodles are covered with rich gravy, and potatoes are cooked with glutinous rice flour, which makes noodles feel more like noodles on the tip of the tongue.
The key is that the more you chew meat, the more fragrant it is. The sweetness of starch is more refreshing than eating meat.
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