Food world travels into Hohhot, Inner Mongolia (2) - Introduction to braised noodles Braised noodles are a characteristic traditional pasta snack in central and northern China, popular in Shanxi, Shaanxi, Henan, Hebei, Beijing, Tianjin, Inner Mongolia, Liaoning, and Anhui

, Hubei and other areas north of the Yangtze River, are also known as steamed noodles, braised noodles, stove noodles, long noodles, fried noodles, and paste noodles.

The main ingredient of braised noodles is flour, and the main ingredients are cabbage, beans and pork.

Add others as you like.

You can add mushrooms, shiitake mushrooms, and diced potatoes, which have the effects of nourishing the heart and kidneys, strengthening the spleen and thickening the intestines, and removing heat and quenching thirst.

The noodles used for braised noodles include raw noodles and cooked noodles.

Cooked noodles take much less time to steam than raw noodles.

You can also add an appropriate amount of noodles.

The preparation must contain garlic to make it delicious.

Braised is the processing method of this noodle, which is called lumian in many places.

Zhao Shuli, the famous yam and egg pie writer, especially likes to eat this kind of noodles, so he did some research on it.

He believes that lumian should be "円面".

"円" is of course not the word "円" used in ordinary braised noodles, but the word "円" used when Zhuo Wenjun and Sima Xiangru fell in love and sold wine as "円". Method 1 Ingredients: cut noodles, according to the method

Different ingredients can be added, bean sprouts/bean/eggplant/potato, pork ribs/marinated pork. Seasoning: salad oil, salt, soy sauce, cooking wine, pepper, dried chili peel (according to personal taste)

Production steps 1. Pick the beans, wash them, and break them into sections (you can also use a knife to cut them into oblong flat slices). Cut the chicken, peel the garlic, crush most of the garlic into minced garlic, and add salt (

(Optional if it suits your taste) After a while, add hot oil, chop a small amount of garlic (put it when frying the beans), cut the green onion into chopped green onion, and cut the ginger into shredded ginger. Prepare these on a plate. 2. Cut the noodles from the middle.

Cut it off and break it up. Don't let the cut surface form a knot, just like your hair when it's dry! 3. Heat the pan, add oil as big as the palm of your hand, add Sichuan peppercorns and dried chili skins, and stir-fry the chicken.

, stir-fry until the chicken changes color slightly, add onion, ginger and garlic and continue to stir-fry, add soy sauce and cooking wine and continue to stir-fry until there is a light aroma and take it out; the meat is now fried, add the beans and stir-fry with the meat 4.

. Cover the broken up cut surface evenly on the fried pork with beans. You can drizzle a little salad oil on the cut surface. After smoothing the cut surface, pour in water. Remember that the water should not exceed the surface. At this time, close the pot lid and use high heat first.

, bring the water to a boil, and then simmer over low heat for about fifteen minutes. Be careful not to dry the pot. The time depends on the amount of noodles and the size of the pot. 5. After steaming, pour the oil and minced garlic on the cut surface and mix it with the bottom of the pot.

Stir the beans evenly and you can eat them. Method 2 Ingredients: cooking oil, pepper, aniseed, pork, onion, ginger, garlic, salt, soy sauce, lentils, potatoes, tomatoes, noodles; Preparation step 1. Heat the oil first.

Add the peppercorns and aniseed ingredients and cook them for a while, then skim off the peppercorns and aniseed ingredients; 2. Add a small amount of meat filling (if you like meat slices, you can use meat slices, if you like vegetarian food, you can leave it out), onions, ginger, garlic, a small amount of salt, soy sauce

Stir-fry over high heat, then add washed lentils and cut potatoes (the pieces should not be too thick), add an appropriate amount of salt and soy sauce and stir-fry for a while; 3. Add one or 2 tomatoes and stir-fry

4. Then add water (the water should not cover the dishes, the amount of water is very important), wait for the water to boil, put the noodles on it, cover the pot, and simmer over medium heat for about 15 minutes (you have to remove it regularly)

Check the water, don’t burn the pot. If there is not enough water, you can add some appropriately); 5. Turn off the heat when the water is almost gone, then stir the noodles and vegetables evenly. Tips: 1. Simmer the noodles and take them out of the pot.

When the time comes, break up the noodles first, and then mix them with the vegetables. This saves effort and has the effect of getting twice the result with half the effort. 2. Don’t forget to add soup and side dishes to make it more nutritious and delicious.