Henan noodles, also known as oven noodles and Henan steamed noodles, are a place of color and flavor. It is not only delicious, but also convenient. Marinated noodles are mixed with marinade so that the noodles fully absorb the marinade, and then put into a steamer to be steamed. Steamed noodles have no soup, are fragrant but not greasy, dry but not faggy, and never get tired of eating them. Pork, beans and bean sprouts are essential ingredients for making noodles.

Ingredients:fresh noodles, beans, bean sprouts, pork, ginger, garlic, soy sauce, thirteen spices, salt.

Steps

1. Pour some oil on the fresh noodles and put them on the grate to steam for 10 minutes. (Pour some oil so that the noodles won't stick together after steaming and can be easily shaken out).

2. Pour oil into a wok. Oil eight minutes hot, ginger and garlic burst incense, pour in the cut pork stir fry.

3. After the pork is fried and browned, add the bean curd, soy sauce, salt and thirteen spices in turn. You can add more salt because the noodles are very light. Toss well, pour into 3 small bowls of boiling water, cover and simmer on low heat for 3 minutes.

4. Add soybean sprouts and stir well.

5. Stir-fry the vegetables until they are cooked through, then turn off the heat.

6. By this time, the noodles in the pot have been steamed. Add the steamed noodles to the skillet and stir well, stirring constantly so that the noodles completely absorb the vegetable broth.

7. Using a spatula, place the mixed vegetables and noodles on the grates of the steamer (place a layer of caged cloth over the grates) and steam for 20 minutes.

8. Turn off the heat and open the lid when the time is up. It's so delicious! Eat with garlic, full of Henan flavor!

Henan steamed noodles practice steps

First step to prepare the ingredients: beans (Chinese supermarkets have run out of long beans, you can only use this short beans. Personally, I think Chinese long bean curd tastes better), bean sprouts, pork, tomatoes.

Steamed noodles:We don't have fresh noodles here. I use hanging noodles. Steam the hot water in the pot and place the hanging noodles on a colander to dry steam for 20 minutes.

Step 3 Prepare Pork:Slice the pork, add soy sauce, dark soy sauce, salt and thirteen spices. Mix well and set aside

Slice the garlic and ginger and set aside. In another frying pan, pour in the oil and heat the garlic and ginger for eight minutes, add the mixed pancetta and stir-fry until browned.

Step 5 After the pancetta is fried and browned, add the beans, tomatoes, soy sauce, and salt in order (soy sauce and salt can be added more, soy sauce is used for color and salt is added more because the noodles are light). Toss to coat, pour into 3 small bowls of boiling water, cover and simmer over low heat for 3 minutes.

Add the soybean sprouts and stir to combine.

Stir-fry the dish until it's cooked through, then turn off the heat.

Step 8 At this point, the hanging noodles in the steamer are ready. Add the steamed noodles to the wok and stir constantly so that the noodles completely absorb the vegetable broth (the noodles I used were dry, so I prepared extra vegetable broth).

Step 9 Once the vegetables and hanging noodles in the frying pan are well blended, place the hanging noodles in the frying pan on the grates in the steaming pot with tongs, spread the vegetables evenly on top of the hanging noodles, and place them in the frying pan to steam. I want the soft side to steam for 20 minutes and the hard side for 15 minutes.

When the time was up, turn off the heat and open the lid. It was so yummy! Served with garlic and full of Henna flavor!

Hello everyone, I am Tan Tan!

Steamed Noodles:

1. Noodles:

Buy thin noodles at the market, or hand-rolled noodles. It is better to cut the hand-rolled noodles finely. Put a layer of oil or wet gauze on the aluminum steaming grates, spread the noodles out as much as possible, put them into the water to steam for a quarter of an hour, and take them out for use.

2. Long beans:

Don't pour out the water used to steam the noodles. Pour the cut beans into the pot, blanch them, fish them out, drain them in cold water, dry them and set aside.

3. Stir fry the main dish:

Pour cooking oil in the pot, burst pepper and star anise, fish out and discard, put ginger and garlic shredded, sautéed, put in the five-flower meat or diced meat, meat slightly thickened and cut into cubes, discoloration of the amount of oil to increase the amount of beans into the stir-fry.

4. Seasoning:

Since the noodles no longer add salt, the seasoning should be eaten at once. Add soy sauce and color soy sauce, add according to the weight of the noodles, add salt, thirteen spices, sugar, chicken essence, continue to stir fry.

5, add water is not appropriate. This step is critical and determines the texture of the noodles. After stir-frying, according to the amount of noodles, add some hot water to cook directly in the pot.

6. When the water boils, put the spare steamed noodles into the pot and stir slowly with chopsticks to make the noodles colorful and the soup absorb evenly. The best result is that the noodles absorb the soup without drying out.

7. This step is to taste the noodles, stir them, and put them back into the aluminum steamer compartment. Wet gauze can be placed in the steamer. It's best to put a few cabbage leaves on it, put the mixed noodle barcode on it, and steam them for a quarter of an hour over high heat under water. Take them out.

This is Henan's homemade steamed noodles, very delicious! Those who have eaten it can have two bowls! For those who like it, practice after Tan Tan!

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I. Ingredients preparation. 1000g noodles; 400g meat; 500g bean sprouts or cowpea corners. Ginger, soy sauce, salt, star anise and cooking oil.

Second, the production process. Steam the noodles in a cage and set aside. Slice the meat, blanch the soybean teeth (if cowpea horns, blanch them into 2-centimeter segments), shred the green onions, and cut the ginger into julienne strips.

1. hot pan with cool oil, add green onion, ginger, star anise stir fry, meat slices stir fry until oil, add water two bowls to cook for 10 minutes, add salt, soy sauce to taste, add soybean sprouts, boil and turn off the heat.

2. Toss the steamed noodles in a dish to fully absorb the marinade into the noodles.

3. Put the noodles into the cage again and steam for ten minutes. Turn off the heat, pour the steamed noodles into a pot, break it up and pour in the sesame oil.

Each region has its own representative noodles, Henan's most representative is Hui noodles. But the soup of Hui noodles tests the temperature, and the noodles of Hui noodles test the technology, so everyone eats Hui noodles, basically go to the restaurant, rarely do it yourself.

And more homely noodles, noodles should be more representative. Although it is called noodles, it has little to do with the "noodles with noodles" of the north. In fact, it's more like steamed noodles.

The best feature of the noodles is that the flavor is completely soaked in the noodles, and then the noodles are steamed dry so that they will be very dry and tasty, and the more you chew them, the more flavorful they become, and you can't stop eating them. I used to eat four bowls at a time, much harder than a buffet.

So, let's get started.

The first thing is to fry the ingredients, meat with vegetables, pancetta, hind leg meat. It should be fat and lean. Vegetables are best with string beans, cowpeas, garlic moss and bean sprouts. They will be soft and crunchy when cooked, best suited for the texture of the noodles.

The first step is very simple. Heat oil in a pan, sauté the meat to release the oil, stir-fry the ginger and garlic slices to release the flavor, then add the side dishes and stir-fry well.

Then put the seasoning.

The soy sauce is used for coloring. Because the noodles will be "colored" later, so put more in.

Salt, too, a little more, slightly saltier than usual, and then use the broth to flavor the noodles.

Thirteen spices/five-spice powder/anise, put one is good. The noodles, which have a bit of a brine spice flavor, are traditionally filled with star anise and cinnamon. I like to just sprinkle in some thirteen spices for a richer flavor from the collection of 13 spices.

This way, the seasoning is almost done.

Then, add water, no more than three-quarters of the dish. This water will be used to soak the noodles for a while and to taste them. Too much water will taste bland, and too little water won't soak the noodles.

Bring to a boil over high heat and cook over medium heat for about 5 minutes. Be careful not to cook too long or the broth will emulsify and thicken, and the noodles will end up sticky and unappetizing.

Then bring it out and separate the vegetables from the soup. The reason is immediately obvious.

At this point, it's finally time for the noodles to hit the market. Make sure you use these soft, fresh noodles, not the hard hanging ones, and preferably the thinnest ones like these, which are easier to flavor.

First, place the noodles in a steamer basket, bring to a boil and steam for about 20 minutes. For one thing, the noodles should be steamed until they are half-cooked, and for another, the steamed noodles are easier to flavor.

Then just like that, put the steamed noodles into the soup in batches and mix well to taste. This do not stir too long, stir well after 5 seconds or so, and then fish up, drain the surface of the soup. Otherwise there will be too much soup and even the best noodles will end up sticky.

After the noodle soup is well mixed, put it back into the steamer, lay a layer of noodles, then a layer of meat and vegetables, and repeat the process until it is done.

Cover and steam for another 20 minutes. The last step is steaming. One is to steam all the ingredients thoroughly, and the other is to allow the noodles to absorb the broth and become completely flavored during the steaming process. Meanwhile the outer layer is dry and fresh.

When it's done, it's drier than soup noodles and tastier than fried noodles. The more you chew, the more flavorful it is.

The noodles are dry and come standard with a bowl of tomato and egg soup.

If you don't finish it at one meal, you can stir-fry it at the next. It tastes even better.

Hello everyone, I am Xiao Min. As a person from Henan, I would like to share with you how we make our steamed noodles and the ingredients we use.

1:Half a catty of soybean sprouts (4 persons/serving)

2:Three taels of five-flower meat

3:Wet noodles weighing 1.5 catty.

4: 2 celery.

5: 4 cilantro tree

The ingredients, peanut oil, salt, ginger, green onion, chicken essence, soy sauce, flavor, thirteen spices.

Practice:Bean sprouts washed, fished out and water control, celery washed and cut into diagonal strips, cilantro washed and set aside, panko cut into small pieces, ready to pot.

Burning oil,