Steaming noodles how to steam delicious noodles do not dry. In fact, the order of steaming noodles is first steamed after frying, about steaming noodles summarized a few tips, shared below.

Technique one:

Steaming noodles of course the most important key in the noodles, steam noodles used in the noodles as much as possible with a hand-rolled, and to roll a little thin, because a little thinner easier to taste. In addition, the noodles should be slightly moist, it is best not to use hanging noodles!

Tips two:

Steaming noodles, the noodles gently spread in the pot, do not put the noodles compact, the noodles fluffy, so that the steam up, steam when to use high heat! Of course the water needs to be boiled before putting the noodles, and usually steam for 15 minutes.

Tip 3:

Steaming the noodles may also be some stick together, it does not matter, with the hand gently shake open on it, the hand can be smeared with a small amount of cooking oil, which also prevents the noodles from drying out, locking the moisture.

Tip 4:

When stirring the vegetables, you should stir fry them quickly and then add some water to boil them. Once the side dishes are boiling you can lay the steamed noodles on top of the dishes and fluff them up as well. Do not go to stir first, cover over, simmer for a while when the side dishes are cooked, the noodles themselves have been steamed actually cooked, directly stirred can be out of the pot.

Attention to the above points, I believe that the big

Home can make delicious steamed noodles.

Here's how to do it

Preparation materials: 300 grams of noodles, 200 grams of pig's five-flower, 200 grams of oil bean curd, oil, soy sauce, soy sauce, salt, green onion, ginger, garlic, and anise 1.

1. First of all, we put the noodles first into the steamer to steam a little bit, about 10 to 15 minutes can be, this noodle personally think fine noodles is better, slightly flat noodles can also do but can not use too thick noodles. The choice of noodles can be hand-rolled homemade, or fresh noodles bought outside,

2. Noodles in the pot steaming when we first deal with the side dishes, pork five-flower cut into slices (I think a little fat pork is more suitable, otherwise it is too dry), the oil bean curd picking clean and break into two sections to facilitate the flavor (oil bean curd is more resistant to steaming and cooking, and the texture of the meat than the taste of the good).

3. frying pan oil, and then sautéed pork slices over medium-low heat, sautéed browned oil, and then under the onion, ginger, garlic and star anise burst, under a little soy sauce coloring, and then under the bean curd into the frying, under the soy sauce, salt and so on seasoning, add hot water, 1 bowl of hot water to re-boil after the shut-off of the fire (do not cook for a long time, or else the steamed texture is too rotten).

4. frying pan stove off the fire after the noodles are almost ready to steam, take out the noodles into the side dishes, in the pot, turn and stir evenly so that the noodles and pot vegetables, juice full contact, and then even the noodles with vegetables back to the steamer, continue to steam on high heat for about 10 minutes, after steaming can be eaten after the pot is open.