Kneaded noodles and stewed noodles are a relatively distinctive traditional delicacy in the wheat-growing areas of northern my country. It is a common meal in the north. The methods of stewed noodles are similar in various places, but there are slight differences in the selection of ingredients. The braised noodles in some areas are hand-rolled with flour and dough, usually mixed with meat, and stewed with stir-fried vegetables. The editor spent many years in Inner Mongolia when he was a child, and especially remembers the braised noodles in Bameng, Inner Mongolia at that time, which were famous far and near. . Even now that I am grown up and married, I still miss the taste of my childhood. Today we will talk about the method of Ba Meng braised noodles in detail. Ingredients: hand-rolled noodles, potatoes, tomatoes, beans, pork, onions, ginger, garlic, aniseed, salad oil, salt, soy sauce, cooking wine, Sichuan peppercorns, dried chili peppers.

Method: Add flour to the basin, pour in water to knead the dough, and form a dough. Use a rolling pin to roll the dough into a larger dough sheet with a thickness of 2 mm. Spread the dough out on the Sprinkle some dry flour on the large dough piece to avoid sticking. Use a rolling pin to roll up the large dough piece from one end. Use a knife to cut the dough along the length of the rolling pin to form a dough about 10 cm wide (the diameter of the rolling pin). Just slice it and then cut it into short thin noodles. If you really don’t know how, you can just buy ready-made noodles. Slice the pork, wash and peel the potatoes, cut them into 1 cm thick strips, and pick the beans into 5 cm long segments. Add oil, Sichuan peppercorns, dried chili peppers, and star anise to the wok. When the oil is cold, add the pork slices. When the oil is hot, add the pork slices, take out the spatula and stir-fry until it changes color.

Add soy sauce, salt and stir-fry until fragrant. Add onions, ginger and garlic and stir-fry evenly. Add oil, add potato strips and beans and continue stir-frying. After about 2 minutes, cut the tomatoes into pieces and add them. Pour water into the pot. Once the water is steamed, just cover the stir-fried vegetables. Place a grate on top. Grease the grate with oil. Put the noodles we made on it. Cover the lid and change the heat to medium-low to ensure there is enough. of steam, cover the lid and simmer for 5 minutes. When the time is up, open the lid, take out the grate inside, turn the grate over and place it on the dish. Quickly spread all the noodles with chopsticks, cover the pot, reduce to low heat for 1 minute and then turn off the heat. Mix the noodles and stir-fried vegetables evenly, cover and simmer for 5 minutes. That's it. Let's start dinner. The editor is married from a distant place, and there is also the practice of braised noodles in my hometown. Girls who are married from a distant place miss the food of their hometown very much. In our hometown, people there often make braised noodles.