The following is Shanxi braised noodles:
Doudou Braised Noodles Practice (Daquan)
Yesterday in another forum, I posted a post soliciting the practice of lentil braised noodles, which attracted many followers. Now release and the next one: as for what kind of practice you like, it depends on your hobby.
1, players catch up.
2. First make the noodles shorter and steam them in a steamer for 8 times, depending on the noodles. If the soft noodles are medium cooked, steam the hard noodles for a while. The key is to be careful not to stick together.
3. When the noodles are steamed, cut the beans into shreds or break them into 2-3 cm long segments; Shred the meat and mix with soy sauce; If you like vegetables, prepare more beans.
4, hot oil, garlic, fried meat discoloration; Stir-fried beans turn green; At this time, the noodles are almost steamed. Take it out and put it on the beans, put a little, put some soy sauce and cover the pot.
5, stir fry from time to time, be careful not to simmer the pot, put salt in the beans when cooking, and order chicken essence before cooking.
Because the noodles are almost cooked before frying, just make sure that the beans are cooked.
2. Two components:
Ingredients: beans 1 kg, washed and cut into sections.
Meat 3 Liang, can be increased or decreased according to personal preference, cut into pieces, add a small amount of salt and soy sauce. . . Marinate for a few minutes.
One kilo of spaghetti. If the noodles are too long, cut them a few times.
Seasoning: oil, soy sauce, salt, chicken essence.
Exercise:
1. Add oil (the amount of oil is similar to that of ordinary fried pork with beans). When the oil is hot, put the salted meat into the frying pan. After the meat changes color, put the prepared beans in, add appropriate amount of soy sauce, salt and chicken essence, stir-fry the beans and meat until they are five or six times ripe, and pour in some water until the beans are just dead. Personally, I think soy sauce can be put more appropriately, so that the braised noodles will have a good color in the end. )
2. Find a steamer and put it on the wok (if there is no steamer, you can put two chopsticks horizontally in the wok), spread the fine noodles evenly in the steamer, cover the lid, steam for 8 minutes on medium heat, put the noodles in the steamer into the wok, and stir thoroughly. Shanxi braised noodles are ready. Because noodles are basically dry steamed, you will feel that noodles are dry before mixing, as if they have not been steamed. Don't worry, they are cooked. )
Remarks: 1. The typical eating method in Shanxi is: sprinkle minced garlic with aged vinegar, stir well, put it in braised noodles and mix well before eating.
2. You can add tomatoes to beans according to your personal preference, and it tastes good.
3. If the braised noodles are left, put a little oil in the wok when you eat next time. When the oil is hot, pour in the remaining braised noodles and stir fry. It's delicious, different from the braised noodles cooked for the first time.
4. If you cook braised noodles for the first time: a. Pay attention to the amount of water in the pot when steaming, and don't cook it dry. The beans are burnt and it tastes bad; B.don't turn off the heat after the noodles are steamed. Carefully stagger the steamer to see how much water there is in the pot. Normally, there is still a lot of soup in the pot. If it's dry, it's not too late to add some water. Because it's too dry, the braised noodles taste a little choking and not delicious.
3, the practice of reposting a stupid bug.
It is said that Benben is a northerner and prefers pasta. This braised noodle was made by students in Lanzhou and Henan before, and I have never succeeded in my own experiment.
Later, I had the opportunity to live in the dormitory 1 year. Encouraged by the glutton, my experiment finally succeeded. Now let me share the production process:
Ingredients: fresh handmade noodles or Daoxiao Noodles, beans, meat (I prefer to use the back buttocks, with a little fat to make it more fragrant, of course, I can also use pure lean meat), garlic (delicious), onion and ginger.
Exercise:
1, diced diced beans. Of course, it can also be shredded. I like the feeling of cutting into pieces.
2, garlic mashed, chopped onion and ginger.
3, the pot is hot, oil, a little more. Hot, fried meat will change color; Add half of onion, ginger and garlic, stir-fry until fragrant; Add a small amount of soy sauce and stir fry;
4, add beans, stir fry and change color; Add water and salt, the amount of water is about 2 fingers above the surface of the dish, and boil.
5. Spread the noodles evenly on the beans, and at the same time, turn down the fire, cover the pot and simmer.
6, use chopsticks to turn the face once in the middle, be careful not to paste the pot.
7. When the water is dry and the noodles are bright and cooked, add the remaining garlic, stir fry a little, and take out the pot.
When you eat it, you can add some vinegar and hot sauce, which is delicious! !
I feel that it is easier to succeed with a flat pan, so don't add so much water, about one knuckle. The amount of water in this dish is the key and needs to be explored. What I gave was the amount of fire and pot in our house, and it is not guaranteed that it will be appropriate to replace it with your pot. Take your time and give it a try. :)
4. Stir-fry first: stir-fry pork belly and beans first. Only the fatter meat will smell good. Stir fry for a few minutes. Put enough seasonings such as soy sauce, pepper noodles and salt in the dish. Then, add water. If the dish is not one or two centimeters, spread the bought handmade noodles evenly on it. After boiling, turn to medium heat and it will be cooked in ten minutes (do you want to try beans? Turn off the fire, pick up the noodles with chopsticks and mix well with the vegetables.
5, which is preferably a cutting surface,
Stir-fry shredded pork first, then put lentils, add appropriate amount of soy sauce and salt, stir-fry slightly, drain the water, and basically do not put lentils.
Noodles! Spread it on lentils, cover the pot and simmer. When the water is almost up, stir it evenly, add some acid powder, sesame oil and chicken essence, and then take it out of the pot.
6. First stir lentils and meat. Oil can be a little more.
Then code the noodles directly on the fried meat lentils and pour a little oil on them.
Cover the pot and stew for a while. If it is too dry, add some water.
After a while, turn over until the noodles are golden yellow. Take out the pot.
7. First steam the noodles in the pot until they are soft, and then you can fry the shredded lentils (juicy, no need to teach). Pour the vegetables and juice on the noodles, preferably one layer at a time, and steam for 15 minutes.
8. Stir-fry the meat first and remove it for later use. Then stir-fry lentils with lard, which will become very green and oily. Then put the meat in and add all kinds of seasonings, just like the steps of cooking, but don't fry it well. Then add cold water until the vegetables are almost submerged, spread noodles on the vegetables, and then pour some oil on the noodles. Cover the pot and stew for 15-20 minutes, then stir and mix the dishes and noodles.
9. Stir-fry the beans first and put some water (don't ask me how much).
Then put the sliced noodles (wet ones bought outside) on the beans, cover them until the water is almost enough, steam the noodles, add the right amount of seasoning, stir well and eat.
Shanxi braised noodles
We also have a method of braised noodles in Shanxi, which is similar to the above, but the noodles are made by hand.
Beans are cut into diagonal strips, fennel is cut into half-inch wide shreds, and meat is sliced or shredded.
Mix the dough with water, roll it into thin slices with a rolling pin, and then cut it into noodles.
Put oil in the pan, stir-fry the meat for a while, then add vegetables and stir-fry for a while, and add seasoning when it is cooked for about 5 minutes (more salt than cooking)
Point, because you want to add noodles. )
Submerge the plate with water and bring to a boil. Spread the noodles evenly on the plate, cover the pot and let the water in the plate steam the noodles.
If there are many noodles, you can put them in twice, at least 5 minutes apart, so that the noodles will not stick together.
The noodles placed at the back should be steamed in the pot for about 8 minutes before they are cooked.
After turning off the fire, mix the noodles and vegetables with chopsticks and you can eat them. Spicy food with hot sauce, or garlic.
I can't provide photos without a digital camera, but we often eat noodles. We usually eat once a week.
Because children don't like rice every day, I always cook rice, braised noodles, Shanghai vegetable rice and jiaozi for them.
choose
Shanxi stuffy noodles
Stir-fry the beans in oil, add more oil, add seasoning according to your own taste, then add water or broth and garlic, and count them.
Measure out that the vegetables are just flooded, then put them under, cover them, wait until the soup is dry, cease fire, uncover them and mix the vegetables and noodles together.
Doujiao rose braised noodles
Preparation time: 5 minutes
Cooking time: 20 minutes Features:
The most classic noodle method! Braised noodles are actually very simple, especially suitable for many guests, but they don't have time to cook more, or when they are hungry and want to eat greedy food as soon as possible.
Materials:
Section 150g
Beans 100g
Lean meat 25g
A little chopped green onion and shredded ginger
Salt 1 teaspoon (5g)
Sesame oil 1 teaspoon (5ml)
Soy sauce 1 tablespoon (15ml)
Proper amount of oil
Exercise:
1. Cut the lean meat into thin shredded pork (rose) and marinate it with soy sauce.
2. Break the beans into pieces and fry the chopped green onion and shredded ginger with a little more oil than usual.
3. Stir-fry the shredded pork to change color, pour in the beans and add salt, soy sauce and water.
4. After the water is boiled, spread the noodles gently on the dish, then sprinkle some water on the noodles, cover the pot, and simmer slowly with low fire.
5. After stewing the fragrance, turn off the fire, drop a few drops of sesame oil, pick up the noodles and mix well.
Small note:
Boiling noodles in water for seven minutes, taking them out and putting them in cold water can shorten the cooking time, but the taste is much worse.
The practice of braised noodles
You first heat the oil, add pepper and aniseed and cook, then skim the pepper and aniseed;
Stir-fry a small amount of meat (you can use sliced meat if you like, but you can leave it if you like vegetarian food), onion, ginger, garlic, a small amount of salt and soy sauce, then add washed lentils and cut potatoes (not too thick), and then add a proper amount of salt and soy sauce to stir-fry for a while;
Add one or two tomatoes and stir fry;
Then add water (the amount of water is very important), put the noodles on it after the water boils, cover the pot, and simmer for about 15 minutes (see the water regularly, but don't paste the pot, and add some if the water is not enough);
Turn off the fire when the water is basically gone, and then turn the noodles and vegetables evenly.
Simple, right?
The specific method of braised noodles
Prepare:
1. Slice, you'd better do it yourself.
2. Vegetables (eat whatever you want): cut pork into small pieces (if you don't want to eat, you'd better get some lard), cut beans into small pieces, cut potato chips into small pieces (if you don't want to eat), cut green peppers into small pieces and cut eggplant into small pieces. ......
3. Small ingredients: onion and garlic (less, not chopped)
Start work:
1. Hot oil, meat, stir fry; Beans (said to be immature and poisonous), potatoes, eggplant.
2. Pepper, ginger noodles, salt, cooking wine and soy sauce.
aubergine
4. Appropriate drainage
5. The potatoes are ripe, and the water has not touched the vegetables a little. Spread the cut noodles on them and cover the pot for stewing.
6. It will be cooked in a few minutes. Stir together and add onion, garlic and monosodium glutamate.
I created this myself. Never learned the authentic ones. I can eat anyway. As for whether it's delicious or not, it depends on your talent: D.
Raw material preparation: 500g wheat flour.
Auxiliary material preparation:
1. Wash 300g of beans and cut them into sections about 3cm long, and wash 1 tomato and cut them into pieces;
2. Vegetable oil, chopped green onion and Jiang Mo for standby;
3. 2 tablespoons of soy sauce, vinegar 1 spoon, salt 1/4 tablespoons, and 5-6 drops of sesame oil are weighed together as seasoning.
Step by step decomposition:
1. Put 3 tablespoons of vegetable oil in the pot, heat it to 70%, then put 1/2 tablespoons of chopped green onion and 1/4 tablespoons of Jiang Mo.
2. Stir-fry slightly for fragrance, add beans and tomato pieces, stir-fry until ripe, add seasoning and mix well.
3. Add half a bowl of water to the pot, and then cover the cut noodles on the dish.
4. Cover the pot and simmer for about 5 minutes, then simmer in the pot when the soup is dry.
5. Shake the noodles with chopsticks, mix well and serve.
My experience
1\ oily. To prevent dryness, you can mix noodles with oil and cook them quickly.
2\ Temperature is very important after putting the noodles, small fire.
Potatoes are indispensable!
Hehe, otherwise it wouldn't be called authentic braised noodles.