Hangzhou, in the south, is always stereotyped as a place where rice is the mainstay, but when you enter Hangzhou, you find that Hangzhou people also like noodles. You can see a lot of old restaurants on the streets of Hangzhou. When you arrive at a restaurant, there are always a lot of people going to the cafeteria. Before coming to Hangzhou, Hangzhou people have two bowls of noodles, a bowl of bibimbap and a bowl of Katayakawa in their hearts, and the first moment of going to Hangzhou is to taste the two bowls of noodles that Hangzhou people like.

Noodle fragrance is not afraid of deep alleys, can not miss one of the two bowls of noodles in the hearts of Hangzhou people six four bibimbap noodles in the West Lake near the choice of the old noodle store, ordered bibimbap, now point, then, noodles, fried oil, fried noodles, action fortunate water, 120 minutes on the completion of the table, just on the table, then, a mouthful of taste is also very good, the flavor of the noodles is also very strong, all the noodles are very tasty.

In fact, bibimbap can be understood as bibimbap, Hangzhou's other specialty noodles called piece of Chuan, Hangzhou people like to make the noodles into "cloth", because some people believe that the word Chuan reads like a noodle is formed. Anyway, it has been called that for generations. Hangzhou's bibimbap is still a local specialty. Bibimbap with shredded pork and leeks, bibimbap with eggplant and cashews, bibimbap with eggplant sauce, and bibimbap with scallions are the representative ones. Although it is bibimbap, it is different from other cities. How to say, the ingredients taste strong, a little baked feeling, can not be described specifically, can not be described, all can go to Hangzhou on the spot to taste, if you do not have the conditions or time, you can also do bibimbap at home.

Speaking of the choice of noodles, noodles with fresh noodles are not dry noodles, but mainly alkaline-based noodles more gluten. Today to make beef jerky. The next ingredients to be used, 100 grams of shredded meat, a handful of leeks, 4 ~ 5 blocks of tofu, a catty of lye noodles, and seasoning, cornstarch, seasoning wine, soy sauce, salt, seasoning are ready, the official start of the production. Shredded meat washed, drained, in a bowl pour a small amount of seasoning wine, add cornstarch, add salt to soak for about 15 minutes, leeks cut clean, dried tofu is also washed, all ready.

The next step is to start cooking the noodles, the most mixed rice is more focused on pot gas, it is best to cook the noodles first. Pour half a pot of water into the pot, when the water boils, put the noodles. As with dumplings, boil the water and pour in a moderate amount of cold water, repeated two or three times. It's better to put the noodles in cold water after cooking. When you eat out at a restaurant, the chef is always able to match the timing of noodle cooking and stir-frying perfectly, and if you do it at the same time, you can still make good food. But it's hard to do it at home, so please try your best. Noodles fragrant not afraid of deep alley, can not miss the Hangzhou people in the heart of one of the two bowls of noodles in the six four bibimbap noodles

Cooking noodles when doing stir-fry vegetables. There is no water in the pot after pouring oil, oil is hot, open the medium flower meat, until the pork is browned, pull the shredded meat to one side of the pot, put the tofu stir fry for a while, and finally put the leeks and stir fry well. Add the pots one after the other, as they cook at different times, so in turn. Season with a good amount of salt, soy sauce, and seasoning. The salty flavor is mainly soy sauce. Because you are making bibimbap, it is more colorful and you can put more. Some bibimbap adds some cornstarch, mixed in the pan and stir-fried well over high heat, and the hanging noodles help juicing more.

After adding the noodles with the water removed to the stir-fried vegetables and mixing them evenly, you can remove them from the wok and mix them together with chopsticks or a spatula. This way a bowl of flavorful meat mix is ready to serve.