Noodles with noodles are called steamed noodles in northern Henan Province. Steamed noodles are named because of the presence of marinated soup. Put the steamed noodles in the fried marinated soup and stir them for the second time. The steamed noodles are oily and smooth, which has a special taste. Local people like to eat steamed noodles when they have leisure time. As a kind of pasta in Henan, noodles with noodles are a home-cooked meal that can be eaten by the public at the same time, and the delicious food is no better than noodles with noodles.

I used to cook in a big pot for many years. Actually, the most convenient thing is steaming noodles with noodles. When it's time to start meals, noodles with noodles are ready, and you can eat them as you like, which saves a lot of trouble. How to make it delicious? Share my experience today.

Steamed noodles are usually wet noodles. Dry noodles can still be steamed as a last resort, just add more soup when cooking. Mix the prepared wet noodles with oil. The steamed noodles are strong and do not stick to each other, and they will disperse when shaken. Spread the dried noodles directly on the grate and steam for 15 minutes.

the noodles are served, and then the side dishes are processed. The beans can also be cut into inches with a knife, and the soybean sprouts are washed clean. Some people don't like to eat soybean sprouts, so they can be left out. Garlic moss, four-season plum and celery are all excellent combinations of steamed noodles. Slice fat lean meat, onion ginger, anise pepper and cinnamon for later use. How to cook well? The key to mastering this step is to heat the oil in the pan, stir-fry the fat in the pan first, stir-fry the onion and ginger in the pan to taste, stir-fry the meat slices, add cooking wine, soy sauce, add soup and salt, marinate the meat slices for six times, and add the side dishes with rich soup. When the side dishes are about six times ripe, they can be seasoned and turned off. At this time, stir-fry.

the first steamed noodles are poured into the fried dishes, and evenly mixed, so that the noodles can absorb the soup as much as possible until the noodles are soaked. After bathing in the marinated soup, the noodles feel much more comfortable and softer.

The mixed noodles can be steamed in the steamer for ten minutes for the second time. At this time, the noodles are smooth, shiny and flexible, and they are soft and elastic when picked up with chopsticks, which is particularly delicious. Kazuhiro Mori bowl of noodles, holding a few cloves of garlic in his hand, one mouthful of noodles is a mouthful of garlic, so charming!