How to steam the noodles out of the frying pan and boil the right amount of water? After the water is boiled, put the noodles in. After cooking for a while, spread the noodles out slightly with chopsticks. Then, when the noodles are cooked for 8 minutes, take them out and cool them with cold water. Change a pot of water and let them cool completely. Mix a little oil, take it out and shake it to dry, so that the noodles will not stick easily when fried, and the roots are clear. Prepare dishes when steaming noodles: release shredded pork, soy sauce, salt, pepper and starch, then pour in a spoonful of oil and mix well, and code into the taste;
Shred cabbage and pepper, and chop onion, ginger and garlic. Cool the oil in the hot pot. When the oil is 60% to 70% hot, add the delicious shredded pork, stir-fry until the shredded pork turns white, and put it out for use. Add oil to the wok, stir-fry shallots, ginger, garlic, shredded Chinese cabbage and chili, stir-fry for a while, add fried shredded pork, add salt, soy sauce, soy sauce, and stir-fry chicken essence, which is heavier than usual, because noodles will be eaten later. After frying the vegetables, pour in the steamed noodles and stir fry. If it is too dry, sprinkle a little water and stew for a while, then stir fry evenly. After the fire is stirred for a few times, you can put the plate on the pan.
Note: Many people cook the noodles thoroughly first, which is wrong. Just cook the noodles until they are cooked to 8 minutes, because they will fry at the back. If it is cooked directly, frying the noodles again will have no effect. After the noodles are cooked for 8 minutes, it is very important to supercool and mix in the cooked oil. Too cold water can make noodles taste stronger, and mixing with cooked oil has a lubricating effect, so noodles are not easy to stick together and have distinct roots.
How to make handmade noodles? Put the flour into a pot and add 1-2 teaspoons of fine salt. Stir while adding water to form floc. Knead the dough, knead it a few times to make the dough smooth and firm, and wake it for 20 minutes. Use a small noodle machine or a rolling pin to roll the dough into a piece about half a centimeter thick. Spread flour on the dough. Several pieces of dough are stacked together, and each layer of dough should be sprinkled with a layer of powder to prevent adhesion. Then roll it up from one side. Cut into noodles. Note: the dough of the dough should be hard enough to be firm.
When cooking handmade noodles, blanch the noodles first, and then put them into cold water quickly, so that the noodles will spread out and not stick together. Take Chinese cabbage as an example, we should remove all its old leaves or rotten leaves from the roots in advance, and then wash them clean. Chop it on a clean chopping board, which is also convenient for us to eat without too much chewing. The next step is to prepare some seasonings, such as garlic, which can be put in the whole piece if it is convenient, but to remove its skin, you can also use the back of a kitchen knife to make minced garlic as usual. Boil oil, add garlic, stir-fry fragrant garlic, then add vegetables directly, add appropriate amount of oyster sauce and chicken powder. Of course, because vegetables still have a lot of water, a little water is enough.