Braised String Bean with Noodle (焖面) is a traditional Han Chinese noodle snack from central and northern China, popular in Shanxi, Shaanxi, Henan, Hebei, Beijing, Tianjin, Inner Mongolia, Liaoning, Anhui, Hubei and most other areas north of the Yangtze River, also known as steamed noodles, lo mein, oven noodles, kiln noodles[1], noodles cooked in small quantities of water, and battered noodles. The main ingredient is flour, and the ingredients are mainly bean curd and pork. Others are added as you like. You can add cabbage, mushrooms, shiitake mushrooms, and diced potatoes, which are also very tasty and have the effect of nourishing the heart and kidneys, strengthening the spleen and thick intestines, and removing heat and quenching thirst.
Method:
Preparation of ingredients
1. Noodles: Make the noodles in advance (molasses for 1 hour is best), slightly harder than the cooking noodles. (Or buy a machine, the kind of thin).
2. Bean curd: Wash and break into 1 inch pieces. (Family of three, about 2 pounds can)
3, pork: cut small thin slices (how much, fat and thin according to personal preference. If lean, frying a little more oil)
4, shredded green onions, ginger, dashi.
5, half a small bowl of boiling water (or cold water, pure water can be) + vinegar 1 tsp (according to personal preference can be more or less) + a little sesame oil + garlic + stir-fried beans and meat used in the broth (according to preference can be put or not)
Steps:
With a slightly deeper iron skillet hot (hot pot cool oil), put a large seasonings, when the oil temperature is hot, put in the meat, stir-frying until browned. Put soy sauce, salt, stir fry the flavor (about half a minute) put shredded green onion, ginger, stir fry for about half a minute more and then put in the bean curd and stir fry for about 1, 2 minutes. Pour in about 1 bowl of water, reduce the heat
Roll out the noodles, roll them out until they are about 1 or 2mm thick, then spread them out, sprinkle some dry flour on them, roll them up with a rolling pin, and cut them with a knife in the direction of the rolling pin, so that they are about 10cm wide (the diameter of the rolling pin), and then cut them into short thin noodles.
3. At this point then look at the pan has been fried vegetables, change to medium heat to ensure that there is enough steam (such as more water can be poured out part of the pot to stay in the water to just do not overflow the beans as appropriate) will be one-half of the noodle evenly sprinkled in the vegetables, cover the lid and simmer for 2-3 minutes, using chopsticks to shake the noodles to avoid sticking, and then put the remaining noodles, simmering for another 2-3 minutes. Pour half of the water (shown in Ingredient 5) over the noodles and simmer, covered, for 1 to 2 minutes. (If there is too much water, simmer for a little longer; there should be only 1cm of water in the pot before turning off the heat. Cover and simmer for another 1 or 2 minutes. Lift the lid and mix well to eat.