Bean curd casserole is a very common home-cooked staple, but also many people remember the flavor of childhood. The following recommended practice, using very little seasoning, method is also very simple, but the flavor is very good, you have time to try.

Specific production method

Step 1: Prepare the ingredients. 300 grams of fresh noodles, 200 grams of bean curd, 100 grams of pork, ginger, green onion, garlic.

Step 2: Remove the tendons from the bean curd, then break it into 3-5 cm long pieces, slice the pork, mince the green onion, ginger and garlic and set aside.

Step 3: Pour in the appropriate amount of oil in the pan, when the oil is hot, put the pork into the pan and stir-fry until the color turns white.

Step 4: Add ginger, onion and garlic to the pan and stir-fry to release the flavor.

Step 5: Add the string beans to the pan and stir-fry well.

Step 6: Add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of salt to taste.

Step 7: Add 1 bowl of water, bring to a boil over high heat and cook for 1-2 minutes. (The amount of water should not go over the bean curd)

Step 8: Spread the noodles over the bean curd, cover the pot, and simmer on medium heat for about 5 minutes turn off the heat, then simmer for another 1-2 minutes.

Step 9: Uncover the lid, then drizzle a little sesame oil and mix well to serve and start to start to ~

The second: soy sauce fried noodles

This soy sauce fried noodles full of fresh aroma, nourishing and chewy, and because of the put some green vegetables, very refreshing. It's perfect for breakfast or dinner. Plus, it's a time-saving staple that can be ready in ten minutes. If you like it, you may want to try it out.

Specific production method

Step 1: Prepare the ingredients. Fresh noodles 400 grams, 100 grams of bok choy, 30 grams of scallions. (Bok choy can be chosen as you like.)

Step 2: Cut the bok choy and scallions into segments respectively.

Step 3: Pour the right amount of water into the pot and boil it, then put the noodles into the pot.

Step 4: When the noodles are almost cooked, add the bok choy into the pot and blanch for a few seconds.

Step 5: Fish out the noodles with the bok choy and put them in a bowl of cool water.

Step 6: Pour some oil into the wok, and when the oil is hot, add the scallions to the wok and stir-fry them over low heat to release the flavor.

Step 7: Fish out the noodles and bok choy, drain, and add to the pot, stirring over high heat.

Step 8: Pour 10 ml of soy sauce and 5 ml of dark soy sauce along the sides of the pan, stir-fry evenly, then add 2 g of salt, 5 g of sugar, 1 g of chicken seasoning, stir-fry evenly again, then drizzle with a little sesame oil to turn off the heat and serve.

Third: hand-rolled noodles

There are many ways to make noodles, including rolling, stretching, cutting, peeling, pulling, pressing, rubbing, plucking, twisting, picking and pulling. The noodles rolled out are called "hand-rolled noodles". It is a very traditional home-made delicacy, with its tough texture and rich flavor.

How to make it

Step 1: Prepare the ingredients. 500 grams of plain flour, 3 grams of salt, 1 egg, about 110 milliliters of water. (Different flours absorb different amounts of water, so the amount of water will vary slightly)

Step 2: Put the salt and egg into the flour and mix well, then slowly pour in the water, and after repeated kneading and pressing, and into a smooth surface of the dough (and the dough is concerned about the surface of the light, the basin light, and the hand light). Cover the dough with plastic wrap and let it rise for about 30 minutes.

Step 3: Sprinkle a little dry flour on the surface of the board, then take out the dough and knead it again, and roll it out into a cake. (It's best to use a longer rolling pin to roll out the dough.)

Step 4: Roll the dough back and forth on the rolling pin, pressing down with your hands as you go, so that the dough gets thinner and thinner.

Step 5: It's a good idea to repeat this a few times in between, switching angles. Each time you do, sprinkle a little more dry flour onto the pastry to prevent it from sticking. Until the pastry is rolled out thinner and thinner, probably within 1 millimeter in thickness. (Because the pasta will rise slightly after cooking, it should not be rolled out too thick)

Step 6: Fold the pasta sheet, sprinkling some dry flour on each folded side. As shown in the picture

Step 7: Cut the pasta. Use a dry knife to cut the noodles into strips of the same width, as shown. Then gently lift the noodles one by one and shake off the dry powder on the surface. The hand-rolled noodles are ready.

Step 8: Cook the hand-rolled noodles in plenty of water and add the noodles when the water boils. After cooking and pouring the soup, smooth and tender especially delicious.