It is said that "world noodle to see China, Chinese noodle in Shanxi", in Shanxi, noodle culture has a long history, every housewife has a few kinds of skillful noodle. In fact, in Shanxi not only knife-shaved noodles are popular, bean curd stewed noodles is also a favored noodle. As a native of Shanxi, for these two kinds of noodles, I prefer the bean curd stewed noodles.
The traditional bean curd casserole is usually made with bean curd and pork, which is relatively greasy. I like to use beans and tomatoes to make the stewed noodles. After entering the fall, the local beans and tomatoes are on the market in large quantities, these two things are good ingredients for making stewed noodles. Stewed noodles with string beans and tomatoes is one of the most common stewed noodles in our local countryside. Crisp beans with sweet and sour tomatoes, and finally and stewed noodles mixed together, not a little greasy feeling, especially delicious appetizing.
Below I will share with you the recipe for tomato and bean curd casserole.
Tomato and bean curd casserole
Ingredients: two tomatoes, 300 grams of bean curd, 300 grams of flour, green onions, garlic, salt, soy sauce.
Practice steps:
1, the first and the pasta: 300 grams of flour in the basin, and then several times to add about 150 grams of water, while adding water while mixing, stirring into the flakes after hand kneading into a dough, wrapped in plastic wrap or a damp cloth resting 10 minutes to wake up.
2. Wash the bean curd, remove the head and tail, and break it into small pieces; wash the tomatoes and cut them into small pieces.
3, the pan sat in the oil, oil heat into the onion, garlic slices stir fry, and then into the broken bean section stir fry. Bean curd should be more stir-fried for a while, the bean curd fried incense.
4, beans stir-fried into the tomato pieces continue to stir fry, the tomatoes fried soup, add salt, soy sauce seasoning, stir fry evenly, add no more than the water of the beans.
5, the water boiled and scooped out some, this time the amount of water than the beans a little lower can be. Turn the heat down to minimum and start working with the noodles.
6, take the awakened dough out, put it on the board, use a rolling pin to roll it out, after rolling out, brush a layer of cooking oil on the surface of the sheet, this can prevent the noodles from sticking.
7: Brush the dough with oil, fold the sheets over and cut them into noodles.
8: At this time, turn the heat to medium, place the cut noodles neatly on top of the bean curd, cover the pot and simmer for 3 minutes.
9. After 3 minutes, open the lid, use chopsticks to dislodge the noodles, shake them a few times, cover the pot and simmer for another 5 minutes. This allows the water vapor to penetrate the noodles better and the noodles won't be pinched.
10: Drizzle some of the soup over the noodles, letting them absorb the broth, and simmer for 1 minute.
11, finally the noodles and beans and tomatoes tossed evenly to serve.