1. Prepare materials, noodles, fungus, etc.
II. Steps
1. Put the noodles on the steamer, then turn to medium heat and continue steaming 10 minute.
2. Wash the dishes when steaming noodles.
3. ginger and garlic
Step 4 roast meat
5. Cook the meat, put in all the cut vegetables and stew them together.
6 stew the dishes and put the steamed noodles in the dish pot.
7. Stir the noodles and vegetables evenly, simmer for 3 minutes, turn off the heat, and continue to simmer for 5 minutes.
3. How to steam it?
Before steaming brine, a layer of drawer cloth should be spread on the pot as usual, but many pasta residues are stuck on the steamed drawer cloth, which is not only a waste of food, but also inconvenient to clean. Some noodles are steamed into a ball. Here's how to make noodles not stick to a ball and how to keep them from sticking to a steamer.
1. Before cooking, evenly coat a layer of lard or vegetable oil on the steamer drawer, and then directly put the noodles on it. Then, when the noodles are cooked, the pan drawer will not stick, and the oil stains on the pan drawer will be cleaned, which saves the drawer cloth and kills two birds with one stone.
2. Steam the noodles first, then steam them in a pot when the water boils, and steam them over high fire. Be sure to wait for the water to boil in the pot, otherwise it will stick easily.
When steaming noodles, you can also spread a layer of soybean sprouts below. You can put it or not.
4. After steaming the noodles, be sure to shake the steamed noodles with chopsticks. Let it dry.
5. Then prepare the brine, and be sure to put enough oil in the brine, which is not delicious without it.
6. When the noodles are put down, there must be no dough. You must put them slowly and stir them with chopsticks, so that each noodle sticks to the brine. After mixing, the noodles stick to the oil, so you can eat them after steaming in the pot for a few minutes. The noodles are loose and do not stick.
IV. Attention
A little more oil is needed. Noodles are delicious.
V. Homemade practice of steaming noodles with noodles
Practice of steaming noodles with noodles
1. Wash pork belly slices, mix well with soy sauce, a little soy sauce, cooking wine and salt, and marinate for 20 minutes. Shake the noodles, pour a proper amount of salad oil evenly, and wrap the noodles evenly with salad oil from bottom to top with both hands (the method of covering the bottom). Wash cabbage and tear it into small pieces by hand. Wash soybean sprouts and set aside. Put the steamer on the fire, spread the dry cage cloth on the grate, put the noodles loosely after boiling, and steam over high fire for 15 minutes.
2. Put the steamed noodles into a large, dry container and shake them to make the water better distributed. Cooking side dishes while steaming noodles. Put the wok on the fire, use medium fire, pour in appropriate amount of salad oil, add fragrant leaves and star anise when the oil is 70% hot (don't throw it away), then pour in marinated meat slices, stir-fry and serve. Stir-fry shallot slices, garlic slices and ginger slices with the remaining base oil in the pot.
3. Add the bean sprouts and stir-fry until they are slightly soft, then pour in the cabbage and stir-fry, then pour in the pork belly slices (add the fragrant leaves and star anise together), stir-fry evenly, and pour in water, which is better than one third of the vegetables.
4. Pour in soy sauce, soy sauce and salt, cover the pot and simmer, and turn off the fire when the vegetables are almost 78% ripe. Fill a small pot with proper amount of vegetables and soup, wrap the noodles bit by bit evenly, put them in a steamer, and steam for 20 minutes on high fire.