With: fresh noodles, bean curd, soybean sprouts, pork, ginger, garlic, soy sauce, thirteen spices, salt
Steps
1, fresh noodles dripping with a little oil put on the grate to steam for 10 minutes (dripping with a bit of oil in order to cook the noodles steamed after not sticking together, easy to shake loose).
2, pour oil in the pot, oil eight minutes hot put ginger and garlic burst incense, pour into the cut pork stir fry.
3, pork fried brown after adding beans, soy sauce, salt, thirteen spices in turn. (Salt can be put more, because the noodles are light). Stir fry evenly and pour 3 small bowls of boiling water, cover and stew for 3 minutes.
4. Add soybean sprouts and stir well.
5, vegetables stir-fried until seven minutes cooked can turn off the fire.
6, this time the pot of noodles have been steamed. Put the steamed noodles into the frying pan and stir well, stirring constantly, so that the noodles will be completely absorbed by the vegetable broth.
7, with a spatula will be mixed after the vegetables, noodles to the steamer grate, (grate on a layer of caged cloth), on the pot can be steamed for 20 minutes.
8, time to turn off the fire, open the lid, delicious! Eat with garlic, Henan flavor ah!
Henan steamed lo mein steps
Step 1 to prepare the ingredients: bean curd (Chinese supermarkets are out of long bean curd, can only use this short bean curd, personally think that the Chinese kind of long bean curd is more delicious a little bit), soybean sprouts, pork, tomatoes.
Step 2: Steam the noodles: We don't have fresh noodles here, I use hanging noodles. Steamer hot water, put the noodles in the water on the grate and dry steam for 20 minutes
Step 3 Prepare the meat: slice, put soy sauce, soy sauce, salt, thirteen spices. Mix well and set aside
Step 4 Slice the garlic and ginger and set aside. Another frying pan, pour in oil, oil eight minutes hot garlic and ginger popping aroma, add the mix of pork, stir fry until brown
Step 5 pork stir fry brown, add beans, tomatoes, soy sauce, salt (soy sauce and salt can be more, soy sauce is used for coloring, salt put more because the noodles are light). Stir fry evenly and pour in 3 small bowls of boiling water, cover and stew for 3 minutes
Step 6 into the soybean sprouts, stirring evenly
Step 7 vegetables stir-fried to seven minutes cooked can turn off the fire
Step 8 this time in the steamer pot in the pasta has been steamed, put the steamed pasta into the frying pan, stirring constantly, so the pasta will be absorbed by the vegetable broth juice (I use the pasta is relatively dry, so the prepared vegetable broth juice more)
Step 9 to the pasta is not a good idea, but it's a good idea to put a little more than a few minutes on the stove. The noodles should be steamed for 20 minutes if you want them to be soft, or 15 minutes if you want them to be hard.
Step 10 time to turn off the fire, open the lid, delicious! The food is delicious. Eat it with garlic, it is full of Henan flavor!
Hello everyone, I am Tan Tan!
Steamed noodles practice:
1, noodles:
The market to buy thin noodles, or hand-rolled noodles, hand-rolled noodles cut fine for the best. Aluminum steaming grate coated with a layer of oil, or covered with wet gauze, the noodles as large as possible spacing spread out, steamed over water on high heat for a quarter of an hour, out of the standby.
2, blanching bean curd:
Steaming noodles in the water without pouring, will cut into sections of the bean curd poured into the pot blanching break, fishing out of the cool water, dry water standby.
3, stir fry the main dish:
In the pot, pour cooking oil, stir fry pepper and star anise after fishing discarded, put ginger and garlic fried incense, put the pork slices or diced meat, meat slices a little thick, diced meat squares, meat discoloration oil increased, add the bean curd stir fry.
4, seasoning:
As the noodles no longer add salt, seasoning to be put at once, add soy sauce, old soy sauce coloring, according to the noodle portion of the addition of oh, add salt, thirteen spices, sugar, chicken essence continue to stir fry.
5, add water is not appropriate this step is very critical, but also determines the texture of the noodles. Stir frying basic raw, directly in the pot, according to the amount of noodles, add the right amount of hot water to boil.
6, after the water boils, the spare steamed noodles into the pot, slowly stirring with chopsticks, so that the noodles color and evenly absorb the soup, the best effect is that the noodles absorb the soup, but not dry.
7, this step is the noodles into the taste, stir the noodles, re-introduced into the aluminum steaming compartment, the steaming compartment can be put wet gauze, the best pad to put a few pieces of Chinese cabbage leaves, mixed with a good noodle yards put on its water, cover the cover of high-flame steaming for a quarter of an hour, and then come out on the end of the can be.
This is the Henan family steamed noodles, color and flavor! Eaten friends can eat two big bowls oh! If you like it, follow Tan Tan's approach to do it!
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First, prepare materials. 1000 grams of noodles; 400 grams of meat; 500 grams of soybean sprouts or cowpea horns. Onion and ginger, soy sauce, salt, star anise, cooking oil and so on.
Second, the production process. Steam the noodles in a cage and set aside. Meat slicing, soybean teeth blanching (if cowpea horns are pinched into 2 cm segments blanched), green onion cut flowers, ginger shredded.
1, hot pot cool oil, down into the onion ginger, star anise stir fry flavor, down into the meat slices stir fry until the oil, add two bowls of water to cook for 10 minutes, add salt, soy sauce seasoning, down into the soybean sprouts, open the pot and turn off the fire.
2, the steamed noodles in the dish and mix well, the marinade will be fully absorbed into the noodles.
3, will be mixed with the vegetables of the noodles again on the cage steamed for ten minutes off the fire, the steamed marinated noodles poured into the basin to pick scattered, dripping into the small milled sesame oil.
Each region has its own representative noodles, Henan is the most representative of the natural braised noodles. But the soup of braised noodles test the fire, braised noodles test the technology, so people eat braised noodles, basically go to the restaurant, few do it yourself.
The more homely noodles, lo mein should be more representative. Although called lo mein, but and more northern "brine noodles" relationship is not very much, from the practice, but more like steamed noodles.
The biggest feature of lo mein is that its flavor is completely immersed in the noodles, and then the noodles are steamed and dried so that the noodles will be very dry, but also very flavorful, the more you chew the more flavorful, and you can't stop eating them. I once ate 4 bowls at a time, much more vigorously than a buffet.
So here goes.
The first thing is to stir-fry the ingredients, meat with vegetables, pork five-flower, hind legs can be, to have fat and lean, vegetarian vegetables to four season beans, cowpeas, garlic moss, bean sprouts, etc. is good, they will be soft and crunchy when they are done, is the most suitable for the texture of the lo mein.
The first step is very simple, put oil in the pot, put the meat to fry the oil, put ginger and garlic slices to fry, and then put the side dishes to fry evenly.
Then put the seasoning.
Old soy sauce, color with, because a moment to the noodles "color", so put some more.
Salt, the same put a little more than usual cooking to be slightly salty, a moment to use the soup to the noodles into the flavor
thirteen spices / five spice powder / star anise, put one of them on it, marinated noodles, to have a little bit of spice marinade flavor, the traditional usually put anise, cinnamon, I like to sprinkle some thirteen spices, a collection of 13 kinds of spices, the taste is richer.
In this way, seasoning work is almost done.
Then add the water, the water submerged dish three-quarters can be, these water is a moment to use to moisten the noodles, to the noodles into the flavor, more water taste light, water is not enough to moisten the noodles.
After boiling over high heat, cook over medium heat for about 5 minutes. Be careful not to cook too long, otherwise the soup will emulsify and become thick, then the final lo mein will be very sticky and not refreshing.
Then serve it out, and serve the vegetables and the broth separately, for reasons that will become clear in a moment.
This time finally to the noodles into the field, be sure to use this kind of soft fresh noodles, not the kind of hard hanging noodles, and it is best to be this kind of the thinnest, it is easier to taste.
The noodles are first put into the steamer, the water is boiled and steamed for about 20 minutes, one is to steam the noodles first half-cooked, and the second is that the steamed noodles are more likely to be flavored.
Then so, the steamed noodles, a batch of batch into the soup just now, mix well into the flavor, this is not too long to mix, probably mix well after 5 seconds or so can be, and then fish up to drain the surface of the soup. Otherwise, too much soup, the last best lo mein will be very sticky.
After the noodles are well mixed with the soup, then return to the steamer, first lay a layer of noodles, then lay a layer of meat and vegetables, and so on, and so on, and so on.
Cover the lid, and then steam for 20 minutes, the last step of steaming, one in order to steam all the ingredients thoroughly, and two in the process of steaming so that the noodles completely absorbed the broth, completely flavored, while the outer layer is dry and refreshing.
When it's done, it's drier than soup noodles and more flavorful than fried noodles, and the more you chew it, the more flavorful it will be.
The noodles are drier, and a bowl of tomato and eggdrop soup is standard.
If there is a meal not eaten, the next meal can be fried and eat again, more fragrant.
Hello, I am Minnie, as a Henan, I share with you our steamed marinated noodles, or steamed noodles for short, as well as the materials:
1: soybean sprouts half a catty (4 people / portion)
2: three taels of pork
3: 1 ? pounds of wet noodles
4: 2 celery
5: 4 cilantro
p> seasoning materials, peanut oil, salt, ginger less raw, a little onion, chicken essence, soy sauce, flavor, thirteen spice seasoning
Method: bean sprouts washed clean, fished out of the water, celery washed and cut into diagonal strips, cilantro washed and cleaned for spare parts, pork cut into, crushed into small pieces, ready to pot ah
Start the pot to boil the oil,