material
Ingredients: 500g noodles.
Accessories: pork belly 250g, soybean tooth150g, beans150g, ginger10g, celery100g.
Seasoning: salt, chicken essence, onion, garlic, star anise, dried Chili, soy sauce.
method of work
1. Noodles Choose thin flat fresh noodles, which are slightly moist. Never use dried noodles, but they are not freshly rolled noodles with a lot of water. It is best to use your own pressed noodles. Three thin ones are OK.
2. Spread the cage cloth on the cage drawer, put the noodles in, don't compact them, let them be fluffy, drain the water in the pot, open them on high fire and steam them for 10 minute.
3. Pick beans, garlic shoots, pork belly and bean sprouts and wash them. Cut the beans and garlic bolts into 2cm sections, and slice the pork belly. Chop garlic and slice onion obliquely. Shake out the steamed noodles and spread them on the panel to cool. Pour a spoonful of cooking oil evenly on the noodles and mix well by hand (to prevent the noodles from getting wet and waterproof when mixing noodles later). Heat a little oil in the pot, stir-fry the pork belly until golden, and take it out for later use. Leave a proper amount of oil in the pot, stir-fry the star anise pepper with a small fire. Turn to medium heat, add onion and garlic and saute until fragrant. Add the beans and stir-fry for one minute. Add bean sprouts, stir-fry celery for one minute, pour in the fried pork belly, soy sauce, salt and chicken essence, stir well, add water to 3/4 of the dish, and turn off the heat (the dish is not cooked at this time, which is the effect).
4. Pour the noodles into the pot and mix well with chopsticks (drain the water as I said, and there is no extra water drop in the pot at last).
5. Continue to put the mixed noodles into the steamer, boil the water and steam for 15 minutes (the noodles are steamed for the second time, and the dishes are also cooked).
Practice 2, large noodles.
material
"3 handfuls of Guandong Daoxiao Noodles", "moderate amount of hot pot meat slices", "half an onion", "carrot 1/4", "Chinese cabbage 1 stick", "moderate amount of tempura", "Flammulina velutipes 1 2 handfuls", "2 eggs" and ".
method of work
1: Prepare ingredients: shred onion, slice carrot, break eggs and cut Chinese cabbage.
2. Hot pot, add onion oil, saute onion and carrot until fragrant.
3: Continue to put the meat slices and fry until cooked.
4: Add hot water
5. Add noodles and Flammulina velutipes after the soup pot is boiled, whether it is sweet or not.
6: After the noodles are cooked for 3-5 minutes, add the Chinese cabbage, season with some glutinous rice, and try the salinity.
7: Then put the egg blossoms, stir them a little, turn off the fire, and pour a little sesame oil to serve the bowl.
8: If you like spicy food, you can add some Chili sauce yourself, and it tastes great!
Practice 3, large noodles.
material
Salad oil 15㏄, pork belly slices 200g, shredded bamboo shoots 100g, shredded carrot 50g, shredded auricularia 40g, Flammulina velutipes 20g, shredded mushroom 15g, broth 500㏄, 2 eggs, and 30㏄ white powder water.
method of work
1. Furnace practice:
1. Add salad oil and pork belly slices, shredded bamboo shoots, shredded carrots, shredded auricularia, Flammulina velutipes and shredded mushrooms into a microwave container, and heat with strong microwave for 5 minutes. 2. Add stock, seasoning and broken eggs, heat with strong microwave for 4 minutes, and finally thicken with white powder water.
3. Put the cooked noodles in the bowl, add the shredded cucumber, and finally add the cooked soup.
4. Furnace practice:
1. Heat the pan and add salad oil. Heat pork belly slices, shredded bamboo shoots, shredded carrots, shredded auricularia, Flammulina velutipes and shredded mushrooms with strong fire for 5 minutes. 5. Add broth, water 1000㏄, seasoning, boil with strong fire, then add the broken eggs and heat for 3 minutes, and finally thicken with white powder water.
6. Put the cooked noodles in the bowl, add the shredded cucumber, and finally add the cooked soup.