1. How long does it take to steam noodles?

The maximum firepower of the induction cooker can be steamed in 20 minutes.

Second, steamed noodles

Ingredients: pork belly 100~ 150g must be slightly fat, green pepper (or cabbage, bean sprouts, long and short beans, etc. ) Suitable, ginger, soy sauce, salt, machine-made wet noodles 500g (fine noodles for fishing, coarse noodles for soup, fine noodles for wet noodles).

Exercise:

1. Put the noodles in a steamer and steam them in water. After the steamer breathes (in my hometown, it is white water vapor), it will be finished in 10~ 15 minutes for later use.

2. Slice the pork belly, don't be particularly thin, or you won't find the meat slices after steaming; Dice green pepper, slice ginger or shred it (I like to shred it because it is not easy to feel it).

3. Put the sliced meat into a container, add some salt and soy sauce and stir well. Add oil to the wok, heat it, add shredded ginger and stir-fry the meat.

4. Then add green pepper and stir fry. After a little simmering, add the right amount of soy sauce, water and salt. Cover the pot and stew for a few minutes. Note: there should be more soy sauce, salt and water, and the vegetable soup should be salty and the sauce color should be strong (because the noodles are not salted, the vegetable soup should be used to flavor and color the noodles).

5. Put the steamed noodles in front into the wok, and mix well with the fried vegetables with chopsticks and spatula. It is best to stir evenly, basically all the noodles are stained with a faint sauce color, and the soup is basically absorbed by the noodles without leaving too much residue. Therefore, it is difficult to master the dosage of soy sauce, salt and water when cooking.

6. Spread the cage cloth on the grate of the steamer (you can also spread the cage cloth evenly with a large piece of cabbage leaves), spread the mixed noodles on the grate, cover the lid tightly (if necessary, add weight to the lid), steam it in water, and take it out after 20-30 minutes.