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How to make braised noodle? Here are 3 recommended methods!
Braised noodle is a very famous dish, especially popular in the northwestern region of our country. This dish has a long history, and it tastes sweet and smooth. In addition, it can supplement starch, protein, and calcium, phosphorus, iron, and other minerals. Eating braised noodle can nourish the heart and is good for the health of the spleen and stomach. So, how is braised noodle made?
First, braised noodle
Materials
200 grams of minced pork, 1 piece of smoked bean curd, 400 grams of dried noodles, 6 leaves of green vegetables, 10 grams of ginger, 45 milliliters of vinegar, 15 milliliters of soy sauce, 30 milliliters of cooking wine, 10 grams of sugar, 5 grams of salt, 15 milliliters of chili oil, 10 grams of Sichuan pepper powder, a little scallion, a little sesame seed
Method
1. Add 15ml of cooking wine and 2 grams of salt to the minced pork and mix well, marinate for half an hour. Cut the smoked tofu into half-centimeter square pieces and set aside.
2. Add the bottom oil in the pan and heat it, then add minced ginger and stir-fry until it emits a fragrance, then add minced pork and stir-fry until it turns white;
3. Add the smoked tofu pieces and slowly stir-fry until they emit a fragrance, then add cooking wine and soy sauce and stir-fry until the smoked tofu and pork turn red;
4. Add high-quality stock or water, just enough to cover half the materials, then add salt and sugar and boil until the soup is colored and the taste is rich.
5. In another pot, bring water to a boil and add the noodles. Boil the noodles until they are about 80% cooked, then take them out. Put the noodles in a bowl, add the previously cooked sauce, cooked vegetables, and mix according to taste with Shaoxing wine, Sichuan pepper powder, chili oil, sesame seeds, and scallions.
Second, oil-splashed sauce noodles
Materials
Materials: 300 grams of high-gluten flour, 2 small pieces of pork, a random amount of mushrooms, 4 bok choy, 1 sprout, 2 scallions, 5 grams of ginger, 5 grams of scallion, 1 star anise, 1 piece of cassia bark, a random amount of homemade chili powder.
Seasonings: 3 tablespoons of vegetable oil, 1 tablespoon of soy sauce, 1 teaspoon of dark soy sauce, a small amount of five-spice powder, 1 tablespoon of vinegar, 50ML of water, 1 tablespoon of sugar, a small amount of salt.
Method
1, Put the flour in a large bowl and slowly add 160ML of water. 2, Stir while adding to form a snowflake pattern. 3, Knead the dough with your hands and let it rest for a while to become smoother. 4, Divide it into small balls of about 40 grams each, oil each ball, cover with plastic wrap, and let it rest for about half an hour. 5, Cut the scallions, ginger, and garlic into particles. 6, Cut the mushrooms and pork into small cubes.
7, Heat half the oil in the pot, add the pork pieces, and then add star anise and cassia bark, stir-fry the pork until it is partially cooked. 8, Add the mushroom cubes and stir-fry over low heat until they shrink. 9, Add ginger and garlic particles and stir-fry. 10, Add soy sauce, dark soy sauce, five-spice powder, salt, vinegar, sugar, and water in sequence. Stir-fry the chopped green onions and mix well before serving. 11, Rub a little oil on the countertop, knead the dough into a long strip, flatten it, pinch the ends with both hands, and shake it into a long strip about 50CM long. 12, Bring water to a boil in the pot, add a little oil, cook the noodles until they are done, and then put them in a bowl. 13, Blanche the sprouts and bok choy for a moment until they are cooked. 14, Place the sprouts on top of the noodles and wrap the bok choy around the sides. 15, Place the prepared sauce on top of the noodles.
Third, lamb sauce noodles
Materials
Tomatoes, mushrooms, green onions, lamb, ginger and garlic, seasonings.
Method
1, Cut all the ingredients into cubes. Put in whatever you like. This time I put in tomatoes, zucchini, mushrooms, and green onions.
2, Cut the lamb into small pieces, heat the pot, don’t add oil, and stir-fry to dry the moisture.
3, Add some bottom oil and sauté the ginger and garlic.
4, Pour in the vegetables, put the tomatoes in first, and then add the others after they are cooked.
5, Add water and simmer for about half an hour.
6, Turn off the heat and sprinkle a handful of green onions in.
7, While simmering, roll the dough. If you can’t roll the dough, use dried noodles instead. This way, it’s easier to separate the noodles.
8, After boiling, take it out and pour the sauce over it to eat.
