1. Braised noodles with beans
Ingredients: 250 grams of beans, 150 grams of noodles, 50 grams of pork belly, 15 ml of oil, cooking wine, 30 ml of light soy sauce, 5 ml of dark soy sauce, 2 pickled red peppers, spring onion
method:
1. Marinate the pork belly slices in cooking wine for 10 minutes, wash the beans, break them into equally large pieces, put them on a plate, heat them in the microwave on high heat for 4 minutes, remove them and mix them with chopsticks for 4 minutes.
2. Add the appropriate amount of oil to the pot, add the pickled pepper, green onion and pork belly and sauté until the slices change color, add the microwaved beans, add the soy sauce and the soy sauce and stir-fry well.
3. Sauté in hot water until the seasonings and ingredients are fused, pour out the soup in the pot, leaving only a small part of the soup in the pot.
4. Put the fresh noodles on the beans, cover the pot, simmer on medium-low heat for about 15 minutes, simmer the noodles with hot air, and finally stir-fry, stir-fry the noodles and beans evenly.
2. Braised noodles with chicken shreds
Ingredients: 1 piece of chicken breast, 250 grams of beans, 400 grams of fresh noodles, 1 head of garlic, 1 carrot, 2 green onions, dried chili peppers, 1 star anise, 1 teaspoon of salt, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 1/2 teaspoon of five-spice powder, one-third teaspoon of chicken essence, 1 teaspoon of sesame oil
1. Cut the chicken breast into strips and marinate with starch for 10 minutes; cut the green onion into sections; the dried ginger pepper shredded; the star anise should be broken; the beans should be cut into sections; the carrots should be shredded; the garlic should be crushed and chopped; and the chicken should be fried in oil.
2. Stir-fry the oil of the chicken shredded chicken in a pot and sauté the dried shallots and ginger peppers over low heat, add the beans, carrots, star anise and five-spice powder and stir-fry evenly.
3. Add soy sauce, sugar, cooking wine, stir-fry well, add shredded chicken, mix with water and ingredients, add salt and bring to a boil.
4. Put in the noodles, be careful not to turn, let the beans be on the bottom to prevent sticking to the pan, turn off the low heat, simmer for 5 minutes, use chopsticks to turn the top of the soup to the bottom, continue to simmer for 5 minutes, put in the minced garlic on high heat to collect the juice, out of the pot put sesame oil and chicken essence to enhance the flavor.
3. Multicolored braised noodles
Ingredients: 1 bowl of noodles, 1 potato, 1 carrot, 3 fungus, 3 shiitake mushrooms, peas, corn kernels, 1 shallot, beef sauce, oyster sauce, sugar, salt
1. Dice the shallots, carrots, potatoes and shiitake mushrooms, cut the fungus into thin strips, and cook the noodles until they are eight minutes cooked.
2. Add the right amount of oil in the pot, when the oil is hot, add the diced shallots and stir-fry until fragrant, add the diced potatoes, diced carrots, add two tablespoons of spicy beef sauce, stir-fry.
3. Pour the remaining ingredients together into the pan, stir-fry evenly, let the ingredients mix well with the beef sauce, add a little water, salt, oil and sugar, and cook for a while.
4. Add the cooked noodles and simmer until the soup is almost ready.
4. Garlic sweet potato stewed noodles
Ingredients: 200 grams of wet noodles, 150 grams of sweet potatoes, green peppers, garlic cloves, 1 teaspoon of oil, salt, 2 teaspoons of Pixian bean paste, steamed fish soy sauce
1. Wash and cut the green peppers and sweet potatoes into small pieces; beat the garlic.
2. Heat the oil in a pot, sauté the garlic cloves, pour in the green pepper and sweet potatoes, stir-fry well, add pixian bean paste, and stir-fry well.
3. Pour in an appropriate amount of cold water, cook for 5 minutes, stack the wet noodles evenly on the sweet potatoes, and use the water vapor of the boiled sweet potatoes to simmer the noodles.
4. Reduce the broth in the pot, turn the noodles over, drizzle with steamed fish soy sauce and stir-fry well.
5. Stew noodles with bean sprouts
Ingredients: noodles, soybean sprouts, fungus, onion, green onion, ginger, peppercorns, star anise, thirteen spices, dark soy sauce, salt
1. Soak the fungus in warm water, then pick the roots, wash and cut into small pieces; cut the ham into small pieces; and slice the onion, green onion and ginger separately.
2. In a wok, pour oil 1.5 to 2 times the amount of oil as usual stir-fry, add peppercorns and star anise over low heat to simmer the aroma, add green onion and ginger and stir-fry until fragrant, add fungus and soybean sprouts and stir-fry for half a minute.
3. Stir-fry the onion and sliced ham, add two and a half spoonfuls and 1 tablespoon of soy sauce and stir-fry well, add water until all dishes are drowned.
4. Spread out the shaky noodles on top of the watered dish, add the lid, simmer for about 5 minutes, add the right amount of salt to taste, stir well and evenly.
6. Braised noodles in a pot
Ingredients: 300 grams of fresh egg noodles, 200 grams of serrabytes of beans, 100 grams of shredded pork belly, 15 grams of shredded green onion, 10 grams of shredded ginger, 25 grams of minced garlic, 10 grams of rice wine, 20 grams of fresh soy sauce, 2 grams of refined salt, 2 grams of monosodium glutamate, 0.3 grams of pepper powder, 5 grams of sesame oil, 10 grams of balsamic vinegar, 15 grams of cooking oil
1. Sauté the pork belly in the bottom oil in the pan, sauté the pork belly shredded pork belly in oil and add the green onion and ginger shreds and stir-fry until fragrant.
2. Pour in the shredded beans and stir-fry evenly into the sake, pour the slightly fried and half-cooked stalks into the pot to lay out, put the fresh noodles on the shredded beans, and pour hot water along the edge of the pot.
3. Bring the pot to a boil on a stove and simmer over medium-low heat for 10 minutes.
4. Stir in a bowl with a little minced garlic, salt and pepper, monosodium glutamate, sesame oil, fresh soy sauce, balsamic vinegar and water to form a bowl of juice.
5. After the noodles are cooked, open the lid of the pot and add the sauce and stir-fry well, until the soup is clean and sprinkle with the remaining minced garlic to turn off the heat.
7. Stewed meat noodles with mushrooms
Ingredients: 200 grams of fresh noodles, 200 grams of pork belly, 120 grams of bisporus mushrooms, 30 grams of green onion, 15 grams of ginger slices, 2 star anise, 20 grams of soy sauce, 20 grams of rice wine, 2 grams of salt, 20 grams of sugar, 2 grams of monosodium glutamate, 1 gram of pepper, 15 grams of cooking oil
1. Put a little oil in the pot, add star anise and white sugar and sauté the sugar color, sauté the sugar until slightly yellow, add pork belly and sauté the oil, the surface is golden brown, then cook into the rice wine and stir-fry well.
2. Stir-fry in soy sauce, pour in boiling water, add chopped green onion and ginger slices and simmer the meat over low heat for 30 minutes.
3. Simmer the meat for 30 minutes, add the mushroom pieces, cover the pot and continue simmering for 10 minutes.
4. Season the meat with a little MSG and salt, sprinkle with a little pepper and stir-fry well.
8. Pork belly and vegetable stewed noodles
Ingredients: noodles, pork belly, green vegetables, oil, salt, sugar, cooking wine, ginger, garlic, green onion, sweet noodle sauce, chicken essence,
1. Wash and cut the pork belly into thin slices; wash and cut the green vegetables into sections.
2. Bring the water to a boil in a pot, add some salt, cook the bottom strip until 8 minutes cooked, remove and stir in oil.
3. Heat the oil in the pot, put down the ginger shreds, sauté the pork belly, let the meat change color, add sugar, cooking wine, sweet noodle sauce and simmer evenly
4. Add some water, simmer for about 15 minutes, add noodles, simmer for 3 minutes on medium heat (simmer until the juice is thick), add green vegetables, add salt, minced garlic, green onion, sauté over medium heat until the greens are cooked and serve.
Practice 9.
The practice of stewing noodles
ingredient
Ingredients: 250 grams of farmhouse plum willow meat, 500 grams of beans, 3 noodles
Ingredients: 5 garlic 2 tablespoons braised soy sauce, 2 teaspoons salt, a few drops of sesame oil
method
1. The materials are ready.
2: Wash and break the beans into sections, peel the garlic, slice the lean meat with salt, soy sauce and sesame oil and marinate for 10 minutes.
3: Beat the Ramen and steam in a steamer for 10 minutes.
4: Put the oil under the pot, put in the marinated lean meat and stir-fry with chopsticks to change color.
5: Sauté the pesto in another pot.
6: Stir-fry the beans for a while.
7: Add water that has not been passed the beans, then add braised soy sauce and salt.
8: Bring the soup to a boil, reduce the heat and cook for a while, then use a spoon to put the soup out of a bowl and set aside.
9: Spread the noodles evenly and fluffily on the beans.
10: Add the lid and simmer slowly.
11: Until the water in the pot is about to dry, use a spoon to slowly pour the soup on the noodles, cover the pot lid and continue simmering, do not add too much at a time, add once and then cover and simmer for 3-5 minutes, add in three times, simmer for a total of about 15 minutes.
12: Drizzle with a few drops of sesame oil, cover and simmer for 1 minute, then use chopsticks to mix the noodles with the beans at the bottom of the pot.
Five tips for making stewed noodles tastier:
1, braised noodles are best to buy fresh hand-rolled noodles, choose medium hand rolling, easy to taste, the taste is strong. If you choose This kind of Japanese ramen, you must steam it before you stew it, otherwise it will not be cooked at all. I like to steam for ten minutes, and I like to steam for fifteen minutes in a soft mouth.
2, with pork belly to make braised noodles taste more fragrant, I personally feel slightly greasy, like to use lean meat to stew. If you use pork chops, steaks, beef brisket to stew, first blanch with water, then stew the meat until seven or eight ripe, add beans, and then stew the noodles.
3, when simmering noodles, the amount of soup poured into determines the softness and hardness of the final noodles, and the amount of water added to the soft stewed noodles can be more. Stewed noodles are made by using the steam circulating in the pot to cook noodles and beans, so be sure to keep the heat low, pay attention to the remaining soup during the simmering process, and don't stew dry.
4, pour the soup to the noodles, do not add too much at a time, add once and then cover and simmer for 3-5 minutes, add three times, a total of about 15 minutes of simmering the noodles are cooked.
5: Drizzle a few drops of sesame oil before cooking, the taste of the stewed noodles will be more fragrant. You can also add pepper oil, balsamic vinegar, etc. to increase the flavor of the stewed noodles.