Shandong braised noodles

2024-05-02 02:59:09 1404

During the dog days, it is advisable to eat noodles. In the north, there is a slang saying that goes "two fu noodles with dumplings on the head, three fu pancakes with eggs.". Eating noodles on the fu day has been a custom since at least the Three Kingdoms period. As for us northerners, we especially like to eat noodles< Br>

Details of ingredients

Hand rolled noodles500g
pork75g
Dried yellow cauliflower50g
Auricularia auricula50g
lentinus edodes100g
Scalliontwenty
ginger10g
soy sauce10ml
Meiji Fresh10ml
five-spice powder3g

Technique

difficultyintermediate
workmanshipStew
tastesalty and savory
timeHalf an hour

Steps to make Shandong braised noodles

1. Wash and soak yellow cauliflower until soft.
2. Cut into small sections.
3. Remove the stem and wash the shiitake mushrooms.
4. Cut into thin slices.
5. Wash and shred the fungus soaked hair.
6. Cut pork into shreds.
7. Heat the oil in a hot pot and add a little ginger shreds to stir fry.
8. Add shredded meat and stir fry until it turns color.
9. Add cauliflower, black fungus, and shiitake mushrooms and stir fry for 1 minute.
10. Add water, salt, five spice powder, soy sauce, Meiji Xian, stir fry scallions and bring to a boil over high heat.
11. Add an appropriate amount of water and starch, stir fry well.
12. Reduce heat and cover to simmer for 10 minutes.
13. Beat the eggs into liquid.
14. Pour evenly into the pot.
15. Slippery, turn to high heat for 10 seconds and turn off the heat, then the brine is ready.
16. Mix flour with an egg and an appropriate amount of water to form a dough and roll it out into wider noodles.
17. Prepare a basin of cold boiled water in advance.
18. Cook the hand rolled noodles until cooked.
19. Let's go through it once and let it cool down.
20. Pour it into a bowl and pour over the brine.