Shandong braised noodles
2024-05-02 02:59:09 1404
![Shandong braised noodles](https://i3.meishichina.com/attachment/recipe/2017/10/16/20171016150813319914213.jpg?x-oss-process=style/c640ms)
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
Technique
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.