Braised Noodles in Pots

Name: Braised Noodles in Pots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fresh egg noodles; 200g beans; 100g Pork belly; 15g Green onion; 10g ginger; 25g Minced garlic; 10g Shao wine; 20g Fresh soy sauce; 2g Refined salt; 2g MSG; 0.3g pepper; 5g sesame oil; 10g Balsamic vinegar; 15g Cooking oil; Some Shimizu

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The Chinese-style braised noodles often eaten by northerners is actually a half-steamed and half-fried preparation method. When simmering noodles, the amount of water should be appropriate to the unprepared vegetables or ingredients. It is best not to soak the noodles in the soup. If you like to eat softer, you can blend some sauces in advance, and then simmer the noodles until they are cooked and fried later. Add a little bit of sauce and stir fry during the cooking process to make the noodles reach the desired softness and firmness. The taste is smooth and delicious, and it is not sticky.
"Guozai Braised Noodles" is a good and quick noodle dish for working-class workers. If you buy ready-made machine-made noodles, you can show a bowl of fragrant stewed noodles in front of your family in just 15 minutes after you get home. Will make the whole family happy, ha ha! The recipe for braised noodles in pot is as follows;"

Braised Noodles in Pots

1. Put the bottom oil in the pan and stir-fry the pork belly, stir-fry the pork belly and add the green onion and ginger to fry until fragrant.

2. Then pour in the shredded beans, stir-fry and cook evenly into the Shao wine.

3. Pour the slightly fried half-cooked shredded beans into the wok and spread it out.

4. Lay the fresh noodles flat on the bean shreds and pour hot water along the side of the pot.

5. Put the pot on the induction cooker to boil, change to medium-low heat and simmer for 10 minutes.

6. Blend a bowl of juice while braising the noodles; put a little garlic, salt and pepper in the bowl.

7. Add monosodium glutamate, sesame oil, fresh soy sauce, balsamic vinegar and appropriate amount of water and stir well for later use.

8. After the noodles are simmered, open the lid, pour in the sauce and stir-fry.

9. Stir-fry until the soup is harvested, and then sprinkle with the remaining minced garlic, then turn off the heat.

10. Serve with the pot. The quantity is two to three persons, and it only takes 15 minutes to prepare a pot of fragrant Guozi stewed noodles with vegetables and staples.

Tips:
The characteristics of this noodle: simple and quick to make, smooth and chewy noodles, rich aroma in the mouth, and a slight garlic aftertaste.

Tips;

1. When braising the noodles, the ingredients can be seasoned or not seasoned. For example, do not add salt when blending the sauce before seasoning, otherwise repeated seasoning will be too salty.

2. When braising the noodles, inject hot water. The water only needs to be level with the ingredients. It is best not to soak the noodles in water, which can play a role in steaming. Otherwise, adding more water will make the noodles sticky and unpalatable. , So the amount of water should be appropriate, so that it will not dry the pot within 10 minutes. Since the noodles are braised with boiling water, they only need to be braised over a medium-to-small heat.

3. In the final step, after pouring the sauce into the pot, stir-fry quickly, and then the sauce can be taken out after the soup is collected.

4. If there is no pot, use an ordinary wok. Add some shredded shiitake mushrooms and shredded winter bamboo shoots to make it taste better.

This home-cooked noodle dish "Guo Zi Braised Noodle" with a large frying spoon is ready for your friends' reference!

Comments

Sign in to comment

Similar recipes

Egg Noodles with Lard

Fresh Egg Noodles, Oyster Sauce, Lard

Noodles with Minced Meat

Fresh Egg Noodles, Enoki Mushroom, Carrot