Braised Noodles with Beans

Braised Noodles with Beans

1. Put flour into the noodle machine, add appropriate amount of water and stir, and the noodles will be automatically produced; the length of the noodles can be adjusted as you like, and the length can be adjusted; from kneading to pressing, it does not matter if there is no noodle machine, you can use the ones sold outside Fine wet cut noodles;

2. When working with the noodle machine, let’s process the vegetables; pinch the ends of the beans, remove the old tendons on the sides, poke small pieces, about 3 cm in length; 1 piece of pork belly with skin, and I used 1.5 heads and a half of garlic. The finishing touch of the bean curd noodles should not be too little;

3. Cut the meat with the skin into thin slices. Don't worry about the skin being fried or chewing, it will be very soft when it is stir-fried; chopped green onion

4. Use a garlic puller to pull the garlic cloves into minced pieces, and use a knife to chop the garlic without a garlic puller;

5. Pour a little oil in the wok, put the sliced pork and green onion into the pan, stir-fry on low heat until the sliced meat is slightly curly; at this time, the fat in the sliced meat is simmered out, and the sliced meat is not greasy to eat. The excess fat can also moisturize the beans ；

6. Pour the beans into the pot, stir-fry on low heat until most of the beans are discolored; the beans absorb some fat and taste more delicious;

7. Sprinkle the right amount of salt, pour the right amount of soy sauce, light soy sauce, and then pour the water; the amount of water should be more. In addition to the simmered beans, a part of it should be reserved for the noodles. It is better that the beans are submerged and 1 finger wide than the beans. ; Cover the lid and simmer over a small fire;

8. The steamer is heated in advance, and the pressed noodles are scattered and spread on the steamer; the steamer does not need to be greased, because the noodles must be heated before being put on the steamer, so there is no need to worry about the noodles sticking to the steamer; Let the air flow between the noodles, prevent adhesion and easy to cook;

9. Cover the lid and steam on high heat for 8-10 minutes, depending on the thickness of the noodles; basically the noodles can be steamed to 8 minutes;

10. At this time, the beans are also simmered to 7 or 8 minutes of ripeness, pick the steamed noodles with chopsticks, and put them in the beans pot;

11. Use chopsticks to stir the noodles and beans, the main purpose is to quickly absorb the soup in the pot into the noodles; pick the noodles to the upper layer of the pot, and use the beans and a small amount of soup to spread the bottom. Add appropriate amount of water; cover with lid and simmer for about 5 minutes;

12. Stir the noodles and beans a few times before starting the pot, and pour a little vinegar along the side of the pot; rice vinegar, aged vinegar, or balsamic vinegar can be used, and pour some according to your preference; pour the minced garlic into the pot and stir lightly and quickly Evenly, turn off the heat, and serve.

Tips:

1. The noodles used for braising noodles are preferably thinner, fresh noodles, because they contain a lot of water, they are easy to steam and simmer; you can also roll the noodles by hand; dry dried noodles are not recommended because they have less water and need to be cooked for a long time. Only familiar, not suitable for braising noodles;
2. The stewed noodles can be meat or vegetable, and the meat slices can be fat or thin. If you use fat, you must simmer the excess oil so that it is fragrant and not greasy. In addition to pork, you can also use beef, chicken, ribs, etc. instead, the same, but each The processing time is slightly different;
3. In addition to the beans, you can also add carrots, potatoes, peppers and other vegetables; potatoes can be cut into large pieces and stewed with the beans. Carrots and peppers can be shredded and put before the pot to keep the crispy taste.