Braised Noodles with Beans in Iron Pot

Name: Braised Noodles with Beans in Iron Pot
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 350g pork; 280g eggplant; 380g Carob; 500g Flour; Some oil; Some salt; 1 ginger; 5 pcs garlic; 1 piece star anise; 1 piece Tsaoko; 6 slices Bay leaf; 3 tablespoons Soy sauce; 240g water

by lin leisurely

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Food is often somewhat different from region to region,
In my hometown, the southern and central areas have different ways of doing Lu Nian.
Our people in the south,
You need to steam twice to make the noodles.
And the middle part,
Steam it only once, then simmer, so that the dish and the noodles are completely blended.

Lom noodles and braised noodles are completely indistinguishable on the finished product drawing.
So, when I made this iron pot bean curd noodle,
Many friends in my hometown said: Lomian!
Because only I tasted it,
Only until these two completely different approaches are there any difference in taste!
The first time I ate stewed noodles in iron pot was in Hohhot, but since that time, I never forget it!

Braised Noodles with Beans in Iron Pot

1. Ingredients of the dish

Braised Noodles with Beans in Iron Pot recipe

2. Put the pork in the refrigerator for half an hour, take out the slices, put a small amount of oil in the iron pan, and stir-fry the fat meat until the meat slices are all unfolded.

3. Then add lean meat and stir fry

4. Stir-fry until the water in the meat is almost finished, pour in two spoons of light soy sauce and one spoon of dark soy sauce, and stir well

5. Add ginger slices, star anise, grass fruit, bay leaves, pour in boiling water and simmer

6. You can make noodles at this time. Water and flour are combined to form a dough, and the noodles are pressed with a noodle press for later use

7. Shred the beans and break into small pieces, cut the eggplant into small pieces, and smash the garlic into flat pieces

8. Put a small amount of oil in the wok, and fry the garlic first

9. Then add the beans and stir fry. When the beans change color, add the eggplant and stir fry. Add 1 tablespoon of light soy sauce and salt to taste

10. When the meat in the iron pan is mature, add an appropriate amount of salt and stir well. The moisture is basically one-third of the meat. If the amount of water is too much, it can be closed on high heat. Then pour the ripe vegetables in the wok into the meat in the wok

11. Without stirring, spread the noodles, cover, and heat for 5 minutes. Stir the noodles, use a wooden spatula to shovel the bottom of the iron pan to prevent sticking, cover it, and let it go for another three minutes. Then you can mix the noodles and vegetables completely, turn off the heat, and simmer for another two minutes.

Tips:
prompt:
1. Because the beans are not well cooked, I first fry the beans in a wok until they are ripe. This is the first time I ate stewed noodles in Hohhot when I asked the waiter.
2. Eggplant is relatively ripe, so put it late when frying.
3. The specific simmering for a few minutes depends on the thickness of your noodles. People on our side generally take longer to cook food.
4. My amount is for 4 adults. Please reduce the amount if there are fewer people. (Collapsed)