Braised Noodles with Pickled Carrots

Name: Braised Noodles with Pickled Carrots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g White radish; 150g Machine-rolled wet noodles; 100g Bacon skin; Some Chives; Some Garlic cloves; Some ginger; Some Cooking oil; Some Laoganma tempeh sauce

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I like to eat the bacon skin from the sliced bacon. In the past, it was steamed and diced fried tofu or tempeh.

The dried radish is delicious, the radish powder is dripping, and the dried radish powder is crispy. When I go to work, I solve one’s lunch in the small kitchen. It is delicious.

Ingredients

Braised Noodles with Pickled Carrots

1. Prepare daikon radish, preserved skin, and machine-rolled wet noodles.

Braised Noodles with Pickled Carrots recipe

2. Wash the radishes and dried peels and cut them; slice the ginger and pat the garlic.

3. Pour oil in the rice cooker and sauté the ginger and garlic.

4. Pour the preserved skin and fry for a while.

5. Add an appropriate amount of cold water to a boil.

6. Pour the white radish and bring to a boil.

7. Add Laoganma tempeh sauce, cover and simmer.

8. The water in the pot is reduced and the radishes are eighth mature. Add the noodles, lay down, cover and simmer.

9. Simmer the cooked noodles, mix well and serve.

Tips:
1. Lapi is so salty, I didn't add salt.

2. Don't have too much moisture in the noodles. The flavors of the noodles that are boiled are quite different from those that are simmered by steam.