Braised Noodles with Pork Ribs, Lentils and Potatoes

Name: Braised Noodles with Pork Ribs, Lentils and Potatoes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g noodles; 1000g Ribs; 600g Lentils; 1 piece potato; 2 pieces carrot; 3s Green garlic; 1/2 a tree shallot; 1 head garlic; 1 piece ginger; Some oil; Some water; Some Soy sauce; Some salt; Some Oyster sauce

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Braised noodles with ribs and lentils is a very traditional home-cooked delicacy for Beijingers. The lentils we are talking about are the collective name for all beans. Although they are long, short, round and flat, we all call them lentils. Pinch off the head and tail of the lentils used to make this noodles, tear off the old tendons, and smash them into sections; the ribs are not small, but the meat is not thick and tender, so it can be cooked in 20-30 minutes. . Add a potato to the stew. After mixing, the mashed potatoes will be wrapped in the noodles. It tastes like a rustle, which is more fun than without mashed potatoes and is more nutritious.
There are two main ways to braise noodles. One is more complicated. It is necessary to light two stoves at the same time and prepare two pots. A pot of steamed noodles, a pot of fried pork ribs and lentils. After the ribs and lentils are fried, pour some water to a boil, and then put the steamed noodles in the ribs pot. This method is a waste of energy for a person like me who knows how to live, and I have to brush an extra pot, so I prefer another method, which is my next production method. This method saves time and trouble, and has a richer taste. If you want to eat the beautiful and tasty braised pork ribs and lentil noodles, you must pay attention to the production skills!

Braised Noodles with Pork Ribs, Lentils and Potatoes

1. Use a household noodle machine to press out an appropriate amount of noodles, and cover the pressed noodles with a fresh-keeping bag to prevent the water from evaporating;

Braised Noodles with Pork Ribs, Lentils and Potatoes recipe

2. One carrot is cut into thick strips, and the other is rubbed into thin filaments; the thick strips are stewed with the ribs to fully release the carotene, and the thin filaments are placed before the pot to increase the color and taste;

3. Peel the potatoes and cut them into thick strips; you might think that the potatoes will be simmered. That's right. This is the effect. The mashed potatoes stick to the noodles, and they have a floury and rusty taste, and stewed rice without potatoes. The taste is very different;

4. Cut green onion rings and green garlic seedlings into sections diagonally, mince ginger, smash the garlic head and chop into minced pieces; among them, the green onion rings and minced ginger are used for cooking, and the green garlic seedlings and minced garlic are used for seasoning when they are out of the pot; the minced garlic is braised The finishing touch must not be less;

5. The lentils are pinched off the head and tail, the tendons are torn off, and they are smashed into sections; the ribs are chopped into small pieces and blanched;

6. Prepare a large frying pan, pour a little oil in the pan, first stir-fry the chopped green onion and ginger until it is fragrant, then stir-fry the ribs in the pan, pour appropriate amount of soy sauce, oyster sauce, and dark soy sauce. After coloring, add the lentils, potato sticks, and carrot sticks. Stir-fry evenly in the pot, sprinkle salt according to taste, if the color is light, pour some dark soy sauce;

7. Stir evenly and then pour hot water, the amount of water is equal to the vegetables, break the noodles and spread them evenly on top of the vegetables;

8. After the soup is boiled, cover the lid and turn to low heat, and simmer for 20-30 minutes. When about 15 minutes, you can lift the lid to observe the amount of water;

9. When the soup has a bottom of the pot, you can stir the noodles and vegetables evenly. At this time, you must use tongs or chopsticks to operate, especially when the pot is full, be more careful. Stir in the same pot to increase the color and fragrance.

10. Part of the mashed potatoes is hung on the noodles. Although it looks not very crisp, it tastes really delicious. The noodles that have soaked up the soup are soft and flavorful. The surface of the noodles with less soup on the top is mixed with the vegetables and some soup is also sucked on the surface, but the taste is more chewy.

Tips:
The noodles can be hand-rolled noodles or machine-pressed noodles. It’s just that the water content of the hand-rolled noodles is higher, so the taste will be softer after simmering; the part of the machine-pressed noodles with the soup will be soft, and the part without soup on the top should be a little bit dry. The solution can be to pour on it. Some water, or scoop out a bowl of the stew soup in advance, and pour it on the surface of the noodles halfway through, making it soft and tasty. When eating, you can add balsamic vinegar and chili oil for more flavor.