Name: Braised Taro Yam Noodles
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Flour; 20g Quinoa flour; 50g Yam (dry); 1 piece egg; 300g taro; 200g Pork belly; 3 tsp salt; 1 small piece crystal sugar; 1 tablespoon Braised Sauce; 1 piece star anise; Some Vegetable oil; Some water

Braised Taro Yam Noodles

by You Ma Food

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

It is now the season when the small hairy taro is on the market. Almost every time I go out, I will buy a catty of home-produced peeled taro at that stall. Almost all of his taro is glutinous and tender, so I don’t have to worry about cooking. rotten. The bought taro will not go bad after being put for a few days. It is very delicious when used in soup, braised rice, and stew. I once tried to braise it with braised pork, but it was surprisingly delicious. The taro was soft and waxy. The braised pork was fresh but not greasy. Thanks to the taro mucus, the braised pork was very tender. It was so delicious with my little hands. I also ate several pieces. Today, let’s talk about the method of braised yam, but it is poured on top of the noodles. The noodles are made by themselves. They are added with quinoa flour and yam powder. There is a slight taste of quinoa and yam. The children said it is very It is delicious, and the most important thing is to let the children eat a lot of natural foods that are rich in nutrients without knowing it.

Braised Taro Yam Noodles

1. Weigh the flour first, then add the quinoa flour

2. The yam is dried in the pharmacy and powdered by the pharmacy. Add it to the flour. About 50 grams is enough.

3. Add 1 teaspoon of salt to increase the gluten of the noodles

4. Then beat an egg into the flour to increase nutrition and increase the gluten of the noodles

5. Add an appropriate amount of water, mix the flour into a very hard dough, cover and wake up for 15 minutes

6. Use a noodle machine or hand rolling to make the dough into noodles

7. 1 piece of pork belly, wash with hot water and taro

8. Cut the pork belly into small pieces, and cut the larger taro in half

9. Put a little oil in the pan to moisten the pan, then add the pork belly and stir fry until slightly oily and the surface turns yellow

10. Add 1 small piece of rock sugar, continue to stir fry until the rock sugar melts

11. Add 1 star anise to add fragrance

12. Stir fry until the rock candy comes out of a yellowish color, and it is wrapped on the meat, and the frying work is basically completed

13. Add 1 tablespoon of braised sauce

14. Add 1 teaspoon of salt

15. Stir all the seasonings evenly, add color and turn off the heat

16. Pour the meat and taro into an electric pressure cooker, add a small amount of water, and cook with the ribs and stew

17. After the cooking is over, the juice is also collected, and then stir it again. The color is red and gorgeous. You can warm it up with the lid. Here we are going to prepare the noodles. In fact, I will do the two together.