Braised White Kidney Bean Noodles

Name: Braised White Kidney Bean Noodles
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Flour; 200g Pork belly; 500g Kidney Beans (White); Some oil; 2 pcs onion; 1 small piece ginger; 1 piece egg; 10 capsules Peppercorns; 1 tablespoon Seafood soy sauce

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Braised noodles are a delicious combination of meals that the family likes very much. The white kidney beans from my hometown are thick, not easy to break and have a good taste. It is very suitable for braising noodles. Of course, you have to braise your own hand-made noodles, although it is troublesome. Point, the greatest happiness is to see your family eating happily.

Ingredients

400g Flour

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200g Pork Belly
500g Kidney Beans (white)
Some Oil

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2 pcs Onion
1 small piece Ginger

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1 piece Egg

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10 capsules Peppercorns
1 tablespoon Seafood Soy Sauce

Braised White Kidney Bean Noodles

1. Beat an egg into the flour, add half a teaspoon of salt, and add half a tablespoon of cooking oil

2. Add water to make a smooth dough. The dough should be very hard.

3. Sliced pork belly

4. Chopped shallots, ginger ready

5. Wash the white kidney beans and break them into sections about 8cm long

6. Wok hot oil tie line artisan Mo and peppercorns

7. Add pork slices and stir fry

8. Add a tablespoon of seafood soy sauce and stir fry for aroma

9. Pour the beans

10. Stir fry until the beans are mostly dark

11. Add water, add more water, about 5cm above the height of the beans, and add salt at the same time

12. After boiling, simmer for 20 minutes

13. Roll out the noodles into big pancakes

14. Fan-up

15. Cut thin strips and shake open

16. About 20 minutes later, there is still soup that is level with the beans in the pot

17. Put in the rolled noodles, stir quickly with chopsticks to prevent sticking, then cover the pot and simmer for about 8 minutes

18. Add the green onions in a boiling pot and mix well.

Tips:
1. The dough should be firm and firm. Adding an egg and salt will make the noodles smoother and firmer. Add a little oil to make the noodles less sticky when they are cut and shake it apart;
2. When putting the rolled noodles in the pot, stir them quickly with chopsticks to prevent adhesion, then cover the pot and simmer for about 8 minutes, open the pot in the middle and stir 2 times with chopsticks.