Carrot Braised Pork Noodle

Name: Carrot Braised Pork Noodle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some carrot juice; Some All-purpose flour; Some Braised pork; 3s Chinese cabbage

by Leaves 20151225

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

What can "Two Carrots" do? Carrots can be squeezed. The squeezed carrots are fried into meatballs with some shrimp skins, which supplements vitamins and calcium. In addition, carrots are easier to digest than silk. The squeezed juice can be made into noodles. The freshly squeezed carrot juice is red and dark, but the noodles made are yellow and yellow like cornmeal! The carrot juice left over from making noodles can be combined with noodles to make staple foods such as steamed buns and rolls. Why is the oily flowers floating on the carrot juice? Because there is a kind of carotene in carrots that is fat-soluble, so we can absorb it well! "

Ingredients

Carrot Braised Pork Noodle

1. Wash the carrots and cut into small pieces, put them in a food processor, squeeze the juice, filter the residue, (leave the residue and put some shrimp skin on it and deep-fried it into meatballs)

2. Press a certain proportion into the noodle machine to form noodles

3. Boiling noodles in a pot

4. Machine-pressed noodles are more resistant to cooking. After cooking for 5-6 minutes, turn off the heat and cover and simmer for 4-5 minutes, over cold water

5. Cut a few slices of the leftover stewed pork from the meat folder the day before and place it on the noodles

6. Put cold water and a little light soy sauce in the pot. You can put the oil or leave it as you like. I didn’t put the noodles in a refreshing way. Put the boiled cabbage, a little green onion, salt, and MSG. You can eat it.