Colorful Braised Noodles
by Star Chef House
Favorite
Difficulty
Normal
Time
30m
Serving
2
As a native of Shanxi, for me, pasta is the main food that accompanied me when I grew up. Today, I will introduce to you how to make good noodles.
Braised noodles are also home-cooked noodles that Shanxi people like, and some places in Shanxi are called lumen. The method is also relatively simple, the ingredients are mainly beans and meat, and the others are added as you like. In one pot, there are meat and vegetables, vegetables and staple food, which are very suitable for small family members to eat. To make delicious Shanxi braised noodles, I have summarized the following 12-character secrets:
1. Kneading: When making Shanxi braised noodles, there is a knack for kneading noodles. The harder the dough and the tougher the noodles will be.
2. Rolling noodles: There are also skills in making Shanxi pasta. Rolling noodles: "reverse three times, reverse three times, and roll the dough round and round."
3. Sliced noodles: Sliced noodles are the most challenging of knives. The noodles used to make Shanxi braised noodles should not be too long or thick. They should be thin and short so that the braised noodles will not stick.
4. Meat selection: Shanxi people usually like to eat pork hind leg meat and pork tenderloin. The most expensive pork belly in the south is called "fat meat" by Shanxi people. It is used to make dumplings with meat stuffing, and it is also used during Chinese New Year. Let's make roast pork. Therefore, to make authentic Shanxi braised noodles, it is best to use pork hind leg meat. When making it, separate the lean and white meat, cut the lean meat into slices, and cut the white meat into similar pieces (for example, half-finger length). The purpose of cutting the white and red meat separately is to fry the meat-this is another feature of Shanxi (because I don’t have pig hind legs in my house, I used pork belly to cook today, so I will introduce the method of fried meat later) The method and meaning of this frying is different from the frying methods in Western food. Shanxi people’s frying meat is used for topping noodles or for cooking.
5. Sauce: The modulation of the sauce is also the key to affecting the taste of braised noodles. When dressing the sauce, mash the garlic into a puree, so that the aroma of garlic can be brought out. In the mashed garlic, the old Shanxi vinegar must be added, and it should be more appropriate. And when it comes to seasoning sauce, be sure to mix the boiled vegetable soup with garlic, old Shanxi vinegar and coriander (if you don't like the taste of coriander, you can replace it with chopped green onions). The stewed noodles made in this way have a Shanxi flavor and are full of fragrance!
6. Shaking noodles: Shaking noodles means that when the noodles are simmered, take a pair of long chopsticks together and pick N multi-noodles up to a height of 15-20cm from the noodles of the pot, shaking your arms while letting the noodles fall into the pot. The purpose of this is to loosen and shake the noodles that are stuck together. Just turn on the minimum fire and shake, shake, shake, and shake until the noodles are distinct and the juice in the pot is all dry. When the whole pot of noodles looks "not dry", the braised noodles are ready! "
Braised noodles are also home-cooked noodles that Shanxi people like, and some places in Shanxi are called lumen. The method is also relatively simple, the ingredients are mainly beans and meat, and the others are added as you like. In one pot, there are meat and vegetables, vegetables and staple food, which are very suitable for small family members to eat. To make delicious Shanxi braised noodles, I have summarized the following 12-character secrets:
1. Kneading: When making Shanxi braised noodles, there is a knack for kneading noodles. The harder the dough and the tougher the noodles will be.
2. Rolling noodles: There are also skills in making Shanxi pasta. Rolling noodles: "reverse three times, reverse three times, and roll the dough round and round."
3. Sliced noodles: Sliced noodles are the most challenging of knives. The noodles used to make Shanxi braised noodles should not be too long or thick. They should be thin and short so that the braised noodles will not stick.
4. Meat selection: Shanxi people usually like to eat pork hind leg meat and pork tenderloin. The most expensive pork belly in the south is called "fat meat" by Shanxi people. It is used to make dumplings with meat stuffing, and it is also used during Chinese New Year. Let's make roast pork. Therefore, to make authentic Shanxi braised noodles, it is best to use pork hind leg meat. When making it, separate the lean and white meat, cut the lean meat into slices, and cut the white meat into similar pieces (for example, half-finger length). The purpose of cutting the white and red meat separately is to fry the meat-this is another feature of Shanxi (because I don’t have pig hind legs in my house, I used pork belly to cook today, so I will introduce the method of fried meat later) The method and meaning of this frying is different from the frying methods in Western food. Shanxi people’s frying meat is used for topping noodles or for cooking.
5. Sauce: The modulation of the sauce is also the key to affecting the taste of braised noodles. When dressing the sauce, mash the garlic into a puree, so that the aroma of garlic can be brought out. In the mashed garlic, the old Shanxi vinegar must be added, and it should be more appropriate. And when it comes to seasoning sauce, be sure to mix the boiled vegetable soup with garlic, old Shanxi vinegar and coriander (if you don't like the taste of coriander, you can replace it with chopped green onions). The stewed noodles made in this way have a Shanxi flavor and are full of fragrance!
6. Shaking noodles: Shaking noodles means that when the noodles are simmered, take a pair of long chopsticks together and pick N multi-noodles up to a height of 15-20cm from the noodles of the pot, shaking your arms while letting the noodles fall into the pot. The purpose of this is to loosen and shake the noodles that are stuck together. Just turn on the minimum fire and shake, shake, shake, and shake until the noodles are distinct and the juice in the pot is all dry. When the whole pot of noodles looks "not dry", the braised noodles are ready! "
