Cowpea Braised Noodles
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1. Preparation of ingredients.
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2. Put the gauze on the steamer, spread the noodles on the steamer and steam for 15 minutes.
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3. When steaming the noodles, remove the cowpea from the head and tail at the same time, and pick them into small pieces; slice the pork, marinate with starch and light soy sauce for a while; pat the garlic head flat and chop; add light soy sauce, oyster sauce, steamed fish soy sauce and Put a small amount of salt together, add water and mix thoroughly to form a sauce.
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3. When steaming the noodles, remove the cowpea from the head and tail at the same time, and pick them into small pieces; slice the pork, marinate with starch and light soy sauce for a while; pat the garlic head flat and chop; add light soy sauce, oyster sauce, steamed fish soy sauce and Put a small amount of salt together, add water and mix thoroughly to form a sauce.
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4. Take out the steamed noodles.
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5. Heat the oil in the wok, add half of the minced garlic and sauté until fragrant.
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6. Add the meat slices and stir-fry until the color changes and serve.
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7. Add the cowpea and stir fry until the color becomes darker.
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8. Add the meat and stir fry for a while, add half of the sauce.
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9. Pour into a small bowl of water, flush with the cowpea and the meat slices.
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10. Spread the noodles twice, spread one layer for the first time, and pour a quarter of the sauce on it.
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11. Spread another layer of noodles, pour all the remaining sauce, cover the pot and simmer until the water boils over medium heat.
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12. Uncover the lid, sprinkle the remaining minced garlic, cover the lid and simmer for 5 minutes.
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13. When the water is about to boil dry, stir the noodles and cowpea with chopsticks evenly.
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14. It's ready to be eaten when it is served.
Tips:
1. In the sauce of this dish, you must put less salt, because light soy sauce, oyster sauce, and steamed fish soy sauce are all salty. If the taste is light, you don’t need to put salt. I just put too much salt. The noodles are a bit salty; the sauce is added with water, one is to dissolve the oyster sauce, and the other is to pour the noodles later to dilute the flavor of the sauce to avoid uneven distribution of the noodles.
2. Don't chop the minced garlic too finely. Put it in two separate batches. The first time the minced garlic has evaporated during the cooking process, and the second time the minced garlic can improve its flavor.
3. For this bowl of noodles, the grasp of water is very important. According to the experience of the predecessors and the fact that I succeeded for the first time, the water must not surpass the cowpea, that is, the noodles must not be soaked in water, otherwise the noodles will be mushy and soft. Rotten. Also, the noodles should not stick to the pan, otherwise the part that sticks to the pan will be dried up, and the noodles will not be able to be scraped off.
4. The braising process must be a medium-to-small fire, otherwise the water will boil and the noodles will still be raw.
5. If you buy fresh noodles, you can omit the second step of steaming the noodles.
