Henan Steamed Lo Noodles

Name: Henan Steamed Lo Noodles
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Vermicelli; 150g Pork belly; 100g Celery Stalk; 100g Soy sprouts; 50g Carob; 1 piece green pepper; 20g garlic; 2g ginger; 2g shallot; 15g sesame oil; 4g salt; 10g Braised Soy Sauce; 2g MSG; 20g Vegetable oil; 5g Cooking Wine

by Sheep kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

For steamed noodles, choose the thinnest noodles. The side dishes usually include pork belly, beans, soybean sprouts, celery, etc. The noodles should be steamed separately, and the side dishes should be mixed and then steamed in the pot, that is-two steaming and two mixing, which is more time-consuming However, the taste of vegetables and meat can be steamed into the noodles. The noodles are very strong and fragrant, and you can eat it every time you don't know it! PS: Garlic is indispensable. Steamed noodles are garlic. It is delicious on earth!
My family will make steamed noodles every few days, and it is indeed endless. My husband’s method was suggested by a friend of my husband who has been a chef for many years. It is a restaurant practice. First of all, use a lot of oil. That is, the steaming time is relatively long. If you want to do it, you can appropriately reduce the amount of oil and shorten the steaming time.
My method is to steam the noodles alone for 20 minutes, and finally steam the mixed vegetables for 25 minutes. The final steaming time is longer, you can shorten it, or compare it to see which taste you like, because the noodles are steamed for a long time. The noodles are more vigorous and chewy, and the noodles that have been steamed for a short time are more soggy.

Henan Steamed Lo Noodles

1. Add enough water to the pot, spread the cage cloth, put in the thin noodles, and steam for 20 minutes on high heat

2. When steaming vegetables, cut the beans, celery and garlic sprouts into sections, and wash the soybean sprouts

3. Thinly sliced pork belly, sliced green onion, ginger, and chili

4. Start the frying pan, add more oil, add the pork belly and stir fry, add some cooking wine to remove the fishy

5. Add green onion and ginger and stir fry until fragrant. Add bean sprouts, garlic sprouts, celery, chili, and beans and stir fry

6. Add salt and braised soy sauce and stir well, pour in appropriate amount of water and boil and stir well for later use (remove the vegetables about half a bowl of soup, if you accidentally add too much, just don't let the vegetable soup run out in a while)

7. Put the steamed noodles in a large bowl, let them dry until they are not hot, shake them quickly, separate the sticky noodles, try to separate them one by one.

8. Pour the fried vegetables on the noodles and the vegetable soup

9. Mix quickly to make the noodles uniform in color

10. Pour the mixed noodles on the cage cloth (you must add enough water in the pot)

11. Steam on high heat for 20-30 minutes, open the lid and take out

12. Pour into a basin, mix it carefully, pour in sesame oil and mix well, then peel a head of garlic, you can eat it, it is fragrant and strong, and you can make sure you want to eat it.

Tips:
My method is to steam the noodles alone for 20 minutes, and finally steam the mixed vegetables for 25 minutes. The final steaming time is longer, you can shorten it, or compare it to see which taste you like, because the noodles are steamed for a long time. The noodles are more vigorous and chewy, and the noodles that have been steamed for a short time are more soggy.