Noodles Mariko

Name: Noodles Mariko
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 80g Vermicelli; 150g steamed bread; 15g Mung bean starch

by Juanzi Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There are many folk tales about the noodle Yuanzi. How the tombs of the tomb of the Chuzhuang king loved the noodle Yuanzi. The 2,000-year history is too long. The most widely spread among the people is: the birthday feast of Li Hongzhang in the late Qing Dynasty, and the governor of Taiwan Liu Mingchuan once celebrated his birthday with the noodle Yuanzi. He also wrote a poem: "Dried noodles and glutinous rice cakes, Taiwan governance is working hard, courtesy is light and benevolence is as heavy as a mountain, just like sending goose feathers for thousands of miles. Today, this dish of dried noodles is crystal clear, delicious, soft and glutinous, and there is nothing else in the mouth. After eating, I have endless aftertastes, which is really enjoyable.

Ingredients

Noodles Mariko

1. Boil the dried noodles in boiling water for seven maturity, remove them, over cold water, and mince

2. The top quality pork belly (or pork leg) is boiled and the blood is poured out, then the pork is cooked and diced (the fat part can be minced)

3. Cold steamed buns use a strainer to rub out steamed bun residue for later use

4. Mixed steamed bun residue, dried noodles, cooked meat

5. Add appropriate amount of chicken soup (or pork soup), add salt, a little light soy sauce, and chopped green onion and ginger, stir well

6. Rub the balls, then put a layer of starch in a bowl with mung bean starch

7. The boiled ball is passed through cold water first, then boiled again, and then boiled in hot water.

8. Cold water pot, after the water boils, put the Yuanzi lightly in a steamer with vegetable leaves or a thousand sheets, cover the pot and let the heat rise for about 20 minutes. Sprinkle a little cold water in the middle and serve.