Name: Noodles with Bamboo Shoots and Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lei Sun; 100g Pork tenderloin; 500g Hand-rolled noodles; 20g shallot; 10g ginger; 5g pepper; 10g Cooking Wine; 15g salt; 10g starch; 5g sesame oil; 5g parsley; 20g Nameko Mushroom; 20g tomato

Noodles with Bamboo Shoots and Sauce

by Yule wireless kitchenette

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Leishan is the fresh bamboo shoot of Leizhu. Every spring, when the thunder is over, it is a good time for Leishan to emerge from the ground. Leizhu is an excellent edible bamboo shoot. Its bamboo shoots are traditional delicacies in southern my country and are known as the first bamboo shoots in the south of the Yangtze River. Leishan is thick and white, sweet and tender, delicious and nutritious. It is a kind of high-protein forest vegetable. It is combined with other delicious ingredients to make its sweetness to the fullest. It is deeply loved by people. "

Noodles with Bamboo Shoots and Sauce

1. Cut the pork tenderloin into thin slices, add salt, cooking wine, egg white, and starch to mix well, and marinate for ten minutes.

2. Peel the Leizan and wash.

3. Cut thin slices and blanch.

4. Remove the stalks of the slider mushrooms, wash and blanch them in water.

5. Cut tomatoes into pieces with a hob.

6. Mince coriander.

7. Cut green onion into slices of horseshoe, shred ginger, prepare a few peppers.

8. Heat the pan with cold oil, quickly spread the meat slices, and serve.

9. Re-start the pan, sauté the pepper, green onion and ginger until fragrant, add bamboo shoots, tomatoes, meat slices, salt, cooking wine and appropriate amount of water, stir-fry for three minutes, water starch thickens, add coriander, and pour the sesame oil.

10. Put it into a bowl.

11. Cook the noodles by hand and use cold boiling water to cool them down.

12. Pour the soup on the cold noodles, mix well and serve.

Tips:
Boil the water first, put it in a basin to let cool, and then scoop the noodles in. The noodles are springy. The bamboo shoot slices should be fried quickly to make them crispy and smooth. Finally, water starch is used to thicken the soup and the soup is full.