Old Beijing Lom Noodles

Name: Old Beijing Lom Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Fungus; 1 small handful Daylily; 6s Shiitake Mushrooms; Some Lasagna; 1/2 a spoon Soy sauce; Some starch; Some salt; 2 pcs egg; 150g Pork belly; Some Chopped green onions; Some ginger; Some Cooking oil; 3 pcs star anise; Some Shimizu

by Huaer radish

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is the aspect that makes Hua'er very emotional. When I was a child, my mother would cook a red egg on my birthday in the morning and make this fragrant braised noodle in the evening. There are my favorite fungus and eggs, as well as fragrant pork belly, thick marinade, and finally poured on the warm broadband noodles. "

Old Beijing Lom Noodles

1. Soak the fungus, enoki mushrooms, and dried shiitake mushrooms for about 2 hours.

2. Since colchicine is contained in day lily, it needs more soaking. Wash and cut for later use.

3. Slice the pork belly and set aside.

4. Star anise is indispensable for making marinated noodles. At the same time, prepare the chopped green onion and ginger and the required seasoning

5. Pour a little salad oil in the pan, fry the scallions and ginger and star anise.

6. Stir fry the pork belly, pour a little cooking wine after changing the color.

7. Pour in the prepared shiitake mushrooms, fungus and day lily, add dark soy sauce, light soy sauce and some salt.

8. Pour in warm water without any ingredients, bring to a boil on high heat, and then on medium heat for 20 minutes.

9. After the soup is slowly absorbed, add proper amount of water starch to thicken

10. Then pour in the beaten eggs, stir quickly, and then you can get out of the pan.

11. A bowl of marinated noodles, thick is family affection.

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