Red Bean Soup Noodles
1.
Soak the red beans in warm water for more than 2 hours first, so that the red beans will be cooked better
2.
Red beans are boiled into red bean soup for later use, and the noodles will be added later, so you must have more water, and boil it into a thinner red bean soup.
3.
200 grams of leeks, 50 grams of coriander, 3 garlic sprouts, where the leeks are side dishes, and the garlic sprouts and coriander are added to the noodle soup
4.
Cut leek into sections, chop coriander and garlic sprouts
5.
Let's fry the side vegetables first-leek, pour the leek into the hot pan and stir fry
6.
Stir-fry for about less than 1 minute. The leeks turn into emerald green. Add salt to the pan. The time should not be long, otherwise the leeks will become old after spitting water, so the taste will be much worse. Add 1 teaspoon of salt to taste
7.
Serving the leeks
8.
At this time, let's fry the garlic sprouts and coriander, add the garlic sprouts to 40% of the oil, and fry them to create a fragrance
9.
Pour in the coriander and stir fry a few times, add 1 teaspoon of salt to get out of the pan, the coriander will become soft and cooked quickly, and you don’t need to fry for too long.
10.
Hold out
11.
Hand-rolled noodles, you can also buy them, you can choose leek leaf noodles, but they don’t have the taste of hand-rolled noodles with farm flour.
12.
Noodles cut into leek leaves
13.
Put the noodles into the red bean soup just cooked. The ratio of red beans to noodles is not fixed, but the biggest feature of this special rice is that the red beans are rich in aroma and the noodles are full of fragrant noodles. What I eat is the original flavor, so I did not put chicken essence and MSG in this rice. The noodles used to make noodles are also the flour milled by the farmer, so it tastes very flavorful.
14.
After the noodles are cooked, cook for one more minute, and then proceed to step 10 to stir-fry the garlic sprouts and coriander. The noodles do not feel like a clear soup, but are thick and mushy.
15.
Put a little noodles in the bottom of the bowl, pour the soup on it, and eat it while it is hot. If you like to eat more viscous noodles, cover the pot and simmer for a while before serving. Remember to pour some when you eat. Sesame oil, topped with the leeks cooked in step 7
