[shanxi] Braised Noodles with Beans

Name: [shanxi] Braised Noodles with Beans
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g green beans; 150g pork; Some salt; Some Shimizu; 1000g Handmade noodles; Some oil; Some Soy sauce

by Black cat sheriff kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Braised bean curd noodles are a common Han characteristic snack in northern China, but rare in southern China. Braised noodles use steam to cook noodles and beans, so it is called braised noodles. Braised noodles have tough noodles, crispy beans, strong salty flavor, and tasty food. Because my family loves to eat, this noodle dish appeared on my table five times apart. It saves time, and secondly, the meat is matched with the vegetables and the staple food. Finally, a bowl of millet porridge can be used to solve the meal, so When I have time at home, I will roll some hand-rolled noodles for later use, which is also convenient when making them. "

Ingredients

250g Green Beans
150g Pork
Some Salt
Some Shimizu
1000g Handmade Noodles
Some Oil
Some Soy Sauce

[shanxi] Braised Noodles with Beans

1. Prepare materials. Wash the kidney beans, roll the noodles yourself or buy the finished fresh noodles.

[shanxi] Braised Noodles with Beans recipe

2. Slice pork, add a little salt, cornstarch, oil and light soy sauce.

3. Mix thoroughly and marinate for flavor.

4. Remove both ends of the kidney beans and cut them with an oblique knife.

5. Heat oil in a pan and fry loose pork slices.

6. Pour in the cut green beans and stir fry a few times.

7. Put the fresh noodles in the pot. Spread evenly on the beans.

8. Pour water slowly from the side of the pot.

9. Until a little water can be seen from the side, turn to a low heat and cover and simmer until the water is absorbed by the noodles.

10. When you hear the sizzling sound in the pot, you can lift the lid and use the chopsticks to poke the noodles away. If the noodles are still not cooked, continue to add a little water and cover and simmer for a while.

11. Disperse the noodles, add dark soy sauce in portions, and quickly mix well with chopsticks each time to make the noodles evenly colored.

12. Finally, add salt to taste.

Tips:
Too much noodles should not be too much or too little water. Too little noodles are not cooked well, and too many noodles are easy to rot. So add water based on personal experience. The characteristic of noodles is to slowly simmer the noodles. It is not the same as dry noodles.