Steamed Lom Noodles with Vermicelli
1.
Break the beans into sections, wash the bean sprouts, and prepare the onion and garlic
2.
When preparing dishes, you can boil a pot of boiling water to save time
3.
Put oil in the pan, fry the peppercorns, and stir-fry when the aroma develops. Stir-fry the beans and bean sprouts and pour in the soy sauce, add thirteen flavors, add salt, and pour in boiling water.
4.
Bring to a boil after adding water, turn off the heat, and pour out most of the soup in the pot for later use.
5.
The vegetable juice will be used to pour on the noodles
6.
Broken or unfold the dried noodles, and sprinkle them on top of the dishes, do not put them neatly to prevent sticking together
7.
Sprinkle the vegetable juice evenly on the noodles, cover the pot and turn on the heat to make the noodles moist and soft
8.
You can take a look midway, turn over the noodles on top, pay attention to the amount of water, the amount of vegetable juice at the bottom of the pot determines the softness of the noodles
9.
When you think the amount of water is about the same, turn off the fire
10.
Stir the vegetables and noodles
11.
Pour the boiled water in the steamer to save time. Put in the grate, put the noodles, add the chopped green onion and minced garlic, and steam for ten minutes
12.
After steaming, turn it over a little and get out of the pot
Tips:
Steaming in a steamer will make the noodles more delicious and chewy
