Steamed Noodles with Dried Beans and Garlic Vegetables
1.
Add water to the high flour and stir it with chopsticks to form a flocculent shape. Put it in the bread machine and stir for 5 minutes. Cover the noodles for 15 minutes. Use your hands to form a harder dough and roll it into thick slices;
2.
Roll into thin noodles in a thick and then thin pattern with a hand-cranked noodle machine;
3.
Roll it to the thickness you like, then turn the noodle knife into thin noodles;
4.
Put the noodles in a steaming grate and pour a little oil;
5.
Grasp it gently to prevent adhesion;
6.
Chop garlic diced, cut green onion into sections, shred ginger, wash aniseed;
7.
Wash the heart of the garlic seedlings and remove the leaves of the heart;
8.
Cut garlic sprouts and cabbage into sections;
9.
Marinated dried bean curd cut into strips (the same goes for the ones bought directly);
10.
The noodles are steamed, take out to cool, shake with chopsticks;
11.
Put oil in the hot pan, more than usual for cooking, add green onion, ginger and garlic until fragrant;
12.
Add dried tofu and stir fry;
13.
Add garlic sprouts and stir fry for a while;
14.
Add the choy sum and stir fry for a while;
15.
Add soy sauce, dark soy sauce, salt and other seasonings, stir fry for a while, add a small bowl of boiling water, cover and cook for about 1 minute and turn to low heat;
16.
Serve most of the vegetable soup;
17.
Pour in the steamed noodles;
18.
Slowly pour in the soup (if you have more noodles, you can serve most of the dishes and soup, and spread them on each layer at intervals);
19.
Stir and stir well over low heat;
20.
It is beautiful with a bowl of egg drop soup. Haha.
