Steamed Noodles with Soy Sauce and Mustard

Steamed Noodles with Soy Sauce and Mustard

by coldly (from Tencent.)

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Fungus is pig small intestine. The old man said he wanted to eat this dish. I bought it together and I was busy on the phone. I had to eat it by myself. I just ate the vegetables without cooking. I haven’t bought the mustard at home for a long time. It is steamed together directly, but it suits my appetite. If you like it, you can add some chili and steam it together, which is more delicious!

Ingredients

Steamed Noodles with Soy Sauce and Mustard

1. Fungus is a kind of pig small intestine. It is not rice noodles. If you want to pick noodles, you need to choose the color and lustre. The white mud squeezed out from one end is white intestines, and the yellow mud squeezed out is bitter intestines. Squeeze out the yellow ones, otherwise it will be unpalatable; the ingredients are chopped tempeh, shredded ginger, green onions, chopped green onions, and mustard. A little bit of egg liquid

Steamed Noodles with Soy Sauce and Mustard recipe

2. Boil a little oil in a pot, stir fragrant tempeh on low heat, let cool and set aside

Steamed Noodles with Soy Sauce and Mustard recipe

3. Wash the vermicelli and cut into inch pieces

Steamed Noodles with Soy Sauce and Mustard recipe

4. Add ginger, oyster sauce, a little salt, cooking wine, egg liquid, starch to the vermicelli

Steamed Noodles with Soy Sauce and Mustard recipe

5. Pour the mustard and the chilled tempeh into the vermicelli and marinate for 10 minutes

Steamed Noodles with Soy Sauce and Mustard recipe

6. Boil water in a pot, spread the vermicelli on a plate, thin as much as possible, steam on the steamer and steam for 8 minutes

Steamed Noodles with Soy Sauce and Mustard recipe

7. The vermicelli is steamed out, sprinkle with chopped green onion, and top with hot oil

Steamed Noodles with Soy Sauce and Mustard recipe

8. Bring the light soy sauce to the boil and pour it on

Steamed Noodles with Soy Sauce and Mustard recipe

Tips:

1: Pick the vermicelli with a matte color. The white mud squeezed out from one end is the vermicelli, and the yellow mud squeezed out is the bitter intestine. If you buy bitter intestine, squeeze out all the yellow ones, otherwise it will It’s hard to eat; the white ones don’t need to be squeezed out. If you don’t like them, you can certainly squeeze them out. They will lose the color a lot;
2: The steaming time is not easy to be too long, and the steaming is old and you can’t bite it

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