【tianjin】tianjin Braised Noodles

Name: 【tianjin】tianjin Braised Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork belly; 2 pieces Xianggan; 2 pieces Gluten; 6s Shiitake Mushrooms; 5s Pine mushroom; 20-30g Daylily; 15-20g Fungus; 3 pcs egg; 1/2 a tree celery; 1 piece carrot; 1 Cucumber; 1 small Seaweed head; Some Fresh-cut noodles; 1 stage shallot; 1 piece ginger; 5 cloves garlic; 1 piece star anise; 4 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 2 tablespoons Sweet noodle sauce; 1 teaspoon Chicken noodles; Some salt; Some starch; Some oil; 1 tablespoon sesame oil

by Shark fin

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

We have always had the custom of dumpling dumplings on the first day of the first year and the second day of the second year. On this day, we have to make a meal of noodles for the daughters and uncles who return to their parents’ home to show their welcome. In the second year of the junior high school, all the noodles are made to show the respect and liking for my uncle. Over time, on the second day of the first day, every household had eaten noodles. In addition to the food code, Tianjin people’s favorite simmered noodles are accompanied by four dishes of traditional stir-fried dishes with fried shrimp, fried fragrant dried, scrambled eggs, and sweet and sour gluten wire.
Today I will share with my friends only the making of marinated noodles. Tianjin people put some red noodles on the noodles especially on festivals or Xishou noodles to express celebration. For the sake of health and safety, I always use seaweed to play this role. "

【tianjin】tianjin Braised Noodles

1. Prepare the ingredients, rinse the mushrooms and pine mushrooms separately and soak them in warm water in advance, remove the mushrooms and pine mushrooms from the soaking water, wash and cut into 6mm-8mm wide strips, put the soaking water to rest and pour into the other In a bowl, pour out the daylily fungus and soak it in warm water in advance, wash it, cut the daylily from the middle, and tear the fungus into small pieces

2. Slice the pork belly, cut the fragrant dried from the middle and then slice, and cut the gluten into cubes. Cut the dishes separately, shred carrot, cucumber and seaweed, and cut celery into small pieces

3. Blanch the dishes except cucumbers and put them on the plate. , Heat the wok and pour the oil, fry the eggs first, and serve

4. Because it is made at dinner, the light is dim and the color is a little distorted. The wok has more oil than usual when cooking. Add the star anise to super fragrant, then add the chopped green onion and ginger super fragrant, add the pork belly, and add two spoons of noodles when frying slightly Fry the soy in oil until fragrant, add shiitake mushrooms and pine mushrooms and stir fry, then add the fragrant dried slices together and fry in the oil until it is slightly firm, add soy sauce and oyster sauce, pour in daylily and fungus and stir fry.

5. Pour the water for soaking shiitake mushrooms and pine mushrooms

6. Then I added water. I added a total of about 2 and a half bowls to my usual eating bowl. Finally, I added the gluten cubes. After the water is boiled, turn to low heat and cook for about 5 minutes. Season with salt. Add more salt to make the brine taste salty. Some, only when noodles are mixed

7. Hydrolyze the starch, pour it into the boiled brine, stir well, then add the minced garlic, pour the sesame oil on the minced garlic and mix well. Put it in a large bowl and sprinkle with minced egg to cook fresh noodles