How to steam noodles best

Steamed noodles are a well-known delicacy in Henan Province. Noodles are often cooked together with vegetables. When the noodles are cooked, the vegetables are also cooked. It is convenient to eat and the taste is especially delicious. When steaming noodles, you can choose some pork belly, which can be a little fat, and then prepare some other vegetables, the most common ones are beans, green peppers, etc., so that you can make delicious steamed noodles.

How to steam noodles best

Main ingredients : 100-150g slightly fatty pork belly, appropriate amount of green pepper (or cabbage, bean sprouts, long or short beans, etc.), ginger, soy sauce, salt, 500g machine-made wet noodles (the thin type for making noodles, don't use the thick type for making soup noodles, or it's best to use very thin wet noodles) Note: This is the amount for about four people. I've made it several times in the dormitory at my work unit, and the pot can only hold this much, and usually it's all eaten up in the end, but I can't usually estimate it accurately.

Method: 1. Steam the noodles in a steamer. When steam comes out of the pot (in my hometown dialect, it is the white steam), remove the pot from the heat after 10 to 15 minutes and set aside. 2. Slice the pork belly thinly, but not too thin, otherwise you won’t be able to find the slices after steaming. Dice the green pepper and slice or shred the ginger (I like to shred it because it’s harder to feel when I eat it). 3. Put the meat slices in a container, add appropriate amount of salt and soy sauce and mix well. 4. Add oil to the wok, heat it up, add shredded ginger and stir-fry the meat. 5. Then add the green pepper and stir-fry. After simmering for a while, add appropriate amount of soy sauce, water and salt. Cover the pot and simmer for a few minutes before serving. Note: The amount of soy sauce, salt and water should be larger, the soup should be larger, slightly saltier, and the color of the soup should be darker (because no salt is added to the noodles, the soup is used to flavor and color the noodles). 6. Put the steamed noodles into the wok, and mix them with the fried vegetables using chopsticks and a spatula. It is best if the noodles are almost all dyed with a not too thick sauce color after mixing, and the vegetable soup is basically absorbed by the noodles without too much residue. Therefore, it is difficult to control the amount of soy sauce, salt and water when cooking. 7. Put a cloth on the steamer grate (if there is no cloth, you can use large pieces of cabbage leaves to spread it evenly), spread the mixed noodles evenly on the grate, cover the pot tightly (add weights on the lid if necessary), and steam it in water. Remove the pot from the steamer after 20 to 30 minutes of steam coming out.

Tips for the best steamed noodles

One of the most important ingredients for steamed noodles is noodles, so the choice of noodles is very important. When steaming noodles, you must choose thin noodles instead of too thick ones, because thinner noodles are easier to absorb the flavor. It also looks more elegant. The noodles should be slightly moist, and never use dried noodles! When steaming, do not press the noodles too tightly, the noodles should be fluffy, and use high heat when steaming! Boil water first and then put in the noodles to steam! It usually only takes 10 minutes of steaming for the first time. When eating braised noodles, be sure to add garlic, which not only relieves greasiness but also makes it taste more fragrant! Of course it would be even better with a bowl of egg soup.

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