How to make braised noodle soup?

Heian is a relatively ancient pasta and a very famous snack. The stew plays a vital role in whether Heian tastes good or not. Heian tastes soft, flexible and smooth, is relatively easy to digest, and is very cheap. Heian is suitable for men, women, young and old. The nutritional value of Heian is also very high, especially buckwheat Heian, which contains high content of protein and trace elements. Eating Heian regularly is very beneficial to children's growth and development.

How to make braised noodle stew

Pour the refined flour into a bowl, add alkaline water (cold water) and knead it into a dough that is slightly softer than the dough for making dumplings. Cover it and set it aside to rise. After the sugar is ready, roll it into 10 cm long round strips, dip it in water, put it into the sieve of the noodle bed, press the noodles into the boiling water pot, take it out after it is cooked, rinse it with cool water, and mix it with some cooking oil for later use.

Use hot oil to stir-fry the sauce until fragrant, then add onion, garlic and ginger and stir-fry briefly, then add the diced meat and stir-fry until cooked and set aside (commonly known as "saozi").

Put the fried臊子 into the pot and cook it slowly over low heat.

Add some black sauce to the pork soup for color. After the soup boils, add a little leek or spinach. Put the pressed dough into a colander, pour a little soup from the pot into a bowl, pour two spoons of臊子, and a little vinegar and eat immediately.

How to make braised noodle stew

Main ingredients: flour, eggplant, tomato, red pepper, pork

Ingredients: onion, ginger, yellow bean paste, dark soy sauce, salt, sugar, chicken essence

practice:

1. Add water to flour and knead into a dough of moderate hardness. Put the lid in a container and let it set. To make the dough more chewy, add a little salt when kneading.

2. Chop the pork into small pieces, add cooking wine and a little starch and mix well. Dice eggplant, tomato, and red pepper, and mince onion and ginger. If you don’t have red pepper, use green pepper, which also adds color.

3. Heat oil in a wok, add diced meat, green onion and chopped ginger, stir-fry, add one spoonful of yellow sauce and half spoonful of dark soy sauce, then add diced eggplant and diced tomato, stir-fry for about 1 minute. If you don’t like too dark a color, you can use light soy sauce instead of dark soy sauce.

4. Add water and bring to a boil, cover the pot and simmer for 5 minutes, add salt, sugar and chicken essence, stir well and serve. Add less salt because you have already added a spoonful of sauce.

5. Knead the sugared dough into long strips so that it can be easily stuffed into the noodle bed.

6. Stuff the dough into the noodle bed.

7. Put the lid back on and tighten it.

8. Bring the water to a boil in the pot, turn the wrench of the noodle press and press the noodles directly into the pot. If the dough is harder, you will have to put in more effort. But the dough cannot be kneaded too soft, otherwise it will break when you press it.

9. Rinse the cooked noodles with cold water, drain and pour into a bowl. Add a small bowl of toppings and serve. When eating, you can add Shanxi aged vinegar according to your personal preference.

Noodles are mostly made of buckwheat flour. Buckwheat is known as the most nutritious food among all cereals. Buckwheat food plays an excellent regulatory role in the balance of blood lipid and blood sugar metabolism. This is because buckwheat is a multifunctional grain that combines nutrition, health care and medical treatment.

Buckwheat is high in protein, which contains 18 kinds of amino acids, especially lysine. Buckwheat contains linoleic acid, which is a fatty acid that the human body cannot synthesize. It has the effects of lowering blood lipids, changing the type of fatty acids in cholesterol and promoting enzyme catalysis. Buckwheat contains 13 trace elements essential to human metabolism, such as calcium, iron, zinc, magnesium, selenium, etc., as well as chlorophyll, bitter element, cellulose and a full range of B vitamins. It is especially rich in niacin and rutin (VP). Rutin is an ingredient not found in other grain crops. It is an effective medicine for the treatment of diabetes, hypertension, cardiovascular and cerebrovascular sclerosis, and the prevention of microvascular fragility bleeding. Fat Buckwheat has a high fat content of 2.1% to 2.8%. It is solid at room temperature, yellow-green in color, and tasteless, which is different from ordinary cereals. The composition of buckwheat fat is relatively good, containing 9 kinds of fatty acids, among which the most common are highly stable, antioxidant unsaturated fatty acids, oleic acid and linoleic acid, accounting for 87% of the total fatty acids. Vitamins

Buckwheat flour contains a large amount of vitamins: vitamin B1, vitamin B2, vitamin PP, vitamin P, among which B vitamins are rich. Vitamin B1 and vitamin PP are significantly higher than rice, and vitamin B2 is 1 to 4 times higher than wheat flour, rice and corn flour. Buckwheat has the functions of promoting growth, enhancing digestion and preventing inflammation. Buckwheat also contains vitamin B6. The vitamin B6 content of bitter buckwheat is about 0.02 mg/g. In addition, buckwheat also contains stearic acid, myristic acid and unknown acid. Stearic acid is 2.51%, myristic acid is 0.35%

Trace elements Buckwheat flour contains a variety of mineral nutrients, which have attracted attention for its effects on human functions and food nutrition. It is known that buckwheat is an important source of essential nutrients for the human body, such as magnesium, potassium, calcium, iron, zinc, copper, and selenium. The high content of magnesium, potassium and iron demonstrates the nutritional and health functions of buckwheat flour. Regular consumption of buckwheat products is beneficial to the health of middle-aged and elderly people, and helps children's growth and intellectual development. Many experts call for eating more whole grains, especially buckwheat products, to reduce the incidence of modern diseases.