How to make braised noodles simple and delicious?

Braised noodles taste really delicious. The method of braised noodles is relatively simple, and the preparation of the stew is more sophisticated. There are many kinds of ingredients for the stew, and you can choose your favorite flavor to prepare the noodles. It would be a pity if you don’t know how to make such delicious braised noodles. If you learn how to make braised noodles, you can eat it at home anytime in the future. How to make braised noodles simple and delicious? Let’s take a look at it next.

1. Method 1

Materials

Wet noodles, chicken, beans, various seasonings as needed and half a lemon.

practice

1. Process the chicken first. Cut the chicken into small pieces and add salt, dark soy sauce, shredded ginger and lemon juice to marinate.

2. While the chicken is marinating, we prepare the noodles. Choose thin noodles so that they can absorb the flavor easily. Put the noodles in a small bowl and mix them evenly with cooking oil, trying to get the noodles coated with oil so that they will not stick together easily when steaming.

3. Start cooking. When cooking, add a little water and a little more salt than usual.

4. Fry the vegetables and set aside. Start steaming the noodles. Use another steamer and add appropriate amount of water. After the water boils, steam the noodles for ten minutes. Remember to open the pot and turn the noodles over after five minutes.

5. After the noodles are steamed, take them out and mix them evenly with the fried vegetables.

6. In fact, this dish is very simple

2. Method 2

Ingredients

10 clams, 25g noodles, 2 spoons of fresh soy sauce, some salt, 1 handful of spring greens, 1 clove of garlic, and some vegetable oil.

step

1. Wash clams, spring vegetables and garlic and set aside.

2. Slice the garlic and sauté it in a pan with oil, being careful not to burn it. (PS: Due to the simple conditions, I used an egg steamer to heat the oil and sauté the garlic. Those who are not skilled should avoid imitating this).

3. At the same time, open a pot and boil water, add clams, cover and bring to a boil. (PS: The conditions are simple, please don’t criticize if you don’t like it.

4. After the clams are boiled, pour the garlic oil in step 2 into the pot, add appropriate amount of light soy sauce and salt, cover and bring to a boil.

5. After the soup boils, add in the water and stir. ⚠Be careful not to let it stick to the pot!

6. When the noodles are cooked, add the spring vegetables and mix well. Turn off the heat.

3. Method 3

Material:

500g noodles, 250g pork belly, 150g bean sprouts, 150g garlic sprouts, 150g beans.

seasoning:

Two tablespoons of dark soy sauce, one teaspoon of salt, one teaspoon of chicken powder, six cloves of garlic, one section of green onion, four star anises, and five dried chilies.

step

1. Choose thin, flat, fresh noodles that are slightly moist. Do not use dried noodles, but do not use freshly rolled noodles that are very watery. See the picture!

2. Cover the steamer with a cloth and put the noodles in. Do not compact them, but make them fluffy. Put water in the pot, bring it to a high heat and steam the noodles for 10 minutes.

3. Pick out the beans, garlic sprouts, pork belly, and bean sprouts and wash them.

4. Cut beans and garlic sprouts into 2cm segments, and slice pork belly thinly.

5. Chop the garlic and slice the green onion diagonally.

6. Shake out the steamed noodles and spread them on a panel to cool.

7. Pour a small spoonful of cooking oil evenly on the noodles and mix well with your hands (to prevent the noodles from getting wet when you mix them later, to prevent them from being waterproof!).

8. Heat a little oil in a pan, add the pork belly and fry until golden brown, remove and set aside.

9. Leave an appropriate amount of oil in the pot, add star anise and chili and stir-fry over low heat until fragrant.

10. Turn to medium heat and add onion and garlic and sauté until fragrant.

11. Add beans and stir-fry for one minute.

12. Add bean sprouts and garlic sprouts and continue to stir-fry for one minute.

13. Pour in dark soy sauce, salt, and chicken stock, stir well, add water to 3/4 of the dish and bring to a boil, then turn off the heat (the dish is not cooked yet, this is the desired effect).

14. Pour the noodles into the pot and mix well with chopsticks (add water as I said, and there should be no extra water in the pot after mixing).

15. Put the mixed noodles into the steamer and steam for another 15 minutes after the water boils! (The noodles are steamed for the second time so that they can be flavored and the vegetables are also cooked).