How long does it take to steam braised noodles to make them delicious?

Steamed braised noodles is a very delicious noodle dish. The time and heat are important for steaming braised noodles. The noodles will taste good only if they are steamed well. However, many people cannot control the heat and time well for steaming noodles, so the noodles taste bad. Some people steam noodles that are sticky, which makes the noodles lose their elasticity. You can add more oil when making them, so that the braised noodles will taste good. How long should you steam braised noodles to make them taste good? Let’s take a look at it next.

1. Prepare the ingredients

Noodles, fungus, etc.

2. Steps

1. Place the noodles on the steamer, turn to medium heat and continue steaming for 10 minutes

2. Wash the vegetables while steaming the noodles

3. Ginger and Garlic

4. Grilled Meat

5. Roast the meat, add all the cut vegetables and stew together

6After the dish is cooked, put the steamed noodles in the pot

7. Mix the noodles and vegetables evenly, simmer on low heat for 3 minutes, turn off the heat, and continue to simmer for 5 minutes.

3. How to steam without sticking

Before steaming the broth, it is customary to cover the pot with a layer of cloth. However, after steaming, a lot of pasta residues stick to the cloth, which wastes food and is inconvenient to clean. Some braised noodles form clumps when steamed. Here we will explain how to prevent the braised noodles from sticking together and how to prevent them from sticking to the steamer.

1. Before putting the noodles into the steamer, evenly apply a layer of lard or vegetable oil on the steamer tray, and then put the noodles directly on it. Then, after the noodles are cooked, they will not stick to the tray, and the oil stains on the tray are easy to clean, saving the need for a tray cloth, killing two birds with one stone.

2. Steam the noodles first, then wait until the water boils and steam them over high heat. Be sure to wait until the water boils before putting it in the pot, otherwise it will easily stick.

3 When steaming noodles, you can also put a layer of bean sprouts underneath. You can put it in or not.

4. After the noodles are steamed, be sure to shake them apart with chopsticks. Let it dry.

5. Then prepare the marinade. Make sure there is enough oil in the marinade, otherwise it will not taste good.

6. When putting the noodles in, there must not be any clumps. You must put them in slowly and stir with chopsticks to make sure each noodle is sticky to the brine. After mixing, the noodles are sticky to the oil, so you can eat them after steaming them for a few minutes. The noodles will be loose and not sticky.

4. Note

A little more oil. Only then will the braised noodles taste good.

5. Homemade steamed noodles

How to make steamed noodles

1. Wash the pork belly slices, mix them with light soy sauce, a little dark soy sauce, cooking wine and salt, and marinate for 20 minutes. Shake the noodles, pour appropriate amount of salad oil evenly on them, and use both hands to evenly coat the noodles with salad oil from bottom to top (using the bottom-covering method). Wash the cabbage and tear it into small pieces by hand. Wash the bean sprouts and set aside. Place the steamer on the fire, put a dry cage cloth on the grate, put the noodles in loosely after the water boils, and steam over high heat for 15 minutes.

2. Place the steamed noodles into a large, dry container and shake them to allow the moisture to dissipate better. Prepare the side dishes while the noodles are steaming. Place the wok on medium-high heat, pour in a proper amount of salad oil, when the oil is 70% hot, add bay leaves and star anise and fry until fragrant (do not throw them away), then pour in the marinated meat slices, stir-fry until cooked and serve. Use the remaining oil in the pan to sauté the shallot, garlic, and ginger slices.

3. Add bean sprouts and stir-fry until slightly softened, then add cabbage and stir-fry, then add pork belly slices (with bay leaves and star anise), stir-fry evenly, and pour in water, preferably enough to cover one-third of the vegetables.

4. Pour in light soy sauce, dark soy sauce and salt, cover the pot and simmer. Turn off the heat when the dish is about 70% to 80% cooked. Use a small bowl to hold an appropriate amount of vegetables and soup, coat the noodles little by little, put them into the steamer, and continue steaming on high heat for 20 minutes.