​This is the best way to cook lentil noodles!

Lentils have high therapeutic value and are also the vegetable of choice for cancer patients. Lentils can be used to make buns and stir-fry meat. Today I will introduce to you how to make lentil noodles, especially braised lentil noodles, which tastes very fragrant. In addition, you can also learn other ways to cook lentils.

1. Lentil stewed noodles

Cuisine and efficacy: Ingredients for the premium staple food lentil braised noodles: Main ingredients: 250 grams of lentils, 250 grams of noodles, 75 grams of meat slices, appropriate amounts of chopped green onions and shredded ginger, 1 teaspoon of garlic, 2 tablespoons of soy sauce, appropriate amounts of salt and MSG.

How to make lentil braised noodles: Preparation: remove the tendons at both ends of the lentils and break them into two sections; cut the noodles into pieces about 10 cm long.

Stir-fry:

1. Heat 3 tablespoons of oil, sauté chopped green onion and shredded ginger, then add the meat slices. Stir-fry until the meat slices turn white, then pour in the soy sauce. After the soy sauce boils, add the lentils, stir-fry until the lentils turn emerald green, then add water (slightly less than the lentils).

2. After the water boils, shake the noodles and place them evenly and loosely on the lentils. Cover the pot, turn down the heat and simmer for a few minutes. Open the lid and check the cookedness of the lentils and the amount of soup from the side of the pot. When there is a little soup left and the lentils are cooked and soft, turn off the heat, add salt, MSG and garlic, and mix well with chopsticks.

Tips:

1. The combination of garlic, lentils and meat is brought to its fullest in lentil braised noodles.

2. The old people say that lentils "eat salt", meaning that the same amount of salt will still taste bland when stir-frying the lentils, so salt is added at the end to prevent people from consuming too much salt.

3. Braised noodles use a little more oil than general stir-fry. The soup should just be enough to coat the noodles, and the bottom of the pot should be dry.

2. Other ways to cook lentils - lentil cake

The characteristics of lentil cake: distinct layers, cool and sweet, tender and delicious, it is a great summer delicacy.

Ingredients for lentil cake: 500 grams of lentils, 375 grams of granulated sugar, 200 grams of red bean paste, and a small amount of edible red pigment.

1. Wash the lentils, soak them in boiling water for 10 minutes, remove the skin after it softens, put them in a large bowl, fill it with clean water, add a few drops of alkaline water, steam them in a steamer until they are soft, take them out and cool them, rub them into paste with a mesh sieve, wrap them in white cloth and press out the water. The lentils will become powder paste and can be refrigerated for about 30 minutes.

2. Take half of the granulated sugar and dye it red with food coloring.

3. Clamp both sides of the lentil paste with cloth and press it into a long thin slice of 33 cm long and 20 cm wide. Place it flat on the chopping board, remove the white cloth, cut it into two pieces with a knife, spread the bean paste on one piece evenly, then cover it with the other piece of lentil paste, then spread red sugar on it, and finally spread white sugar and press it flat to form five layers. Cut it into diamond-shaped pieces when eating. The key points of making lentil cake are to spread the lentil paste and bean paste filling evenly and cut them into pieces of uniform size.

3. Other ways to cook lentils: stir-fried lentils

Ingredients: 150 grams of minced meat, 400 grams of lentils; 4 dried chilies, 1 tablespoon of dark soy sauce, chopped pickled mustard, peppercorns, garlic, salt and MSG as appropriate. Preparation: Tear off the old tendons at both ends of the lentils, break them into two sections, wash and drain. 1. Heat 250 grams of oil, add the lentils, and fry until the skin of the lentils is wrinkled. Use a strainer to remove the lentils and drain the oil. 2. Heat up another pot, use 1 tablespoon of oil to sauté dried chilies, Sichuan peppercorns, pickled mustard tubers, and garlic, then add dark soy sauce and lentils and stir-fry. When the lentils are cooked through, turn off the heat, add salt and MSG, and stir well.