The smell of hometown... The smell of grandma(bai cai zhu rou guo shui mian gu xiang de wei dao nai nai de wei dao )

The smell of hometown... The smell of grandma

Introduction:

"As a Shandong native of Yantai Qixia, which is rich in apples, he grew up eating noodles. He never got tired of eating noodles three times a day. I never eat rice at home unless I'm in a restaurant. When I was in kindergarten, I ate my grandmother's food every day. When I grew up, I always let my grandmother do it every time I went back to my hometown. Last year, when I went back to my hometown, I specially watched the whole process of grandma's making water. I wanted to go back to school and do it myself. Although the steps are almost right, the taste is not so authentic. However, every time I lift the lid of the pot, I really seem to smell grandma's taste. Grandma made it across the water, the best in the world!! So I want to promote the unique water surface made by grandma to you. This is the most important memory of food in my childhood! No one! Over the water, other places may be called stewed noodles. We call the process of making bittern opening bittern. The noodles should be cooked separately, drained with cold water, and then poured with boiled brine. My mother used to cook a lot of bittern, tomato, egg bittern, kidney bean bittern... After eating so many kinds of bittern, the best thing to eat is the bittern made by grandma with cabbage and meat. When I was a child, my grandmother only used this stew to make me order. No wonder I'm so fat Cabbage and pork are a perfect match! The essence of this bittern is the golden combination of Chinese cabbage + pork + star anise. There are both the light of cabbage and the delicious of meat. When the stewed seeds are boiling, they are full of home flavor. All kinds of nutrition. It's a pity that my picture is really ugly. It was night, and the light in the house was bad. But it was really delicious! It's not enough for Hani to eat several bowls. "

Production steps:

Step 1: put the noodles in the water and boil them. You can put a spoonful of salt in the water.

Step 2: after cooked, take out the noodles, pass through the cold water, and soak in the cold water. (this is an important step! Ensure the taste of the noodles and keep them for a long time

Step 3: put a spoonful of oil in the pan, then immediately put a spoonful of salt in coffee. (oil doesn't spill)

Step 4: immediately throw in the star anise and pepper.

Step 5: when the oil begins to smoke, add the meat slices and stir fry until the meat changes color.

Step 6: add scallion, ginger and shrimp, pour 1 tbsp soy sauce, 1 tbsp five spice powder or star anise powder, stir fry for a while.

Step 7: then put in the cut cabbage and continue to stir fry.

Step 8: when the cabbage is small, pour in 2 bowls of hot water.

Step 9: put the soaked black fungus in and cook.

Step 10: after the water boils, fly the broken eggs.

Step 11: after the egg is set, add some salt.

Step 12: turn off the fire and add MSG and sesame oil.

Step 13: when eating, take the noodles out of the cold water and put them in a bowl. Don't take too much at a time. Pour on the marinated seeds, order more vegetables and soup ~ let's eat!

Materials required:

Wide face: moderate

Chinese cabbage: half (shredded)

Lean and fat pork: moderate (sliced)

Eggs: 2

Auricularia auricula: appropriate amount (soak well)

Scallion: 2 pieces (chopped)

Shredded ginger (3)

Shrimp: a handful

Star anise: 5

Pepper: a handful

Soy sauce: 1 tbsp

Chicken essence: a teaspoon of coffee

Sesame oil: 1 teaspoon of coffee

Salt: right amount

Five spice powder: one coffee spoon (or star anise powder)

Note: 1. When taking photos, it's a pity that there is no Auricularia auricula at home, so it's not put. It's a pity. 2. There is no star anise powder and five spice powder, just put more star anise at the beginning. Anise doesn't need to be taken out from beginning to end. In fact, the taste without seasoning powder is beautiful enough!! 3. After the noodles are cooked, soak them in cold water all the time, and then fish them from the water when you eat them. Don't fish them in advance. Finally, I make complaints about the photo. It's really ugly.

Production difficulty: simple

Process: brine

Production time: half an hour

Taste: light

Chinese PinYin : Bai Cai Zhu Rou Guo Shui Mian Gu Xiang De Wei Dao Nai Nai De Wei Dao