Stewed noodles with Tricholoma matsutake(song rong da lu mian )

Stewed noodles with Tricholoma matsutake

Introduction:

"Fresh Tricholoma matsutake" is not easy to store. It should be refrigerated for no more than five days after purchase. It should be eaten as soon as possible. Otherwise, it will be a pity that good raw materials are wasted! Tricholoma matsutake has high nutritional value, which is rich in protein, amino acids, vitamins, carbohydrates, minerals and mushroom polysaccharides. In particular, Tricholoma matsutake contains chromium and polyols, which can treat and prevent diabetes, and contains antioxidant substances, which can also fight against tumor invasion. Regular consumption of Tricholoma matsutake also has a good effect on skin health and beauty, preventing and delaying skin aging. Today, we use "matsutake" to make delicious food, which is called "matsutake stewed noodles". Because of the hot weather, I didn't make my own noodles. Instead, I bought fresh egg noodles from the supermarket. The specific methods of making stewed noodles are as follows. "

Production steps:

Step 1: fine noodles with fresh eggs, Tricholoma matsutake, daylily, agaric, streaky pork, scallion, ginger slices, star anise, fragrant leaves, pepper, salt, chicken powder, soy sauce, soy sauce, soy sauce, pepper, rice wine, Lake powder, cooking oil.

Step 2: pour water into the soup pot, add scallion, ginger, star anise and fragrant leaves, then add the washed pork to boil, boil for 15 minutes.

Step 3: slice the Tricholoma matsutake.

Step 4: cut the watery yellow flower into sections for later use.

Step 5: cut the fungus into small pieces.

Step 6: cook the meat for 15 minutes, remove the seasoning from the soup pot and leave the original soup for use.

Step 7: cool the pork and slice it.

Step 8: pour soy sauce, soy sauce and pepper into the original soup. Add yellow flower, fungus, sliced meat and Tricholoma matsutake. Bring the soup to a boil and cook for 5 minutes.

Step 9: then season with salt and chicken powder.

Step 10: thicken with starch and turn off the heat after the sauce is gelatinized.

Step 11: Fry pepper oil with a hand spoon.

Step 12: fry the pepper until fragrant, then pour the hot oil on the brine.

Step 13: pour the brine into the sea bowl after pouring the hot oil.

Step 14: put the fresh egg noodles into the boiling water and cook them.

Step 15: cook the noodles, put them into a bowl and pour the stewed Tricholoma matsutake on it.

Step 16: this noodle is very delicious.

Materials required:

Fresh egg noodles: 360g

Tricholoma matsutake: 350g

Daylily: 80g

Water hair fungus: 150g

Pork recipe: 150g per piece

Scallion: 20g

Ginger slices: 15g

Star anise: 1 piece

Pepper: 2G

Fragrant leaf: 1 piece

Salt: 5g

Chicken powder: 3 G

Soy sauce: 20g

Veteran: 5g

Pepper: a little

Yellow rice wine: 15g

Starch: appropriate amount

Cooking oil: proper amount

Note: the characteristics of stewed noodles: red and bright marinade, overflowing aroma, smooth noodles, delicious soup, meat and vegetable collocation, rich nutrition. Warm tips: 1. There are two ways to make stewed noodles. You can mix them with the original soup directly, or stir fry the sliced meat in the pan, and then pour it into the original soup for a little stew, and then thicken them. If you want to be light, you can cook them with the original soup directly. You can choose between the two methods. 2. In order to eat the original flavor of stewed noodles, it's better not to put other raw materials with peculiar smell, otherwise it will dilute the flavor, but not beautiful. 3. In the north, the traditional stewed noodles usually need to put some pepper oil, especially fungi and three delicacies. This is the traditional way. If you don't like pepper oil, you can also put some onion oil, but don't put chili oil. If you like chili oil, you can put it in your own bowl. This home-made dish "matsutake stewed noodles" is ready. Although the method is simple, it tastes delicious, very good, ha ha! For your reference!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Song Rong Da Lu Mian