Braised meat noodles with mushrooms(mo gu men rou mian )

Braised meat noodles with mushrooms

Introduction:

"After the beginning of autumn, northerners pay attention to" stick autumn fat ", that is, eat some meat to supplement the lack of nutrition brought by summer, prepare for winter, and supplement certain energy as soon as possible. This is a custom inherited by the ancients. In fact, careful study is quite reasonable. At least it can maintain the nutritional balance in the body. Today, we make a delicious food "mushroom stewed meat noodles" which can be used to paste autumn fat. It tastes refreshing and delicious, and it can also satisfy one's cravings. It's delicious, ha ha! The main methods are as follows; "

Production steps:

Step 1: cut the mushrooms into small pieces.

Step 2: put a little oil in the pot, add star anise and sugar, stir fry sugar color.

Step 3: stir the sugar until yellowish, then stir fry the pork.

Step 4: stir fry the streaky pork out of the oil, the surface is golden yellow, then cook in Shaojiu and stir well.

Step 5: add soy sauce and stir well.

Step 6: pour boiling water into the pot, add scallion and ginger slices, and then simmer the meat with a small fire for 30 minutes.

Step 7: stew the meat for 30 minutes and put in the mushrooms.

Step 8: cover the pot and simmer for 10 minutes.

Step 9: stew the meat and season with a little MSG and salt.

Step 10: Sprinkle with a little pepper and stir well.

Step 11: then you can get out of the pot.

Step 12: pour noodles with meat and soup, then add a little coriander powder and shallot powder.

Materials required:

Fresh noodles: 200g

Pork: 200g

Agaricus bisporus: 120g

Scallion: 30g

Ginger slices: 15g

Star anise: 2 pieces

Soy sauce: 20g

Shaojiu: 20g

Salt: 2G

Sugar: 20g

MSG: 2G

Pepper: 1g

Cooking oil: 15g

Water: moderate

Note: the characteristics of this noodle: the meat color is bright, the aroma is rich, the noodle is smooth, and the soup is delicious. Warm tips: 1. This stewed meat can be matched with any noodles, such as dry noodles, fresh cut noodles, hand rolled noodles, etc. 2. The color of stewed meat can be controlled according to your preference, but the color is better. In order to mix noodles, it's better to reserve a little more soup. 3. Sugar color just plays a role in making the meat bright. Don't stir fry it. Just stir fry it until it's slightly yellow. The taste of the meat will change after being stir fried. The meat is neither fragrant nor bitter. It's better to fry sugar with rock sugar. This kind of private food "mushroom stewed meat noodles" with big stir fry spoon is ready. This kind of noodles tastes delicious, especially appetizing, ha ha! For your reference!

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Mo Gu Men Rou Mian