Stewed noodles with shredded meat(san xian rou si da lu mian )

Stewed noodles with shredded meat

Introduction:

"Stewed noodles is a staple food often eaten by northern families. There are many ways to make stewed noodles. There are also many ways to make stewed noodles, such as clearing and mixing. However, in the north, there is still a tendency to mix stewed noodles with Euryale ferox. Jin Dao's hand rolling noodles with delicious bittern, and then garlic, it is absolutely a kind of enjoyment

Production steps:

Step 1: pickle broccoli, wash and cut into sections.

Step 2: shred the chicken.

Step 3: soak and wash Auricularia auricula and cut into silk.

Step 4: wash and slice cucumber.

Step 5: heat the oil in the pan and add the shredded chicken.

Step 6: stir fry until discolored.

Step 7: add day lily, agaric and cucumber and stir fry until unripe.

Step 8: add some water and bring to a boil.

Step 9: cover and turn to low heat for 10 minutes.

Step 10: pour the right amount of starch into the pot.

Step 11: stir well and cook for 30 seconds. Turn off the heat.

Step 12: roll the noodles into the pot and cook them.

Step 13: pour the prepared brine on the noodles, and a bowl of delicious stewed noodles is ready.

Materials required:

Hand rolled noodles: 500g

Chicken breast: 200g

Cucumber: 80g

Auricularia auricula: 10g

Dried daylily: 20g

Scallion: 15g

Ginger: 10g

Salt: 8g

Water: moderate

Peanut oil: 25ml

Note: it's best to roll noodles by hand, and no noodles can be used instead. The bittern should be salty.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : San Xian Rou Si Da Lu Mian