Braised noodles with lentil(bian dou men mian )

Braised noodles with lentil

Introduction:

"Stewed noodles with lentils" used to be Beijing People's favorite home-made food when beans were on the market in summer. This pasta is very simple, but it also needs some small skills, otherwise the stewed noodles will be sticky and not delicious. Lentil stewed noodles is actually a combination of steaming, stewing and frying. If you master it well, it is very fast to make it. Beijing people use raw noodles to make this pasta, while most of the southern people use steamed noodles. In my opinion, it's still quicker for Beijing people to make this pasta, in which the process of steaming noodles alone is omitted. It's easier to make it in one pot than to steam it and then stew it. An important part of the production of this pasta is to master the amount of water, and there is a quick fry before the pot. Don't add too much water. Add water according to the amount of beans. If the water is equal to the beans, then spread the raw noodles on the beans. This is called stewing beans under the noodles. Steaming noodles on the beans can kill two birds with one stone. According to this method, the noodles can be stewed in 5 minutes. When there is still a little soup in the pot, it can be quickly fried. A good stewed noodles is very dry, which is similar to fried noodles. If you like to eat a little softer, you can add more water, but you can't be sticky after frying. Only when it tastes moist but not sticky can it be authentic

Production steps:

Step 1: heat the frying pan, add a little base oil, add pork slices, onion and ginger and stir fry.

Step 2: after the meat changes color, pour in the beans and stir fry evenly.

Step 3: add Shaojiu and stir well.

Step 4: add proper amount of soy sauce and stir well with a little soy sauce.

Step 5: sprinkle a little salt and monosodium glutamate to adjust the taste.

Step 6: stir fry the beans well and spread them in the pan. Spread the noodles on the top. After the noodles are spread, slowly pour in hot water along the edge of the pan. The amount of water is equal to the beans, but don't pour it on the noodles. Keep the beans and water under the noodles. This can achieve the effect of steaming up and stewing down.

Step 7: cover and simmer for 5 minutes.

Step 8: simmer for 5 minutes, then the strips are cooked. At this time, there is still a little soup in the pot. Lift the lid of the pot and stir fry evenly. After stir fry well, sprinkle in the minced garlic and stir fry slightly to get out of the pot.

Step 9: the fragrant lentil stewed noodles are ready.

Materials required:

Homemade machine pressed noodles: 400g

Kidney beans: 260g

Pork slices: 80g

Minced garlic: 30g

Scallion: 20g

Ginger powder: 10g

Fresh soy sauce: 20g

Veteran: 3 grams

Shaojiu: 10g

Refined salt: 3 G

MSG: 2G

Cooking oil: 20g

Water: moderate

Note: Stewed noodles features: oily color, slightly garlic flavor, mellow taste, smooth noodles, summer consumption, simple and delicious. Warm tips: 1. Pay attention to the amount of water used in stewed noodles with lentils, and do not soak the noodles in water, otherwise the stewed noodles will be sticky, not beautiful, and taste very bad. Water only plays the role of stewing lentils and steaming noodles. More water means cooking noodles. There is more soup for cooked noodles. Even if the soup is collected, the effect is not good. It will taste sticky and rotten. 2. It's OK to put some oyster sauce when making, but the practice in the north is not to put oyster sauce. When condiments are used, soy sauce or soy sauce play the role of seasoning, while soy sauce is used to color, the color is moderate, not too deep, not too light. If you only use soy sauce seasoning and toning, it will taste salty. If the taste is right, salt can not be put, which depends on the individual taste to master. Big spoon of this Beijing style home cooked pasta "lentil stewed noodles" is ready, for your reference!

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Bian Dou Men Mian