Nothing to do with laziness(yu lan wu guan shan xi dou jiao men mian )

Nothing to do with laziness

Introduction:

"Today is" Shanxi bean stewed noodles "! Because the food comes out in one pot, some people always call it "lazy meal". But I have to say that the reason to love it is not to save trouble, but just for its taste!! Strong noodles, salty and fresh taste, plus the finishing touch of a little spicy garlic and sour vinegar... Its taste, even in the hottest summer dog days, can tempt you to solve a big bowl every minute! In this case, let's make an absolutely delicious "Shanxi bean stewed noodles" together

Production steps:

Step 1: prepare the materials;

Step 2: clean the beans, drain the water on the surface, and then pinch the head and tail, pulling into a small section of about 5cm;

Step 3: add a little salt (other than the portion), stir evenly with hands, marinate for 10 ~ 15 minutes;

Step 4: wash the pork, drain the water on the surface, cut into small pieces or slices, cut ginger into thick slices, cut scallion into sections, peel garlic and cut into pieces;

Step 5: heat the pan, add proper amount of cooking oil, shake the pan to make the oil evenly distributed in the pan. When it's 50% hot, add green onion, ginger and half garlic, stir fry with medium and small heat to make the garlic and green onion turn yellow slightly;

Step 6: add Diced Pork, turn to medium high fire and stir fry continuously;

Step 7: until the oil in the meat overflows and the surface is slightly golden;

Step 8: until the oil in the meat overflows and the surface is slightly golden;

Step 9: add cooking wine along the edge of the pot and stir fry evenly;

Step 10: add soy sauce and continue to stir fry until the diced meat is evenly colored;

Step 11: add soy sauce and continue to stir fry until the diced meat is evenly colored;

Step 12: add appropriate amount of warm water, the amount of water can be even with the diced meat or can not exceed the diced meat, boil over high heat and then turn to low heat for 20 minutes;

Step 13: at this time, the beans will exude a little water, the color is more green than before. If there is a lot of water seeping out, pour out the seeping water;

Step 14: add the beans into the pot, add salt, stir well, bring to a boil over high heat, then turn to low heat and continue to cook for about 15 minutes;

Step 15: at this time, you can see that the beans in the pot have begun to soften slightly. Fill out part of the soup, and the remaining soup in the pot can be level with the dishes;

Step 16: pull the noodles into small pieces, sprinkle them evenly on the dishes, pay attention not to touch the soup and the edge of the pot, and continue to cook for 10 ~ 15 minutes;

Step 17: when the soup in the pot is basically dry, pour the remaining soup along the edge of the pot, continue to cover and simmer in low heat;

Step 18: repeat the process until the noodles are soft and the soup is almost invisible;

Step 19: at the same time, put the remaining half of the chopped garlic into a small bowl, add some soup, diced red pepper, and add appropriate amount of vinegar and sesame oil, mix well and set aside;

Step 20: pour the prepared juice into the pan along the sides of the noodles;

Step 21: hold a pair of chopsticks in both hands, quickly mix the noodles, vegetable code and soup in the way of stirring up and shaking, turn off the fire, load the plate, sprinkle with chopped chives, mix well, and eat.

Materials required:

Pork: 200g

Beans: 500g

Jiang: big thumb

Scallion: long middle finger

Chives: 2

Red pepper: half

Garlic: 8 ~ 9 pieces

Fine wet noodles: right amount

Edible oil: a little

Soy sauce: 20ml

Salt: 3 ~ 5g

Cooking wine: 5ml

Vinegar: a little

Sesame oil: a little

Warm water: moderate

Note: 1. To make bean stewed noodles, choose the fat and thin streaky pork with skin, which will be more fragrant. If the oil is too little, the taste is not good, and the noodles are easy to stick and dry. In addition, don't choose too tender beans, or they will melt as soon as they are boiled. 2. Marinate the beans with a little salt first, which can not only remove part of the green and astringent taste, but also make them easier to taste and mature. Salt is not necessary, as long as each bean can stick on some; 3. Pork to stir fry oil, so that it is not greasy to eat. 4. If there is a large amount of noodles, it can be pulled into small sections first, mixed with some oil and steamed until 5 mature, which can shorten the later stewing time and make it easier to mature. Pull into a small section is for good cooked, behind is also better mix open. The purpose of mixing oil is to prevent adhesion; 5. Noodles should choose thinner wet noodles with better taste and easy maturity. When stewing noodles, do not pour the added soup on the noodles, pour it into the pot along the circumference of the noodles; 6. The specific time and seasoning should be determined according to the amount of noodles. If you steam the noodles in advance, you can shorten the time appropriately, which should be grasped by yourself.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yu Lan Wu Guan Shan Xi Dou Jiao Men Mian