Stewed noodles with egg dumplings(dan jiao hui fen si )

Stewed noodles with egg dumplings

Introduction:

"This dish is a famous dish of my hometown. When I was a child, if anyone in my family had a birthday, my mother would make a big table dish with this dish in the middle, which means health and longevity as well as longevity noodles. Today, I saw that I had all the materials at home. I can make them for eating. I haven't eaten them for a long time. I'm a little greedy. "

Production steps:

Step 1: prepare materials.

Step 2: soak the vermicelli in warm water until soft.

Step 3: add garlic, scallion and salt to the meat.

Step 4: add a little soy sauce, about a teaspoon. (I use raw soy sauce)

Step 5: add a little chicken essence and stir well.

Step 6: stir fry the meat in the oil pan.

Step 7: turn off the fire when the foam changes color.

Step 8: beat the eggs into a bowl to make the egg liquid.

Step 9: pick up the oil pan again, scoop up a spoonful of egg liquid and fry it.

Step 10: at this time, the action should be quick to scoop a spoonful of just fried meat foam.

Step 11: gently combine the eggs with a shovel and fry them until they are golden on both sides.

Step 12: the fried dumplings look like this.

Step 13: continue to pour some oil into the frying pan and saute the garlic and scallions until fragrant.

Step 14: put in the soaked fans.

Step 15: add two bowls of water, because the fans will absorb more water.

Step 16: cover the dumplings and simmer for 5 minutes.

Step 17: open the lid, add appropriate amount of salt and chicken essence, and then sprinkle with a little scallion.

Materials required:

A handful of fans

Eggs: three

Minced meat: moderate

Minced green onion: a little

Coriander: a little

Minced garlic: right amount

Soy sauce: right amount

Salt: moderate

Chicken essence: appropriate amount

Attention: 1. When frying dumplings, be patient and fry slowly over low heat. It takes a lot of time. 2. Remember to add garlic foam and onion foam in the meat foam. The meat is really fragrant, without ginger. 3. Add more water when stewing vermicelli. Vermicelli will absorb water to avoid being too dry.

Production difficulty: simple

Craft: Stew

Production time: half an hour

Taste: Original

Chinese PinYin : Dan Jiao Hui Fen Si