Braised noodles with garlic and carrot(suan miao hu luo bo men mian )

Braised noodles with garlic and carrot

Introduction:

"I remember when we were young, when it was spring, the green onions, leeks and garlic sprouts in the vegetable garden grew wildly. My mother often used garlic sprouts to make stewed noodles for us, and often said that we should eat more garlic sprouts in spring to detoxify. In fact, now I understand that garlic sprouts in spring are big and old. It's good to make stewed noodles. For those days at home at that time, if you can save, you can save. You can plant a piece of garlic in the first year, and you can still leave those who bear garlic after eating garlic seedlings in the spring. It's mom's careful living. The best way to eat stewed noodles is to have streaky pork, but the rice family can't eat it because of rice. It's also very delicious to make stewed noodles with garlic sprouts, carrots and tomatoes. "

Production steps:

Step 1: material drawing

Step 2: put the fine wet noodles on the cage and steam over high heat for five to eight minutes.

Step 3: cut garlic, carrot, tomato, onion and ginger.

Step 4: pour oil into the frying pan and fry chopped ginger and onion.

Step 5: pour in the tomato and stir fry the sauce.

Step 6: pour in shredded carrots.

Step 7: stir fry slightly, add a bowl of water to the pan, add salt, pepper, soy sauce, soy sauce, sugar, bring to a boil.

Step 8: take out the soup in a large bowl.

Step 9: put the steamed noodles in the soup and spread them on the dishes in the pot.

Step 10: depending on the situation of the soup in the pot, the remaining dishes can be evenly drenched on the noodles together with the soup.

Step 11: cover and simmer for three to five minutes. In the middle, open the cover and check the soup to avoid paste. Turn off the heat, simmer slightly, open the lid and spread. Serve on a plate.

Materials required:

Fine wet noodles: appropriate amount

Carrot: right amount

Garlic sprouts: right amount

Tomatoes: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Pepper: right amount

Cooking oil: proper amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Note: to make stewed noodles, it is very important to master the amount of soup. If there is too little soup, the noodles are dry and not tasty. If there is too much soup, the noodles are not loose. The amount of soup required is related to the dry and wet noodles. If there is too much soup after cooking, you can open the lid and steam for two minutes to disperse the water vapor, and then stew. If you like to eat oily noodles, you can mix some in the noodles vegetable oil.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Suan Miao Hu Luo Bo Men Mian