Braised noodles with beans(dou jiao men mian )

Braised noodles with beans

Introduction:

"On the seventh day of the lunar new year, I want to eat noodle paper, which means wrapping my legs with noodles to prolong my life. When I woke up in the morning, my mother just left the pressed noodles, so I made a bowl of delicious home noodles - bean stewed noodles. "

Production steps:

Step 1: wash the beans, tear off the stems at both ends, and then break them into 4-5cm long segments. Slice the green onion, beat the garlic with a knife, and then cut it into small pieces (I like the green peppers, but I also add a little).

Step 2: add the base oil into the frying pan, heat it over medium heat until 70% heat, add the scallion slices (minced pepper) and stir fry until fragrant.

Step 3: pour in the beans, stir fry with oyster sauce for half a minute, and then add soy sauce, sugar and salt.

Step 4: pour water over the surface of beans, cover and simmer for 5 minutes.

Step 5: stew until the soup is boiling. Carefully pour the soup into a soup bowl.

Step 6: change to low heat, put 1 / 2 amount of noodles on lentils, drizzle with a layer of cooking oil, and then add the other half of noodles.

Step 7: pour the soup (add the soup 2 or 3 times), cover and simmer for 10 minutes.

Step 8: after the soup is dried, sprinkle with minced garlic and stir with chopsticks.

Step 9: add a few drops of sesame oil and take it out of the pot. I put a small spoonful of Chinese toon sauce. You can fry some chili oil if you like spicy food. It's delicious when you mix it in! ~

Materials required:

Beans: 150g

Fresh noodles: 250g

Garlic: 5 petals

Scallion: right amount

Oyster sauce: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Note: 1. Noodles should be pressed or bought fresh noodles, which tastes better after stewing. Do not cook the noodles in advance, or use dried noodles, which is easy to rot in the pot; 2. When the beans are added with water, the stewing time should be a little longer, not necessarily five minutes. If the beans are still a little hard, you can pour in a little more water Keep simmering. Be sure to make sure the beans are fully mature, otherwise they are prone to food poisoning. If you have no experience, you can blanch the beans in advance; 3. The amount of the soup will determine the hardness of the noodles. Personally, I prefer the soft stewed noodles, which is conducive to digestion, and the leftover stewed noodles will not harden after reheating, and the taste is still very good; 4. Finally, sprinkle the raw garlic and add sesame oil to make the finishing point. Even people who don't like garlic won't hate it. Garlic can be slightly chopped, do not cut very thin, so that before the addition of garlic paste easily, and the final sadesheng garlic also has no taste and aroma; 5, stewed noodles is the use of steam to stew noodles, beans, so be sure to keep the fire low, otherwise it is easy to cause noodles and paste phenomenon. In the process of stewing, pay attention to observe the remaining soup, and turn the pot from time to time, so that the surrounding noodles can also absorb the soup, to ensure that the noodles are even and mature.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Dou Jiao Men Mian