Stewed noodles with fresh mushrooms(xian mo gu men wu dong mian )

Stewed noodles with fresh mushrooms

Introduction:

"I'm busy these days. I don't have much time to surf the Internet. I've cooked a lot of dishes, but I don't have time to organize photos and write words. I have to take time to share them with netizens! In the Yellow River Valley of China, people traditionally pay more attention to the diet during the Chinese New Year. Generally, those who have old people at home should arrange the diet from the first day of the first month to the fifth day of the first month according to the old customs. As the saying goes, dumplings, noodles and eggs were basically arranged in this way before the 1980s, but now that the material is rich, this old set of etiquette has long been abandoned. On the second day of junior high school, I made a noodle on a whim, ha ha! Everything is ready-made and easy to make. What I do is stewed noodles. I use the ready-made Wudong noodles bought before the festival. It tastes good and everyone likes it very much

Production steps:

Step 1: cut Pleurotus nebrodensis into strips and set aside.

Step 2: cut mustard and set aside.

Step 3: heat the frying spoon, add proper amount of oil, stir fry the shredded pork, stir fry the shredded pork out of oil, and then add onion and ginger to stir fry until fragrant.

Step 4: then pour in Bailing Mushroom and stir fry it. Stir fry bailing mushroom and pour it into Shaojiu.

Step 5: cook Shaoxing wine, then add soy sauce and stir well.

Step 6: then pour in some oyster sauce.

Step 7: Sprinkle with a little black pepper and stir well.

Step 8: stir well the mushrooms and change to low heat. Then spread the noodles on the mushrooms and pour boiling water into the pan. The water is equal to the noodles.

Step 9: cover the pot and simmer for 10 minutes.

The tenth step: Noodle braised for 10 minutes, open the lid and stir fry the juice with the stir fry. The soup will be seasoned at 70% and sprinkle with a little salt.

Step 11: add a little MSG and stir well.

Step 12: after the noodles are seasoned, put the cut mustard into the pot and stir fry.

Step 13: stir fry until the soup is clear.

Materials required:

Machine made udon noodles: 450g

Pleurotus nebrodensis: 500g

Shredded pork: 100g

Mustard: 200g

Scallion: 20g

Ginger: 15g

Shaojiu: 20g

Oyster sauce: 20g

Fresh soy sauce: 15g

Black pepper: 1g

MSG: 1g

Salt: 2G

Cooking oil: proper amount

Note: the characteristics of stewed noodles: the noodles are rich in oil, smooth in root, salty, delicious and nutritious. Warm tips: 1. When stewing noodles, put noodles first and then add water. The noodles should not be pasted on the wall of the pot as far as possible, leaving a little close distance. 2. The water should be put properly, more noodles will be sticky, less noodles will be too dry, stewing noodles is mainly to master the method of half boiling and half steaming, and finally mix and stir fry to achieve the appropriate hardness. This kind of private pasta "stewed noodles with fresh mushrooms" is ready for your reference!

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Mo Gu Men Wu Dong Mian