How to steam noodles?

My wife's hometown is a small county in southern Henan. Since marrying me, my family has got rid of our habit of eating rice in Hubei. Eat pasta, steamed bread, jiaozi and rolled noodles at least once a day, and often eat them in different patterns. Noodles alone can make all kinds of noodles, such as minced meat noodles, cold noodles, Regan Noodles noodles, clear soup noodles, Lamian Noodles-paste noodles, Huimian Noodles noodles, steamed noodles and so on.

Noodles must be steamed if they are delicious. Husband and wife have been together for nearly 40 years. Under the "edification" of my wife, I can also make steamed noodles, but my craft is always inferior to her. Here's what I did.

1. Ingredients: 750g of wet fine noodles (medium and coarse), 500g of green beans (green beans, five-season beans and cowpeas), 200g of pork belly, 25g of cooking oil (light or dark soy sauce), 2 shallots, 2 garlic sprouts, monosodium glutamate, Nande and a little salt.

Second, processing methods: ① Buy wet noodles in the market (or press them at home), wash the beans and cut them into pieces (about 4cm), wash the onions and garlic and cut them into small pieces (2cm), and slice the pork belly. ② Heat the wok and boil the cooking oil. Stir-fry the pork belly until it is done. Then add the beans and stir-fry until half-cooked. Add onion and garlic, stir-fry and add salt. After the dishes in the wok are boiled, dig out a bowl of soup and put a little monosodium glutamate in the soup for later use. (3) spread the wet noodles on the vegetables in the pot, cover the pot and steam. After steaming, pour half of the vegetable soup on the noodles, spread out the noodles with chopsticks, then cover and steam for 5 minutes. (4) After inflation, pour the remaining half of the soup on the noodles, turn up the following dishes with a spatula, and mix well with the noodles. Take the pot and you can have a good meal.

It's perfect for me to answer your question, because when I was a child, steamed noodles were sold at home, and steamed noodles are also called steamed noodles here! It's really a common food in my hometown. But it is often this kind of food that makes people often miss the taste of their hometown.

In my hometown, in fact, basically every household will cook steamed noodles, but some are delicious and some are just so-so.

The key to making steamed noodles is to master a few tricks and pay attention when eating.

In fact, the order of steaming noodles is steaming first-then frying-then steaming.

Hint 1:

One of the most important ingredients of steamed noodles is noodles, so the choice of noodles is very important. Steamed noodles must choose fine noodles, not too thick, because fine noodles are easier to taste. It also looks more exquisite. Noodles should be slightly moist, and never use dried noodles!

Tip 2:

Don't press the noodles too hard when steaming, they should be fluffy, and use a big fire when steaming! Boil water before steaming noodles! The first steaming usually takes 10 minutes ~

Trick 3:

Pour a spoonful of cooking oil into the steamed noodles evenly, mix well, and put the oil because it is necessary to prevent the noodles from getting too much steam.

Then the noodles will be fried. Stir-fry the side dishes before frying the noodles. Side dishes can be determined according to your own preferences. Usually pork belly, beans, celery and the like, as well as tomatoes and bean sprouts, according to your own preferences.

The condiments and condiments to be used are soybean oil, onion, ginger, dried pepper, star anise, pepper, soy sauce, cooking wine, oil consumption and salt.

Tip 4:

Pay attention to stir-frying side dishes, stir-fry quickly and add some water to boil. After the side dishes are cooked, you can put the steamed noodles in a wok and stir fry together. The side dishes at this time should not be completely cooked. Because it will be steamed in a steamer later!

Tip 5:

When frying noodles and side dishes, make sure that all the noodles are covered with vegetable juice and soaked.

Put the mixed noodles and side dishes into a steamer, boil the water and steam for about 15 minutes.

The reason for the second steaming is that when steaming for the second time, the flavor of the side dishes will be better integrated into the noodles, so that the steamed noodles made are more delicious!

Trick 6:

When eating noodles, be sure to add garlic, which not only relieves boredom, but also tastes better!

Of course, another bowl of egg soup would be even more beautiful.

Although I am from the south, I want to talk about this pasta. I still remember the first time I cooked stewed noodles with lobster sauce. Some of them were still hard and some were burnt into a ball, but I still tried to eat them. Later, I learned a way to make every noodle cooked without cooking, hahahaha.

1. The surface of fresh water can be flat or round, preferably thin.

Yes, it tastes good. Boil the boiler and steam for 8 minutes.

2. Put the steamed noodles into a large basin, pour a little sesame oil and mix well, so that the subsequent noodles are not easy to stick together and the noodles are well rooted. Be sure to shake off the sticky noodles. This step is very important and cannot be omitted. )

3. Stir fry while steaming noodles

Add more oil when cooking, then add pepper, garlic and ginger, add pork belly slices, stir-fry until the meat turns white, add cowpea, tomato, soy sauce, salt, oyster sauce and spiced powder, and finally add soybean sprouts after tomato is juiced. Stir-fry until it is 5 or 6 ripe, because it will be steamed later, otherwise it will fade.

4. Pour the fried vegetables on the noodles and mix well. When stirring, put the vegetables first, and then add the vegetable juice according to the humidity of the noodles. Don't pour it all in, shake the chopsticks and mix well, so that every noodle is dipped in soup.

5. Finally, pour into the steamer (it is best to put a piece of gauze on the steamer) and steam for 10- 15 minutes, with medium heat! Immediately after cooking, pour the noodles in the pot into the basin and shake them with chopsticks. Don't put it in the pot without taking it out, or it will stick together. It is recommended to steam more at one time. Steamed noodles are really not enough for a meal, and leftovers are better.

Let me answer this question:

My hometown is the eastern Henan plain, and I often make noodles with noodles. Later, my mother and I learned the method of noodles from a lazy person and shared it with everyone!

1. Noodles I choose ordinary noodles in the noodle restaurant!

2. Cut beans, tomatoes, meat and garlic. Heat oil in the pan, saute chives and ginger, then add the meat and stir fry quickly. Add soy sauce and soy sauce and stir well.

3. Add beans and tomatoes in turn and stir fry separately. Then add water to the place where the vegetables are probably not ripe, add two spoonfuls of sugar, add seasoning, boil over high fire and stew for 2 minutes (adding a tomato is very tasty).

4. Then take out half of the vegetable soup, spread fresh noodles, pour the soup twice every three or four minutes, add minced garlic and steam for another minute. Steamed noodles are not sticky, very dry, not only delicious, but also very eye-catching!

Steps of steaming noodles

1. Prepare materials, wash beans, cut into sections, cut meat into strips, wash tomatoes, cut onions into sections, and cut ginger into strips.

2. Put the noodles in the steamer, steam for ten minutes after the lid releases hot air, during which we will go to stir fry.

3. Heat the pan, pour in oil, add onion and ginger, stir fry, add meat strips, pour in tomatoes and long beans, and add soy sauce (soy sauce). Add bean sprouts, continue to stir fry and add a little salt.

4. Add a little water, stir fry for a while, then cover the pot and let it stand for a while. Stew until the beans are rotten, the color darkens and the tomatoes come out.

5. Put the noodles into the soup pot by any method, and stir well to make the noodles fully absorb the soup.

6. Pour the evenly stirred noodles back into the steamer and steam for another 5 minutes.

accomplish

8. Take a bite

1. This dish is very classic in my family. The most classic side dish is long bean sprouts, which I think is the best. Of course, kidney beans can also be used instead, but I have tried rice bean sprouts. There are bean sprouts in the flow chart I use, but it is often recommended by Grey! . Tomatoes are the most important! The key step of this dish is to boil rich soup to make steamed fresh noodles fully tasty. Therefore, tomatoes must drip juice!

2. It's delicious to eat with chopped coriander and leek. I don't know if you know that the Schizonepeta tenuifolia planted in my family has a strong spice flavor such as mint and lemon ~ of course, you don't have to eat it ~ it's delicious if you eat it alone ~

3. It's best to use spaghetti ~ delicious ~

Steamed noodles, authentic hometown flavor, is a classic food in the rural areas of central Henan in the era of relative lack of materials. When I was a child, I had a machine-made noodle, which can be made into finer noodles. I don't know if you will eat this kind of food again, and how can you make such fine noodles by hand? When I was a child, it was not easy to eat steamed noodles in summer when I was surrounded by noodles, soup and noodles. So, just like when I was a child, I look forward to eating delicious food in the New Year and eating steamed noodles at noon in summer. This is the simplest desire to eat food. step

1. Prepare ingredients.

2. The noodles used for steaming noodles, the thin ones are the best, followed by the wide ones.

3. Put the noodles on the panel, sprinkle with cooking oil and mix well.

4. Steam in a steamer for about 20 minutes.

5. Cut the beans, meat and onions separately for use.

6. Put the lean slices into a bowl, add egg white, starch and salt, mix well and marinate for ten minutes.

7. Add cooking oil to the wok, add fennel, put the fat in, and stir-fry the seasoning to force the fat out of the fat.

8. Add chopped green onion and stir-fry until fragrant.

9. Add the marinated meat slices and stir fry until they are cut into golden yellow.

10. Add beans and soybean sprouts and stir fry.

1 1. Add salt, soy sauce and oyster sauce, stir-fry until fragrant, and add a little water to boil.

12. Let the steamed noodles cool and disperse.

13. Put the noodles into the pot where the dishes are cooked.

14. Stir evenly, so that the noodles are evenly coated with soup.

15. Then put it back in the steamer and steam for ten minutes on high fire.

16. After steaming, it can be put into a basin, mixed with sesame oil or eaten directly.

Tip 1. Add cooking oil to noodles and steam evenly to prevent noodles from sticking to the pot. 2. Soup should be appropriate. Without noodles, you can't taste it. Too many noodles are too wet and sticky. If you can't master the soup well, you can fill some noodles in advance and pour them in slowly, so that you can better master the dryness and wetness of noodles.

How to make steamed noodles delicious depends on personal taste. Use pork belly if you want to be popular, and lean meat if you don't like fat meat; Those who don't eat meat have to use vegetables. There are many vegetarian dishes that can be used to make steamed noodles, depending on personal taste. Commonly used are: radish, beans, soybean sprouts, lotus roots, garlic shoots and so on. Specific practice: Steamed noodles (thickness according to personal preference), boiled water and steamed in cages for about ten minutes. While boiling water, cut the meat and vegetables, heat the wok and put the oil, then add the onion, ginger and garlic, stir-fry to taste, put the meat, stir-fry and change color, and then stir-fry the vegetables a few times; Add soy sauce, a little soy sauce, add salt, stir fry a few times, and add boiling water. Boiling water is about three fingers on the dish surface. At this time, the noodles should be steamed and turn off the heat. After the wok is boiled, pour the soup into other containers for later use, leaving a little soup in the wok; Pour the steamed noodles on the vegetables, then pour the vegetable soup evenly on the noodles, punch holes in the noodles with chopsticks, cover the pot and steam over low heat. After the pot is steamed, pour all the soup on the noodles and simmer for about ten minutes. Check the amount of soup in the pot in the middle. If there is too much soup, cook it for a while. If there is less soup, just cook it for a while. Never dry the pot. When there is basically no soup in the pot, turn the fire to a minimum, mix the noodles in the pot well, put some monosodium glutamate and sesame oil at the same time, cover the pot and turn off the fire, and you can enjoy it in three to five minutes. Friends who like to eat spices can add spices when putting salt (because I never use other spices at home).

My house has just been steamed! The coordinates of Henan should be different from place to place. We call it steamed noodles. Steamed noodles are different from braised noodles. Matters needing attention: steam once, then mix well with vegetable soup, then steam. Meat can be five points fatter and five points thinner, but not all.

Ingredients: pasta, soy sauce and other seasonings, sliced meat, beans or bean sprouts, celery.

1 steam the noodles in a steamer first, and cook them for seven minutes.

2. Stir-fry while steaming, with more soup and soy sauce. Because we're going to mix noodles later,

3- 8 Mature noodles are mixed with vegetable soup evenly, and continue to steam in the pot (the dishes can be served before).

4- steamed, put the vegetables in, and then add garlic like coriander!

Steamed noodles are also called oven noodles here, and the method of making them at home is different from that of take-away oven noodles. Today, let's talk about how to make a family cooktop. Steamed noodles taste a little different from stuffy noodles. Stuffy noodle restaurant is used in restaurants, and steamed noodle restaurant is used in families, factories and schools. Of course, stuffy noodles are a delicacy in Xiangxian, Henan Province, and there are noodle tubes and restaurants in Xiangxian all over the country. Wherever I go, I will go into Xiangxian to eat the delicious food in my hometown.

Today, let's talk about how to make delicious steamed noodles. The production of households and units is basically the same. First of all, vegetables, commonly used vegetables such as bean sprouts, beans, vegetables, garlic moss, green onions, ginger, a small amount of meat, salt, soy sauce and various seasonings. Add more water. Stir-fry the vegetables until they are half cooked, and then put them on the fire. I used the thinnest and thinnest wet surface. After steaming in a cage, pour it into a pan with fire and stir well. Focus on steaming on the cage, steaming is better. After steaming, all the noodles lie down and no longer swell. Pour the center of gravity into the frying pan and pry it open slowly with chopsticks. Let the noodles swell and you can eat them. Of course, steamed noodles must be accompanied by soup, which is often called egg soup. Egg soup can be divided into sweet soup and salty soup, but it depends on everyone's taste. For example, sweet soup includes fungus, onion, egg, sugar, tomato and coriander. Salty soup, of course, has Jiang Mo, tomatoes, salt, vinegar, fungus, eggs and coriander. Whatever soup, I hope it's better.

There is no textual research on where steamed noodles originated. Henan can be regarded as "the main place to eat". Eating at home is common and frequent, but it's not called steamed noodles here, it's called "noodles with noodles".

Because it is a very common staple food, there are many kinds of noodles, and every family will have several kinds. Vegetarian meat, meat and eggs. Of course, the materials are different, and the methods are basically the same.

Noodles with noodles are usually cooked more in warm seasons, because they are basically big oil and there are a lot of them. If you don't pay attention in winter and eat slowly, lard will condense into paste, which will affect your appetite. Because it is made of big oil, it smells very fragrant and can't resist the temptation.

There are two main ways to make noodles, one is "steaming"; One is "boiling" and the other is cooking. Here is only the simplest "cooking": ① Slice pork belly, cut cowpea into sections, stir-fry pork belly with onion and ginger until oily, and then add cowpea and stir-fry. Add boiling water to soy sauce, salt and three or more star anises until they are submerged and boil; (2) Spread the machine-pressed fine noodles evenly on the vegetables, cover the pot cover tightly, and simmer for 20 minutes; (3) Turn off the fire and uncover, and mix the noodles and vegetables well.