A complete collection of home cooked bean noodles

Ingredients: 20 grams of oil.

1 green onion. Ginger 5 grams.

Meat (optional) 100 200 grams.

Soy sauce 20 grams.

Dark soy sauce 5g.

Salt 6 grams. Five-spice powder to taste.

500 grams of beans.

Water 800 1000 grams.

Sweet potato starch (add 60 g of water and stir well) 25-30 g.

2 eggs.

Method 1Put oil in the main pot, add diced meat (one centimeter in size, fat and thin are the best), chopped green onions, shredded ginger, 10 minutes at a temperature v speed reversal small spoon and stir-fry the fat in the pork.

2.Add the shredded beans, soy sauce, salt, five-spice powder, and invert the teaspoon at a speed of 8 minutes.

3.Add water at room temperature, reverse the small spoon at the temperature v speed for 10 minutes, remove the lid of the measuring cup from the temperature to 100 degrees, slowly pour the evenly stirred starch water from the mouth of the measuring cup, adjust the speed to reverse 1, 1 2 minutes later, slowly pour the egg liquid from the mouth of the measuring cup, pour the egg liquid into the main pot and cook for 1 minute, sprinkle with chopped green onions.

Noodles make the food well-known in the north, can be made into stewed noodles and cold noodles, the next one we will share a bean bean to make lo mein, I hope to help you who love to eat noodles.

Ingredients. Handmade noodles to taste.

Beans to taste.

Pork to taste.

Oil to taste. Bean paste to taste.

A pinch of green onion and ginger.

Anise as well.

Cooking wine a little.

Essence of chicken a little.

Salt a pinch of salt. Fuel consumption: Moderate amount.

Method steps.

Prepare a piece of lean pork and remove the stalks and tips of the beans and wash them. Cut the beans into cubes with a top knife and set aside.

The home-cooked method of beating lo noodles with bean meat foam.

Handmade noodles are the first choice for lo mein, and they are delicious and chewy.

The home-cooked method of beating lo noodles with bean meat foam.

Chop the lean pork into minced meat and set aside. 1 star anise, slice green onion and ginger.

The home-cooked method of beating lo noodles with bean meat foam.

Heat the oil in a wok and stir-fry the star anise and ginger until fragrant, pour in the meat foam and stir-fry until a little cooking wine is added.

The home-cooked method of beating lo noodles with bean meat foam.

Stir-fry until the meat foam changes color, add two tablespoons of green onion slices and bean paste and stir-fry well.

The home-cooked method of beating lo noodles with bean meat foam.

Stir-fry until the meat foam is fragrant, pour in the diced beans and stir-fry together.

The home-cooked method of beating lo noodles with bean meat foam.

Add an appropriate amount of warm water and continue to stir-fry.

The home-cooked method of beating lo noodles with bean meat foam.

Stir-fry until the diced beans are cooked, add a little chicken essence and salt, stir-fry well, turn off the heat and serve.

The home-cooked method of beating lo noodles with bean meat foam.

Put water in a soup pot and bring to a boil over high heat, add handmade noodles and cook.

The home-cooked method of beating lo noodles with bean meat foam.

Serve the noodles and let cool.

The home-cooked method of beating lo noodles with bean meat foam.

Drizzle the fried carob marinade and it is ready to eat.

The home-cooked method of beating lo noodles with bean meat foam.

end precautions.

To prevent the noodles from sticking after serving, you can add cold water before cooking.

1. Noodles are steamed in a steamer;

2. Shred beans, lean meat and fresh shiitake mushrooms for later use;

3. Put oil in a wok, first fry shredded meat + green onion and ginger, then add beans and fresh mushrooms, add salt, soy sauce and other seasonings, put water over the vegetables, and simmer;

4. The noodles are picked out of the pot and soaked in a wok, also known as marinade;

Method two. 1.Prepare the required materials.

2.Finely chop the green onion and ginger, and finely chop the beans.

3.Heat a pan with cold oil.

4.Sauté chives and minced ginger.

5.Add diced beans and stir-fry until green.

6.Add a spoonful of your own soybean sauce and stir-fry until fragrant.

7.Pour in an appropriate amount of water and simmer for a while, and pour in water starch to thicken before leaving the pot.

8.Cook the noodles in another pot, remove them and put them on the beans.

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Recipe Tips:

1. Replacing soybean paste with soy sauce or other sauce is also good.

2. Putting less salt in the water in which the noodles are boiled can prevent the noodles from sticking.

Flour (to taste), beans (to taste), pork belly (to taste).

Seasoning: minced ginger (to taste), minced garlic (to taste), Sichuan pepper (to taste), cooking oil (to taste), salt (to taste), sauce (to taste), chicken essence (to taste), kitchen utensils, wok wok.

How to make it: 1. Mix the dough first, knead it into a smooth dough, cover with plastic wrap and set aside.

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2Wash the beans and cut them into sections.

3. Cut the pork belly into strips, and set aside green onions, minced ginger and peppercorns.

4Knead the proofed dough into a dough and roll it out into a large round cake.

5Fold the dough overbread.

6Cut the noodles into wider noodles with a knife.

7 Cut noodles, because they are relatively long, I broke them in the middle.

8. Put the oil on the heat in the wok, heat the oil, add the peppercorns and stir-fry until fragrant.

9Then add the cut meat and stir-fry, and add the minced green onion and ginger.

10Then pour in the seasoned sauce.

11Add the beans and stir-fry for a while.

12Add hot water, the amount of water should be more than the usual water when stir-frying, enough to steam the noodles.

13Next, pour the beans into the steamer and simmer.

14Put the rolled noodles in the upper drawer of the steamer (this is different from other methods, the noodles are steamed when the beans are stewed).

15After steaming for a while, turn over the noodles, and when there is not much water left in the pot for the beans to stew, the noodles are also cooked (you can look at the beans at any time, don't rely on the lack of water).

16These are stewed beans.

17Finally, mix the steamed noodles into the beans and you're done.

Method: The noodles are put into the boiling pot and cut off, that is, they are scooped up with a bamboo fence, and the excess water is thrown off twice and put into a bowl. Pour in the refined rapeseed oil, pick it up with chopsticks to make it not sticky, and then pour it with local soy sauce, a variety of spices and dense oil chili, cowpea segments, and chopped green onion and mix evenly.

Materials. Noodles.

Beans. Tomato.

Egg. Cucumber.

Green onion, ginger, garlic.

Nepeta. Preparation of cold noodles with beans.

Finely chop the green onion and ginger, cut the beans into sections, and slice the tomatoes for later use.

Shred the cucumber, mash the garlic, mix with sesame paste, add cold boiled water and balsamic vinegar to make a juice, pour in sesame oil and set aside.

Put an appropriate amount of oil in a pan and scramble the eggs and serve.

Put a little oil in the pot, stir-fry the green onion and ginger until fragrant, add the beans and stir-fry for 2 minutes, add the tomato and scrambled eggs, add dark soy sauce and salt to taste, add an appropriate amount of water to boil over high heat, add an appropriate amount of nepeta, turn off the heat.

Take a soup pot and put an appropriate amount of water to boil over high heat, put in the noodles and boil for two or three minutes, remove them, and pass through cold water twice.

Put the noodles in a bowl (plate), pour a large spoonful of vegetable marinade, sprinkle with cucumber shreds, raw nepeta, a small spoon of garlic juice, and go!

Small stickers to light up the noose.

The dish can be cooked in the morning, and it will be naturally cooled at noon, which is more refreshing.

Beans can be replaced with a variety of seasonal dishes, such as eggplant, garlic moss, loofah, etc.

If you don't like to prepare Bihuan, you can not let it go.