What is the practice of steamed noodles in Henan?

Zhajiang Noodles, Henan, also known as oven noodles and steamed noodles in Henan, is a place full of color, flavor and taste. Not only delicious, but also convenient. Noodles with marinated noodles are mixed with marinade, so that the noodles can fully absorb the marinade and put it into a steamer for steaming. Steamed noodles are soup-free, fragrant but not greasy, dry but not firewood, and never tire of eating. Pork, beans and soybean sprouts are essential ingredients for noodles.

Ingredients: fresh noodles, beans, bean sprouts, pork belly, ginger, garlic, soy sauce, thirteen spices and salt.

step

1. Pour some oil on the fresh noodles and steam on the grate for 10 minutes (pour some oil so that the noodles don't stick together and shake easily after steaming).

2. Pour the oil in the pan, add the ginger and garlic and cook it for eight minutes, then pour the chopped pork belly and stir fry.

3. After the pork belly is fried and discolored, add the beans, soy sauce, salt and thirteen spices in turn. You can add more salt, because the noodles are very light. Stir well, pour in 3 small bowls of boiling water, cover and stew for 3 minutes.

4. Add soybean sprouts and mix well.

5. Stir-fry the vegetables until they are medium-cooked, then turn off the heat.

6. At this time, the noodles in the pot have been steamed. Put the steamed noodles into a wok and stir them evenly, so that the noodles can completely absorb the vegetable soup.

7. Put the evenly stirred vegetables and noodles on the grate of the steamer with a spatula (the grate is covered with a layer of cage cloth) and steam for 20 minutes.

8. Turn off the fire and open the lid when the time is up. It's delicious! Eat with garlic, Henan is full of flavor!

Steps of steamed noodles in Henan

Step 1 Prepare ingredients: beans (the long beans in China supermarket are sold out, so you can only use this short bean, personally, I think the long beans in China are better), soybean sprouts, pork belly and tomatoes.

Step 2 Steamed noodles: We don't have fresh noodles here. I use dried noodles. Put hot water in the steamer and put the dried noodles on the grate for 20 minutes.

Step 3: Prepare pork belly: slice it and add soy sauce, soy sauce, salt and thirteen spices. Mix well for use.

Slice garlic and ginger for later use. Take another wok, pour oil, add garlic and ginger until fragrant, add the mixed pork belly and stir-fry until it changes color.

The fifth step is to stir-fry the pork belly, and add the beans, tomatoes, soy sauce and salt in turn (soy sauce and salt can be added more, soy sauce is used for coloring, and salt is added more because the noodles are light). Stir well, pour in 3 small bowls of boiling water, cover and stew for 3 minutes.

Step 6: Add soybean sprouts and stir well.

Stir-fry the vegetables for seven minutes, then turn off the heat.

Step 8 At this time, the dried noodles in the steamer have been steamed. Put the steamed vermicelli into the wok, stir constantly, and let the vermicelli completely absorb the vegetable soup (the dried vermicelli I used is dry, so I prepared more vegetable soup).

Step 9: After the vegetables and dried noodles in the wok are completely mixed, put the dried noodles in the wok on the grate in the steamer with a clip, spread the vegetables evenly on the dried noodles and steam them in the pot. I want to eat soft steamed noodles for 20 minutes, and I want to eat hard steamed noodles for 15 minutes.

Step 10 Time is up. Turn off the fire and open the lid. It's delicious! Eat with garlic, Henan is full of flavor!

Hello, I'm Tan Tan!

Steamed noodles practice:

1, noodles:

Buy fine noodles in the market, or hand-made noodles, and it is better to cut them fine. Spread a layer of clear oil on the aluminum steamer, or cover it with wet gauze, spread the noodles as far as possible, steam them for a quarter of an hour over water and fire, and take them out for later use.

2. Long beans:

Steamed noodles don't need water. Blanch the cut beans in a pot, take them out, let them cool, and drain them for later use.

3. Stir-fried main course:

Pour cooking oil into the pot, saute pepper and star anise until fragrant, remove and discard, add shredded ginger and garlic, stir fry until fragrant, add pork belly slices or diced meat, and add beans to stir fry when the sliced meat is slightly thicker and diced meat increases.

4. Seasoning:

Since the noodles are no longer salted, the seasoning should be eaten all at once. Add soy sauce and soy sauce to color. Add according to the amount of noodles. Add salt, thirteen spices, sugar and chicken essence and continue to stir fry.

5. It is very important to add water inappropriately, which also determines the taste of noodles. After the cooking is basically interrupted, directly put into the pot, and add a proper amount of hot water to boil according to the amount of noodles.

6. After the water is boiled, put the spare steamed noodles into the pot and stir slowly with chopsticks to make the noodles color and absorb the soup evenly. The best effect is that noodles absorb soup without dryness.

7. This step is to taste noodles. Put the stirred noodles into the aluminum pot again. The steamer can put wet gauze. It's best to put a few Chinese cabbage leaves on it, put the mixed noodle bar code on it, steam it for a quarter of an hour and take it out.

This is the home-cooked steamed noodles in Henan. It's delicious! Friends who have eaten can eat two bowls! If you like a friend, just practice with Tan Tan!

Remember to pay attention to Tan Tan! Thank you for liking it!

First, prepare the materials. Noodles1000g; 400 grams of meat; 500 grams of soybean sprouts or cowpea horns. Onion ginger, soy sauce, salt, star anise, edible oil, etc.

Second, the production process. Steam the noodles in a cage for later use. Sliced meat, blanched soybean teeth (if it is cowpea horn, blanched into 2 cm sections), shredded onion and shredded ginger.

1, put cold oil in a hot pot, add onion, ginger and star anise, stir-fry the sliced meat until it is oily, add water 10 minute, add salt and soy sauce to taste, add soybean sprouts, and turn off the heat after boiling.

2. Mix the steamed noodles evenly into the plate and fully inhale the marinade into the noodles.

3. Steam the mixed noodles for another ten minutes, turn off the fire, pour the steamed noodles into the basin, pick them up and pour the sesame oil.

Each region has its own representative surface, among which the emblem surface is the most representative. However, the soup of rice noodles tests the temperature, and the noodles of rice noodles test the technology, so everyone eats rice noodles, basically going to restaurants, and rarely making them themselves.

More homely noodles, noodles with noodles should be more representative. Although it is called noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles with noodles.

The biggest feature of noodles is that their taste is completely immersed in noodles, and then the noodles are steamed dry, so that the noodles will be very dry and particularly delicious. The more you chew, the more fragrant you are, and you can't stop eating. I used to eat four bowls at a time, which was much more difficult than eating buffet.

So, let's get started.

First of all, stir-fry, meat dishes, pork belly, hind leg meat, fat and thin, vegetarian dishes such as green beans, cowpeas, garlic moss, bean sprouts and so on. It will be soft and crisp after cooking, which is the most suitable taste for noodles.

The first step is very simple. Put oil in the pan, stir-fry the meat to get oil, stir-fry the ginger and garlic slices to get fragrance, and then stir-fry the side dishes evenly.

Then put the seasoning.

Soy sauce is always used for coloring, so put more, because it will "dye" the noodles later.

Salt, also put a little more, slightly salty than usual cooking, and later season the noodles with soup.

Thirteen spices/five spices powder/star anise, just put one. For noodles, you should have a little savory spice. Traditionally, you usually put star anise and cinnamon. I like to sprinkle thirteen spices directly, which is a collection of 13 spices, and the taste is richer.

So the seasoning work is almost the same.

Then add water, which is less than three-quarters of the dish. The water will be used to soak the noodles and season them. Too much water tastes weak, and too little water is not enough to make instant noodles.

After the fire comes to a boil, cook it over medium heat for about 5 minutes. Be careful not to cook for too long, otherwise the soup will be emulsified and thickened, and the final noodles will be sticky and not refreshing.

Then take it out and separate the dish from the soup. The reason will be known soon.

At this time, it is finally time for noodles to enter the market. We must use this kind of soft fresh noodles instead of hard dried noodles, preferably the best, so that it is easier to taste.

First put the noodles in a steamer, boil the water and steam for about 20 minutes. One is to steam the noodles until they are half cooked, and the other is that the steamed noodles are easier to taste.

Then, in this way, put the steamed noodles into the soup in batches and mix well to taste. Don't stir this for too long, it will take about 5 seconds to stir well, then scoop it up and drain the soup on the surface. Otherwise, there is too much soup, and even the best noodles will be sticky.

After the noodles are mixed with soup, return to the steamer, first spread a layer of noodles, then spread a layer of meat dishes, and so on until it is ready.

Cover and steam for another 20 minutes. The last step is steaming. One is to completely steam all the ingredients. The other is to let the noodles completely absorb the soup when steaming, and the taste is complete and the outer layer is dry.

It's over. Drier than noodle soup, more delicious than fried noodles. The more you chew, the more fragrant it is.

The noodles are dry, and a bowl of tomato and egg soup is standard.

If you have unfinished food, you can fry it before eating the next meal, which is more fragrant.

Hello, I'm Xiao Min. As a native of Henan, I want to share with you our methods and materials for steaming noodles.

1: half a catty of soybean sprouts (4 people/serving)

2. Pork belly is three Liang

3: Wet noodles 1 kg and a half

4: 2 celery

5: 4 coriander

Seasoning materials, peanut oil, salt, ginger, onion, chicken essence, soy sauce, essence, thirteen spices seasoning.

Practice: Wash the bean sprouts, remove the water, wash the celery and cut it into diagonal strips, wash the coriander for later use, and cut the pork belly into small pieces for cooking.

Boil the oil,