【Tianjin】Tianjin braised noodles

Overview

Our place has always had the custom of making dumplings with noodles on the first day of the Lunar New Year and on the second day of the Lunar New Year. On this day, we will make a meal of noodles to welcome the daughters and uncles who return to their parents' homes. In the second grade of junior high school, the noodles are braised to show respect and love for my uncle. As time went by, every household ate lo mein on the second day of the Lunar New Year. The Braised Noodles that Tianjin people love, in addition to the side dishes, it also comes with four traditional stir-fried dishes: stir-fried shrimps, stir-fried dried herbs, scrambled eggs and sweet and sour gluten shreds. Today I will only share with my friends how to make Braised Noodles. Tianjin people put some red pink skin on their Lo Mein, especially for festivals or birthdays, to express happiness. For health and safety reasons, I always use seaweed heads to play this role.

Tags

• staple food
• pasta
• noodles
• home cooking
• celery
• chicken powder
• cucumber
• daylily
• dried fragrant
• egg
• fresh-cut noodles
• fungus
• garlic
• gluten
• matsutake
• mushrooms
• oil
• onions
• oyster sauce
• pork belly
• seaweed head
• star anise
• starch
• sweet noodle sauce
• carrot
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, rinse the shiitake mushrooms and pine mushrooms separately and soak them in warm water in advance. Take out the shiitake mushrooms and pine mushrooms from the soaking water, wash them and cut them into 6mm-8mm wide strips. Let the soaking water stand and pour it into another bowl. Discard the residue. Soak the daylily and fungus in warm water in advance. Wash them. Cut the daylily in the middle and tear the fungus into small pieces

   

2. 2 Slice the pork belly, cut the fragrant stems in the middle and then slice them, and cut the gluten into cubes. Cut the vegetables separately, shred the carrots, cucumbers and seaweed, and cut the celery into small pieces

   

3. 3 Blanch all vegetables except cucumbers separately and put them on a plate. , heat the wok, pour oil, fry the broken eggs first, and put them out

   

4. 4 Because I made it for dinner, the light is dim and the color is a little distorted. Pour more oil in the wok than usual for cooking. Add the star anise and minced green onion and ginger until it becomes fragrant. Add the pork belly and stir-fry until the oil spits out a little. Add two spoons of the noodles and fry in the oil until fragrant. Add the shiitake mushrooms and pine mushrooms and stir-fry. Then add the dried sesame slices and stir-fry in the oil until they are slightly hard. Add soy sauce and oyster sauce. Add daylily and fungus and stir-fry

   

5. 5 First pour the water for soaking the shiitake mushrooms and pine mushrooms into

   

6. 6 Then add water. I added a total of about 2 and a half bowls to my usual eating bowl. Finally, add the gluten cubes. After the water boils, turn to low heat and cook for about 5 minutes. Add salt to taste. Add more salt to make the stew taste saltier. It can be mixed with noodles

   

7. 7 Dissolve the starch with water, pour it into the cooked brine, stir slowly, then add the minced garlic, pour the sesame oil on the minced garlic and mix well. Pour it into a large bowl, sprinkle with chopped eggs and cook the freshly cut noodles

   

8. 8 Prepared dish code and marinade

   

9. 9 Put various vegetables into the cooked noodles, scoop out appropriate amount of marinade, mix well and enjoy.