Hui-style braised beans and noodles
Overview
If you are too lazy to cook or stir-fry some day, why not try some braised noodles? I usually make a pot of it when I'm lazy, which is enough for the whole family to have a meal. If you can’t finish it, save it for the next morning, steam it on a porridge pot, and eat it with porridge. It’s so delicious
Tags
Ingredients
Steps
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Wash the pork belly, cut into shreds, add light and dark soy sauce, a little salt, marinate for later use
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Cut the beans, cut the carrots, and shred the fried tofu
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Wash a small handful of leeks and cut into sections
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Heat the pan with cold oil. Add more oil than usual for cooking. When the oil is hot, stir-fry the shredded pork. After frying the pork belly, add the beans, carrot oil tofu, and the roots of the leek segments in sequence. Then add salt, dark soy sauce, and season
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Add boiling water, level with the vegetables, and wait until it boils
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After the water boils, break the noodles and lay them flat on top of the dish. Cover the lid and simmer over medium-high heat for about 8 minutes until you smell the fragrant noodles. Do not open the lid and touch the noodles during this period.
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Open the lid and turn the dough over. Then prepare a bowl, add some lard, chicken essence, dark soy sauce, and sesame oil, rinse it with boiling water, add it around the edge of the pot, and continue to cover and simmer for about 5 minutes
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Open the lid and use chopsticks to remove the sides. When the water dries up, pour the remaining leek segments onto the dough
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Turn to low heat and pick noodles. Instead of a spatula, use two pairs of chopsticks to spread the noodles. Turn the vegetables underneath to prevent them from sticking to the bottom of the pot. Pick them more often to allow the noodles to taste evenly
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It will be ready to eat in 2 minutes
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Pair it with a bowl of seaweed and egg drop soup and homemade chili sauce, and you’ll be full before you know it
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Look at these eager little hands😜
