This iron pot braised noodles is a recipe shared by an Inner Mongolia girl in a group of friends. When it comes to Inner Mongolia cuisine, the first thing that comes to mind is the local fat mutton and rich milk fragrance. But this homely face is the strongest touch of homesickness in the hearts of outsiders. She is studying in the south, and there are few braised noodle restaurants. If she wants to eat, she can only go to Xibei to queue up. Once I stood in line for two hours, and I really couldn't wait any longer. Holding my breath in my heart, I went home and asked my mother for help online and learned this dish.
There is a trick to make braised noodles not sticky or hard. I have written down the specific methods and key points of steps. Go and see them quickly ~
-Inner Mongolia iron pot braised noodles-
[composition]
Pork belly 100g chicken 400g potatoes 200g beans 150g handmade noodles 300g ginger 1 small garlic 3 cloves onion and half root soy sauce 3 tablespoons soy sauce 1 tablespoons salt 1 tablespoons cooking wine 1 tablespoons sugar/kloc.
Optional: Zanthoxylum bungeanum 1/2 teaspoons of dried chili, 3 cinnamon 1 star anise 2.
1 spoon = 1 spoon =15ml
1 spoon = 1 teaspoon = 5ml
[recipe]
1. Pork belly slices
2. Cut half a chicken into small pieces, add a little salt, cooking oil and ginger slices and marinate for half an hour.
3. Peel the potatoes and cut them into small strips, obliquely cut the beans into small pieces, chop the green onions, dice the garlic cloves and ginger slices, and cut the dried peppers into small pieces.
After the potatoes are cut into strips, it is recommended to soak them in clear water to remove the surface starch, and then drain them for later use.
Beans will taste better if they are cut obliquely.
4. Heat the wok, add a little oil, stir-fry the chicken to remove the fishy smell, stir-fry until the surface is slightly burnt, and take it out for use.
5. Add the pork belly and fry the fat, and push the fried pork belly aside.
Add garlic, ginger, onion, dried pepper, pepper, cinnamon and star anise and stir-fry until fragrant.
Add chicken and stir fry 1 min.
Add 3 tbsps of light soy sauce, 1 tbsps of light soy sauce, 1 tbsps of cooking wine, 1 tbsps of sugar and 1 tbsps of salt to taste and stir well.
Add potatoes and beans and stir-fry for 2 minutes.
6. Add 1.5 times of hot water and stew 10- 15 minutes until the potatoes can be easily inserted into chopsticks.
The best time to add noodles is to see that the soup is slightly lower than the ingredients. You can break up the handmade noodles and stew them evenly 10- 15 minutes, then open the lid and mix well.
Noodles with more soup taste soft, while noodles with less soup taste heavy. You can also adjust it according to your own preferences.
If there is less water in the pot before adding, you need to add a little hot water to boil and then add noodles to stew and steam.
But despite the generous vegetarian diet, the protagonist of this pot only has handmade noodles, and its position is unshakable.
Braised noodles in iron pot are stewed and steamed with gravy and vegetable soup, which permeates the essence of the whole pot.
If Yangchun noodles are Jiangnan women with soft jade and soft flowers, then iron pot braised noodles are men with iron bones.
You must mobilize your whole cheek to chew. The noodles are filled with rich gravy, and the potatoes are cooked with glutinous rice flour, which makes the noodles feel a little more like the tip of the tongue.
The key is that the more you chew meat, the more fragrant it is. The sweetness of starch is more refreshing than eating meat.
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