Steamed lo mein, or Henan people are the best at making, a few simple steps, the noodles are gluten and flavorful, the more you chew, the more fragrant

Speaking of steamed lo mein, Henan people are the best at making it and the best at it. The noodles are mixed in vegetables and soup, and then steamed in the basket, which is very popular.                                

The key to the deliciousness of my lo mein is lard, the soup made of lard is marinated, the aroma is fully integrated into the noodles, the tendons are not sticky, and the more you chew, the more fragrant it is.

The ingredients used to make lo mein are simple, except for the necessary pork, which can be adjusted according to the seasonal dishes and personal tastes. The most common pairing is beans and soybean sprouts, but you can also use garlic sprouts, cabbage, garlic sprouts and other ingredients.

Recommended dish: Home-cooked steamed lo mein

Main ingredients: front leg meat, soybean sprouts, dragon beans, cooked noodles

We all sell cooked noodles here, which are seven or eight medium-rare noodles, and you can buy them home and mix them directly with vegetables and soups. If you don't have this kind of cooked noodles, you should first steam the raw noodles in the basket until they are medium-rare, and you can do it for 6-7 minutes on medium heat.

Detailed production steps

1. I like to use the front leg meat to make lo mein, and I can also use pork belly, depending on personal preference.

2. Remove the fascia of the beans, break them directly into small pieces by hand, and wash the soybean sprouts for later use.

3. Foreleg meat: Separate the lean and fatty meat, and cut the lean part into thin strips.

4. Cut the fatty part into small pieces.

5. Heat the pan with cold oil and slowly stir-fry the fatty part over low heat.

6. Stir-fry for about 3 minutes, the fat will gradually shrink, start to brown, and stir-fry a lot of lard.

7. Use the lard left in the pot to make lo mein, which is particularly fragrant, and add shredded meat to stir-fry first.

8. Stir-fry until slightly discolored, add ginger and garlic slices and stir-fry until fragrant, while pouring in light soy sauce and salt to adjust the bottom taste.

9. Then add the beans and soybean sprouts.

10. Stir-fry the beans and soybean sprouts a few times, pour in hot water, and the amount of water is just over the ingredients. After the water is boiled, release the light soy sauce, dark soy sauce, salt, Sichuan pepper powder or thirteen spices; Two more condiments will be more fragrant, that is, Sichuan pepper and star anise, put 2-3 star anise, and a little Sichuan pepper.

11. Simmer for 5 minutes, turn off the heat, put the cooked noodles in a wok and stir with the vegetables. This is convenient and quick to operate, and you can also put the noodles in a large basin and pour the fried vegetables and soup on the noodles for stir-mixing.

12. After the noodles and vegetables are mixed, steam them for 10 minutes.

Lo mein does this, never get tired of eating, and don't eat for a few days!

Tips:

It is recommended to use the front leg meat, the fat part is used to make oil residue, and directly use the fried lard to fry the vegetables, so that the steamed lo mein is more oily and flavorful. Don't use mung bean sprouts, use soybean sprouts to be delicious, put more soy sauce, the noodles can be better colored, and the color and flavor can be made.