Henan special food: fragrant steamed noodles, tender garlic moss little tail is not willing to throw ......

Steamed noodles, also known as lo mein, are Henan specialties. As a native of Henan, it is from snack to big, and I have a deep affection for it, and today I will share with you its specific practices

Steamed noodles

500 grams of noodles, 200 grams of pork, 200 grams of garlic, 50 grams of leeks, appropriate amount of ginger, shallots and garlic, appropriate amount of oil, appropriate amount of five-spice powder, 20 Sichuan peppercorns, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine.

Here's how:

Cut the fresh noodles into a suitable length and put them in a basin, pour a little oil and stir well, so that the noodles are easy to shake after steaming.

Put it in a steamer, bring to a boil over medium heat and steam for 15 minutes.

Cut the meat into thin strips, add salt, egg white, starch, and a little water in turn and stir well, then pour a little oil and stir well to lock in moisture. The shredded pork stir-fried with egg whites and starchy water is particularly smooth and tender.

Garlic moss washed and cut into inch pieces, the garlic moss just on the market in spring is very tender, even the little tail I am not willing to throw away, super good at living.

Finely chop the ginger, mince the garlic, and cut the green onion diagonally into sections.

Put oil in the pot and heat it over low heat, add peppercorns to fry the fragrance, change the heat to high and pour in the marinated shredded meat and stir-fry quickly until it turns white, and the oil in the fried meat can not be too little.

Pour in ginger, garlic and shallots and stir-fry until fragrant

Add thirteen spices and stir-fry to make the fragrance, add salt, then pour in cooking wine and soy sauce, add an appropriate amount of boiling water, add some soup to the steamed noodles and vegetables, the noodles are easy to taste; Put more salt than usual in stir-frying, and mix noodles.

Pour in the garlic moss and stir-fry a few times, you don't have to fry it, you have to steam it later.

Shake the steamed noodles and place them on top of the dish.

Stir well so that the noodles fully absorb the soup of the dish.

Steam for another 8-10 minutes, and sprinkle in a little leek two minutes before cooking. Pour it out of the pot and re-steam it, and the noodles will be more flavorful.

The aroma is fragrant, the color and flavor are good, put it on the table, and then make a soup. Eat and drink, and a delicious lunch begins......