Lentil stewed noodles

Lentil fried noodles is my best dish. Today is the weekend and it is raining heavily outside. I feel like I have nothing to do so I make some lentil fried noodles at home. Here is a detailed introduction to the method:

Lentil Chow Mein Ingredients

Ingredients for two:

Lentil fried noodles ingredients:

1 pound of beans, washed and cut into segments

3 taels of meat, you can increase or decrease the amount according to personal preference, cut into slices, and marinate with a small amount of salt and soy sauce for a few minutes.

One pound of thin noodles. If the noodles are too long, cut them a few times appropriately.

Condiments: oil, soy sauce, salt, chicken stock

Lentil fried noodles recipe

1. Add oil (the amount of oil is similar to that of ordinary beans and meat stir-fry). When the oil is hot, put the marinated meat into the wok. When the meat changes color, put the prepared beans in.

Add in appropriate amount of soy sauce, salt, chicken essence, stir fry beans and meat until they are half cooked, pour in some water until the beans are just covered. (Personally, I think you can add more soy sauce so that the braised noodles will have a better color)

2. Find a steamer and place it on the wok (if there is no steamer, you can cross two chopsticks in the wok), spread the thin noodles evenly in the steamer, cover the pot, steam on medium heat for 8 minutes, put the noodles in the steamer into the pot, stir well, and the Shanxi braised noodles are ready. (Since the noodles are basically steamed dry, you may feel that the noodles are dry before stirring, as if they are not cooked through. Don't worry, they are already cooked.)

Precautions

1. Contestants roll out noodles;

2. Pull the noodles shorter and steam them in a steamer until 80% done. If the noodles are soft, steam them until 80% done. If the noodles are hard, steam them for a little longer. The key is to make sure they don't stick together.

3. While steaming the noodles, cut the beans into shreds or break them into 2-3cm long pieces; cut the meat into shreds and mix with soy sauce; if you like vegetables, prepare more beans;

4. Heat the oil, add the minced garlic and the meat and stir-fry until they change color; add the beans and stir-fry until they turn green; the noodles are almost steamed at this time, take them out and put them on the beans, add a little bit of soy sauce, and cover the pot.

5. Stir-fry from time to time and be careful not to burn the pan. Add salt when the beans are cooked and some chicken essence before serving.

Since the noodles are almost cooked before frying, you just need to make sure the beans are cooked.

Remark

1. The typical Shanxi way of eating is: pour aged vinegar on minced garlic, stir evenly, put it into the braised noodles, mix well, and then eat.

2. You can add tomatoes to the beans according to your personal preference, and the taste will also be very good.

3. If there is leftover braised noodles, put a small amount of oil in the wok next time you eat it. When the oil is hot, pour the remaining braised noodles in and stir-fry. The taste is very good, and it tastes different from the first time you make the braised noodles.

4. If you are making braised noodles for the first time: A. When steaming, pay attention to the amount of water in the wok. Don't boil it dry, or the beans will become mushy and taste terrible. B. After the noodles are steamed, don't turn off the heat immediately. Carefully open the steamer to check how much water is in the wok. Normally, there is still a lot of soup in the pot. If it is dry, it is not too late to add some water. If it is too dry, the braised noodles will taste a bit choking and not tasty.