Bean noodles

Overview

Bean noodles in the northwest generally refer to flour ground from peas. They are low in sugar and fat, and are rich in protein, vitamins and essential amino acids. The nutritional value is quite high. There are also many ways to eat it. The bean noodles introduced today are made with a special tool noodle machine. Generally, such tools have a metal shelf and a metal crutch. The one I have is made of wood. The characteristics of the noodles are that they are as small as a mole and have a smooth and sharp taste. They are eaten with a spoon and can be eaten and drank together, making the noodles dripping with fragrance. One of the breakfast items that local people line up to eat, take a look

Tags

• pasta
• noodles
• home cooking
• shanxi cuisine
• shaanxi snacks
• shanxi snacks
• shaanxi cuisine
• bean noodles
• black fungus
• chili oil
• coriander
• daylily
• egg
• garlic
• mushrooms
• oil
• onions
• pork belly
• starch
• wheat flour
• ginger
• salt

Ingredients

Steps

1. 1 These are special tools for noodle-smoothing: noodle-smoothing bed and noodle-smoothing crutch.

   

2. 2 First prepare the marinade (this is the marinade for braised noodles, it can be used for general pasta): slice the pork belly; soak the day lily, fungus, and fragrant rhubarb in water and wash; slice the onion, ginger, and garlic; mix the starch and water thoroughly.

   

3. 3 Add oil to the wok. When the oil is hot, add ginger, pork belly slices and cooking wine. When it changes color, add onions and garlic and sauté until fragrant.

   

4. 4 Add dark soy sauce, salt, prepared day lily, fungus, and shiitake mushrooms. Add appropriate amount of water and cover the pot.

   

5. 5 When the stewed rice is mature, pour in the prepared water starch. Stir gently with chopsticks.

   

6. 6 Beat the two eggs and mix well, then pour them into the pot in a circular motion. Do not stir the marinade anymore, and wait for the residual heat to scald the eggs.

   

7. 7 Add pepper, sesame oil, etc. during the interval. This marinade is ready.

   

8. 8 This is the oily onion sauce that I like to make for noodles. I made a little bit of it.

   

9. 9 Add half and half bean flour and wheat flour and mix well.

   

10. 10 Pour the water while stirring it back and forth with a shovel. Don't make the noodles in advance, as they are too strong and difficult to sip. How much and how many noodles to eat (if you like to eat hard noodles, you can adjust the shape of the noodles, but this slurred noodles is still softer and more authentic)

    

11. 11 Place the noodle bed on an open pot, shovel a piece of noodles onto the noodle bed, and gently push it from the inside with a crutch.

    

12. 12 Use chopsticks to gently lift the noodles up and down to prevent them from sticking to the pan.

    

13. 13 Grab the bowl.

    

14. 14 Add marinade and onion juice.