Braised noodles
Overview
The cold noodles that have been soaked in water and topped with a spoonful of marinade are the most delicious. Just slap a cucumber, crack a preserved egg, and stir-fry a bitter melon, and a meal is ready. This is how summer food should be, refreshing and simple.
Tags
Ingredients
Steps
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The most convenient way to make noodles in summer is to use a noodle machine. Joyoung JYN-W3 noodle machine puts the flour in, starts the button and then slowly adds water, so that you can observe the status of the flour at any time.
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Knead the dough in 3 minutes and it is more convenient to roll it out vertically.
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Soak the daylily and fungus in cold water.
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Wash the fungus and cut into thin strips, wash and cut the daylily into two sections, sauté the green onion and appropriate amount of minced ginger until fragrant. Finely mince scallion leaves for mixing with noodles.
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Heat the oil in a pan, add an appropriate amount of cooking oil, stir-fry the minced meat until it changes color, then add the minced onion and ginger and stir-fry until fragrant.
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Add the chopped fungus and day lily, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of salt.
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Add warm water to cover the ingredients, cover and cook for 5-6 minutes.
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When the soup is reduced to half, beat the two eggs and pour them into the marinade. Don't stir yet, and then stir-fry after they solidify slightly.
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Pour in appropriate amount of starch water to make the soup slightly thicker.
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Just before serving, pour in sesame oil. Because it is eaten with noodles, a certain amount of soup must be retained to make it delicious.
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Boil an appropriate amount of noodles and drain them into cold water.
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Pour two tablespoons of marinade and sprinkle with a handful of chopped chives.
