Mustard mustard pork noodles
Overview
35 degrees, the rhythm of bitter summer, cooking is still hot, and I don’t want to cook. I want to eat shredded pork noodles with pickled mustard. Make it yourself, it's simple, there are no additives from takeout, and you can add your favorite vegetables. It's rich in nutrients and refreshing. This noodle only uses black pepper and a small amount of Yipinxian.
Tags
Ingredients
Steps
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As shown in the picture, cut the carrots into shreds, cut the lean meat into shreds, and cut the spinach into sections and set aside
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Chop the garlic cloves into small pieces, mince the shallots, blanch the carrots and spinach in hot water, drain and set aside
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Heat oil in a pan, add shredded pork and stir-fry until cooked for 8 minutes, add black pepper, stir-fry for a few times, add shredded mustard, stir-fry until fragrant, then add hot water.
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After the water boils, add the watered carrots, spinach, and corn kernels, cover the pot, and wait until the water boils
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After the water starch is adjusted, pour it into the boiled soup and stir constantly to avoid sticking to the bottom.
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When bubbles appear in the pot, it means that the water starch is cooked and you can remove it from the heat
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Next, prepare the pot. After the water boils, lower it and stir continuously to prevent the bottom from scorching. After the water boils, add a bowl of cold water, cover the pot and continue cooking. Pay attention to ensure that the noodle soup does not overflow. Pick up a noodle and cut it off with your fingers until there is a little bit of white in the middle. Let it cool down in cold water and it will not be so hot when you eat it
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First spread the noodles on the bottom of the bowl, then pour two spoons of mustard soup, enjoy it
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I like to add a little chili oil and mature vinegar to the noodles. It’s appetizing in summer and it feels sour and refreshing
