Tintin noodles

Overview

[There is no unpalatable food, I just haven’t found a way to eat it that suits me] I didn’t like noodles in the past. The ones at home were noodles with clear soup. In Guangdong, most noodles are so soft that you can’t tell whether they are noodles or powder. Then after I met classmate Xia, one night he made Laoganma noodles and asked me if I wanted to eat it. I first said no, then said I would try a bite, and then I tried many bites. Later, I fell in love with noodles. What I make most often is this Dingding noodles ~

Tags

• noodles
• cucumber
• doubanjiang
• dough
• dried shiitake mushrooms
• garlic
• green vegetables
• oil
• onions
• peanuts
• pork
• potatoes
• carrot
• garlic moss
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Fried peanuts. Pour the peanuts into the cold pan with cold oil and mix well. Let the oil coat the peanuts. Then stir-fry frequently and slowly over high heat until golden brown. Immediately take it out and spray a drop or two of white wine. Let cool and sprinkle with a little salt and mix well

   

2. 2 Fried diced sauce. Cut the carrots, potatoes, garlic and shiitake mushrooms into evenly sized cubes. Chop the meat into minced meat and mix in the minced ginger. Put a spoon or two of oil in a bowl and stir. Heat the cold oil in the pan and stir-fry the minced meat until it is caramelized. Then add the minced onions, ginger, garlic and a spoonful of bean paste. Stir-fry all the diced dices together. Add an appropriate amount of salt and soy sauce and add a little water until the diced dices are cooked. Finally, pour in a little starch water to thicken the gravy. Sprinkle in the chopped green onions and serve.

   

3. 3 Mix noodles. Boil water in a pot, cook the dough until soft, add salt and a few drops of oil, add vegetables and blanch. Put the noodles into a bowl, pour a few drops of oil and soy sauce, mix briefly, put shredded cucumber, blanched vegetables, peanuts on all sides, put a few spoons of diced sauce in the middle, mix it up and eat